ACOB, CHRISLYN EDS J.

STEM 11-HYGEIA
GENERAL BIOLOGY: ADVANTAGES & DISADVANTAGES OF AEROBIC 2ND QUARTER
RESPIRATION & FERMENTATION

ACTIVITY 1: WARMING UP!

1. Complete the chemical equation below.

a. Aerobic Respiration
C6H12O6 + 6O2 6CO2+ 6H2O + ATP

b. Ethanol Fermentation
_C6H12O6 2 C2H5OH + 2 CO2 + 2 ATP

c. Lactic acid
Fermentatio 2 CH3CH (OH) COOH + 2 ATP
_C6H12O6 →

2.Fill out the missing information to differentiate aerobic respiration and fermentation

FERMENTATION
AEROBIC RESPIRATION

Inputs

Glucose and oxygen Glucose

End products
ATP, H2O and CO2 ATP and lactic acid or
ATP, ethanol, and CO2
Presence of Oxygen

With oxygen Without oxygen

Required Stages
Glycolysis, Krebs cycle, Electron Transport Glycolysis, fermentation
Chain
Number of ATP produced
36 ATP 2 ATP
ACTIVITY 2: LET’S ANALYZE

1. What are the advantages of aerobic respiration and fermentation?

-From one molecule of glucose, at least 36 ATP can be produced in aerobic
respiration. Photosynthesis produces a lot of water and carbon dioxide as by-products.
Fermentation produced 2ATP from glucose without the presence of oxygen in the
absence of oxygen. Lactic acid or ethanol, on the other hand, is widely used in the
preservation of food and the production of beverages.

2. How carbon dioxide is produced in fermentation?

-Carbon dioxide is produced when pyruvate is converted to pyruvate from glucose.

3. State the significance of carbon dioxide in the environment.

-Green plants use the presence of water to absorb carbon dioxide from the
environment in order to produce food. Photosynthesis is the term for this process.

4. Lactic acid is produced by some bacteria through fermentation, can the human
body cells generate the same? When does this happen?
-Yes. Lactic acid is formed when muscle cells ferment when oxygen levels drop
during intense exercise.

ACTIVITY 3:

1. Put a tick (/) mark on the blank if the item/s is an example of aerobic activity
otherwise place a cross mark(X).

___x__1. 100-m sprint

___/__2. Running for 20 minutes
___x__3. Squatting
__/___4. Dancing
___/__5. Long distance running or marathon
___/__6. Cycling
__x___7. Bodyweight training

Activity 4. Read and Share!

____/____1. Better cardiac function

____/____2. Weight loss.
____/____3. Improving mental health
____/____4. Helps the immune system
____x____5. Reducing diseases
____x____ 6. Increases longevity
____/____7. Increases body resistance
____/____8. Improves muscle health
____/____9. Increases the maximum consumption of oxygen by the body
____/____10. Improves cardiovascular and cardiovascular function
____/____11. Increasing the supply of blood to muscles and the ability to make better
use of oxygen
____/____12. Lowers heart rate and blood pressure
____x____13. Lowers the accumulation of lactic acid which causes pain and muscle
burning
____x____14. Lowest systolic and diastolic blood pressure in patients suffering from
hypertension (high pressure)
____x____15. Increasing levels of good HDL cholesterol in the blood
____/____16. Reduces high blood triglycerides
____/____17. Improvement of glucose metabolism reduces insulin resistance and
therefore lowers the risk of diabetes or regulates better the disease if it has already
occurred.
____/____18. Reduces psychological stress, improves mood with more vitality,
reduces risk of depression or anxiety
____x____19. Greater resistance to fatigue
____x____20. Helps us to sleep better

Activity 5. Look and Tell!

1. List some advantages and disadvantages of food fermentation.
Advantages:
1. it has economic benefits
2. It is rich in probiotics
3. It produces hydrogen gas
4. It has health benefits
5. It preserves foods for longer period

Disadvantages:
1. it can cause diseases
2. It produces unpleasant odor
3. It has sour taste
4. It is easy to contaminate
5. Excess consumption of alcohol can lead to intoxication.

2. Fermentation is a natural process, explain its importance in food processing.

-Food spoilage is prevented by the lactic acid produced by fermentation, which
controls the growth of bad bacteria.

3. If you were to conduct food fermentation, what would it be? Why?

- I would do Kombucha. Kombucha is a tea-and-sugar-based fermented beverage.
Vinegar fermentation is similar to the kombucha process. Kombucha is made by
fermenting sugar to alcohol with yeast and then fermenting alcohol to acetic acid with
bacteria.

REFLECTION:
I have learned that without the presence of oxygen, glucose is converted into alcohol
or lactic acid, as well as energy, during fermentation. Several fermented foods have
been introduced to the market and have grown in popularity.

I enjoyed most on doing the activities.

I want to learn more on fermentation because I want to learn more about this topic.