Importance Of Anaerobic Respiration In Yeast

The Anaerobic respiration is a form of respiration process that uses a transport chain called physolmere, which is where the cellular respiration processes without oxygen, whereas aerobic respiration is a type of respiration where oxygen IS used. Anaerobic respiration mostly occurs in prokaryotes cells and mostly to plants and to organisms in “presence of very little or no oxygen” (BBC). Plant cells and microorganisms (e.g. yeast) produces carbon dioxide and ethanol (lactic acid) through anaerobic respiration. For example, in yeast the anaerobic reactions make alcohol; however, in your muscles, they make lactic acid. One type of anaerobic respiration is fermentation. Fermentation is another anaerobic way for breaking down glucose that performs through many types of cells. It is a process that allows cells to gain energy from efferent types of carbohydrates while being without oxygen to form carbon dioxide. Respiration is the process where the glucose (food) that s in the cell creaks down into smaller (simpler) substances and produces carbon dioxide and energy. The energy that is released during the respiration is a chemical energy.

The light energy comes from sunlight and is used to convert carbon dioxide and water into other chemicals needed for growth (BBC). Plants perform photosynthesis to generate food and energy they need for growth and cellular respiration. They require light energy from the sun, water, and carbon dioxide. Water is absorbed from the roots in the soil to the steam and reaches the leaves. Carbon dioxide is from the atmosphere and goes through the pores of the leaves called the "stomata". Carbon dioxide usually comes from humans breathing out. Lastly, sun is absorbed through the leaves in the chloroplast, which hold something called "chlorophyll" (Photosynthesis