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Energy Metabolism: Respiration (Fermentation of Alcoholic Beverages (Beer,…
Energy Metabolism: Respiration
Types of Respiration
Anaerobic Respiration
Lack of oxygen
substrate-level phosphorylation
ATP
break down of glucose through glycolysis
Aerobic respiration
Oxygen is present
Requires no ATP
Water is a reduction
Glycolysis
ATP and NADH
Citric Acid Cycle
CO2, NADH, and Acetyl produced
Acetyl Combines with coenzyme A
transfer of oxaloactate
Citrate formed
Transformation to cis-aconitate
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Heat-Generating Respiration
"lost" as heat
increased entropy
Increase in heat in mammals to maintain body temperature
Pentose Phosphate Pathway
important source for many fundamental compounds
erythrose-4-phosphate
Phenylalanine
Tryptophan
Tyrosine
NADPH
Respiration of Lipids
Triglycerides
Phospholipids
B-oxidation
acetyl CoA
Photorespiration
RuBP carboxylase adds oxygen
ribulose-1,5-bisphosphate
one molecule of 3-phosphoglycerate
phosphoglycolate
dephosphorylated
glycolate
glycine
transfered to mitochondria
Environment and Internal Factors
Temperature
increase in temp by 10 degrees Celsius in the range between 5 and 25 degrees C
doubles respiration rate
Below 5 degrees C
respiration decreed greatly
above 30 degrees C
respiration still increases, but not as rapidly
above 40 degrees C
respiration slows greatly
Lack of Oxygen
1% to 2% oxygen
maintains full rates of plant respiration
More oxygen during the day
Less oxygen received at night
colder temperatures
closed stomatal pores
less demand
Roots
rainfall
water replaces air in the soil
no oxygen at all (anoxia)
Lesser amounts of oxygen (hypoxia)
continually flooded
Most plants die
Some like water lilies or cattails thrive
Internal Regulation
respiration is subject to specific metabolic controls
Total Energy Yield of Respiration
anaerobic glycolysis
net 2 ATP for every glucose fermented
Aerobic respiration
glycolysis
2 ATP
pyruvate to acetyl CoA
NADH
six more ATP per glucose
NADH transported to mitochondria
2 to 3 more ATP
Possible 38 molecules of ATP to be produced
Respiratory Quotient
complete aerobic respiration of glucose
consume
6 molecules of oxygen
produce
six molecules of carbon dioxide
ratio of carbon dioxide liberated to oxygen consumed
acids
RQ is high
fatty acids
contains a RQ of 0.7
Fermentation of Alcoholic Beverages
fermentation of glucose by yeasts
ethanol of alcoholic beverages
sugars
fermented immediately
starches
depolymerize
glucose
fermentation
Beer
fermenting starchy grains
moistening grains and allowing it to germinate
enzymes to break down starch
hops
bitterness of beer
all is added to a mash and left to stand at high heat to ferment
chaf and solid materials strained
wort is boiled to kill microbes
once cooled yeast is added
light beer
sake
Wine
fermented fruit juices rich in sugar
20 to 30 percent grape is sugar
red wine
include grape skin
white wine
does not include grape skin
CO2 is released but no oxygen can enter
oxygen entering produces vinegar
champagne
sugar added to live rest cells
traps CO2
Spirits
ethanol content above 20%
alcohol added (ethanol)
distillation
heating and the burning off of the alcohol
alcohol evaporates to another bottle
higher concentration of alcohol
vodka
pure ethanol and water
fermented molasses
rum
distilled grape win
brandy
fermented agave plants
tequila
Warnings
alcoholism
moderate drinking
reduced focus
slowed reaction time
drunk driving
fetal alcohol syndrome
large amounts of alcohol
DEATH