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Chapter 3, Section 4

Chapter 3, Section 4. Respiration. What Is Respiration?. Respiration: cells break down simple food molecules such as sugar and release the energy they contain Cells store energy in the form of carbohydrates s ugars starches. Storing and Releasing Energy.

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Chapter 3, Section 4

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  1. Chapter 3, Section 4 Respiration

  2. What Is Respiration? • Respiration: cells break down simple food molecules such as sugar and release the energy they contain • Cells store energy in the form of carbohydrates • sugars • starches

  3. Storing and Releasing Energy • Energy stored in cells is like a savings account • During photosynthesis, plants capture energy from sunlight and “save” it • When cells need energy, they “withdraw” it by breaking down the carbohydrates for energy

  4. Breathing and Respiration • Respiration can mean two different things: • Breathing: moving air in and out of your lungs • Cellular Respiration: process that takes place inside cells

  5. The Two Stages of Respiration • Stage 1 • Takes place in the cytoplasm of the organism’s cells • Molecules of glucose are broken down into smaller molecules • NO oxygen is involved and only a small amount of energy is released • Stage 2 • Takes place in mitochondria • Small molecules are broken down into even smaller molecules • Require oxygen and release a great deal of energy

  6. The Respiration Equation sugar oxygen carbon dioxide water Raw materials Products

  7. Comparing Photosynthesis and Respiration • Can you notice anything familiar about the equation for respiration? • It is the opposite of the equation for photosynthesis • During photosynthesis, carbon dioxide and water are used to produce sugars • During respiration, sugar glucose and oxygen are used to produce carbon dioxide and water • These two processes form a cycle that keeps the levels of oxygen and carbon dioxide fairly constant in Earth’s atmosphere

  8. Fermentation • an energy releasing process that does not require oxygen • fermentation releases less energy than respiration

  9. Two Types of Fermentation • Alcoholic Fermentation • Occurs when yeast and some other single-celled organisms breakdown sugars • The products are: alcohol, carbon dioxide, and small amount of energy • Important to bakers and brewers • Lactic-Acid Fermentation • Muscle cells use up the oxygen faster than it could be replaced • One product of this type of fermentation is lactic acid • It is a painful sensation in your muscles, muscles feels weak and sore

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