Cellular respiration for High School, Biology

I described the process of cellular respiration for Biology students

1. CELLULAR RESPIRATION

2. GLYCOLYSIS A six-carbon glucose molecule is converted to two three-carbon molecules of pyruvate. Some of the energy of glucose is captured with the formation of ATP and NADH.

3. FORMATION OF ACETYL COENZYME A Each pyruvate enters a mitochondrion and is oxidized to a two-carbon group (acetate) that combines with coenzyme A, forming acetyl coenzyme A. NADH is produced, and carbon dioxide is released as a waste product.

4. CITRIC ACID CYCLE OR KREBS CYCLE The acetate group of acetyl coenzyme A combines with a 4-carbon molecules (oxaloacetate) to form a 6-carbon molecule (citrate). These two molecules are recycled, and carbon dioxide is released as a waste product. Energy is captured as ATP, NADH and FADH2.

5. Aerobic respiration requires a steady input of fuel molecules and oxygen. The rate of aerobic respiration is regulated by how much ADP and phodphate are available Many organism, depend on nutrients other than glucose as a source of energy. In fact, you usually obtain more energy by oxidizing fatty acids than by glucose.

6. ANAEROBIC RESPIRATION Does not use oxygen as the final electron acceptor. Is performed by some prokaryotes that liv in anaerobic environments such as waterlogged soil, stangnats ponds, and animal intestines. An inorganic substance such as nitrate (NO 3 - ) or sulfate (SO 4 2- ) replaces molecular oxygen as the terminal acceptor

7. FERMENTATION Certain bacteria and fungi use fermentation, an anaerobic pathway that does not involve and electron transport chain. Only 2 ATPs are formed per glucose. The products are reduced organic molecules (alcohol or lactate) tend to be toxic and are essentially waste products. Yeasts are facultative anaerobes that carry out aerobic respiration when oxygen is available but switch to alcohol fermentation when deprived of oxygen.

8. ALCOHOL FERMENTATION Is the basis for the production of beer, wine, and others. Also used in baking to produce CO 2 , the alcohol evaporates during baking. LACTATE FERMENTATION Certain fungi and bacteria use this pathway. These bacteria are used to make yogurt. Muscle shift to lactate fermentation temporary, if the amount of oxygen is insufficient. 80% of lactate is exported to the liver, the other 20% is metabolized in muscle cells with oxygen.

9. SUMMARY

10. https://www.youtube.com/watch?v=4Eo7JtRA7lg https://www.youtube.com/watch?v=YbdkbCU20_M https:// www.youtube.com / watch?v =ZkqEno1r2jk