M2. U3. RF. Flashcards
Cellular respiration
1
Q
similarities between Anaerobic and aerobic respiration.
A
- glucose is the raw material
- CO2 released
- Energy released
2
Q
2
A
oxygen
3
Q
type of cellular respiration that can occur in the absence of oxygen
A
anaerobic respiration
4
Q
glycolysis
A
- anaerobic
- breaking down of gl. into pyruvic acid
- ATP are released and stored
- coenzymes carry H atoms to 3rd phase
- in cytoplasm
5
Q
anaerobic respiration which occurs in muscle cells
A
lactic acid fermentation
6
Q
raw materials required for cellular respiration
A
glucose and oxygen
7
Q
substance causing caseinogen to coagulate in the process of making cheese
A
lactic acid
8
Q
1
A
Hydrogen acceptor
9
Q
3
A
H-atoms
10
Q
sweet syrupy liquid of malted barley and sugar
A
Wort
11
Q
anaerobic respiration in the muscles during exercise
A
- muscles don’t get enough oxygen
- therefore respire anaerobically - glycolysis
- gl. broken down - pyruvic acid formed
- little energy released
- p-acid becomes lactic acid (lactic acid fermentation)
12
Q
Krebs Cycle
A
- aerobic - in mitochondrion
- pyruvic acid enters mitochondrion
- H atoms and CO2 are releases in cyclic reactions
- coenzymes carry the H atoms to the 3rd phase
13
Q
5
A
ATP
14
Q
the germinating multi cranes which are dried and finely chopped in the process of brewing beer
A
malted barley
15
Q
products of cellular respiration
A
CO2 and H2O and ATP
16
Q
series of cyclic reactions during cellular respiration when energy-rich h atoms and carbon dioxide are released
A
Krebs cycle
17
Q
Oxidative Phosphorylation
A
- aerobic - in the cristae
- H-atoms carried to H transfer system by coenzymes
- transferred from one acceptor to next, releasing energy (E)
- the E binds a P molecule to ADP, forms ATP
- Oxygen: final H acceptor.
- reacts with 2 H-atoms to form water
18
Q
the flower used in beer brewing to give the beer it’s bitter taste and flavour
A
hop
19
Q
4
A
Hydrogen
20
Q
5
A
E+ADP -> ATP
21
Q
how to make wine.
A
- sugar in grape pulp ferments after touching yeast in air
- pulp called must
- yeast added - put in vats
- sugar -> alc. and CO2
- fermentation finishes in vats
- filtered then ages in barrels
22
Q
how to make beer.
A
- barley, water, hops, yeast
- barley soaked until germination
- then dried - malted barley
- sugars dissolve in hot water; then drained into syrup aka wort
- hops added and boiled
- yeast added to ferment - converts gl. to alc. and CO2
23
Q
Moss gas causing dough to rise in The Baking process
A
CO2
24
Q
anaerobic respiration
A
- absence of oxygen
- glucose only partially broken down - releases less energy
25
difference between aerobic and anaerobic respiration.
Anaerobic
* absence of O2
* produce lactic acid, CO2, ethanol
* little energy released
* in cytosol
Aerobic
* presence of O2
* produces CO2 and alc.
* large amount of energy released
* cytosol and mitochondrion
26
Test: CO2 produced during anaerobic CR by living organisms.
27
28
2
CO2
29
how to bake bread.
* mix flower, water, yeast, sugar into dough
* yeast makes sugar ferment - alc. and CO2
* dough kept warm to rise
* put in oven to bake - alc evaporates. yeast destroyed
* baked bread
30
the liquid part of the sour milk in the cheese making process
Whey
31
3
CO2
32
anaerobic respiration in industry
* yeast and fungi can to produce alcahol
* yeast - bread
* some bacteria in the presence of lactose - cheese, yoghurt, sour milk
33
cell organelle associated with cellular respiration
mitochondrion
34
test: O2 is used by living organisms during CR.
* use germinating beans
* sterilise beans, equipment with alc. (prevents bacteria growth and CR of bacteria)
* kill some beans by boiling so CR can't happen
* place dead (A) and germinating (B) beans in separate tubes with stoppers
* leave overnight
* insert glowing splint
Results:
* A- splint ignites; O2 is present; CR hasn't happened
* B- splint dies; No O2; CR has happened
O2 is used by living orgs during CR.
35
2
ATP
36
3
H-atoms
37
B
krebs cycle
38
equation for cellular respiration
gl. + 02 react in the presence of enzymes to produce CO2+H20
39
phase in cellular respiration when oxygen acts as final hydrogen acceptor
oxidative phosphorylation
40
solid lumps which form in the cheese making process
curd
41
process in body cells during which organic compounds are broken down with the gradual release of energy
cellular respiration
42
1
pyruvic acid
43
the liquid which becomes cloudy in the presence of CO2
clear lime water
44
anaerobic respiration in yeast
* only glycolysis occurs
* pyruvic acid broken down further
* CO2 released
* alcahol - ethanol - formed
* alcaholic fermentation
45
how to make cheese.
* add lactic acid bacteria to milk
* protein in milk clots
* add coenzyme rennin to form curd
* separate the whey
* pour into mould
* age
46
the use of living organisms in industrial processes such as food processing
biotechnology
47
C
Oxidative phosphorylation
48
A
Glycolysis
49
4
H2O
50
2
H-atoms
51
4
pyruvic acid (3C)
52
1
pyruvic acid
53
Test: CO2 produced during aerobic CR by living organisms.
* use germinating beans
* sterilise
* kill some beans by boiling
* place germinating (A) and dead (B) beans in separate tubes, along with clear lime water, foam rubber
* place in warm place overnight
Results:
* A- water becomes milky
* B- water stays clear
CO2 is produced by living organisms during CR.
54
3
H2O
55
phase during cellular respiration when glucose is broken down to pyruvic acid
glycolysis
56
fermenting Pulp used in winemaking
Moss
57
type of cellular respiration that requires oxygen
aerobic respiration
58
anaerobic respiration which occurs in yeast cells
alcoholic fermentation
59
1
glucose
