1. CONVERTS ENERGY IN FOOD TO ENERGY IN ATP

2.  Involves over _______chemical reactions  Occurs in cytoplasm and mitochondria  Can be divided into three main stages:  1) Glycolysis  2) ____________________________  3) The electron transport chain

3.  1 st Stage: Glycolysis - cytoplasm—anaerobic ( ______________ )  2 nd Stage: Krebs Cycle - mitochondria—aerobic ( O 2 needed )  3 rd Stage: Electron Transport Chain - _________________—aerobic ( O 2 needed )

4.  Does NOT require oxygen  anaerobic  First step in cellular respiration  Occurs in cytoplasm  Occurs in ______________ organisms  One glucose molecule is split to form two molecules of pyruvic acid

5.  Energy investment phase: 2 ATP needed to start reaction  Energy harvest phase: 4 ATP produced  Net gain: _____________________

6.  Envelope has inner and outer membranes  Inner membrane:  Very highly folded  provides increased surface area  Has many sites where cellular respiration can occur  Encloses thick fluid ______________________

7.  Occurs in matrix of inner mitochondrial membrane  Aerobic – O 2 needed  2 Pyruvic acid  2 Acetyl CoA + 2 CO 2  2 Acetyl CoA  4 CO 2 + 2 ATP  Net result: _________________________

8.  Occurs on inner mitochondrial membrane  Also called oxidative phosphorylation or chemiosmosis  _____________________________________  Electron transport chain works with H + ions and ATP synthase (proteins in membrane) to produce ATP  Generates up to ____________ per original glucose molecule

9.  GLYCOLYSIS = 2 ATP  KREBS CYCLE = 2 ATP  ELECTRON TRANSPORT CHAIN / ATP SYNTHASE = 34 ATP ___________ This production results only if O 2 is present

11. SOME CELLS CAN HARVEST ENERGY WITHOUT OXYGEN

12.  Process that makes ATP ___________________  ATP produced in fermentation comes entirely from _____________________________  Produces no additional ATP  When O 2 is not present there is an overall net gain of 2 ATP per glucose molecule  Two major types of fermentation:  Lactic acid fermentation  Alcoholic fermentation

13.  Occurs in ________________________when O 2 supply is too low  Cellular respiration continues but fermentation is main ATP source  Produces __________________- waste product  Results in muscle soreness after strenuous exercise  Relieved after O 2 supply restored

14. CAUSES________________ ________________________

15.  __________________: alcoholic fermentation  Produces ___________________instead of lactic acid under anaerobic conditions  Used in brewing industry  Released CO 2 makes champagne and beer bubbly  Used by bakers to make bread rise

17.  Fungi & Bacteria: produce ______________________ like muscle cells  Used to flavor yogurt, some cheeses  Other fermentation processes:  Soybeans  soy sauce  Cabbage  sauerkraut