CHAPTER 7

Cellular
Respiration
OBTAINING FOOD
Biologist classify organisms by how they obtain
their energy

Organisms get their energy in two ways. They can

be
1. Autotrophs

2. Heterotrophs
CHEMICAL ENERGY
HARVESTING THE ENERGY IN FOOD
 How do we get energy out of the food we eat?
 A process called Cellular Respiration

 Cellular Respiration- The process by which

plants and animals use STORED ENERGY in
food (sugar/glucose) for cellular work.

 Plants and animals release energy by breaking

down glucose.
WHERE IS CELLULAR RESPIRATION
TAKING PLACE?
Mitochondria!
CELLULAR RESPIRATION EQUATION
Sugar (Glucose) + Oxygen  Carbon Dioxide + Water + Energy

C6H12O6 + O2  CO2 + H2O + ATP

HARVESTING FOOD
The products of
photosynthesis are the
chemical ingredients for
cellular respiration, while
the products of cellular
respiration are the chemical
ingredients for photosynthesis.

Recycling!!
CELLULAR RESPIRATION OVERVIEW:
NOTICE THERE ARE 3 STAGES
STAGE 1: GLYCOLYSIS = (SUGAR BREAKING)
*Takes place within the cytoplasm of the cell
(NOT in the mitochondria)
GLYCOLYSIS IN DETAIL
ADDING UP THE ATP MOLECULES:
ADDING UP THE ATP MOLECULES
 Glycolysis produces 4 ATP molecules, but recall
that it requires 2 ATP molecules as an initial
energy investment. The result is a net gain of
2 ATP molecules.

 The Krebs cycle produces 2 more ATP

molecules (one for each three-carbon molecule).

 And finally, the ETC/ATP Synthase turbines

produce about 34 more molecules of ATP.

That’s 38 ATP molecules

AEROBIC RESPIRATION
Most ATP production occurs after glycolysis
and requires oxygen = AEROBIC
RESPIRATION

Without oxygen, most of your cells would be

unable to produce much ATP. As a result,
you cannot survive for long without a fresh
supply of oxygen.
ANAEROBIC RESPIRATION = CELLULAR
RESPIRATION WHEN OXYGEN IS NOT AVAILABLE
Fermentation
•When cells need ATP faster than aerobic cellular
respiration can produce it…
•Aerobic Cellular respiration still continues, but it
is not the main source of ATP
•Fermentation makes ATP entirely from glycolysis,
•Glycolysis does not use oxygen!!
•ONLY TWO ATP ARE PRODUCED!
 Lactic Acid Fermentation:
•Fermentation in muscle cells produces a waste product called lactic
acid.
•The temporary buildup of lactic acid in muscle cells contributes to
muscle fatigue.
•There are also fungi and bacteria that produce lactic acid during
fermentation transform milk into cheese and yogurt
The sharpness or sour flavor of yogurt and some cheeses is mainly
due to lactic acid.
Similar kinds of microbial fermentation turn soybeans into soy sauce
and cabbage into sauerkraut or kimchi 
 Alcoholic Fermentation:
Fermentation in Microorganisms
•Yeast (a microscopic fungus) is capable of both cellular respiration
and fermentation.
•When yeast cells are kept in an anaerobic environment—an
environment without oxygen—they are forced to ferment sugar and
other foods.
•Fermentation in yeast produces alcohol, instead of lactic acid, as a
waste product
 PRODUCTS OF FERMENTATION
 Yogurt from milk
 Soy sauce from soy beans

 Vodka from potatoes

 Whisky from corn

 Sake from rice

 Mead from honey

 Air bubbles which make bread rise (from yeast)

 Beer from barley (and hops for flavoring)