1. Chapter 3 Section 3

2. Energy for Life
Chemical energy stored in food molecules is changed inside cells into forms needed to perform all the activities necessary for life
All of the activities of an organism invole chemical reactions in some way
Metabolism= the total of all chemical reactions in an organism

3. Enzymes Chemical reactions of metabolism need enzymes
Enzymes assist reactions and causes a change, but the enzyme stays the same
Enzymes can be used again and again

4. Living Things Divided into two groups: producers and consumers
Producers- organisms that make their own food. Also called autotrophs
consumers- organisms that cannot make their own food. Also called heterotrophs

5. Plants
Are autotrophs
Use the energy from sunlight to make their own food through photosynthesis
Photosynthesis- when producers convert light energy into chemical energy, or sugars that can be used as food.

6. Where the Magic Happens….
Chlorophyll- a green pigment that is used in photosynthesis to capture light. They are found in chloroplasts

7. What Happens…
Captured light energy powers a chemical reaction that turns carbon dioxide and water into oxygen and sugar
Excess sugar is stored as starches or used to make other carbohydrates

10. Respiration
The process in which chemical reactions break down food molecules into simpler substances and release stored energy

11. Respiration Begins in the cytoplasm
Carbohydrates are broken down into glucose molecules

12. Next Moves into the mitochondria
Two simpler molecules are broken down again, releasing more energy
This process uses oxygen and produces carbon dioxide and water as waste

14. Fermentation
Cells that do not have enough oxygen for respiration use fermentation to release some of the stored energy in glucose molecules
Occurs in the cytoplasm
Produces lactic acid, alcohol, and carbon dioxide as waste
Also called anaerobic respiration

15. Lactic Acid
Why your muscles hurt during tough workouts

16. Alcohol

17. Did You Know..? Bread is made using the process of fermentation
Yeast, a fungi, is an ingredient in the bread dough that uses anaerobic respiration
As the yeast eats up the sugar in the dough, it begins to release gas bubbles of carbon dioxide, and small amounts of ethanol alcohol, causing the bread to rise