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Transcript
Chapter 6 Cellular Respiration: Obtaining Energy from Food PowerPoint® Lectures for Campbell Essential Biology, Fourth Edition – Eric Simon, Jane Reece, and Jean Dickey Campbell Essential Biology with Physiology, Third Edition – Eric Simon, Jane Reece, and Jean Dickey Lectures by Chris C. Romero, updated by Edward J. Zalisko © 2010 Pearson Education, Inc. Producers and Consumers • Plants and other autotrophs (self-feeders): – Make their own organic matter from inorganic nutrients. Autotrophs are producers because ecosystems depend upon them for food. • Heterotrophs (other-feeders): – Include humans and other animals that cannot make organic molecules from inorganic ones. Heterotrophs are consumers because they eat plants or other animals. © 2010 Pearson Education, Inc. • Plant and animal cells perform cellular respiration, a chemical process that: – Primarily occurs in mitochondria – Harvests energy stored in organic molecules – Uses oxygen – Generates ATP © 2010 Pearson Education, Inc. • The waste products of cellular respiration are: – CO2 and H2O – Used in photosynthesis © 2010 Pearson Education, Inc. • Animals perform only cellular respiration. • Plants perform: – Photosynthesis and – Cellular respiration © 2010 Pearson Education, Inc. Sunlight energy enters ecosystem C6H12O6 Photosynthesis CO2 Glucose Carbon dioxide O2 Oxygen H2O Water Cellular respiration ATP drives cellular work Heat energy exits ecosystem Figure 6.2 CELLULAR RESPIRATION: AEROBIC HARVEST OF FOOD ENERGY • Cellular respiration is: – The main way that chemical energy is harvested from food and converted to ATP – An aerobic process—it requires oxygen © 2010 Pearson Education, Inc. • Cellular respiration and breathing are closely related. – Cellular respiration requires a cell to exchange gases with its surroundings. – Cells take in oxygen gas. – Cells release waste carbon dioxide gas. – Breathing exchanges these same gases between the blood and outside air. © 2010 Pearson Education, Inc. Oxidation Glucose loses electrons (and hydrogens) C6H12O6 Glucose 6 O2 Oxygen 6 CO2 Carbon dioxide 6 H 2O Water Reduction Oxygen gains electrons (and hydrogens) Figure 6.UN02 The Role of Oxygen in Cellular Respiration • Cellular respiration can produce up to 38 ATP molecules for each glucose molecule consumed. • During cellular respiration, hydrogen and its bonding electrons change partners. – Hydrogen and its electrons go from sugar to oxygen, forming water. – This hydrogen transfer is why oxygen is so vital to cellular respiration. © 2010 Pearson Education, Inc. The Versatility of Cellular Respiration • In addition to glucose, cellular respiration can “burn”: – Diverse types of carbohydrates – Fats – Proteins © 2010 Pearson Education, Inc. Food Polysaccharides Sugars Fats Glycerol Fatty acids Glycolysis Acetyl CoA Proteins Amino acids Citric Acid Cycle Electron Transport ATP Figure 6.12 38 ATP WITH OXYGEN © 2010 Pearson Education, Inc. FERMENTATION: ANAEROBIC HARVEST OF FOOD ENERGY • Some of your cells can actually work for short periods without oxygen. • Fermentation is the anaerobic (without oxygen) harvest of food energy. © 2010 Pearson Education, Inc. • Glycolysis during Anaerobic conditions: – Does not require oxygen – Produces 2ATP molecules for each glucose broken down to pyruvic acid © 2010 Pearson Education, Inc. INPUT 2 ADP 2 P OUTPUT 2 ATP Glycolysis 2 NAD 2 NADH Glucose 2 NADH 2 NAD 2 Pyruvic 2 H acid 2 Lactic acid Figure 6.14 The Process of Science: Does Lactic Acid Buildup Cause Muscle Burn? • Observation: Muscles produce lactic acid under anaerobic conditions. • Question: Does the buildup of lactic acid cause muscle fatigue? • Hypothesis: The buildup of lactic acid would cause muscle activity to stop. • Experiment: Tested frog muscles under conditions when lactic acid could and could not diffuse away. © 2010 Pearson Education, Inc. Battery Battery Force measured Force measured Frog muscle stimulated by electric current Solution prevents diffusion of lactic acid Solution allows diffusion of lactic acid; muscle can work for twice as long Figure 6.15 • Results: When lactic acid could diffuse away, performance improved greatly. • Conclusion: Lactic acid accumulation is the primary cause of failure in muscle tissue. • However, recent evidence suggests that the role of lactic acid in muscle function remains unclear. © 2010 Pearson Education, Inc. Fermentation in Microorganisms • Fermentation alone is able to sustain many types of microorganisms. • The lactic acid produced by microbes using fermentation is used to produce: – Cheese, sour cream, and yogurt dairy products – Soy sauce, pickles, olives – Sausage meat products © 2010 Pearson Education, Inc. • Yeast are a type of microscopic fungus that: – Use a different type of fermentation – Produce CO2 and ethyl alcohol instead of lactic acid • This type of fermentation, called alcoholic fermentation, is used to produce: – Beer – Wine – Breads © 2010 Pearson Education, Inc. INPUT 2 ADP 2 P OUTPUT 2 ATP 2 CO2 released Glycolysis 2 NAD 2 NADH Glucose 2 NADH 2 NAD 2 Pyruvic 2 H acid 2 Ethyl alcohol Bread with air bubbles produced by fermenting yeast Beer fermentation Figure 6.16