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RESPIRATION

Learning outcomes

a) Appreciate the importance of the process of respiration (both aerobic and anaerobic)

b) Understand and outline the process and site of aerobic respiration

c) Appreciate the relationship between plants and animals in relation to aerobic respiration and
photosynthesis

d) Understand circumstances in which organisms including humans use anaerobic respiration

e) Understand and outline the process of anaerobic respiration

f) Carry out investigations to find the products of anaerobic respiration in plants and animals

g) Understand some applications of anaerobic respiration in everyday life

h) Compare aerobic with anaerobic respiration

TISSUE RESPIRATION/CELLULAR RESPIRATION/RESPIRATION

This is the breakdown of food substances to release energy. It occurs with the help of enzymes.

The common food substances that are respired are carbohydrates in the form of glucose. In
absence of glucose lipids can also be broken down to give energy and in times of emergencies
e.g. during starvation, proteins can also be broken down to give energy. All other compounds are
converted into a carbohydrate before they are respired. The energy released is stored as
ATP(Adenosine tri phosphate).

ATP is highly energy rich compound formed between a chemical bond between ADP

(Adenosine di phosphate) and inorganic phosphate groups, i.e.

ADP + Pi ATP

COMPILED; BY OMODING ALLAN (BIOLOGY DEPARTMENT GREENHILL ACADEMY)

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If the energy stored as ATP is required by the body, ATP is suddenly broken down into ADP and

Pi to release energy for the body activities i.e.

The energy released is used by the body for various activities i.e.

1. Maintaining blood circulation

2. Bring about breathing movement
3. For producing sound
4. Transmission of nerve impulses from one part to another.
5. Synthesis of blood proteins
6. Energy in the form of heat is used for maintaining a constant blood temperature
7. Cell division either mitosis or meiosis leading to growth
8. Active transport of materials into or outside the cell.
9. Secretion of various materials like hormones, enzymes, etc.

There are two types of respiration.

1. Aerobic respiration.

2. Anaerobic respiration

COMPILED; BY OMODING ALLAN (BIOLOGY DEPARTMENT GREENHILL ACADEMY)

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AEROBIC RESPIRATION

This is the breakdown of food to release energy in the presence of oxygen. This type of

Respiration produces energy, Carbon dioxide and water. This is the most efficient process by

Which energy is produced because there is complete breakdown of food and it therefore
produces more energy. This process takes place inside the mitochondria of plant, animal and
yeast cells or inside the mesosome of bacterial cells

Equation for aerobic respiration

The Carbon dioxide produced diffuses from the tissues into the blood and it is transported to the

Lungs for expiration through the trachea and nostrils. In plants the Carbon dioxide produced is

Either lost to the atmosphere through stomata on leaves or lenticels in stems or used in

EXPERIMENTS ON AEROBIC RESPIRATION

EXPERIMENT TO SHOW THAT ENERGY (HEAT) IS RELEASED BY

GERMINATING SEEDS DURING RESPIRATION

Materials:

 Two Vacuum flask,

 Germinating seeds,
 Cotton wool
 2 Thermometers.
 Preservative eg formalin
 Stop watch

COMPILED; BY OMODING ALLAN (BIOLOGY DEPARTMENT GREENHILL ACADEMY)

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Procedure

1. The seeds are socked in water for 24 hours to make them to start germination
2. The germinating seeds are then divided into two groups A and B
3. The seeds of group A are then boiled in water to kill them.
4. Both sets of seeds are socked in formalin for 15 minutes in order to kill any bacterial and
fungal spores.
5. Mark the two vacuum flasks A and B and put moist cotton wool into each of the flasks
6. Place the boiled seeds of group A into the thermos flask labelled A
7. Place moist germinating seeds of group B into the thermos flask labelled B.
8. Insert a thermometer in each of the flasks plugged with cotton wool.
9. Fix the two flasks in position so that the seeds are near the thermometer bulb as shown
below.
10. Note down the initial temperature of the seeds in flask A and flask B
11. Start the stop watch and Leave the set up for a period of 72 hours
12. After the 72 hours, read and record the temperature in flask A and B

Setup

COMPILED; BY OMODING ALLAN (BIOLOGY DEPARTMENT GREENHILL ACADEMY)

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Observation

After the 72 hours, the temperature in the flask B of the germinating seeds is higher than the
initial temperature

In flask A the temperature of the boiled seeds remains constant.

Explanation

In flask A there is no respiration because the seeds were killed by boiling. The seeds therefore,
don’t produce any heat.

In flask B the germinating seeds carry out respiration. oxygen is absorbed to carry out
respiration, which gives out energy in form of heat.

Conclusion

Germinating seeds give out heat since they carry out aerobic respiration .

EXPERIMENT TO DEMONSTRATE THAT LIVING THINGS PRODUCE CARBON

DIOXIDE DURING AEROBIC RESPIRATION

Material

 Limewater
 2 boiling tubes
 T-tube
 2 delivery tubes

Procedure

1. Label the two boiling tubes A and B

2. Add lime water to each of the two boiling tubes until its 1/3 full.
3. Set the apparatus as shown below
4. Note the appearance of the limewater in flask A and B
5. Breathe in and out through the T-tube

COMPILED; BY OMODING ALLAN (BIOLOGY DEPARTMENT GREENHILL ACADEMY)

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Set up

Observation;

The lime water in boiling tube A remains colourless/clear

The lime water in boiling tube B turned milky

Explanation

The limewater in flask A has remained colourless because inhaled air has very little carbon
dioxide

The lime water in flask B turned milky, because the exhaled air contains a lot of carbondioxide
produced by aerobic respiration in the body

Conclusion

Aerobic respiration produces carbon dioxide

COMPILED; BY OMODING ALLAN (BIOLOGY DEPARTMENT GREENHILL ACADEMY)

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EXPERIMENT TO DEMOSTRATE THAT LIVING ORGANISMS USE OXYGEN IN

AEROBIC RESPIRATION

Materials:

 Conical flask
 Delivery tube
 Beaker
 Sodium hydroxide solution
 Water
 Germinating seeds
 Preservative eg formalin

Procedure:

1. Label two conical flasks A and B respectively

2. The germinating seeds are divided into two equal portions A and B
3. The seeds in portion B are boiled in water for some time to kill them.
4. Both sets of seeds are socked in formalin for 15 minutes in order to kill any bacterial and
fungal spores.
5. Germinating seeds in group A are placed in a conical flask A in which a test tube
containing sodium Hydroxide is enclosed.
6. Boiled seeds in group B are placed in a conical flask B in which a test tube containing
sodium Hydroxide is enclosed
7. A delivery tube is then connected to the conical flasks A and B with one end deeped in a
beaker containing water.
8. The initial level of water in the delivery tube to flask A and B are marked
9. The setup is left to stand and observations are made on the level of water in the delivery
tube.

COMPILED; BY OMODING ALLAN (BIOLOGY DEPARTMENT GREENHILL ACADEMY)

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Setup of the experiment

Observation:

After some time, water is seen to have risen in the delivery tube connecting to the conical flask A

After some time the water level in flask B with the boiled seeds is the same as before

Explanation:

As the seeds in flask A respire, they use oxygen and produce CO2. However, the CO2 is absorbed
by the sodium hydroxide solution thus it’s not added back to the air in the flask hence there’s a
decrease in the original volume of air in the flask. The water in the delivery tube then rises to
replace the air which has been used up

In flask B, there is no respiration taking place and there is no air used, so there is no rise of water
to replace the air used

Conclusion: Oxygen is used in aerobic respiration in flask A

COMPILED; BY OMODING ALLAN (BIOLOGY DEPARTMENT GREENHILL ACADEMY)

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RELATIONSHIP BETWEEN PLANTS AND ANIMALS REGARDING AEROBIC

RESPIRATION AND PHOTOSYNTHESIS

The relationship between plants and animals regarding aerobic respiration and photosynthesis is
revolves around the exchange of gases, primarily oxygen and carbon dioxide.

1. Photosynthesis by Plants: Plants, through the process of photosynthesis, utilize sunlight, water,
and carbon dioxide to produce glucose and oxygen. This process occurs primarily in chloroplasts
within plant cells. The equation for photosynthesis is:

In this equation, carbon dioxide is taken in by plants, and oxygen is released as a byproduct. This
oxygen is vital for animals as they require it for aerobic respiration.

2. Aerobic Respiration by Animals: Animals, including humans, engage in aerobic respiration,

where they consume oxygen and glucose to produce energy, carbon dioxide, and water. The
equation for aerobic respiration is:

The relationship between plants and animals involves the exchange of gases, primarily oxygen
and carbon dioxide. Plants release oxygen as a byproduct of photosynthesis, which is used by
animals for aerobic respiration. Conversely, animals release carbon dioxide as a byproduct of
respiration, which is utilized by plants during photosynthesis.

COMPARISON OF RESPIRATION AND PHOTOSYNTHESIS

Similarities between respiration and photosynthesis

1) Both take place in living cells.

2) Both involve enzymes.

3) Both involve oxygen, Carbon dioxide and glucose.

4) Both involve energy use or production

COMPILED; BY OMODING ALLAN (BIOLOGY DEPARTMENT GREENHILL ACADEMY)

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Differences between respiration and photosynthesis

Respiration
Oxygen is absorbed
Carbon dioxide is released
Takes place in light and darkness
Energy is released
Does not require chlorophyll
Take place in plants and animals
Photosynthesis
Oxygen is released
Carbon dioxide is absorbed
Needs light to take place
Energy is absorbed
It requires chlorophyll
Takes place in plants only.

COMPILED; BY OMODING ALLAN (BIOLOGY DEPARTMENT GREENHILL ACADEMY)

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ANAEROBIC RESPIRATION

This is the breakdown of food to release energy in absence of oxygen.

In this process the food is not completely broken down but part of it remains in form of alcohol
in plants and lactic acid in animals. Because of the products formed, the process is sometimes
called alcoholic fermentation in plants and lactic fermentation in animals respectively

This process releases Carbon dioxide, energy and lactic acid in animals or ethanol in plants.

The incomplete break down of food results into less energy released from the same amount of
food. Most of the energy remains locked in the intermediate substances (ethanol and lactic acid).
Accumulation of lactic acid in muscles is what causes muscle fatigue (muscle pull).When
oxygen is provided lactic acid can be further broken down to release the remaining energy. The
oxygen needed to completely breakdown the lactic acid accumulated in animals is called the
oxygen debt

Plants and animals carry out anaerobic respiration when oxygen is not readily available or when
aerobic respiration (which requires oxygen) cannot meet their energy demands. Here are some
conditions under which anaerobic respiration occurs in both plants and animals:

COMPILED; BY OMODING ALLAN (BIOLOGY DEPARTMENT GREENHILL ACADEMY)

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CONDITIONS UNDERWHICH PLANTS AND ANIMALS UNDERGO ANAEROBIC

RESPIRATION

Low Oxygen Levels:

When oxygen levels in the environment are low, cells may resort to anaerobic respiration to
produce energy.

Intense Exercise:
During intense physical activity, such as high-intensity workouts or sprinting, the body may not
be able to supply enough oxygen to the muscles quickly enough. As a result, anaerobic
respiration, particularly lactic acid fermentation, occurs to meet the immediate energy needs.

Roots in Waterlogged Soil:

In waterlogged soil, such as marshes or flooded areas, the oxygen concentration in the soil
decreases, leading to anaerobic conditions. Plant roots in such environments switch to anaerobic
respiration.

Germinating Seeds:
In the early stages of seed germination, when the developing plant is enclosed in the seed and
lacks access to oxygen, anaerobic respiration occurs until the seedling emerges into the air.

Fermentation:
This is a form of anaerobic respiration commonly observed in both plants and animals.
Microorganisms, including yeast and certain bacteria, carry out fermentation to generate energy
in the absence of oxygen. For example, yeast performs alcoholic fermentation, producing ethanol
and carbon dioxide, while some bacteria perform lactic acid fermentation.

NOTE; In all these scenarios, anaerobic respiration allows organisms to continue generating
ATP (the energy currency of cells) when oxygen is limited or unavailable. However, anaerobic
respiration is generally less efficient than aerobic respiration, producing fewer ATP molecules
per glucose molecule.

COMPILED; BY OMODING ALLAN (BIOLOGY DEPARTMENT GREENHILL ACADEMY)

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FERMENTATION

Fermentation is a metabolic process carried out by microorganisms like bacteria and fungi that
occurs in the absence of oxygen (anaerobic conditions), whereby sugars are converted into
alcohol, acids, or gases.

It's a vital process in various industries, including food production (such as bread making,
brewing, and cheese production) and biofuel production. Here's an overview of fermentation:

Types of Fermentation

1. Alcoholic Fermentation:

This type of fermentation is commonly carried out by yeast and some bacteria. Yeast converts
sugars, such as glucose and fructose, into ethanol (alcohol) and carbon dioxide in a process
called alcoholic fermentation.

This process is utilized in brewing, winemaking, and bread making. The equation for alcoholic
fermentation is:

2. Lactic Acid Fermentation:

Lactic acid fermentation is carried out by certain bacteria and fungi. It involves the conversion
of sugars, such as lactose or glucose, into lactic acid. This process is utilized in the production of
dairy products like yogurt and cheese, as well as in the preservation of vegetables through
pickling.

The equation for lactic acid fermentation is:

COMPILED; BY OMODING ALLAN (BIOLOGY DEPARTMENT GREENHILL ACADEMY)

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APPLICATIONS OF FERMENTATION:

Food Production:
Fermentation is widely used in food production to produce various products like bread, beer,
wine, yogurt, cheese, sauerkraut, and kimchi.

Biofuel Production:
Fermentation is utilized in the production of biofuels, such as ethanol and biodiesel, from
renewable sources like corn, sugarcane, and algae.

Pharmaceuticals:
Fermentation processes are employed in the production of antibiotics, vitamins, enzymes, and
other pharmaceutical products.

EXPERIMENTS ON ANAEROBIC RESPIRATION

EXPERIMENT TO SHOW THAT CO2 IS GIVEN OFF DURING ANAEROBIC

RESPIRATION/FERMENTATION

Materials:

 Two test tubes,

 Pipette
 Delivery tubes
 Yeast,
 Glucose solutuion
 Oil and
 Lime water.

Procedure

1. Boil about 20 cm3 of glucose solution to drive off oxygen from it and allow it to cool to
room Temperature.
2. Add a layer of oil over glucose solution to prevent oxygen from dissolving in it.

COMPILED; BY OMODING ALLAN (BIOLOGY DEPARTMENT GREENHILL ACADEMY)

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3. Add a small quantity of yeast suspension to the glucose solution using a pipette.
4. Pour limewater in one test tube.
5. Using a delivery tube and rubber bangs fix the delivery tube in the test tube as shown
below.
6. Leave the experiment to stand in a warm place for an hour.

Setup

NOTE; Set up a control experiment in the same way but using a boiled yeast suspension or
without yeast or without glucose.

Observation

Bubbles of a gas are seen in limewater and limewater turns milky.

Explanation

Yeast breaks down glucose in absence of oxygen to produce ethanol, CO2 and some heat.

The CO2 produced turns lime water milky by reacting with calcium hydroxide to form insoluble

calcium carbonate. (the chemical name of lime water is calcium hydroxide)

Conclusion

Carbon dioxide is produced during anaerobic respiration.

COMPILED; BY OMODING ALLAN (BIOLOGY DEPARTMENT GREENHILL ACADEMY)

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EXPERIMENT TO DEMONSTRATE THE LIBERATION OF HEAT DURING

FERMENTATION OF YEAST OR

EXPERIMENT TO SHOW THE PRODUCTION OF ENERGY IN ABSENCE OF

OXYGEN (ANAEROBIC RESPIRATION)

Materials:

 10% glucose solution

 10% yeast suspension
 2 vacuum/thermos flasks
 2 thermometers
 Cooking oil
 Water bath
 Labels

Procedure:

1. Label two flasks A and B

2. 100 cm3 of glucose solution is boiled in a beaker over a water bath so as to drive out any
dissolved oxygen and then allowed to cool.
3. 50 cm3 of glucose solution is each poured in each flask
4. small quantities of oil are added to each of the flasks to prevent entry of oxygen into the
glucose solution.
5. Yeast solution is added below the oil layer of flask A using a dropper/pipette.
6. A thermometer is placed in each flask and kept in solution as shown below.
7. The thermometer readings are recorded hourly at intervals for some time.

COMPILED; BY OMODING ALLAN (BIOLOGY DEPARTMENT GREENHILL ACADEMY)

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Setup of apparatus

Observation:

After some time, the temperature rises in flask. A steadily while in B, the temperature remains

the same.

Explanation :

The temperature rises in flask A due to anaerobic respiration of glucose by producing heat.

In B, there’s no yeast to respire anaerobically hence no heat is produced.

Conclusion

Anaerobic respiration produces heat

COMPILED; BY OMODING ALLAN (BIOLOGY DEPARTMENT GREENHILL ACADEMY)

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COMPARISON OF AEROBIC AND ANAEROBIC RESPIRATION

Similarities between aerobic and anaerobic respiration

1) Both require glucose as a raw material.

2) Both produce energy.

3) Both produce Carbon dioxide.

4) Both take place in living cells.

Differences between aerobic and anaerobic respiration

Aerobic respiration Anaerobic respiration

Oxygen is used Oxygen is not used

A common mode of respiration in both plants
and animals
Produces more Carbon dioxide
Occurs throughout life
Liberates large quantities of energy
Products are water, Carbon dioxide and
energy
Complete breakdown of food
Rare process limited to few plants and
animals
Produces less Carbon dioxide
Occurs temporary in very active muscles
Liberates less energy
Products are Carbon dioxide, energy and
alcohol or lactic acid
Incomplete break down of food.

Importance of respiration

1) Respiration produces energy that is used to run the various activities in the body.

2) It is exploited commercially in baking, brewing and making of dairy products such as cheese,

Yoghurt and butter.

COMPILED; BY OMODING ALLAN (BIOLOGY DEPARTMENT GREENHILL ACADEMY)