Chapter 2 Cellular respiration and ATP synthesis By the end of this chapter you should be able to: a outline the stepwise breakdown of glucose in cellular respiration; f explain the significance of the Krebs cycle in ATP formation; b explain the sequence of steps in glycolysis; g c describe the structure of a mitochondrion‚ relating its structure to its function; explain the process of oxidative phosphorylation with reference to the electron transport chain;
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in nature (exception RNA acting as ribozyme) colloidal and thermo-labile in character and specific in their action. HISTORICAL BACKGROUND In 1878 kuhne used the word enzyme (Greek: in yeast) to indicate the catalysis taking place in biological systems. Isolation of enzyme system from cell free extract of yeast was achieved in 1883 by Buchner. He named the active principle as Zymase (later found to contain a mixture of enzymes)‚ which could convert sugar to alcohol. In 1926 James Sunner first achieved
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the greatest energy sources that our body uses is glucose. In cellular respiration glucose is broken down‚ and the energy from those bonds is used to create adenosine triphosphate (ATP). There are two types of respiration: aerobic and anaerobic. In aerobic respiration there are 3 main steps: Glycolysis‚ Krebs Cycle (Citric Acid Cycle)‚ and Oxidative Phosphorylation. In anaerobic respiration you can have alcohol fermentation or lactic acid fermentation. Overall‚ cellular respiration can be used in rigor
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a catalyst 6 Experiment 55.2 Investigating homogeneous catalysis 8 Experiment 55.3 Investigating ways to change the rate of a reaction with a suitable catalyst 9 Experiment 55.3 Sample laboratory report 13 Experiment 55.4 Preparing ethanol by fermentation 16 Chapter 56 Industrial processes Chapter 57 Green chemistry for industrial processes Chapter 53 Rate equation Experiment 53.1 Determining the rate equation of a reaction using method of initial rate (A microscale experiment) 7. and 11
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Introduction: Many different species of bacteria look similar under the microscope and also have the same staining results (ex. Gram stain). To be able to differentiate between the different species‚ one can look at the metabolic differences (fermentation)‚ as well as the environmental condition differences (temperature‚ pH‚ oxygen requirements). Being able to manipulate these conditions in a controlled environment can help to correctly identify the exact bacteria. Different media can be used to
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between the percent yield of ethanol and the different lengths of fermentation of the jackfruit pulp (Artocarpus heterophyllus)? 2. Is there a significant difference between the density‚ color‚ boiling point‚ and flame test of ethanol from jackfruit pulp (Artocarpus heterophyllus ) among the different lengths of fermentation? Hypotheses 1. There is no significant relationship between percent yield of ethanol‚ and the lengths of fermentation of jackfruit pulp (Artocarpus heterophyllus). 2. There is no
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Catabolic process | COMPLETE breakdown of glucose into 6 molecules of carbon dioxide | INCOMPLETE breakdown of food into organic molecules like ethanol or lactic acid | Final electron acceptor/s | Oxygen and water | AcetaldehydePyruvic acid | Product /s | Water | Ethyl alcohol (ethanol)Lactic acid | Processes involved | Krebs cycleElectron Transport Chain | Fermentation (occur in cytosol) | Table 2. Comparison between alcoholic and lactic acid fermentation. Characteristics | Alcoholic | Lactic
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plants and animals (including us as humans). In this process the chemical reaction which is known as photosynthesis‚ it takes the sun’s energy and chlorophyll found in chloroplasts in the green leaves of plants‚ to turn inorganic carbon dioxide into glucose (sugar) to make oxygen which we all need to live. So‚ when animals eat the plants‚ and take the carbon in the sugars‚ inside their cells they take the energy from the food‚ this is cellular respiration‚ which takes oxygen (product of photosynthesis)
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anaerobic respiration in muscles during hard exercise * State the balanced equation for anaerobic respiration in muscles (C6H12O6 → 2C3H6O3) and the microorganism yeast (C6H12O6 →2C2H5OH + 2CO2)‚ using symbols * Describe the effect of lactic acid in muscles during exercise * Describe the role of anaerobic respiration in yeast during brewing and bread-making * Compare aerobic respiration and anaerobic respiration in terms of relative amounts of energy released * List the features
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Bryan Yu Period 2 Biology Data Table Questions 1. It showed that fermentation started to occur once the oxygen is gone‚ and the yeast will respire anaerobically. It is proven once it smelled like alcohol. 2. Aerobic respiration occurs in the presence of oxygen‚ CO2 and water are produced‚ and occur in plant and animal cells. In Aerobic respiration‚ glucose is broken down into CO2‚ H20 and ATP; more ATP is released (38). Anaerobic respiration happens in the presence of no oxygen and occurs
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