Anaerobic Respiration Fermentation Learning Goal I will be

Anaerobic Respiration - Fermentation Learning Goal: I will be able to explain the difference between aerobic and anaerobic respiration, as well as the two types fermentation: lactic acid fermentation and alcoholic/ethanol fermentation (including when/where each are performed, and the benefits/disadvantages of each)

Anaerobic Respiration - Fermentation • If no oxygen is available, cells can obtain energy through the process of anaerobic respiration. • Fermentation allows the production of a small amount of ATP without oxygen There are two primary fermentation processes: 1. Lactic Acid Fermentation 2. Alcohol Fermentation

Anaerobic Respiration - Fermentation Lactic acid fermentation occurs when oxygen is not available in muscle cells For example, in muscle tissues during rapid and vigorous exercise, muscle cells may be depleted of oxygen. They then switch from respiration to fermentation.

Anaerobic Respiration - Fermentation The pyruvate formed during glycolysis is broken down to lactic acid (pyruvate rxts with NADH to reoxidize it to NAD+ to allow glycolysis to continue) Glucose → Pyruvic acid → Lactic acid + NAD+

Anaerobic Respiration - Fermentation • The process of lactic acid fermentation replaces the process of aerobic respiration so that the cell can have a continual source of energy (NAD+ to make more ATP through glycolysis), even in the absence of oxygen. • However this shift is only temporary and cells need oxygen for sustained activity.

Anaerobic Respiration - Fermentation • Lactic acid that builds up in the tissue causes a burning, painful sensation.

Anaerobic Respiration - Fermentation Alcohol fermentation occurs in yeasts and some bacteria. Pyruvate formed during glycolysis is broken down to produce ethanol and carbon dioxide and is released (and this causes NADH to be reduced to NAD+ so that it can continue through the process of glycolysis to form 2 more ATP)

Anaerobic Respiration - Fermentation Glucose → Pyruvic acid → alcohol + carbon dioxide + energy

Anaerobic Respiration - Fermentation • Fermentation is used in food production. – Yogurt - Soy Sauce – Cheese - Vinegar – Bread - Olives/Pickles – Beer/ Meade - Wine/ Ale – Sauerkraut - Malt

Anaerobic Respiration - Fermentation

Anaerobic Respiration - Fermentation How Did We Do? I will be able to explain the difference between aerobic and anaerobic respiration, as well as the two types fermentation: lactic acid fermentation and alcoholic/ethanol fermentation (including when/where each are performed, and the benefits/disadvantages of each)