CELLULAR RESPIRATION, GLYCOLYSIS, ANAEROBIC RESPIRATION, OXIDATION-REDUCTION

Cellular Respiration

The process of converting food into a usable form of energy for the body.

ATP (Adenosine Triphosphate)

A molecule that stores energy in cells; composed of an adenosine and three phosphate groups.

High-Energy Bond

The bond between the second and third phosphate in ATP where energy is

ADP (Adenosine Diphosphate)

A molecule formed when ATP loses one phosphate group and releases energy.

Inorganic Phosphate

A phosphate molecule added back to ADP to reform ATP during cellular respiration

Oxidation-Reduction (Redox) Reactions

Reactions during cellular respiration that involve the transfer of electrons between atoms or compounds.

Electron

A small, negatively charged particle associated with atoms.

Oxidation

A reaction where an atom or compound loses electrons, becoming more positively charged.

Reduction

A reaction where an atom or compound gains electrons, becoming more negatively charged.

Anaerobic Respiration

Type of respiration that does not use oxygen and produces 2 ATP

Anaerobic Respiration

Seen in yeast, bacteria, and human muscle cells during intense activity.

Aerobic Respiration

Type of respiration that uses oxygen and produces 36 ATP

Aerobic Respiration

Type of respiration used by animals and plants.

Glucose is split into two molecules of phosphoglyceraldehyde, or PGAL

First step in Glycolysis

The cell has to spend energy—specifically, it uses 2 ATP molecules (ATP is the cell's energy “currency”)

Second Step in Glycolysis

The cell expends energy (2 ATP) to convert glucose into PGAL for one reason:

• PGAL can be converted into pyruvic acid, which provides four molecules of ATP

Third Step of Glycolysis (Explanation)

Glycolysis

The first stage of cellular respiration where glucose is split to begin producing ATP

Glucose

A simple sugar obtained from food, especially carbohydrates; the main fuel for cellular respiration

Phosphoglyceraldehyde (PGAL)

The molecule glucose is split into during glycolysis.

Pyruvic Acid

The product formed when PGAL is converted during glycolysis; it leads to further ATP production

NAD+

A molecule that accepts electrons and becomes NADH during glycolysis.

NADH

An energy-carrying molecule formed when NAD+ is reduced (gains electrons)

1. Lactate Fermentation

2. Alcoholic Fermentation

Types of Anaerobic Respiration

Anaerobic Respiration

A type of respiration that does not require oxygen to produce energy (ATP).

1. Bacteria (like those in yogurt)

2. Your muscle cells during intense exercise

Who uses Lactate Fermentation?

Glucose is broken down in glycolysis (like in normal respiration) and turns into Lactic Acid

What happens in Lactate Fermentation?

When muscles don’t get enough oxygen, they do lactate fermentation, which produces lactic acid, which keeps producing energy (ATP) as temporary by-product

Why does Lactate Fermentation matter?

1. Transporting it to the liver through your bloodstream.

2. In the liver, it is converted back into glucose

In Lactate Fermentation, once the workout ends and oxygen becomes available again, your body clears out the lactic acid by:

Burning feeling, fatigue, or muscle pain after exercise

Too much lactic acid in your muscles causes a _____, ______, _____.

Yeast and certain other microorganisms.

Who uses Alcoholic Fermentation?

Glucose is broken down via glycolysis and produces Ethanol (the alcohol in beer and wine) and Carbon Dioxide (CO2)

What happens in Alcoholic Fermentation?

• Yeast uses this process in making alcoholic drinks and bread.

• The CO2 causes bread to rise, while the ethanol evaporates during baking

Why does Alcoholic Fermentation matter?

Lactate Fermentation

A type of anaerobic respiration in which glucose is converted into lactic acid

Lactic Acid

The product formed in lactate fermentation, which can cause muscle fatigue and pain.

Ethanol

The alcohol produced during alcoholic fermentation, found in drinks like beer and wine

Carbon Dioxide (CO2)

A gas produced during alcoholic fermentation, responsible for bread rising