1. Cellular Respiration
1. g. Students know the role of the mitochondria in making stored chemical-bond energy available to cells by completing the breakdown of glucose to carbon dioxide.
Mitochondria consist of a matrix where three-carbon fragments originating from carbohydrates are broken down (to CO2 and water) and of the cristae where ATP is produced. Cell respiration occurs in a series of reactions in which fats, proteins, and carbohydrates, mostly glucose, are broken down to produce carbon dioxide, water, and energy. Most of the energy from cell respiration is converted into ATP, a substance that powers most cell activities.
1. i.* Students know how chemiosmotic gradients in the mitochondria and chloroplast store energy for ATP production.
Enzymes called ATP synthase, located within the thylakoid membranes in chloroplasts and cristae membranes in mitochondria, synthesize most ATP within cells. The thylakoid and cristae membranes are impermeable to protons except at pores that are coupled with the ATP synthase. The potential energy of the proton concentration gradient drives ATP synthesis as the protons move through the ATP synthase pores. The proton gradient is established by energy furnished by a flow of electrons passing through the electron transport system located within these membranes.

2. What is Cellular
Respiration?

3. Cellular Respiration
Is a series of reactions where fats, proteins, and carbohydrates, mostly glucose, are broken down to make CO2, water, and energy.
C6H12O O2  6CO H2O + energy

5. Mitochondria
The matrix where 3-carbon pieces that came from carbohydrates are broken down to (CO2 and water)
The cristae is where ATP is made

6. ATP = Adenosine triphosphate
Most of the energy from cell respiration is converted into ATP
ATP is a substance that powers most cell activities.

7. Releasing energy from ATP

8. Creates ADP – Adenosine Diphosphate

9. chemical changes in cells cell division
Some examples of the use
of energy in organisms 10
muscle
contraction
Respiration
supplies
the energy for
germination
chemical changes in cells
cell division
These are only a few examples. Every living process in living organisms needs energy from respiration

10. One example of respiration in ourselves15
One example of respiration in ourselves
2. The lungs absorb oxygen
from the air
1. Air taken in
1.Food taken in
2.The stomach and
intestine digest food.
One of the products
is glucose
3.The blood stream
carries glucose and oxygen to the muscles
The water produced as a waste product of respiration is picked up by the blood stream and may be lost in sweat, water vapour from the lungs or in urine
Glucose and oxygen react to produce energy for muscle contraction
4 RESPIRATION
5 Carbon dioxide
is carried to the lungs
by the blood

11. Question 1 What is the most important point about respiration?16
Question 1
What is the most important point about respiration?
(a) it uses oxygen
(b) It produces energy
(c) It produces carbon dioxide
(d) It needs food and air

12. 17
Question 2
In which part of the human body is respiration most likely to be occurring?
(a) The lungs
(b) The heart
(c) The muscles
(d) All of these
Respiration will be occurring in all parts of the human body that consists of living cells.
Fingernails, toenails and hair do not contain living cells and so will not be respiring

13. Question 3 Which of these are waste products of respiration?18
Question 3
Which of these are waste products of respiration?
(a) Carbon dioxide
(b) Water
(c) Oxygen
(d) Nitrogen

14. Question 4 Which of the following statements are correct?20
Question 4
Which of the following statements are correct?
(a) We breathe in air
(b) We breathe in oxygen
(c) We breathe out air
(d) We breathe out carbon dioxide
Air is a mixture of nitrogen, oxygen, carbon dioxide and a small proportion of other gases. We cannot selectively breathe in only oxygen and breathe out only carbon dioxide. The lungs absorb oxygen from the air we breathe in and give out carbon dioxide. So the air we breathe out contains less oxygen and more carbon dioxide than the air we breathe in.

15. Vocabulary
Cellular Respiration – the transfer of energy from an organic compound into ATP
Fermentation – the breakdown of carbohydrates by enzymes, bacteria, yeasts, or mold in the absence of oxygen
Pyruvate- an ion of a three-carbon organic acid called pyruvic acid.

16. Cellular Respiration Cellular Energy
The Stages of Cellular Respiration Cellular respiration has two stages.
Glycolysis The first stage of cellular respiration is called glycolysis.
Aerobic and Anaerobic Respiration The second stage of cellular respiration is either aerobic respiration (in the presence of oxygen) or anaerobic respiration (in the absence of oxygen). A large amount of ATP is made during aerobic respiration. NAD+ is recycled during the anaerobic process of fermentation. 12

17. Cellular Respiration Stage One: Breakdown of Glucose
Glycolysis Glucose is broken down to pyruvate during glycolysis, making some ATP. 13

18. Cellular Respiration Stage Two: Production of ATP
Krebs Cycle The Krebs cycle is a series of reactions that produce energy-storing molecules during aerobic respiration.
Electron Transport Chain During aerobic respiration, large amounts of ATP are made in an electron transport chain. 14

19. Cellular Respiration Fermentation in the Absence of Oxygen
Fermentation When oxygen is not present, fermentation follows glycolysis, regenerating NAD+ needed for glycolysis to continue.
Lactic Acid Fermentation In lactic acid fermentation, pyruvate is converted to lactate. 15

20. Anaerobic Respiration23
Anaerobic respiration is involved at some stage in the preparation of these foodstuffs

21. 24
In anaerobic respiration, glucose is still broken down to carbon dioxide with the release of energy, but without the involvement of oxygen
The glucose is not completely broken down to CO2 and H2O but to CO2 and alcohol (ethanol).

22. 30
Fermentation
One form of anaerobic respiration in bacteria and yeasts
is called fermentation.
During fermentation, sugar is broken down to alcohol and
carbon dioxide
Fermentation is involved in brewing and wine-making

23. 31
Wine making
Grapes are crushed and the sugar they contain is fermented
by yeasts to produce alcohol and carbon dioxide.
The carbon dioxide usually escapes but if the wine is
bottled before fermentation is complete, the carbon dioxide
dissolves and escapes as bubble when the bottle is opened
This is the case with ‘sparkling’ wines such as Champagne
Different varieties of grape produce different types of wine

24. Black grapes growing in a vineyard32
Black grapes growing in a vineyard
© Ilan’s Wine Making

25. Brewing 33
In brewing beer, a sugary product (malt) is dissolved out of germinating barley
Yeast is added to this solution and fermentation begins, producing alcohol and carbon dioxide
Some of the carbon dioxide escapes but the rest dissolves in the beer when it is bottled or put into casks
When the bottles or casks are opened, the dissolved CO2 escapes as bubbles

26. Beer fermenting 34 ©Stuart Boreham/CEPHAS
The carbon dioxide bubbles plus some of the beer constituents produce a dense froth on top of the beer. The fermentation vessel is an old-fashioned open type.
©Stuart Boreham/CEPHAS

27. Baking 35 In baking, yeast is added to a mixture of flour and water,
made into the form of a dough
The yeast first changes the flour starch into sugar and then
ferments the sugar into alcohol and CO2
The CO2 forms bubbles in the dough which cause it to
expand (‘rise’)
When the dough is baked, the heat evaporates the
alcohol but makes the trapped bubbles expand giving the
bread a ‘light’ texture

28. Dough rising 36 The yeast is mixed with the dough
After 1 hour in a warm
place the dough has risen as a result of the carbon dioxide
produced by the yeast

29. 37
The ‘holes’ in the
bread are made by
the carbon dioxide
bubbles.
This gives the bread a ‘light’ texture

30. cytoplasm
mitochondria