During photosynthesis a plant takes in water, carbon dioxide and light energy, and gives out glucose and oxygen. It takes light from the sun, carbon and oxygen atoms from the air and hydrogen from water to make energy molecules called ATP, which then build glucose molecules.

Respiration is a three-step process that includes glycolysis, the Krebs cycle, and a bunch of electrons being pushed around the membranes of mitochondria. Together they take that energy out of the sugar-related molecules. Glucose is combined with oxygen and releases usable energy, carbon dioxide, and water.

When the stomach digests food, the carbohydrate (sugars and starches) in the food breaks down into another type of sugar, called glucose. The stomach and small intestines absorb the glucose and then release it into the bloodstream.

Cells convert glucose to ATP in a process called cellular respiration. Cellular respiration: process of turning glucose into energy In the form of ATP.

The human body uses three types of molecules to yield the necessary energy to drive ATP synthesis: fats, proteins, and carbohydrates. Mitochondria are the main site for ATP synthesis in mammals, although some ATP is also synthesized in the cytoplasm.

The process human cells use to generate ATP is called cellular respiration. It results in the creation of 36 to 38 ATP per molecule of glucose. The two ATP-producing processes can be viewed as glycolysis (the anaerobic part) followed by aerobic respiration (the oxygen-requiring part).

Three ATP molecules will be made, provided photosystem I recycles one electron in order to contribute two protons to the proton motive force.

So, oxidative phosphorylation is the metabolic cycle that produces the most net ATP per glucose molecule.

Electron transport chain This stage produces most of the energy ( 34 ATP molecules, compared to only 2 ATP for glycolysis and 2 ATP for Krebs cycle). The electron transport chain takes place in the mitochondria.

Electron Transport Chain (ETC) produces the most ATP.

Fermentation does not involve an electron transport system, and no ATP is made by the fermentation process directly. Fermenters make very little ATP—only two ATP molecules per glucose molecule during glycolysis. During lactic acid fermentation, pyruvate accepts electrons from NADH and is reduced to lactic acid.

The products are of many types: alcohol, glycerol, and carbon dioxide from yeast fermentation of various sugars; butyl alcohol, acetone, lactic acid, monosodium glutamate, and acetic acid from various bacteria; and citric acid, gluconic acid, and small amounts of antibiotics, vitamin B12, and riboflavin (vitamin B2) …

Fermentation does not require oxygen and is therefore anaerobic. Fermentation will replenish NAD+ from the NADH + H+ produced in glycolysis.

What problem does fermentation solve? It takes the excess NADH that builds up and converts it back to NAD+ so that glycolysis can continue.

Glycolysis is present in nearly all living organisms. Glucose is the source of almost all energy used by cells. Overall, glycolysis produces two pyruvate molecules, a net gain of two ATP molecules, and two NADH molecules.

The products of alcoholic fermentation are ethanol and carbon dioxide.

Ethanol fermentation, also called alcoholic fermentation, is a biological process which converts sugars such as glucose, fructose, and sucrose into cellular energy, producing ethanol and carbon dioxide as by-products.

Like lactic acid fermentation, alcoholic fermentation generates NAD+ so that glycolysis can continue to produce ATP. However, alcoholic fermentation in yeast produces ethyl alcohol instead of lactic acid as a waste product. Alcoholic fermentation also releases carbon dioxide.

The end products of fermentation are alcohol and carbon dioxide.

This crazy, live process is fermentation. But there are other types of fermented drinks, too, and they’re not all alcoholic. Fermentation basically happens when micro-organisms convert carbs or sugars into either alcohol or acid. Yeast creates alcohol – as with beer, wine and cider – while bacteria creates lactic acid.

Answer: Pyruvic acid is not the end product of fermentation because in fermentation the pyruvic acid is converted into alcohol/lactic acid and carbon dioxide. Therefore in fermentation pyruvic acid is not the end product of fermentation.

In lactic acid fermentation, NADHstart text, N, A, D, H, end text transfers its electrons directly to pyruvate, generating lactate as a byproduct. Lactate, which is just the deprotonated form of lactic acid, gives the process its name.

What Are the Products of Lactic Acid Fermentation?

• Lactic Acid. One product of lactic acid fermentation is lactic acid itself.
• NAD+ The process of fermentation doesn’t actually yield energy.
• Pyruvate.

Lactic acid fermentation is a metabolic process by which glucose or other six-carbon sugars (also, disaccharides of six-carbon sugars, e.g. sucrose or lactose) are converted into cellular energy and the metabolite lactate, which is lactic acid in solution.

Your muscle cells can produce lactic acid to give you energy during difficult physical activities. This usually happens when there is not enough oxygen in the body, so lactic acid fermentation provides a way to get ATP without it.

1. Stay hydrated. Make sure you’re staying hydrated, ideally before, during, and after strenuous exercise.
2. Rest between workouts.
3. Breathe well.
4. Warm up and stretch.
5. Get plenty of magnesium.
6. Drink orange juice.

0.4 ml O2/minute

There are countless processes in plants that require ATP. A few examples are the building of starch from glucose, active transport of ions across the membranes of cells, and production of sugars in the Calvin cycle of photosynthesis.

AP Lab 5 Sample 7

approximately twice

ATP is required for various biological processes in animals including; Active Transport, Secretion, Endocytosis, Synthesis and Replication of DNA and Movement.

When water level rises in the tube, it indicates that carbon dioxide is produced by germinating seeds.So, the role of KOH here is that it absorbs the carbon dioxide gas which creates a vacuum in conical flask and finally pulls the water in the bent tube which proves respiration in plants.

If KOH wasn’t there, there may still be a change in the volume of gas as O2 is inputted and CO2 is outputted from the plant at different quantities. But it would be hard to interpret the results as the change in volume of air would be much smaller and would not directly correlate with the rate of cellular respiration.

By soaking (presoaking) seeds in water ahead of time, you remove some of those barriers so the seeds are ready to sprout by the time you stick them in the soil. Soaking is particularly useful for gardeners with heavy clay or super sandy soil.

Non-germinating seeds, however, are dormant and use very little respiration. Some respiration must occur in order for the seed to live. The rate of cellular respiration will be greater in germinating peas than in dry peas, and temperature will have a direct effect on this rate.

The warmer it gets, the more kinetic energy it yields and the higher levels of energy account for the higher level of respiration. The non-germinating peas respire less than germinating peas do because they require less energy because they are not germinated; but they still have to respire to stay alive.

The germinating seeds will have a higher rate of oxygen consumption than the non-germinating seeds because the germinating seeds are living and need extra oxygen so that they can grow, whereas the non-germinating seeds are not nearly as active and won’t respire as much.

As temperature rises, so will the respiration rate of a reptile. As temperatures rises from freezing, the respiration rate of a mammal will actually go down because less energy is needed for heating.