Survey
* Your assessment is very important for improving the workof artificial intelligence, which forms the content of this project
* Your assessment is very important for improving the workof artificial intelligence, which forms the content of this project
Purinergic signalling wikipedia , lookup
Cytokinesis wikipedia , lookup
List of types of proteins wikipedia , lookup
Biochemical switches in the cell cycle wikipedia , lookup
P-type ATPase wikipedia , lookup
Adenosine triphosphate wikipedia , lookup
Protein phosphorylation wikipedia , lookup
Microbial metabolism wikipedia , lookup
http://highered.mcgrawhill.com/sites/0072507470/student_view0/cha pter25/animation__how_the_krebs_cycle_wor ks__quiz_1_.html http://www.youtube.com/watch?v=A1DjTM1q nPM http://vcell.ndsu.nodak.edu/animations/etc/m ovie-flash.htm Step coenzyme yield Glycolysis preparatory phase Glycolysis pay-off phase Oxidative decarboxylation of pyruvate Krebs cycle Total yield ATP yield Source of ATP -2 Phosphorylation of glucose and fructose 6-phosphate uses two ATP from the cytoplasm. 4 Substrate-level phosphorylation Oxidative phosphorylation – Each NADH produces net 2 ATP due to NADH transport over the mitochondrial membrane 2 NADH 4–6 2 NADH 6 Oxidative phosphorylation 2 Substrate-level phosphorylation 6 NADH 18 Oxidative phosphorylation 2 FADH2 4 Oxidative phosphorylation 36–38 ATP From the complete oxidation of one glucose molecule to carbon dioxide and oxidation of all the reduced coenzymes. C6H12O6 (s) + 6 O2 (g) → 6 CO2 (g) + 6 H2O (l) ΔG = -2880 kJ per mole of C6H12O6 Why are Krebs and ETC considered aerobic? What would happen if O2 levels are low? Anaerobic respiration = fermentation Some Lactobacillus species are used for the production of yogurt, cheese, sauerkraut, pickles, beer, wine, cider, kimchi, chocolate, and other fermented foods, as well as animal feeds, such as silage. Sourdough bread is made using a "starter culture," which is a symbiotic culture of yeast and lactic acid bacteria growing in a water and flour medium. Lactobacilli, especially L. casei and L. brevis, are some of the most common beer spoilage organisms. The species operate by lowering the pH of the fermenting substance by creating the lactic acid, neutralising it to the desired extent. By fermentation the yeast species Saccharomyces cerevisiae converts carbohydrates to carbon dioxide and alcohols for thousands of years the carbon dioxide has been used in baking and the alcohol in alcoholic beverages.[5] It is also extremely important as a model organism in modern cell biology research, and is one of the most thoroughly researched eukaryotic microorganisms. Researchers have used it to gather information about the biology of the eukaryotic cell and ultimately human biology.[ Facultative anaerobes Staph aureus Listeria monocytogenes Obligate anaerobes Clostridium diffcile Clostridium tetani