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5.1 The need for energy in living

5.2 Aerobic respiration
5.3 Anaerobic respiration

CELLULAR RESPIRATION

5.3 Anaerobic respiration

• Explain the anaerobic respiration in yeast and

muscle cells.
• Describe the application of anaerobic respiration
in food industries (bread, tapai and yogurt)

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5.3 ANAEROBIC RESPIRATION

• Oxidation of organic fuel (eg: glucose) to generate ATP without the presence of oxygen.
• Oxidation refers to the loss of electrons to any electron acceptor.
• In glycolysis, glucose is oxidised to 2 pyruvate molecules with NAD+ as the oxidizing agent.
• This generates 2 ATP even without oxygen.
• Anaerobic catabolism of sugars occurs by fermentation.

• FERMENTATION:
a catabolic process that makes a limited amount of ATP from glucose without an electron transport
chain & that produces a characteristic end product, such as ethyl alcohol or lactic acid.

• NAD+ is required for glycolysis & NADH is produced.

NADH must be oxidised to regenerate NAD+ for glycolysis to continue in the living cell.

• NAD+ can be regenerated in 2 ways:

a. H atoms are transferred to the ETC & is used to produce more ATP in oxidative phosphorylation.

b. In the absence of oxygen, anaerobic respiration (or fermentation) occurs.

Fermentation allows only glycolysis to take place with the production of small amounts of ATP
& the regeneration of NAD+

CHAPTER 5 : CELLULAR RESPIRATION

• 2 common types of fermentation:

i. alcohol fermentation (in yeast & ii. lactic acid fermentation (in animal cells)
plant cells)

(ethanal)

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• In alcohol fermentation, pyruvate is converted to ethanol in 2 steps.

~ 1st, pyruvate is converted to a 2C compound, acetaldehyde (ethanal) by the removal of CO2.
~ 2nd, acetaldehyde is reduced by NADH to ethanol.
~ NAD+ is regenerated to be reused.

• Anaerobic Respiration in PLANT

C6H12O6  2 C2H5OH + 2 CO2 + 2 ATP

Glucose ethanol carbon dioxide energy

Important of fermentation:

• Alcohol fermentation by yeast (a fungus) is used in bakery, winemaking, beverage & alcohol
production.
~ the CO2 bubbles generated by baker’s yeast allow bread to rise.

CHAPTER 5 : CELLULAR RESPIRATION

alcohol fermentation (in yeast &

plant cells)

(ethanal)

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• In lactic acid fermentation, pyruvate is reduced directly by NADH to form lactate as an end product, with
no release of CO2, NAD+ is regenerated.

• Anaerobic Respiration in ANIMAL

Animal respire anaerobically during periods of strenuous activity.

~ Muscle cells switch from aerobic respiration to lactic acid fermentation to generate ATP when O2 is
scarce. ~ The waste product, lactate, may cause muscle fatigue

C6H12O6  2 C3H6O3 + 2 ATP

Glucose lactic acid energy

~ Lactate, the ionized form of lactic acid

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ii. lactic acid fermentation (in animal cells)

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Lactate fermentation
• the lactate that accumulates may cause muscle fatigue & pain, but the lactate is gradually carried
away by the blood to the liver.
• lactate is converted back to pyruvate by liver cells.

• the oxygen that is required to break down the lactate is known as the oxygen debt & is repaid by deep &
rapid breathing at the end of strenuous activity.

Important of fermentation:

• Lactic acid fermentation by some fungi & bacteria is used to make cheese & yogurt (dairy industry).

CHAPTER 5 : CELLULAR RESPIRATION

Alcohol fermentation

C6H12O6  2 C2H5OH + 2 CO2 + 2 ATP

Glucose ethanol carbon dioxide energy

Lactate fermentation

C6H12O6  2 C3H6O3 + 2 ATP

Glucose lactic acid energy

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