1. Introduction to Cellular Respiration and Fermentation
Aerobic Respiration
Glycolysis
Pyruvate Oxidation
Electron Transport Chain
Applications
Anaerobic Respiration and Fermentation
Lactic Acid
Microorganisms
Ethanol Fermentation

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3. Cellular Respiration _____________
Glucose is the fuel for cellular respiration. Glucose bonds are broken and energy is released as ATP.
Without a steady supply of ATP, ………………………
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4. Cellular Respiration
Glucose is the most efficient source of fuel to make ATP however, cells may use other molecules if necessary.
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6. Glycolysis Takes place in all living cells
A glucose molecule is split into 2 Pyruvic acid (Pyruvate) molecules which results in the net gain _____________

7. Step 2 – Pyruvate Oxidation and the Citric Acid (Krebs) Cycle
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8. Step 3 – The Electron Transport Chain
Products from the Citric Acid Cycle come into the ETC where their energy is used to pump H+ ions ………………………
H+ ions then flow through ATP synthase to create MORE molecules of ATP
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9. Aerobic Respiration pyruvic acid energy released to make large
quantity of ATP
(36-38 molecules)
series of enzyme controlled reactions
carbon dioxide + water

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11. Cellular Respiration
But why does O2 need to be present for aerobic respiration to occur?
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12. Cyanide
Cyanide blocks the bodies ability to perform aerobic respiration by binding to hemoglobin inside RBC  ………………………
This reduces the amount of ATP produced resulting in coma and death.

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14. Anaerobic Respiration/Fermentation
Will occur in the cytoplasm if O2 is not present
Allows glycolysis ………………………
There are 2 Types of anaerobic respiration:
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15. Lactic Acid Fermentation
Occurs in the cytoplasm of animals, some bacteria and fungi
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However, glycolysis continues to provide some energy for your body to keep you alive
………………………

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17. Lactic Acid Fermentation
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Once O2 is present again, Lactic Acid (lactate) is oxidized back to pyruvate, ………………………

18. Aerobic vs. Anaerobic Cellular Respiration
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20. Lactic Acid in Microorganisms
We utilize lactic acid fermentation in microorganisms to create many foods such as:
pickles, sauerkraut, ………………………

21. Lactic Acid in Microorganisms
To do this, certain bacteria and yeasts are placed in a Oxygen free environment (within a food like cheese) and _____________
………………………
The food is altered to rid it of the microorganism before we consume it.

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23. Alcohol (Ethanol) Fermentation
This occurs in plant cells, bacteria and yeast.
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24. Alcohol Fermentation Beer: Comes from grains - ………………………
The gains are grounded up and water and enzymes are added.
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26. Alcohol Fermentation Distilling the beer - _____________
The ethanol can also be used to fuel some cars. This is ………………………

27. Alcohol Fermentation Wine: Created ………………………
Grapes contain high concentrations of sugars
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29. Answer the following What is the main difference ………………………