Cellular Respiration Lab Report

Cellular respiration is a set of metabolic reactions and processes that take place in the cells of organisms to convert biochemical energy from nutrients into ATP and then release waste. Cellular respiration is a metabolic pathway that breaks down glucose to make ATP. ATP is Adenosine Triphosphate is an organic chemical that is found in many processes and is in all life forms. During cellular respiration, It explains four different steps on how the whole system works. It goes Glycolysis, Pyruvate Oxidation, Citric acid cycle, and Oxidative phosphorylation. Glycolysis converts sugar into energy (glucose) into pyruvate to generate the ATP. It is catabolic, which catabolism is the breakdown of big molecules into the smaller ones. It takes the

After Glycolysis, it’s the Pyruvate Oxidation, which the pyruvate from Glycolysis mixes into a mitochondrial matrix which is the middle of the mitochondria. Overall, it is converted into a molecule that bonds with Coenzyme A, it is named acetyl CoA.It produces NADH and releases one carbon dioxide molecule during the process. Next is the Citric acid cycle, four-carbon molecules combine with the acetyl CoA and the reaction goes through. ATP, NADH, and FADH2 are produced, and CO2 is released. Also in eukaryotes, the citric acid cycle takes place of the matrix in the mitochondria. In prokaryotes, both things take place within the cytoplasm. It is basically a full loop and contains eight steps. Finally, it’s the Oxidative phosphorylation which takes the NADH and FADH2 and deposits the electrons in the electron transport chain. Energy is the released and puts it out of the matrix. Then the protons flow back by ATP catalase which is making

It was used to extend the life of food, so people could eat the food in times of scarcity. People figured out this method as far back as fifteen thousand years ago. The enzymes or microorganisms make biochemical changes that make a significant change to food. Lactic acid bacteria convert the carbohydrates energy such as lactose and it turns into lactic acid. From my article by the Encyclopedia of Food and Culture they say that some examples are yogurt and cheeses from milk, and pickles from fruits and vegetables. Another thing the article explained to me was how the yeast, often the Saccharomyces species, may convert the glucose to ethanol and carbon dioxide to save bread or the sugars in wine or beer. Brewing is done by taking the grain and fermenting it and drying it out, then they mash it to a pulp and mx with water. The mixture then gets thrown in with some yeast and it takes the sugar and lets the carbon and alcohol out. The same is with wine, they just use grapes instead of the grains. About one third of what we eat is actually fermented. About twenty-two million gallons of beer are consumed, and 15 million tons of variety cheeses are eaten throughout the year. Fermentation is the key to eating and enjoying perishable food items. Some food items include berries, corn, rice, wheat, honey, and potatoes. There are more foods than drinks that can be fermented. When you think of