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

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The word "aerobic" means "with oxygen". So aerobic cellular respiration is cellular respiration with oxygen/using oxygen.

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The word "anaerobic" means "without oxygen." So anaerobic cellular respiration is cellular respiration without using oxygen. Another term for anaerobic cellular respiration is fermentation.

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The mitochondria is an organelle where cellular respiration happens in an animal cell.

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What is Anaerobic Cellular Respiration and Aerobic Cellular Respiration?

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What is Anaerobic Cellular Respiration and Aerobic Cellular Respiration?

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Anaerobic Cellular Respiration is a form of cellular respiration that does not require oxygen. This process forms minuscule ATP and doesn't go through the entire process of cellular respiration. It only goes through the process of glycolysis, breaking down glucose. Aerobic Cellular Respiration is a form of cellular respiration that uses oxygen. This form uses the entirety of the cellular respiration process. As opposed to anaerobic cellular respiration, this process makes extensive amounts of ATP in comparison to its counterpart.

Source:

https://bio.libretexts.org/Bookshelves/Introductory_and_General_Biology/Book:_Introductory_Biology_(CK-12)/02:_Cell_Biology/2.25:_Anaerobic_vs_Aerobic_Respiration#:~:text=Summary%201%20Cellular%20respiration%20always%20begins%20with%20glycolysis%2C,4%20Anaerobic%20respiration%20evolved%20prior%20to%20aerobic%20respiration.

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How long can you hold your breath?
With or without air? In terms of producing energy, that is the key question. Can cellular respiration occur without air? It can, but it does have limitations.

The Presence of Oxygen

There are two types of cellular respiration (see Cellular Respiration concept): aerobic and anaerobic. One occurs in the presence of oxygen ( aerobic), and one occurs in the absence of oxygen ( anaerobic). Both begin with glycolysis - the splitting of glucose.

Glycolysis (see "Glycolysis" concept) is an anaerobic process - it does not need oxygen to proceed. This process produces a minimal amount of ATP. The Krebs cycle and electron transport do need oxygen to proceed, and in the presence of oxygen, these process produce much more ATP than glycolysis alone.

Scientists think that glycolysis evolved before the other stages of cellular respiration. This is because the other stages need oxygen, whereas glycolysis does not, and there was no oxygen in Earth's atmosphere when life first evolved about 3.5 to 4 billion years ago. Cellular respiration that proceeds without oxygen is called anaerobic respiration.

Then, about 2 or 3 billion years ago, oxygen was gradually added to the atmosphere by early photosynthetic bacteria (cyanobacteria). After that, living things could use oxygen to break down glucose and make ATP. Today, most organisms make ATP with oxygen. They follow glycolysis with the Krebs cycle and electron transport to make more ATP than by glycolysis alone. Cellular respiration that proceeds in the presence of oxygen is called aerobic respiration.

Summary

Cellular respiration always begins with glycolysis, which can occur either in the absence or presence of oxygen.

Cellular respiration that proceeds in the absence of oxygen is anaerobic respiration.

Cellular respiration that proceeds in the presence of oxygen is aerobic respiration.

Anaerobic respiration evolved prior to aerobic respiration.

Explore More

Use this resource to answer the questions that follow.

1. What is the main difference between aerobic and anaerobic respiration?

2. What cells perform anaerobic respiration?

3. Compare the amount of ATP released by both aerobic and anaerobic respiration.

4. What are the two stages of anaerobic respiration?

Review

1. Define aerobic and anaerobic respiration.

2. What process is common to both aerobic and anaerobic respiration?

3. Why do scientists think that glycolysis evolved before the other stages of cellular respiration?

Contributions and Attributions
This page is licensed under a CK-12 license and was authored, remixed, and/or curated by CK-12 Foundation. The source content can be found at http://www.ck12.org/book/CK-12-Biology-Concepts. Page content has been edited and updated to conform to the style and standards of the LibreTexts platform; a detailed versioning history of the edits to source content is available upon request.

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How long can you hold your breath? With or without air? In terms of producing energy, that is the key question. Can cellular respiration occur without air? It can, but it does have limitations. There are two types of cellular respiration (see Cellular Respiration concept): aerobic and anaerobic.

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Bakers Yeast is a strain (form) of yeast called Saccharomyces cerevisiae. S. cerevisiae, and it eats sugars in carbohydrates and converts it to carbon dioxide. Essentially, it speeds up the process of fermentation.

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Rochester biologist Justin Fay studies Saccharomyces cerevisiae, also known as baker's yeast or brewer's yeast.

The COVID-19 stay-at-home orders have fostered a trend of at-home baking, in which amateur breadmakers, like master bakers and brewers, are beginning to experiment with various strains of baker's yeast and sourdough starters.

The strains of yeast used to make beer, bread, and wine come from the species of yeast called Saccharomyces cerevisiae. S. cerevisiae is known as "brewer's yeast" or "baker's yeast" for good reason: it's responsible for the fermentation that makes beer alcoholic and allows a lump of dough to rise into a loaf of bread. In the presence of oxygen, S. cerevisiae converts sugars from a carbohydrate-such as flour involved in breadmaking or barley involved in beermaking-into carbon dioxide. The carbon dioxide inflates air bubbles within the dough, causing the dough to rise.

Justin Fay, a professor of biology at the University of Rochester, studies the complex ancestry of S. cerevisiae in order to tackle big questions about evolutionary biology, including how species differentiate.

" S. cerevisiae is a fantastic model organism," Fay says. "It was the first eukaryote to have its genome sequenced. That, combined with the awesome power of yeast genetics, make it one of the most attractive organisms to understand the genetic basis of evolutionary change."

But understanding S. cerevisiae may also help your at-home baking rise to a new level.

Baker's yeast, domesticated from wild strains, is derived from a combination of the yeast strains used to make European grape wine and the strains used to make Asian rice wine.

Just as wolves became domesticated dogs and wheat became a domesticated crop with the spread of agriculture, baker's yeast was domesticated from its wild ancestors.

Human-associated migration and mixing with wild populations of yeast had a strong impact on S. cerevisiae, but its historical origins have been difficult to determine because yeast was around long before people discovered and studied microorganisms. Fay and his colleagues have discovered that the genome of S. cerevisiae is derived from a combination of the yeast strains used to make European grape wine and the yeasts used to make Asian rice wine. They conjecture that modern baker's yeast is derived from a melting pot of fermentation technology, resulting from an East-West transfer similar to the spread of domesticated plants and animals by way of the Silk Route, thousands of years ago.

What is yeast?

Yeast is a single-celled, living microorganism that is a member of the fungus kingdom. Saccharomyces cerevisiae, also known as brewer's or baker's yeast, has been a key ingredient in baking, winemaking, and brewing for millennia. It derives its name from the Latinized Greek meaning "sugar fungus" because it converts sugars and starches into alcohol and carbon dioxide during the fermentation process.

Baker's yeast has been domesticated in ways that aid the fermentation process (and results in better flavor).

"Most organisms do not ferment sugar into alcohol, but yeast does," Fay says. "Yeast's ability to do this makes it incredibly useful and also raises questions about how yeasts evolved this ability."

While wild yeast strains can also ferment sugar, they have many undesirable characteristics that often making them an unpopular choice for making beer, wine, and bread. Wild yeast strains are genetically different than domesticated baker's yeast. One difference is the ways in which their cells stick together and divide, determining how fast the fermentation process occurs and whether the yeast will rise to the surface or sink to the bottom during fermentation. Wild yeast often leads to unpredictable fermentation, which can then result in unfavorable flavors and aromas.

Humans have put selection pressures on domesticated baker's and brewer's yeast to allow it to begin the fermentation process more quickly, to more efficiently withstand processing conditions such as freezing and drying, and to more efficiently break down and metabolize the complex sugar maltose. Maltose is the primary sugar present in beer wort-also known as the "beer starter," before the beer is fermented-and in baked products.

"Wine strains are resistant to sulfites, which is helpful to avoiding spoilage," Fay says. "Beer and baking strains have increased maltose metabolism."

Not all S. cerevisiae strains are the same; different strains are used to make various flavors of beer, bread, and wine.

Since S. cerevisiae has been domesticated, it has itself evolved into various strains. The baker's yeast typically used in bread dough comes from a handful of domesticated strains of S. cerevisiae manufactured by yeast companies such as Fleischmann's, Red Star, and SAF. The "starter" used to make sourdough breads, however, can be more varied and is typically a mix of commercial, domesticated strains of S. cerevisiae and wild strains.

A 2020 study published in the journal Frontiers in Genetics found that sourdough and commercial baking strains of yeast produce significantly more carbon dioxide than wild strains and achieved fermentation faster, affecting aroma and taste.

A yeast's environment can also greatly affect its genetic diversity and lead to more desirable traits. Beer yeasts are often kept indoors in a brewing environment, limiting their contact with wild yeast. They are reharvested after the fermentation process, resulting in continuous genetic selection according to the indoor brewing environment. The different strains of beer yeast can determine the flavor of, for instance, a lager versus an ale. Wine yeasts, on the other hand, spend most of the time outside in and around vineyards, resulting in more hybridization with wild yeasts.

Read more

Beer yeast: Unraveling the origin story with genetics
Saccharomyces cerevisiae, or brewer's yeast, has been used to make beer for thousands of years. To reconstruct the history of modern ale strains, Rochester biologist Justin Fay and his colleagues sequenced the genome of modern brewer's yeast.

Q&A: Biologist earns raves for work with yeast
David Goldfarb, professor of biology, researches yeast as a model organism for understanding the aging process in humans. Why does this essential ingredient in bread and beer make a good research specimen?

Tags: Arts and Sciences, Department of Biology, Justin Fay

Category: Science & Technology

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Baker's yeast: Three surprising things you might not know

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The COVID-19 stay-at-home orders have fostered a trend of at-home baking, in which amateur breadmakers, like master bakers and brewers, are beginning to experiment with various strains of baker's yeast and sourdough starters. The strains of yeast used to make beer, bread, and wine come from the species of yeast called Saccharomyces cerevisiae.

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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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A main difference between lactic acid fermentation and alcoholic fermentation is what is produced afterwards. While alcoholic fermentation produces ethyl alcohol and carbon dioxide, while lactic acid fermentation produces pyruvate. However, they both are anaerobic, both yield two ATP in total, and they both produce heat.

https://pediaa.com/difference-between-lactic-acid-and-alcoholic-fermentation/#:~:text=The%20main%20difference%20between%20lactic%20acid%20and%20alcoholic,the%20food%20industry%20to%20produce%20wine%20and%20beer.

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

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What is the difference between Lactic Acid and Alcoholic Fermentation? Lactic acid fermentation produces lactic acid molecules from the while Alchoholic..

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What is qualitative and quantitative data?

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What is qualitative and quantitative data?

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Quantitative data is data that is measured in quantity, not quality. Qualitative data is data that is measured by quality and not quantity.

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In the experiment, share the independent variable and controls.

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In the experiment, share the independent variable and controls.

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The independent variable in the experiment is the temperature of the water. The controls in the experiment is the amount of water, the amount of yeast, the balloon, and the kind of water used in the experiment.

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Was this an open or closed-system experiment? Explain.

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Was this an open or closed-system experiment? Explain.

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This was a closed system experiment because nothing could get in and nothing could get out. The experiment was contained in a small space.

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Restate the experiment's scientific question an your hypothesis.

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Restate the experiment's scientific question an your hypothesis.

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The scientific question for the experiment is "How does temperature impact the rate of anaerobic cellular respiration (fermentation) in yeast?" My hypothesis was "If temperature impacts the rate of anaerobic cellular respiration in yeast, then it will speed up the process of fermentation if the temperature increases because hotter temperatures add more (thermal) energy to it, making the atoms move faster."

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Data: Show your experiment  data by taking pictures of your chart, graph, and qualitative observations.

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Data: Show your experiment  data by taking pictures of your chart, graph, and qualitative observations.

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Write a conclusion to your Anaerobic Cellular Respiration Lab in CER format.

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Write a conclusion to your Anaerobic Cellular Respiration Lab in CER format.

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C: Hotter temperature water impacts the rate of fermentation by speeding it up.

E:

The warm water expanded the balloon more than cold water in a short period of time

Shown on graph

Shown on table

R: The balloon on top of the warm water grew bigger, meaning more CO2 was produced because the cellular respiration process happened at an accelerated rate.

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Extend: After performing these experiment and researching, what additional questions and experiments would you like to investigate? Brain storm at least 2)

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Extend: After performing these experiment and researching, what additional questions and experiments would you like to investigate? Brain storm at least 2)

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I would like to investigate:

Why does temperature affect anaerobic cellular respiration?

Does warm-blooded or cold-blooded affect cellular respiration?