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)
Doesnβt completely break down glucose like aerobic resp.
Doesnβt 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
Glycolysis runs. Produces: 2 ATP, 2 NADH, 2 pyruvates
Pyruvate loses carbon as COβ, remaining fragment of pyruvate = acetaldehyde
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
Glycolysis runs. Produces: 2 ATP, 2 NADH, 2 pyruvates
NADH donates electrons and H+ to pyruvate = lactate
Nothing is being broken down, no C lost= no COβ produced
Uses: cheese,yogurts, kimchi, pickles. Soy sauce, miso paste, sausage, bacon (curing meats)
Also used in animal skeletal muscles
Intense exercise depletes Oβ in muscles, anaerobic fermentation takes over and makes small amounts of ATP. For quick bursts of activity, doesnβt 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)
Doesnβt completely break down glucose like aerobic resp.
Doesnβt 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
Glycolysis runs. Produces: 2 ATP, 2 NADH, 2 pyruvates
Pyruvate loses carbon as COβ, remaining fragment of pyruvate = acetaldehyde
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
Glycolysis runs. Produces: 2 ATP, 2 NADH, 2 pyruvates
NADH donates electrons and H+ to pyruvate = lactate
Nothing is being broken down, no C lost= no COβ produced
Uses: cheese,yogurts, kimchi, pickles. Soy sauce, miso paste, sausage, bacon (curing meats)
Also used in animal skeletal muscles
Intense exercise depletes Oβ in muscles, anaerobic fermentation takes over and makes small amounts of ATP. For quick bursts of activity, doesnβt support prolonged exertion since little ATP us made