Download Energy Transformation — Cellular Respiration

Energy Transformation — Cellular Respiration
by CHED on October 25, 2016
lesson duration of 0 minutes
under General Biology 1
generated on October 25, 2016 at 02:30 am
Tags: Cellular Respiration, Energy
CHED.GOV.PH
K-12 Teacher's Resource Community
Generated: Oct 25,2016 10:30 AM
Energy Transformation — Cellular Respiration
( 5 hours )
Written By: CHED on July 17, 2016
Subjects: General Biology 1
Tags: Cellular Respiration, Energy
Resources
Biology 8th Edition.
Solomon, Eldra P. et al.,
al., (2008). Biology 8th Edition. China: Thomson Brooks/Cole.
Science and Technology Laboratory Manual and Workbook for Grade 9
Rabago, Lilia M. et al., (2014). Science and Technology Laboratory Manual and Workbook for Grade 9. Quezon City:
Vibal Group, Inc.
Biology 10th Edition.
Mader, Sylvia S. (2010). Biology 10th Edition. USA: McGraw-Hill.
Virgin Coconut Oil: Production Manual for Micro- and Village-scale Processing.
Bawalan, Divina D. and Chapman, Keith R. (2006). Virgin Coconut Oil: Production Manual for Micro- and Village-scale
Processing. Thailand: FAO Regional Office for Asia and the Pacific.
Science and Technology 9.
Alumaga, Maria Jessica B. et al., (2014). Science and Technology 9. Quezon City: Vibal Publishing House.
Image PowerPoint
http://highered.mheducation.com/sites/0073403466/student_view0/chapter7/image_powerpoint.html
Photosynthesis
http://highered.mheducation.com/sites/0073525502/student_view0/chapter7/index.html
The Biology Corner
https://www.biologycorner.com/
Biology Companion Site, 11/e
1 / 13
CHED.GOV.PH
K-12 Teacher's Resource Community
http://highered.mheducation.com/sites/0073525502/information_center_view0/index.html
Mastering Biology
http://www.pearsonmylabandmastering.com/northamerica/masteringbiology/
Content Standard
The learners demonstrate an understanding of:
1. ATP- ADP Cycle
2. Photosynthesis
3. Respiration
Performance Standard
Prepare simple fermentation setup using common fruits to produce wine or vinegar via microorganisms
Learning Competencies
The learners explain the advantages and disadvantages of fermentation and aerobic respiration
Introduction 15 mins
Communicate the learning competencies for this topic. You can enumerate some products (or show pictures) of
fermentation. You may opt to insert and discuss the nature of science with regard to cellular respiration. For instance,
athletes and trainers today are constantly finding ways to improve their performance in a particular event such as in
triathlon by boosting cellular respiration. What is meant by carbo-loading? Or as you go to the supermarket, you will
see several kinds of energy drinks, are they safe to drink? What are the health implications if a person drinks them
excessively? What about energy-boosting vitamins, are they really beneficial for the body? Or is it safe to drink an
energy-boosting fluid rich in vitamin B-complex and other related substances when your stomach is empty? If you want
to jump-start your mitochondria, would you rely on alternative medicine? These are interesting issues to discuss and
bring to the whole class to think about.
Motivation 5 mins
MOTIVATION (5 minutes)
Show this metabolic pool concept to the class and ask the following questions:
1. What are the three kinds of food that provide the building blocks for the cells?
2. What are the basic metabolic pathways organisms use to extract energy from carbohydrates in aerobic respiration?
What about for proteins and fats? Are their pathways the same or not?
3. Through which pathway do glycerol and fatty acids of fat enter?
4. Explain the metabolic pool concept.
2 / 13
CHED.GOV.PH
K-12 Teacher's Resource Community
Images courtesy of: Solomon, Eldra P. et al.,
al., (2008). Biology 8th Edition. China: Thomson Brooks/Cole (Retrieved
August 21, 2015).
http://highered.mheducation.com/sites/0072421975/student_view0/chapter7/elearning_connection.html# (Retrieved
March 04, 2016).
Suggested answers:
answers:
1. Carbohydrates, proteins, and fats.
3 / 13
CHED.GOV.PH
K-12 Teacher's Resource Community
2. The metabolic pathways are glycolysis, Krebs cycle, electron transport chain for carbohydrates, proteins and fats.
The amino acids of protein are converted into pyruvates and ultimately enter the preparatory reaction to form Acetyl
CoA in the mitochondrion.
3. Glycerol enters glycolysis; fatty acids enter preparatory reaction.
4. The building blocks of carbohydrates, proteins, and fats can all enter catabolic pathways at some point, and can all
contribute to energy supplies for the cell. These molecules can be converted into other molecules as needed for
anabolic pathways.
Instruction/Delivery 180 mins
Directions:
Directions: Tabulate and explain the advantages and disadvantages of fermentation, anaerobic respiration and
aerobic respiration. Show their similarities and differences.
Activity 1: Advantages and Disadvantages of Cellular Respiration
Materials needed:
needed: Manila papers, markers, visual materials related to the topic, any updated biology textbook,
Internet (if available).
Procedure:
Procedure:
1. Form five groups. Each group has an assigned topic to work on. The following groups are as follows:
1. GROUP 1: To work on the differences among aerobic, anaerobic and fermenting organisms. List all
the possible answers as long as the description written fits for the particular organism.
2. GROUP 2: To work on the similarities among aerobic, anaerobic and fermenting organisms. List all
the possible answers as long as the description written fits for the particular organism.
3. GROUP 3: To work on and explain the advantages and disadvantages of aerobic respiration.
4. GROUP 4: To work on and explain the advantages and disadvantages of anaerobic respiration.
5. GROUP 5: To work on and explain the advantages and disadvantages of fermentation.
2. Show to the class a sample table on how you want them to organize, outline, and report the information to
the whole class.
Table 1: Activity: Differences and Similarities of Aerobic, Anaerobic and Fermenting Organisms
Differences
Aerobic Organisms
Similarities
Aerobic, Anaerobic and
Fermenting Organisms
Anaerobic Organisms
Fermenting Organisms
Table 2: Activity: Advantages and Disadvantages of Aerobic Respiration, Anaerobic Respiration and Fermentation
Advantages of
Advantages of
Aerobic Respiration
Anaerobic Respiration
Disadvantages of
Disadvantages of Anaerobic
Organisms
Aerobic Organisms
Advantages of Fermentation
Disadvantages of Fermenting
Organisms
4 / 13
CHED.GOV.PH
K-12 Teacher's Resource Community
Suggested answers:
answers:
Table 1: Activity: Differences and Similarities of Aerobic, Anaerobic and Fermenting Organisms
Differences
Aerobic Organisms
Anaerobic Organisms
Use oxygen.
H2O is the byproduct.
Electron acceptor is
O2 and is reduced to
water.
With electron
transport chain.
Occur in prokaryotes
and eukaryotes.
Do not use oxygen.
H2O and potassium
nitrite are the byproducts.
With electron
transport chain.
Electron acceptor is
nitrate or sulfate.
Occur in prokaryotes.
Requires no special
organelles.
Do not use oxygen.
Lactate (lactate
fermentation) or ethyl
alcohol (alcoholic
fermentation) is the
by-product.
Final acceptors of
electrons are
pyruvate reduced to
lactate, and
acetaldehyde
reduced to ethyl
alcohol.
No electron transport
chain.
Occur in prokaryotes
and eukaryotes.
Simple and faster
alternative to cellular
respiration.
Requires no special
organelles.
Glycolysis and waste
product formation are
Similarities
Aerobic, Anaerobic and
Fermenting Organisms
Fermenting Organisms
5 / 13
CHED.GOV.PH
K-12 Teacher's Resource Community
two sets of reactions
that occur.
ATP is produced.
CO2 is the waste
product.
Electrons are
transferred from
glucose to NADH.
Table 2: Activity: Advantages and Disadvantages of Aerobic Respiration, Anaerobic Respiration and Fermentation
Advantages of
Advantages of
Aerobic Respiration
Anaerobic Respiration
All available energy extracted
from glucose is about 36 to 38
ATP.
39% energy transferred from
glucose to ATP.
Slow breakdown of glucose into
ATP.
Organisms can do more work
for a longer time with the slow
and but efficient breakdown of
ATP.
Animals and the human muscle
cells can adapt and perform
lactic acid fermentation for a
rapid burst of energy.
Can breathe heavily to refill the
cells with oxygen so that lactate
is removed from the muscle
cells.
Lactate is returned to the liver
to become pyruvate or glucose
again.
Complete breakdown of
glucose.
All available energy extracted
from glucose is about 40 ATP
(because prokaryotes have no
mitochondria).
43% energy transferred from
glucose to ATP.
Complete breakdown of
glucose.
All available energy extracted
from glucose is 2 ATP.
Certain bacteria produce
chemicals of industrial
importance such as
isopropanol, butyric acid, acetic
acid when bacteria ferment breakdown of sugars in the
absence of oxygen.
Foods that are fermented last
Advantages of Fermentation
6 / 13
CHED.GOV.PH
K-12 Teacher's Resource Community
longer because these
fermenting organisms have
removed many of the nutrients
that would attract other
microorganisms.
Yeasts ferment fruits and wine
is produced. Grain is also
fermented to produce beer.
They also cause the bread to
rise due to CO2, a by-product,
and alcohol is lost in the bread.
Yeasts and lactobacillus
together produce sour taste in
wheat beer.
Yeasts and Acetobacter aceti
spoil wine to become vinegar.
Bacterial fermentation produces
yogurt (due to Streptococcus
thermophilus and Lactobacillus
bulgaricus),
bulgaricus), sour cream,
cheese, brine cucumber
pickles, sauerkraut, and kimchi.
Clostridium bacteria can
produce nail polish remover
and rubbing alcohol from the
acetone and isopropanol they
make.
Soy sauce is produced by
adding mold (Aspergillus
),
(Aspergillus),
yeasts and fermenting bacteria.
Disadvantages of
Disadvantages of Anaerobic
Organisms
Aerobic Organisms
Disadvantages of Fermenting
Organisms
61% of glucose metabolism
becomes heat and enters the
environment.
Human brain cells cannot
perform lactic acid
fermentation.
Human muscle cells feel the
burning sensations and pain
when lactate accumulates in
the cell and experience oxygen
debt.
57% of glucose metabolism
becomes heat and enters the
environment.
Consumption of 2 ATP is fast.
Ethanol and lactate, the byproducts of fermentation, have
a lot of energy reserves prokaryotes and eukaryotes
cannot extract the energy in
lactate and ethanol using
anaerobic method.
Needs large supply of glucose
7 / 13
CHED.GOV.PH
K-12 Teacher's Resource Community
to perform the same work as in
aerobic respiration.
Glucose is partially oxidized.
Activity 2: Comparison of Aerobic and Anaerobic Respiration and Fermentation
Materials needed:
needed: Individual paper and ball pen, any updated biology textbook, Internet (if available).
Procedure:
Procedure:
1. Compare aerobic respiration, anaerobic respiration and fermentation in terms of the following factors listed in the
first column.
Factors
Aerobic Respiration
Immediate fate of electrons in
NADH
Terminal electron acceptor of
electron transport chain
Reduced Product(s) formed
Mechanism of ATP synthesis
Anaerobic Respiration
Fermentation
Anaerobic Respiration
Transferred to electron
transport chain
Inorganic substances such
as NO3-- or SO4 2Relatively reduced inorganic
substances
Fermentation
Transferred to organic
molecule
No electron transport chain
Suggested answers:
answers:
Factors
Aerobic Respiration
Immediate fate of electrons inTransferred to electron
NADH
transport chain
Terminal electron acceptor of O2
electron transport chain
Reduced product(s) formed Water
Relatively reduced organic
compounds (e.g.,
(e.g., alcohol or
lactate)
Mechanism of ATP synthesis Oxidative phosphorylation/ch Oxidative phosphorylation/ch Substrate-level
emiosmosis; also substrate- emiosmosis; also substrate- phosphorylation only (during
level phosphorylation
level phosphorylation
glycolysis)
Activity 3: Homemade Virgin Coconut Oil and Fermentation
Materials needed:
needed:
Fermentation containers (food-grade transparent plastics), basin or stainless stock pots, ladle (long spoon with deep
bowl), cheesecloth (katsa
), five fully-matured nuts and coconut water, funnel, hand soap, water, cotton wool, glass
(katsa),
bottle or PET bottle, liquid detergent and water for hand washing.
Procedure:
Procedure:
1. The natural fermentation method has two parts: (1) extraction and preparation of coconut milk and (2)
processing of VCO from the milk.
2. The process for extracting, preparing and processing of VCO from the coconut milk are as follows:
1. Selecting nuts — select fully five matured nuts (12 to 13 months) and de-husk; the husk should be
turning brown.
2. Splitting and grating — split the de-husked nut into two manually and grate.
3. First milk extraction — extract the milk from the grated coconut meat by hands using cheesecloth (
8 / 13
CHED.GOV.PH
K-12 Teacher's Resource Community
katsa).
katsa). Mix the grated coconut milk and the coconut water. Materials to be used such as
fermentation containers, basin, ladle, and cheese cloth should be prepared neat and clean to avoid
contamination. Wash your hands vigorously with water and soap to kill and remove the
microorganisms that may alter the quality of the VCO. Press the coconut meat thoroughly using
your cheese cloth. Set aside the milk obtained using your clean fermentation container(s). Prepare
the coconut residue (sapal
(sapal)) for the second round of milk extraction.
4. Second milk extraction - the ratio of mixing is 2 cups of milk residue (sapal
(sapal)) is to 1 cup of water
coming from the first milk extraction.
5. Mixing of first and second milk extracts - mix well the first and second coconut milk extracts for 10
minutes.
6. Preparing for the fermentation containers - place the coconut milk extract in clean fermentation
container(s). Cover the container(s) loosely as shown below. Put the container(s) in a place where
temperature is 35 to 40oC. Allow the coconut milk mixture to settle for 16 to 24 hours for natural
fermentation of the coconut milk extract to occur.
7. Separating the oil and fermented curd layers - separate the oil from the fermented curd by using
ladle to scoop the oil off the top. NOTE: dispose of the water phase and gummy portion by diluting
with water before draining into a grease trap. The fermented curd can be heated to remove the
residual class B oil that can be used for making skin care and herbal soap products. The toasted
curd can also be mixed with other compost material and use as organic fertilizer.
8. Filtering the oil - filter the VCO to remove adhering particles of fermented curd.
9. Packaging and storage - the recommended packaging material for VCO is glass. PET bottles can
be used in cases where the VCO is immediately consumed. NOTE: Class A VCO is always waterclear. Class B VCO is yellow. The latter happens when the process of coconut milk extraction is
invaded by unwanted microorganisms or sanitary protocols are not followed strictly such as washing
the hands with antibacterial soap or washing the materials with antibacterial detergent soap.
10. Tell them to report their output to the class. Suggested rubric is given below.
Standard
Excellent (7 points)
Presentation of the finished Finished product is
product
very well presented as
evidenced through the
materials used.
Quality of the
Finished product is
Good (5 points)
Finished product
Fair (3 points)
Finished product is relatively
presented
is satisfactorily presented as
evidenced through the
as evidenced through the
materials used.
materials used.
Finished product is of good Finished product is of relative
quality based on palatability. quality based on palatability.
finished product
of superior quality
Neatness
based on palatability.
Completely free
Almost free from mess.
Messy.
Individual participation
from mess.
Teamwork is
Teamwork is evident.
Teamwork is less evident.
in the group effort
very much evident.
Modified Natural Fermentation Method
9 / 13
CHED.GOV.PH
K-12 Teacher's Resource Community
Figure 1: Different stages in the natural fermentation of coconut milk.
Image courtesy of: Bawalan, Divina D. and Chapman, Keith R. (2006). Virgin Coconut Oil: Production Manual for
Micro- and Village-scale Processing. Thailand: FAO Regional Office for Asia and the Pacific. The procedure in this
activity is adapted and modified. (Retrieved August 21, 2015).
Figure 2: Different layers of fermented coconut milk
Figure 3: Virgin Coconut Oil
Image courtesy of: Bawalan, Divina D. and Chapman, Keith R. (2006). Virgin Coconut Oil: Production Manual for
Micro- and Village-scale Processing. Thailand: FAO Regional Office for Asia and the Pacific.
Processing Questions:
1. Explain why cells of most multicellular organisms cannot live long without oxygen.
2. How does poison like cyanide interfere with activity of electron transport chain in the mitochondrion?
10 / 13
CHED.GOV.PH
K-12 Teacher's Resource Community
3. Why is it beneficial for pyruvate to be reduced when oxygen in not available during the fermentation process?
4. If fermentation is a fast easy way to get ATP without oxygen and without requiring complex organelles, then why is
there a slow and more complex process involving oxygen participation?
Suggested answers:
answers:
1. The ATP produced during glycolysis is insufficient to sustain life processes. As a result, molecular oxygen
has to appear to supply a bulk of ATP (almost 90%) to the body cells. Hence, most cells of multicellular
organisms cannot live long without oxygen, especially the human brain cells which cannot undergo
glycolysis.
2. Lack of oxygen is not the only factor that interferes with the electron transport system. Some poisons like
cyanide inhibit the normal activity of the cytochrome found in the ETC. Cyanide binds tightly to the iron in the
last cytochrome, making it unable to transport electrons to oxygen. This cyanide also blocks the passage of
electron through the ETC. As this happens the production of ATP stops - and death ensues.
3. The reduction of pyruvate into lactate and alcohol ensures that NAD+ is regenerated, which is required for the
first step in the energy-harvesting step of glycolysis. As NAD+ returns to the earlier reaction, it becomes
reduced to NADH. In this way, glycolysis and substrate-level ATP synthesis continue to occur even without
the presence of oxygen.
4. In aerobic respiration, the molecules are broken down slowly to get much more of that energy out and the left
over products have useful energy left in them. Imagine if a racing car were to get instantly all the energy from
fuel. If this happened, the racing car could not run longer mileage.
Enrichment 60 mins
Activity: Vinegar Making
Materials needed:
needed:
Nine cups of coconut water, 2 cups of brown sugar, ½ teaspoon yeast, 2 clean cheesecloths, transparent bottles for
transferring the mixture, gas stove, rubber bands, cooking pan, funnel, 2 cups of mother vinegar, jar(s) spoon for
mixing, liquid detergent and water for hand washing.
Procedure:
Procedure:
SET A: Preparation and alcoholic fermentation
1. Using cheesecloth, filter the coconut water and place it in a clean cooking pan. Then add 2 cups of brown
sugar. Mix thoroughly using a spoon until the sugar crystals are dissolved completely.
2. Heat the mixture at low fire for 20 minutes. As you do this, do not cover the cooking pan and do not boil the
mixture. After 20 minutes, let the mixture cool for 30 minutes to 1 hour.
3. Add ½ teaspoon of yeast. Mix very well. Afterwards, transfer the mixture to a clean transparent bottle. Cover
the bottle with cheesecloth. The small pores in the cheesecloth will allow the gas from inside the bottle to exit.
4. Place the mixture in a safe place to allow the process of fermentation.
5. Suggested rubric is given below.
NOTE:
NOTE:
From the day you added yeasts to the mixture, you will observe alcoholic fermentation that is characterized by the
release of bubbles. The bubbles indicate the presence of carbon dioxide. When bubbles no longer appear in the
mixture, then alcoholic fermentation has ceased. The formation of bubbles will be observed for approximately one
week. Note that the word ferment means to break the sugar in the absence of oxygen.
11 / 13
CHED.GOV.PH
K-12 Teacher's Resource Community
SET B: Acetous Fermentation
1. After one week, transfer the mixture to a jar. Then add 2 cups of mother vinegar to the jar. Cover the jar with
cheesecloth to allow oxygen to enter into the jar. Place the jar in a safe place. Wait for one month to allow
acetous fermentation.
Standard
Excellent (7 points)
Presentation of the finished Finished product is
product
very well presented as
evidenced through the
materials used.
Quality of the
Finished product is
Good (5 points)
Finished product
Fair (3 points)
Finished product is relatively
presented
is satisfactorily presented as
evidenced through the
as evidenced through the
materials used.
materials used.
Finished product is of good Finished product is of relative
quality based on palatability. quality based on palatability.
finished product
of superior quality
Neatness
based on palatability.
Completely free
Almost free from mess.
Messy.
Individual participation
from mess.
Teamwork is
Teamwork is evident.
Teamwork is less evident.
in the group effort
very much evident.
Bioethical Issue (If time is sufficient, you may discuss this to your class.)
Topic: Alternative Medicine
Feeling tired and run-down? Want to jump-start your mitochondria? If you seem to have no specific ailment, you
might be tempted to turn to what is now called alternative medicine. Alternative medicine includes such
nonconventional therapies as herbal supplements, acupuncture, chiropractic therapy, homeopathy, osteopathy, and
therapeutic touch (e.g.,
(e.g., laying on of hands).
Advocates of alternative medicine have made some headway in having alternative medicine practices accepted by
almost anyone. But is this a mistake? Many physicians believe controlled studies are needed to test the efficacy of
alternative medications and practices. Do you agree? Should every food supplement or approach to health be subject
to scientific testing, or are there other ways to evaluate successful treatment? Explain your reasoning.
Adapted from: Mader, Sylvia S. (2011). Biology 11th Edition. USA: McGraw-Hill.
Connecting Concepts with the Nature of Science
Fermentation helps produce numerous food products — at the grocery store, you will find such items as
bread, yogurt, soy sauce, pickles, and maybe even beer and wine. Foods produced by fermentation last
longer because the fermenting organisms have removed many of the nutrients that would attract other
organisms.
Yeast Fermentation — Baker’s yeast, Saccharomyces cerevisiae,
cerevisiae, is added to bread for the purpose of
leavening — the dough rises when the yeasts give off CO2. The ethyl alcohol produced by the fermenting
yeast evaporates during baking. Ethyl alcohol in beer and wine is produced when yeasts ferment
carbohydrates. When yeasts ferment fruit carbohydrates, the end result is wine. If they ferment grain, beer
results. Bacteria that produce acetic acid, including Acetobacter aceti,
aceti, spoil wine. These bacteria convert the
alcohol in wine or cider into acetic acid (vinegar).
12 / 13
CHED.GOV.PH
K-12 Teacher's Resource Community
Bacterial Fermentation — Yogurt, sourcream,
sourcream, and cheese are produced through the action of various lactic
acid bacteria that cause milk to sour. Milk contains lactose, which these bacteria use as a carbohydrate
source for fermentation. Yogurt, for example, is made by adding lactic acid bacteria, such as Streptococcus
thermophilus and Lactobacillus bulgaricus,
bulgaricus, to milk and then incubating it to encourage the bacteria to convert
the lactose. During the production of cheese, an enzyme called rennin must also be added to the milk to
cause it to coagulate and become solid. Brine cucumber pickles, sauerkraut, and kimchi and pickled
vegetables produced by the action of acid-producing fermenting bacteria that can survive in high-salt
environment. Salt is used to draw liquid out of the vegetables and aid in their preservation. The bacteria need
not be added to the vegetables, because they are already on the surface of the plants.
Soy Sauce Production — Soy sauce is traditionally made by adding a mold, Aspergillus,
Aspergillus, and a combination
of yeasts and fermenting bacteria to soybeans and wheat. The mold breaks down starch, supplying the
fermenting microorganisms with sugar they can use to produce alcohol and organic acids. Fermentation is a
biologically and economically important process that scientists use for the betterment of our lives.
Adapted from: Mader, Sylvia S. (2011). Biology 11th Edition. USA: McGraw-Hill.
Evaluation 40 mins
Directions:
Directions: Compare and explain aerobic respiration, anaerobic respiration and fermentation. Tabulate your answers.
Then give at least three advantages and at least one disadvantage for aerobic respiration, anaerobic respiration and
fermentation.
1. Immediate fate of electron transfer
2. Terminal electron acceptor of electron transport chain
3. Reduced product(s) formed
4. Mechanism of ATP synthesis
Generated: Oct 25,2016 10:30 AM
13 / 13
Powered
Poweredby
byTCPDF
TCPDF(www.tcpdf.org)
(www.tcpdf.org)