Transcript Anaerobic Respiration

ANAEROBIC RESPIRATION
Aida Rogonich, Cristina Botello,
Jacqueline Enriquez, Sarah Wolberg, Takira
ALCOHOL FERMENTATION: STEP ONE
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Glycolysis is the
breaking of a
carbohydrate into two
pyruvates
Occurs in the
cytoplasm of cells
No oxygen needed.
GLYCOLYSIS: PART ONE
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2 PGAL’s (Phosphoglyceraldehyde - 3Carbon
molecules) are formed from the breaking down of
glucose (6C)
Two ATP's are required
GLYCOLYSIS: PART TWO
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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 STEP
WHERE DOES IT OCCUR?
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IN THE CYTOSOL OF YEAST!
No oxygen is used
2 Acetaldehyde is reduced
by NADH to ethanol
Regenerating supply of
NAD+
Carbon dioxide may be
realeased
Glycolysis continues
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
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ALCOHOLIC FERMENTATION:
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Glucose + 2 ADP + 2 Pі 
2 ethanol + 2 CO₂ + 2 ATP
+ 2 H₂O
LACTIC ACID FERMENTATION:
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Glucose + 2 ADP + 2 Pi
 2 lactate + ATP + 2
H₂O
OR
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C₆H₁₂O₆  2 C₂H₅OH + 2
CO2
ALCOHOLIC FERMENTATION EQUATION
SUMMARIZATION OF FERMENTATION
HTTP://TRC.UCDAVIS.EDU/BIOSCI10V/BIS10V/MEDIA/CH06/FERMENTATION.SWF
WHAT ORGANISMS
USE LACTIC ACID FERMENTATION?
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Fermented vegetables
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Pickles!
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Lactobacillus bulgaricus – a bacteria
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Yogurt
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The sugars in the pickles are converted to
lactic acid, preserving the pickle
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
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during anaerobic exercise
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lactic acid is fermented in muscles where
oxygen is depleted
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makes muscles burn
RESOURCES
http://www.icr.org/article/172/
 http://trc.ucdavis.edu/biosci10v/bis10v/medi
a/ch06/fermentation.swf
 http://www.bio.miami.edu/~cmallery/255/255
atp/mcb8.5.fermentation.jpg
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