3. http://highered.mcgraw- hill.com/sites/0072507470/student_view0/cha pter25/animation__how_the_krebs_cycle_wor ks__quiz_1_.html http://www.youtube.com/watch?v=A1DjTM1q nPM

9. http://vcell.ndsu.nodak.edu/animations/etc/m ovie-flash.htm

10. C 6 H 12 O 6 (s) + 6 O 2 (g) → 6 CO 2 (g) + 6 H 2 O (l) ΔG = -2880 kJ per mole of C 6 H 12 O 6 Stepcoenzyme yieldATP yieldSource of ATP Glycolysis preparatory phase -2 Phosphorylation of glucose and fructose 6-phosphate uses two ATP from the cytoplasm. Glycolysis pay-off phase 4 Substrate-level phosphorylation 2 NADH4–6 Oxidative phosphorylation – Each NADH produces net 2 ATP due to NADH transport over the mitochondrial membrane Oxidative decarboxylation of pyruvate 2 NADH6 Oxidative phosphorylation Krebs cycle 2 Substrate-level phosphorylation 6 NADH18 Oxidative phosphorylation 2 FADH 2 4 Oxidative phosphorylation Total yield36–38 ATP From the complete oxidation of one glucose molecule to carbon dioxide and oxidation of all the reduced coenzymes.

11. Why are Krebs and ETC considered aerobic? What would happen if O2 levels are low? Anaerobic respiration = fermentation

15. Some Lactobacillus species are used for the production of yogurt, cheese, sauerkraut, pickles, beer, wine, cider, kimchi, chocolate, and other fermented foods, as well as animal feeds, such as silage. Sourdough bread is made using a "starter culture," which is a symbiotic culture of yeast and lactic acid bacteria growing in a water and flour medium. Lactobacilli, especially L. casei and L. brevis, are some of the most common beer spoilage organisms. The species operate by lowering the pH of the fermenting substance by creating the lactic acid, neutralising it to the desired extent.yogurtcheesesauerkrautpickles beerwineciderkimchichocolate fermented silageSourdoughyeast lactic acid bacteriawaterflour mediumL. caseiL. brevis

16. By fermentation the yeast species Saccharomyces cerevisiae converts carbohydrates to carbon dioxide and alcohols - for thousands of years the carbon dioxide has been used in baking and the alcohol in alcoholic beverages. [5] It is also extremely important as a model organism in modern cell biology research, and is one of the most thoroughly researched eukaryotic microorganisms. Researchers have used it to gather information about the biology of the eukaryotic cell and ultimately human biology. [fermentation Saccharomyces cerevisiae carbohydratescarbon dioxidealcoholsbaking alcoholic beverages [5]model organismcell biologyeukaryotic [

17. Facultative anaerobes