1. Chapter 9.3 Martin

2.  Cellular respiration: the process by which mitochondria break down food molecule to form ATP ◦ Happens in 3 stages  1. Glycolosis: breaks down glucose  No oxygen required (anaerobic)  2. Citric Acid Cycle  Requires oxygen (aerobic)  3. Electron Transport Chain  Requires oxygen (aerobic)

3.  A. Glycolosis  Glycolosis: a series of chemical reactions in the cytoplasm of a cell that breaks down glucose (a 6-carbon molecule) into two molecules of pyruvic acid (3-carbon molecules)  2 molecules of ATP are required to start this process  Only 4 are produced *(net 2 ATP gain)*

4.  A. Glycolosis  The pyruvic acid molecules move into the mitochondria  CO 2 is produced from the pyruvic acid and combines with co-enzyme A to form acetyl- CoA

5.  B. The Citric Acid Cycle (Krebs Cycle)  CAC: a series of chemical reactions similar to the Calvin Cycle  For every 1 turn of the cycle (for each acetyl Co-A produced) ◦ 1 ATP produced ◦ 2 CO2 produced  CAC produces a net of 2ATP and 4 CO2 because of the 2 acetyl-CoA produced from glycolosis

7.  C. Electron Transport Chain  ETC is in the inner membrane of a mitochondria  The electron transport chain uses the high- energy electrons from the Krebs Cycle to convert ADP to ATP  final electron acceptor is Oxygen, which reacts with 2 [H] ions and 4 electrons to form 2 molecules of H 2 O  Net of 32 ATP produced by the ETC

9.  Anaerobic process that follows glycolosis  Is the way we produce ATP until oxygen becomes available  2 major types of fermentation ◦ 1. Lactic Acid Fermentation ◦ 2. Alcoholic Fermentation

10.  A. Lactic Acid Fermentation  Pyruvic acid from glycolosis becomes lactic acid  Lactic acid builds up in muscle cells during rapid exercise and can cause muscle fatigue  Eventually, lactic acid is moved to liver where it is reconverted back into pyruvic acid when oxygen is available  2 ATP produced

11.  B. Alcoholic Fermentation  Is used by YEAST cells and some bacteria to produce CO2 and ethyl alcohol  CO2 production is the cause of holes in yeast made breads ◦ Steak house rolls ◦ Pizza dough  2 ATP produced