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Chapter 7 // Pt3: Anaerobic Cellular Respiration

Anaerobic Cellular Respiration

Fermentation

  • Anaerobic

  • Found in nearly all cells (plants, animal, bacteria)

  • Used alongside aerobic cell respiration in most cells

  • Different types of fermentation variations depending on cells

  • Happens in the cytoplasm

  • Essentially just: glycolysis plus an extra step (NAD+ regeneration)

  • Doesn’t completely break down glucose like aerobic resp.

  • Doesn’t use oxygen = less dangerous ( less risk of free radicals)

ATP Production

  • Only produces 2 molecules of ATP thru glycolysis

    • Not sustainable for most cells

  • Aerobic respiration produces 36 molecules of ATP

Two Types

  • The product defines the type

Alcoholic Fermentation

  • Converts glucose into ethyl alcohol

    • AKA ethanol

  1. Glycolysis runs. Produces: 2 ATP, 2 NADH, 2 pyruvates

  2. Pyruvate loses carbon as CO₂, remaining fragment of pyruvate = acetaldehyde

  3. Acetaldehyde accepts H+ and electrons from NADH = ethanol

Uses: food (bread, wine, beer, vinegar), medicines (antiseptics, disinfectants), biofuels

Lactate Fermentation

  • Converts glucose into lactate

    • AKA lactic acid fermentation

  1. Glycolysis runs. Produces: 2 ATP, 2 NADH, 2 pyruvates

  2. NADH donates electrons and H+ to pyruvate = lactate

  • Nothing is being broken down, no C lost= no CO₂ produced

  • Uses: cheese,yogurts, kimchi, pickles. Soy sauce, miso paste, sausage, bacon (curing meats)

  • Also used in animal skeletal muscles

Intense exercise depletes O₂ in muscles, anaerobic fermentation takes over and makes small amounts of ATP. For quick bursts of activity, doesn’t support prolonged exertion since little ATP us made

Chapter 7 // Pt3: Anaerobic Cellular Respiration

Anaerobic Cellular Respiration

Fermentation

  • Anaerobic

  • Found in nearly all cells (plants, animal, bacteria)

  • Used alongside aerobic cell respiration in most cells

  • Different types of fermentation variations depending on cells

  • Happens in the cytoplasm

  • Essentially just: glycolysis plus an extra step (NAD+ regeneration)

  • Doesn’t completely break down glucose like aerobic resp.

  • Doesn’t use oxygen = less dangerous ( less risk of free radicals)

ATP Production

  • Only produces 2 molecules of ATP thru glycolysis

    • Not sustainable for most cells

  • Aerobic respiration produces 36 molecules of ATP

Two Types

  • The product defines the type

Alcoholic Fermentation

  • Converts glucose into ethyl alcohol

    • AKA ethanol

  1. Glycolysis runs. Produces: 2 ATP, 2 NADH, 2 pyruvates

  2. Pyruvate loses carbon as CO₂, remaining fragment of pyruvate = acetaldehyde

  3. Acetaldehyde accepts H+ and electrons from NADH = ethanol

Uses: food (bread, wine, beer, vinegar), medicines (antiseptics, disinfectants), biofuels

Lactate Fermentation

  • Converts glucose into lactate

    • AKA lactic acid fermentation

  1. Glycolysis runs. Produces: 2 ATP, 2 NADH, 2 pyruvates

  2. NADH donates electrons and H+ to pyruvate = lactate

  • Nothing is being broken down, no C lost= no CO₂ produced

  • Uses: cheese,yogurts, kimchi, pickles. Soy sauce, miso paste, sausage, bacon (curing meats)

  • Also used in animal skeletal muscles

Intense exercise depletes O₂ in muscles, anaerobic fermentation takes over and makes small amounts of ATP. For quick bursts of activity, doesn’t support prolonged exertion since little ATP us made

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