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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)