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Energy Metabolism: Respiration (Types of Respiration (Anaerobic…
Energy Metabolism: Respiration
Environmental and Internal Factors
Temperature
Below 5 celsius respiration < greatly
Above 30 celsius respiration increases slowly
Between 5 & 25 celsius respiration doubles
Above 40 celsius respiration slows greatly
Internal Regulation
Active Metabolism
Seed respiration
Fruit maturation
Lack of Oxygen
1-2% of O2 maintains plant respiration
Oxygen availability in soil
Bulky roots
Types of Respiration
Anaerobic Respiration
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Glycolysis/Embden-Meyerhoff Pathway
Substrate- level Phosphorylation
Lactic Acid
Acetaldehyde
Ethyl Alcohol
Heat-Generating Respiration
Maintenance of Body Temperature
Shivering
Heat loss
Muscle contraction/relaxation
Thermogenic Respiration
Helps plants survive stress conditions
Aerobic Respiration
Lithotrophic Autotrophs
Lithotrophic Heterotrophs
The Citric Acid Cycle
The NADH Shuttle
The mitochondrial electron transport chain
Respiration of Lipids
Beta-Oxidation
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Trilgycerides
phospholipids
Glycerol
Total Energy Yield of Respiration
Anaerobic Respiration
4 molecules of ATP synthesized
1-2 ATPs initiate process
Net result= 2 molceules of ATP for
every molecule of glucose fermented
Aerobic Respiration
#
glycolysis yields 2 ATP and 2 NADHs
Transported to mitochondria
Electrons form 2-3 ATPs=pyruvate to acetyl coA=NADH
Can produce up to 38 molecules of ATP
Pentose Phosphate Pathway
produces 2 molecules of ATP
Fatty Acid Respiration
Dependent on length of fatty acid and if Acetyl CoA enters CAC
If max. resp. up to 40% yield of total energy converts to ATP
Fermentation of Alcoholic Beverages
Beer
fermenting starchy cereal grains
Barley is most commonly used for beer and has greatest number of enzymes that break down starch in endosperm
Light beer has fewer calories due to less carbs, starches, and unfermented sugars present
Wine
fermented fruit juice rich in sugar
All wines are varieties of (V. vinifera)
Fermentation vats hace valves that allow CO2 to escape w/o letting O2 enter
Spirits
Contain ethanol content above 20%
Once fermentation producing alcohol concentration above 20%, solution is toxic to yeast and they die
Uses a distillation method with heat present
Possible due to liquids having diff. boiling temps.
Respiratory Quotient
Ratio of CO2 liberated to O2 consumed
Respiratory Quotient of glucose is RQ=1.0
