Bioenergetics

How is anaerobic respiration used in bread making?

How is anaerobic respiration used in bread making?

When making bread, yeast (unicellular fungi) is added, as there is limited oxygen in the bread mixture, they respire anaerobicly. this produces CO2 which forme little bubbles of gas. This gas makes the bread fluffy,

Aerobic Respiration

Glucose+ Oxygen ➡ Carbon Dioxide + Water

Good source of energy because the glucose molecules are fully oxidised

Carbon Dioxide in Photosynthesis comes from?

Where is the water from (From photosynthesis), and how is it transported to the leaf?

It diffuses from the air inno the leaves via the stomata.

Diffuses from soil into root hair cells. via osmosis. Its transported to the leaf by the xylem.

What can change the amount of chlorophyll in the plant?

Lack of Nutrients, Diseases, Environmental stress.

5 Ways plants use the glucose they produce

Cellular Repirtation

Cellulose

Making amino acids (Nitrate Ions+ Glucose)

Starch

Lipids

What is the energy used for after doing repiration?

Muscle Contraction

Movement

Anaerobic Respiration in Muscle Cells? Yeast?

Muscle: Glucose➡Lactic Acid

Yeast: Glucose➡ Ethanol+ Carbon Dioxide

How do farmers ensure that photosynthesis takes place 24 hours a day? What do they use? How do they

Using artificial lighting, Heat, Extra Carbon Dioxide. Oil Burners

They do this because an increase the yield of crops they produce has to be justified.

Why does anaerobic respiration take place and where?

Muscle cells for contraction

There is and insufficient oxygen

It releases less energy than aerobic as oxidation if glucose is incomplete.