ANAEROBIC RESPIRATION

Aida Rogonich, Cristina Botello,Jacqueline Enriquez, Sarah Wolberg, Takira

ALCOHOL FERMENTATION: STEP ONE

Glycolysis is the breaking of a carbohydrate into two pyruvates

Occurs in the cytoplasm of cells

No oxygen needed.

GLYCOLYSIS: PART ONE 2 PGAL’s (Phosphoglyceraldehyde -

3Carbon molecules) are formed from the breaking down of glucose (6C)

Two ATP's are required

AFTER GLYCOLYSIS

GLYCOLYSIS: PART TWO

2 pyruvates are created from 2 PGAL's (3C)

Producing 4 ATP's and 2 NADH's Net production = 2ATP’s and 3 NADH’s

2ND STEPWHERE DOES IT OCCUR?

No oxygen is used 2 Acetaldehyde is

reduced by NADH to ethanol

Regenerating supply of NAD+

Carbon dioxide may be realeased

Glycolysis continues

IN THE CYTOSOL OF YEAST!

2ND STEP CONT. When the first step occurs and 2

acetaldehyde is formed, 2 CO₂ is released

Then acetaldehyde accepts hydrogen and electrons from the 2 NADH formed through Glycolysis

With the combining of e-, H+, and 2 acetaldehyde, 2 NAD+ is regenerated and 2ethanol is created

ALCOHOLIC FERMENTATION EQUATION

ALCOHOLIC FERMENTATION:

Glucose + 2 ADP + 2 Pі 2 ethanol + 2 CO₂ + 2 ATP + 2 H₂O

OR C₆H₁₂O₆ 2 C₂H₅OH +

2 CO2

LACTIC ACID FERMENTATION:

Glucose + 2 ADP + 2 Pi 2 lactate + ATP + 2 H₂O

SUMMARIZATION OF FERMENTATIONHTTP://TRC.UCDAVIS.EDU/BIOSCI10V/BIS10V/MEDIA/CH06/FERMENTATION.SWF

WHAT ORGANISMS USE LACTIC ACID FERMENTATION?

Fermented vegetables Pickles!

The sugars in the pickles are converted to lactic acid, preserving the pickle

Lactobacillus bulgaricus – a bacteria Yogurt

Lactose is fermented by the bacteria to lactic acid, which both thickens the yogurt and restricts the growth of bacteria that poisons the food

Humans during anaerobic exercise

lactic acid is fermented in muscles where oxygen is depleted

makes muscles burn

RESOURCES http://www.icr.org/article/172/ http://trc.ucdavis.edu/biosci10v/bis10v/

media/ch06/fermentation.swf http://www.bio.miami.edu/~cmallery/25

5/255atp/mcb8.5.fermentation.jpg