Presentation on theme: "Chemical Pathways Section 9-1. Chemical Energy and Food Energy source = food = ATP A “calorie” is the amount of energy needed to raise the temp. of 1."— Presentation transcript:
Chemical Energy and Food Energy source = food = ATP A “calorie” is the amount of energy needed to raise the temp. of 1 gm of water 1 degree Celsius. 1 calorie gets you approx. 9000 ATP’s! Food you eat will be used for cell work, lost as heat or stored for later use.
Cellular Respiration Process cells use to get the energy out of food molecules. The Equation: 6O 2 + C 6 H 12 O 6 6CO 2 + 6H 2 O + 36 ATP 3 steps: Glycolysis, Krebs cycle, ETC
Glucose Glycolysis Krebs cycle Electron transport Fermentation (without oxygen) Alcohol or lactic acid Section 9-1
Glucose Glycolysis Cytoplasm Pyruvic acid Electrons carried in NADH Krebs Cycle Electrons carried in NADH and FADH 2 Electron Transport Chain Mitochondrion Cellular Respiration: An Overview
Glycolysis Location: cytoplasm of cell. Anaerobic process Glucose is broken down into 2 molecules of Pyruvic Acid. 2 ATP is used BUT 4 ATP’s are made. So…net ATP is 2. NADH is formed from transferring electrons. NADH is an electron carrier and will be used in the ETC.
Glucose To the electron transport chain Section 9-1 2 Pyruvic acid Glycolysis Animation
Gycolysis Reactants: –Glucose broken down into…. –2 ATP used… –2 NAD+ used… Products: –2 Pyruvic Acid –4 ATP released –2 NADH formed NET GAIN OF 2 ATP! Location: Cytoplasm of cell Anaerobic: Without O2
Fermentation Location: cytoplasm of cell. ANAEROBIC process. Two types of fermentation: 1. Lactic Acid Fermentation – pyruvic acid is turned into lactic acid which causes muscle soreness when buildup occurs. Bacteria produce dairy products with lactic acid. pyruvic acid + NADHlactic acid + NAD+ 2. Alcoholic Fermentation – Yeasts break down pyruvic acid into CO2 and ethanol. pyruvic acid + NADHethanol + CO2 + NAD+ Total net ATP produced here is: 0