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What is Anaerobic and Aerobic Cellular Resperation?

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What is Anaerobic and Aerobic Cellular Resperation?

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Energy is the ability to do work. Work is the applying force to move or change something.

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ATP energy is the energy created when the process of cellular resperation is finished. ATP energy is energy in which the cells use to keep doing whatever its doing. ATP energy is energy for cells.

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The mitochondria is an organelle located in both types of cells, plant cells, and animal cells. I will be talking about the mitochondria in a animal cell

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The mitochondria is what does cellular resperation. The mitochondria is what creates ATP energy which is the main goal for cellular resperation.

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Anaerobic cellular resperation is a type of cellular resperation but without oxygen.

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Its cellular resperation without oxygen so it is splitting glucose creating ATP energy but a minimal amount of it.

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Aerobic cellular resperation is a variant of cellular resperation but with oxygen

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This procces uses glucose and oxygen in order to create water carbon dioxide and ATP energy.

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It is know as the powerhouse of the cell

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It is know as the powerhouse of the cell

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Aerobic cellular resperation is a type of cellular resperation and it uses oxygen. Glucose is broken down with oxygen in order to create ATP energy carbon dioxide and water. Anaerobic is also a typr of cellular resperation which does the same but without the presence of oxygen and it create less ATP energy.

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https://biologydictionary.net/anaerobic-respiration/

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Anaerobic Respiration Definition

Aerobic respiration is the process by which cells that do not breathe oxygen liberate energy from fuel to power their life functions.

Molecular oxygen is the most efficient electron acceptor for respiration, due to its nucleus' high affinity for electrons. However, some organisms have evolved to use other oxidizers, and as such, these perform respiration without oxygen.

These organisms also use an electron transport chain to generate as much ATP as possible from their fuel, but their electron transport chains extract less energy than those of aerobic respiration because their electron acceptors are weaker.

Many bacteria and archaea can only perform anaerobic respiration. Many other organisms can perform either aerobic or anaerobic respiration, depending on whether oxygen is present.

Humans and other animals rely on aerobic respiration to stay alive, but can extend their cells' lives or performance in the absence of oxygen by using forms of anaerobic respiration.

Function of Anaerobic Respiration

Respiration is the process through which the energy stored in fuel is converted into a form that a cell can use. Typically, energy stored in the molecular bonds of a sugar or fat molecule is used to make ATP, by taking electrons from the fuel molecule and using them to power an electron transport chain.

Respiration is crucial to a cell's survival because if it cannot liberate energy from fuel to drive its life functions, the cell will die.

This is why air-breathing organisms die so quickly without a constant supply of oxygen: our cells cannot generate enough energy to stay alive without it.

Instead of oxygen, anaerobic cells use substances such as sulfate, nitrate, sulfur, and fumarate to drive their cellular respiration.

Many cells can perform either aerobic or anaerobic respiration, depending on whether oxygen is available.

The image below illustrates a test tube test whereby scientists can determine if an organism is:

An obligate aerobe - an organism that cannot survive without oxygen

An obligate anaerobe - an organism that cannot survive in the presence of oxygen

An aerotolerant organism - an organism that can live in the presence of oxygen, but does not use it to grow

A facultative aerobe - an organism that can use oxygen to grow, but can also perform anaerobic respiration

Where Does Anaerobic Respiration Occur?

Anaerobic respiration takes place in the cytoplasm of cells. Indeed, most cells that use anaerobic respiration are bacteria or archaea, which don't have specialized organelles.

What do Anaerobic Respiration and Aerobic Respiration Have in Common?

Both aerobic and anaerobic respiration begin with the splitting of a sugar molecule in a process called "glycolysis." This process consumes two ATP molecules and creates four ATP, for a net gain of two ATP per sugar molecule that is split.

In both aerobic and anaerobic respiration, the two halves of the sugar molecule are then sent through another series of reactions that use electron transport chains to generate more ATP.

It is these reactions that require an electron acceptor - be it oxygen, sulfate, nitrate, etc. - in order to drive them.

What's the Difference Between Aerobic Respiration and Anaerobic Respiration?

After glycolysis, both the aerobic and anaerobic cells send the two halves of glucose through a long chain of chemical reactions to generate more ATP and extract electrons for use in their electron transport chain.

However, what these reactions are, and where they happen, varies between aerobic and anaerobic cells.

In aerobic cells, the electron transport chain, and most of the chemical reactions of respiration, occur in the mitochondria. The mitochondria's system of membranes makes the process much more efficient by concentrating the chemical reactants of respiration together in one small space.

In anaerobic cells, however, respiration typically takes place in the cell's cytoplasm, since most anaerobic cells do not have specialized organelles. The series of reactions is typically shorter, and uses an electron acceptor such as sulfate, nitrate, sulfur, or fumarate instead of oxygen.

Anaerobic respiration also produces less ATP for each sugar molecule digested than aerobic respiration. In addition, it produces different waste products - including, in some cases, alcohol!

Types of Anaerobic Respiration

The types of anaerobic respiration are as varied as its electron acceptors. Important types of anaerobic respiration include:

Lactic acid fermentation - In this type of anaerobic respiration, glucose is split into two molecules of lactic acid to produce two ATP.

Alcoholic fermentation - In this type of anaerobic respiration, glucose is split into ethanol, or ethyl alcohol. This process also produces two ATP per sugar molecule.

Other types of fermentation - Other types of fermentation are performed by some bacteria and archaea. These include proprionic acid fermentation, butyric acid fermentation, solvent fermentation, mixed acid fermentation, butanediol fermentation, Stickland fermentation, acetogenesis, and methanogenesis.

Anaerobic Respiration Equations

The equations for the two most common types of anaerobic respiration are:

* Lactic acid fermentation:

C ₆H ₁₂O ₆ (glucose)+ 2 ADP + 2 phosphate → 2 lactic acid + 2 ATP

* Alcoholic fermentation:

Examples of Anaerobic Respiration

Sore Muscles and Lactic Acid

During intense exercise, our muscles use oxygen to produce ATP faster than we can supply it.

When this happens, muscle cells can perform glycolysis faster than they can supply oxygen to the mitochondrial electron transport chain.

The result is that lactic acid fermentation occurs within our cells - and after prolonged exercise, the built-up lactic acid can make our muscles sore!

Yeasts and Alcoholic Drinks

Alcoholic drinks such as wine and whiskey are typically produced by bottling yeasts - which perform alcoholic fermentation - with a solution of sugar and other flavoring compounds.

Yeasts can use complex carbohydrates including those found in potatoes, grapes, corn, and many other grains, as sources of sugar.

Putting the yeast and its fuel source in an airtight bottle ensures that there will not be enough oxygen around to interfere with the anaerobic respiration that produces the alcohol!

Alcohol is actually toxic to the yeasts that produce it - when alcohol concentrations become high enough, the yeast will begin to die.

For that reason, it is not possible to brew a wine or a beer that has greater than 30% alcohol content. However, the process of distillation, which separates alcohol from other components of the brew, can be used to concentrate alcohol and produce hard liquors.

Methanogenesis and Dangerous Homebrews

Unfortunately, alcoholic fermentation isn't the only kind of fermentation that can happen in plant matter. Glucose is fermented into ethyl alcohol - but a different alcohol, called methanol, can be produced from fermentation of a different sugar found in plants.

When cellulose is fermented into methanol, the results can be dangerous. The dangers of "moonshine" - cheap, homebrewed whiskey which often contains high amounts of methanol due to poor brewing and distillation processes - were advertised in the 20 th century during prohibition.

Death and nerve damage from methanol poisoning is still an issue in areas where unskilled people try to brew alcohol cheaply. So, if you're going to become a brewer, make sure you do your homework!

Swiss Cheese and Propionic Acid

Propionic acid fermentation gives Swiss cheese its distinctive flavor. The holes in Swiss cheese are actually made by bubbles of carbon dioxide gas released as a waste product of a bacteria that uses propionic acid fermentation.

After the implementation of stricter sanitation standards in the 20 th century, many producers of Swiss cheese were puzzled to find that their cheese was losing its holes - and its flavor!

The culprit was discovered to be a lack of a specific bacteria which produce propionic acid. Throughout the ages, this bacteria had been introduced as a contaminant from the hay the cows ate. But after stricter hygiene standards were introduced, this was not happening anymore!

This bacteria is now added intentionally during production to ensure that Swiss cheese stays flavorful and retains its instantly recognizable holey appearance.

Vinegar and Acetogenesis

Bacteria that perform acetogenesis are responsible for the making of vinegar, which consists mainly of acetic acid.

Vinegar actually requires two fermentation processes, because the bacteria that make acetic acid require alcohol as fuel!

As such, vinegar is first fermented into an alcoholic preparation, such as wine. The alcoholic mixture is then fermented again using the acetogenic bacteria.

Related Terms

ATP - The cellular "fuel" which can be used to power countless cellular actions and reactions.

Oxidation - An important process in chemistry, where electrons are lost. A molecule which has lost electrons through the process of oxidation is said to have been "oxidized," or "had its oxidation level increased."

Quiz

2. The process of anaerobic respiration explains how some cells can survive without oxygen.
A. True
B. False

3. Cells can live without ATP, as long as they have sugar as a food source.
A. True
B. False

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Anaerobic Respiration - Definiton, Types, Examples | Biology Dictionary

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Aerobic respiration is the process by which cells that do not breathe oxygen liberate energy from fuel to power their life functions. Molecular oxygen is the most efficient electron acceptor for respiration, due to its nucleus' high affinity for electrons.

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https://www.embibe.com/exams/aerobic-respiration/

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Aerobic Respiration: Definition, Process & Significance

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Aerobic respiration is a chemical reaction in which energy is transferred from the environment to the cells. Learn about Aerobic respiration equation here.

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Bakers yeast is a fungus meaning it is also a organism. It is a single celled fungus.

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The scientific name of dry yeast which is active is Saccharomyces Cerevisiae. But it is mostly know as sugar eating fungus and that is that yeast is what is accountable for fermantation.

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Ask your students what they know about bread and how it is made. Can they name the ingredients in a recipe for bread or rolls? If someone mentions "yeast" as an ingredient, you can guide the conversation from there. If not, introduce the word and a definition.

Yeast are living, single-celled organisms and are found everywhere in the world around us. Varieties of yeast are found on our skin, in the air, and on the skins of fruits and vegetables. Read here to learn about how the same grapes from different parts of a vineyard can change the taste of the resulting wine due to the yeast found on the grape skins:
http://www.nytimes.com/2013/01/01/science/same-grapes-can-vary-by-location-in-vineyard.html
In bakeries and home kitchens, there are several categories of commercial baking yeast available. They are compressed cake yeast, (also known as fresh yeast), active dry yeast, quick-rise yeast, and instant yeast.

The scientific name for the active dry yeast, that commercial and home bakers use, is called Saccharomyces Cerevisiae, otherwise known as "sugar-eating fungus." This is a strong variety of yeast and it is responsible for fermentation. Fermentation is the step when the yeast makes carbon dioxide in the bread making process.

For this lesson, tell your students they will focus on the active dry yeast which is available in commercial markets. Two popular companies, who have been producing baker's yeast for years, are Fleischmann's and Red Star.

Any bread recipe needs a "leavener" to help the ingredients work together. You can easily demonstrate how yeast works as a leavener with a few ingredients. (Don't worry; you don't need the baking skills of a famous baker to guide your students in this demonstration.)

Mix some flour, water, and salt and you have a wet flour mixture for your students to observe. Nothing much there. Now, explain that in order for a bread product to be made, these ingredients need a "leavener." A leavener can be baking soda, baking powder or yeast. A leavener is what the dough needs to begin to rise. According to Webster's New World Dictionary, the word "leaven" comes from the Latin word "levare," a word that means "lift up, to make light and rise."

Yeast gets energy from its favorite source of food in the form of sugar. This can be pure sugar, honey, molasses, maple syrup, or fruit juices containing natural sugars.

The yeast love to be able to eat their favorite sugar in a warm, moist environment where they will multiply in numbers. As the yeast munch away on their sugar, a process called anaerobic fermentation begins to take place. The by-products of this process are alcohol and carbon dioxide. During this time, the carbon dioxide is trapped by a series of strands of gluten in the rising bread. This is what causes the bread dough to rise, or expand on the surface, leaving behind a series of air pockets in the dough. The yeast eventually dies off, from the heat when baking, and any remaining alcohol evaporates. The air pockets left behind are what give baked bread its crunchy goodness. Tell your students to rip apart their bread now, and identify the air pockets that formed when the bread was baked.

Active dry yeast comes in packets, and the dry granules are the size and color of sand. Yeast packets will be marked with an expiration date, but it has a decent shelf life in a kitchen cabinet, making it a favorite product for home bakers.

Tell your students the science they will take part in is a process called "proofing" the yeast. This means they will "feed" the yeast its sugar source and watch the yeast start to go through the fermentation process in a glass. The following activity calls for a few items including some packets of yeast. Share with your students that this is a test many bakers use to make sure the yeast is still active before proceeding with a recipe.

Ask your students to observe the scent of the yeast, as it mixes with the warm water and sugar in a glass. It already smells like the aroma of bread being made!
Materials:
Some flour, water and salt for demonstration

A loaf of crusty bread for observation

Depending on class size, you can work in groups with 4-5 students to a cup/bottle with materials

Each group should have:

Packet of yeast

Measuring glass (or any clear glass to see results)

Two tablespoons sugar (not substitute)

Spoon

1/4 cup warm water for each measuring glass (between 105-115 degrees)

Thermometer
Materials:
Same as above

Clear bottle

Balloon
Directions:
-Pour water in glass.

-Add packet of yeast.

-Add sugar and gently stir.

Observe as the yeast mixture will start to double in size as it begins to "proof."
Bottle/Balloon
-Mix the same yeast mixture and pour into a bottle.

-Fit a balloon on the opening of the bottle and set aside.

As the yeast starts to expand it will cause the balloon to start to "rise."

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Ask your students what they know about bread and how it is made. Can they name the ingredients in a recipe for bread or rolls? If someone mentions "yeast" as an ingredient, you can guide the conversation from there. If not, introduce the word and a definition.

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Describe the similarities and differences between alcoholic and lactic acid fermentation?

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Describe the similarities and differences between alcoholic and lactic acid fermentation?

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Alcoholic fermentation and lactic acid fermentation are both different types of anaerobic cellular resperation. They both do not use oxygen.

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Lactic acid fermentation happens in the muscle cells when they do not have enough oxygen. Alcoholic Fermentation does not do this

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Alcoholic fermentation creates ethyl alcohol and carbon dioxide while lactic acid fermenation does not.

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Main Difference - Lactic Acid vs Alcoholic Fermentation

Lactic acid fermentation and alcoholic fermentation are two types of anaerobic respiration methods. Therefore, both lactic acid and alcoholic fermentation do not require oxygen. The main difference between lactic acid and alcoholic fermentation is that lactic acid fermentation produces lactic acid molecules from pyruvate whereas alcoholic fermentation produces ethyl alcohol and carbon dioxide. Alcoholic fermentation of yeast is used in the food industry to produce wine and beer. Lactic acid fermentation occurs in the muscle cells when they are run out of oxygen.

Key Areas Covered

1. What is Lactic Acid Fermentation
- Definition, Mechanism, Importance
2. What is Alcoholic Fermentation
- Definition, Mechanism, Importance
3. What are the Similarities Between Lactic Acid and Alcoholic Fermentation
- Outline of Common Features
4. What is the Difference Between Lactic Acid and Alcoholic Fermentation
- Comparison of Key Differences
Key Terms: Alcoholic Fermentation, Anaerobic Respiration, Carbon Dioxide, Cytosol, Glucose, Heterolactic Fermentation, Homolactic Fermentation, Lactic Acid Fermentation, Pyruvate
What is Lactic Acid Fermentation

Lactic acid fermentation refers to a metabolic process by which glucose is converted into the metabolite: lactate and cellular energy. Generally, lactic acid fermentation is carried out by bacteria such as Lactobacillus and yeast. It occurs in two major steps: glycolysis and fermentation. Both glycolysis and lactic acid fermentation occur in the cytosol. Glycolysis is the first step of both lactic acid and alcoholic fermentation. During glycolysis, hexose sugars are broken down into two pyruvate molecules. Pyruvate is composed of three carbon molecules. Two NADH molecules and four ATP molecules are produced by this process. Since two ATP molecules are consumed by the process itself, the net yield of ATP is two in the fermentation. The process of lactic acid fermentation is shown in figure 1.

Two types of lactic acid fermentations can occur in the cytosol. They are homolactic fermentation and heterolactic fermentation.

Homolactic Fermentation

In homolactic fermentation, two lactic acid molecules are generated by the action of the enzyme lactate dehydrogenase. The chemical reaction for homolactic fermentation is shown below.

Heterolactic Fermentation

In heterolactic fermentation, lactic acid, ethanol, and carbon dioxide are produced with the aid of both lactate dehydrogenase and pyruvate decarboxylase enzymes. The chemical reaction of heterolactic fermentation is shown below.

Muscle cells typically undergo aerobic respiration in the presence of oxygen. But when the oxygen supply is poor, they undergo lactic acid fermentation. This may occur due to extreme exercising or severe straining. Muscle cells undergo lactic acid fermentation to fulfill quicker energy requirements. The production of lactic acid in muscles may cause cramps or stiffness in muscles. The structure of a lactic acid molecule is shown in figure 2.

Lactic acid fermentation has a wide range of applications in the food industry. Lactobacillus spps are used in the production of yogurt, cheese, sauerkraut, kefir, and imparting a sour taste to food.

What is Alcoholic Fermentation

Alcoholic fermentation refers to a metabolic process by which glucose is converted into ethanol and carbon dioxide. It is mainly carried out by yeast and some other bacteria. Alcoholic fermentation also occurs in the cytosol in the absence of oxygen. The two pyruvate molecules produced in the glycolysis are converted into ethanol and carbon dioxide. The fate of the pyruvate in the alcoholic fermentation is shown in figure 3.

The conversion of pyruvate into ethanol and carbon dioxide occurs in two steps. The first reaction is catalyzed by the enzyme pyruvate decarboxylase while the second reaction is catalyzed by the alcohol dehydrogenase. The net ATP production is same in both lactic acid and alcoholic fermentation as the second reaction of both processes do not yield ATP. The two NADH molecules produced by glycolysis are used in the second step in both lactic acid and alcoholic fermentation. Alcoholic fermentation is used the bread baking. The carbon dioxide produced by alcoholic fermentation cause the bread to rise. Alcoholic fermentation is also used in the production of alcoholic beverages such as wine, beer, whiskey, vodka, and rum.

Similarities Between Lactic Acid and Alcoholic Fermentation

Lactic acid and alcoholic fermentation are two types of anaerobic respiration mechanisms.

Both lactic acid and alcoholic fermentation are catabolic processes.

Both lactic acid and alcoholic fermentation do not require oxygen.

Both lactic acid and alcoholic fermentation occur in the cytosol.

Both lactic acid and alcoholic fermentation break down glucose molecules into two pyruvate molecules.

Both lactic acid and alcoholic fermentation occur in two steps: the first step of both lactic acid and alcoholic fermentation is glycolysis.

Both lactic acid and alcoholic fermentation produce heat.

Both lactic acid and alcoholic fermentation produce four molecules of ATP.

The net ATP gain is two in both lactic acid and alcoholic fermentation.

The two NADH molecules produced in the glycolysis are used in the second step of both lactic acid and alcoholic fermentation.

Both lactic acid and alcoholic fermentation are less efficient in the production of ATP when compared to aerobic respiration.

Difference Between Lactic Acid and Alcoholic Fermentation

Definition

Lactic Acid Fermentation: Lactic acid fermentation refers to a metabolic process by which glucose is converted into the metabolite: lactate and cellular energy.

Alcoholic Fermentation: Alcoholic fermentation refers to a metabolic process by which glucose is converted into ethanol and carbon dioxide.

Occurrence

Lactic Acid Fermentation: Lactic acid fermentation occurs in Lactobacillus spps, yeast, and muscle cells.

Alcoholic Fermentation: Alcoholic fermentation occurs in yeast and other microorganisms.

Products

Lactic Acid Fermentation: Lactic acid fermentation produces lactic acid molecules from the pyruvate.

Alcoholic Fermentation: Alcoholic fermentation produces ethanol and carbon dioxide from the pyruvate molecule.

Enzymes

Lactic Acid Fermentation: Lactate dehydrogenase and pyruvate decarboxylase are the two enzymes involved in the lactic acid fermentation.

Alcoholic Fermentation: Pyruvate decarboxylase and alcohol dehydrogenase are the two enzymes involved in the alcoholic fermentation.

In the Food Industry

Lactic Acid Fermentation: Lactic acid fermentation is used in the production of yogurt and cheese.

Alcoholic Fermentation: Alcoholic fermentation is used in the production of bread, beer, wine, and vinegar.

Conclusion

Lactic acid and alcoholic fermentation are two mechanisms involved in the respiration in the absence of oxygen. Both types of fermentation occur in the cytosol. Glycolysis is the first step of both lactic acid and alcoholic fermentation, which produced pyruvate. Lactic acid fermentation produces lactic acid molecules from pyruvate while alcoholic fermentation produces ethanol and carbon dioxide from pyruvate. The main difference between lactic acid and alcohol fermentation is the products of each fermentation.

Reference:

1. "Lactic Acid Fermentation." BiologyWise, Available here.
2. "Glycolysis and Alcoholic Fermentation." The Institute for Creation Research, Available here.

Image Courtesy:

1. "Figure 07 05 02" By CNX OpenStax - (CC BY 4.0) via Commons Wikimedia
2. "Lactic-acid-skeletal" By NEUROtiker - Own work (Public Domain) via Commons Wikimedia
3. "Pyruvate decarb 1" By Cwernert at en.wikipedia - Transferred from en.wikipedia to Commons by Ronhjones. (CC BY-SA 3.0) via Commons Wikimedia

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Difference Between Lactic Acid and Alcoholic Fermentation | Definition, Mechanism, Importance, Similarities and Differences

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Lactic acid fermentation and alcoholic fermentation are two types of anaerobic respiration methods. Therefore, both lactic acid and alcoholic fermentation do not require oxygen. The main difference between lactic acid and alcoholic fermentation is that lactic acid fermentation produces lactic acid molecules from pyruvate whereas alcoholic fermentation produces ethyl alcohol and carbon dioxide.

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What is qualitative and quantitive data?

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What is qualitative and quantitive data?

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Quantitative data data that can be given a numerical value. Qualitative data is data expressed rather than numerical values.

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In the experiment, independent variable and controls.

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In the experiment, independent variable and controls.

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The independent variable is the temperature of water and the controls are the amount of yeast, amount of sugar, and the amount of water.

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Was this an open or closed-experiment? Explain.

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Was this an open or closed-experiment? Explain.

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This experiment was done a closed-system experiment because we put a balloon over the beaker so no carbon dioxide would escape.

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Restate the experiments scientific question and your hypothesis.

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Restate the experiments scientific question and your hypothesis.

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If the temperature is hotter then the yeast will produce more carbon dioxide because if you bake yeast it puffs up and bakes bread.

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How does temperature impact the rate of anaerobic cellular respiration (fermentation) in yeast?

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Hot temperatures impact the rate of anaerobic cellular respiration by making it faster

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The hot water circumference of the balloon filled with carbon dioxide was greater than he colder water circumference.

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The hot water was producing more carbon dioxide.

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From our results the hot temperatures makes the process of anaerobic cellular respiration faster by producing more carbon dioxide than cold temperatures.

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An additional question I'd like to investigate after this lab is what causes hot temperatures to impact the rate of anaerobic cellular respiration.

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An additional experiment we would have condoned is, if we changed the amount of yeast, sugar, and amount of water then will colder water react better hot water