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Energy Metabolism: Respiration (types of respiration (Aerobic Respiration,…
Energy Metabolism: Respiration
types of respiration
Pentose Phosphate Pathway
oxidations that produce NADPH
begins with glucose-6-phosphate
More important as pathway than energy
transforms glucose into erythrose and ribose.
Respiration of Lipids
germination creates either
glycerol and 3 fatty acids (triglycerides)
glycerol and two fatty acids (phospholipids)
fatty acids broken down into acetyl CoA by Beta oxidation
reduces FAD to FADH
reduces NAD+ to NADH
Heat Generating Respiration
thermogenic respiration
use alternative carriers
present in all mitochondria
allow NADH conversion under stress
Photorespiration
only occurs when Oxygen is added by RUBP carboxylase
Phosphoglycolate
converted to Glycolate then glycin
respired to CO2 ad H2O
3-Phosphoglycerate created
Aerobic Respiration
Utilizes
Citric acid cycle
coenzyme A created with binding of Acetyl
one ATP produced during first cycle :explode:
produces acetyl
NAD+ reduced to NADH
Produces NADH and CO2
FAD+ reduced to FAD
Chemiosmotic Phosphorylation
Takes place in inner membrane
NADH Diffuses to membrane, and passes e- to Flavin mononucleotide (FMN)
cytochrome oxidation
oxygen reduced, becomes water
e- passed to ubiquinone (a quinones)
NAD+ reduced to NADH
FMN reduced to FMNH2
Glycolysis
Pyruvate produced
2 net ATP :explode:
both use glycolysis
NAD+ reduced to NADH
NADH Shuttle
NADH converts oxaloacetate to malate
Passes through mitochondria matrix
malate converted to aspartate to leave mitochondria
converts back to oxaloacetate then repeats cycle
glycerol phosphate shuttle
glycerol phosphate transports across inner membrane to matrix
converts back to dihydroxyacetone phosphate, reducing FAD to FADH2
cytosolic NADH reduces dihydroxyacetone phosphate to glycerol phosphate
Each cytosolic NADH results in the formation of FADH2
requires oxygen
Makes 24 to 38 ATP in total :explode:
Anaerobic Respiration also called fermentation
utilizes Glycolysis
produces abundant NADH
NADH +Pyruvate = Lactic acid in animals
Produces Pyruvate
in plants, converted into acetaldehyde
+NADH= Ethanol Alcohol.
2 net ATP :explode:
Fact: one of oldest metabolisms
Environmental and Internal Factors
Lack of Oxygen
can use as little as 1%to 2% to maintain respiration
At night no O2 produced but diffused through closed stomata.
in daylight, chlorophyll and organs produce O2
low temperature reduces need for O2 when in low supply
O2 availability variable in roots
during rain/ flood none or little O2 available
Anaerobic respiration allows roots to survive, but not effectively
not much known about aerobic/anaerobic process of bulky roots/tubers
Atmospheric O2 content abundant and stable
Temperature
Greatly influences respiration in plants
An increase in 10°C doubles respiration rate ( range of 5°C- 25°C)
Below 5°C respiration decreases
Above 30°C respiration rate still increases but not as rapid
Above 40°C greatly decreases respiration rate
shoots of plants a subject to changes of 20°C
Internal Regulation
respiration subject to metabolic controls
Seed respiration decreases significantly after embryo matures : :warning:
glands and epithelial cells high respiration for production
Fruit maturation increases steadily just before fruit mature :
Total Respiration Yeild
Aerobic glycolysis produces 2 net ATP :explode:
Citric Acid Cycle
produces 6 NADH, 2 FADH2, 24ATP :explode:
from conversion of pyruvate creates 6 ATP : :explode:
anaerobic glycolysis produces 4 ATP :explode:
Net two ATP
Pentose phosphate pathway
yeilds two NADPH per glucose-6-phosphate
if ribulose-phosphate and erythrose-4-phosphate not removed
oxidizes to 6 NADPH
oxidizes to CO2
indirectly produce 2 ATP : :explode:
Lipid/ Fatty Acid Respiration
ATP production depends on
Acetyl CoA enters Citric Acid Cycle
can produce up to 40% total energy of fatty acid
Length of fatty acid
Thermogenic Respiration
No ATP produced
Photorespiration
Respiratory Qoutient
for every 1 oxygen used 1 CO2 produced( RQ:1)
Acids have large amounts of 02, RQ= Greater than 1
Fatty acids with virtually no O2, RQ= less than 1 (often .7)
seeds have very low RQ until they germinate and begin to grow
Fermentation of Alcoholic Beverages
Wine
fermented fruit juices rich in sugar (grapes,
V vinifera)
White wine
has no grape skin in juice
fermented at 10-15°C
Red wine
has skin mixed in with juice
Fermented in tank that lets CO2 out and no O2 in
fermented until little sugar left, then filter out yeast
Fermented at 25-30°C
champagne and sparkling wines
has sugar added to juice with yeast still there
Champagne is from Champagne region in France otherwise called sparkling wine
fortified wine
has extra ethanol added and must be aged with no O2
Warnings
Fermentation of plant material creates ethanol
has good and bad properties
can impair driving causing DUIs
very expensive and deadly to others on the road
fetal alcohol syndrome with pregnant
2 glasses of wine can reduce heart disease
other types of alcohol
methyl (methanol
isopropanol (isopropal alcohol)
ingested can lead to death
all alcohol is poisonous, human body only able to detoxify small amounts
Beer
made by fermenting starchy cereal grains.
Wheat
before fermentation, at least part of starch must be converted to glucose
creates malt, like malt milkshakes
Hops(
Humulus lupulus
) is added to make beer less sweet
creates mash that is warmed to 68°C to 73°C
can control color/ calorie content by having fewer carbs or starchs/sugars in them
yeast is added
Various beers are made from malting process
Corn
Barley
Rice
Called Sake when fermented
made by adding the fungus Aspergillus oryzae and ferment for several days
does not need hops or adjuncts
must be fermented for a month, alcohol content 20%-22%
produces moldy aroma when done
Spirits
have alcohol content above 20%
Kills all yeast cells after 20% alcohol content is reached
is boiled between 173- 212°F to extract alcohol from water
vapor ran through a pipe and cooled/condensed on other side
types of Spirits
Vodka, pure ethanol and water, whatever carbohydrate is cheapest
scotch and Irish whiskies, only malted barley
Whiskey, utilizes 80% corn
rum, made with molasses
Brady, made from grapes
tequila, from
Agave tequilana