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Study Guide for Cellular Respiration - General Biology 1 | EBIO 1210, Study notes of Biology

University of Colorado Boulder (CU Boulder)Biology
Prof. William Adams

Material Type: Notes; Professor: Adams; Class: GENERAL BIOLOGY 1; Subject: Ecology & Evolutionary Biology; University: University of Colorado - Boulder; Term: Unknown 1989;

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Uploaded on 02/13/2009

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Cellular Respiration
Study Guide
Oxidative respiration in mitochondria (citric acid cycle & oxidative phosphorylation) versus glycolysis: Difference in location
in the cell, differential dependence on oxygen, and difference in ATP energy yield
Fermentation: Location in cell, role, different types, and examples
Principal differences between fast-twitch glycolytic and slow-twitch oxidative muscle fibers
Know the basic principle of how ATP is generated in mitochondria
Know why brown fat cells are able to generate heat and why some phytochemicals and carbon monoxide or cyanide are
toxic
The use of carbohydrates, fats, and proteins as fuels via cellular respiration pathway
Suggested Readings from the Textbook (Campbell and Reece’s BIOLOGY, Seventh Edition)
corresponding to lectures on “Cellular respiration”
Chapter 9 Cellular Respiration
Overview: Life is Work
Concept 9.1 Only: The stages of cellular respiration: A preview (without substrate-level phosphorylation), only p. 164
Concept 9.2 Glycolysis harvests chemical energy by oxidizing glucose to pyruvate (not Figs. 9.8 and 9.9), only p. 165
Concept 9.4 During oxidative phosphorylation chemiosmosis couples electron transport to ATP synthesis, skim p. 170, then
read pp. 171 (right column only) - 174
Concept 9.5 Fermentation, pp. 174-176
Concept 9.6 Glycolysis and the citric acid cycle connect to many other pathways, pp. 176-177 (skim p. 178)
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Cellular Respiration Study Guide Oxidative respiration in mitochondria (citric acid cycle & oxidative phosphorylation) versus glycolysis: Difference in location in the cell, differential dependence on oxygen, and difference in ATP energy yield Fermentation: Location in cell, role, different types, and examples Principal differences between fast-twitch glycolytic and slow-twitch oxidative muscle fibers Know the basic principle of how ATP is generated in mitochondria Know why brown fat cells are able to generate heat and why some phytochemicals and carbon monoxide or cyanide are toxic The use of carbohydrates, fats, and proteins as fuels via cellular respiration pathway Suggested Readings from the Textbook (Campbell and Reece’s BIOLOGY, Seventh Edition) corresponding to lectures on “Cellular respiration” Chapter 9 Cellular Respiration Overview: Life is Work Concept 9.1 Only: The stages of cellular respiration: A preview (without substrate-level phosphorylation), only p. 164 Concept 9.2 Glycolysis harvests chemical energy by oxidizing glucose to pyruvate (not Figs. 9.8 and 9.9), only p. 165 Concept 9.4 During oxidative phosphorylation chemiosmosis couples electron transport to ATP synthesis, skim p. 170, then read pp. 171 (right column only) - 174 Concept 9.5 Fermentation, pp. 174- Concept 9.6 Glycolysis and the citric acid cycle connect to many other pathways, pp. 176-177 (skim p. 178)

Fig. 9.1; Fig. 8.

Cellular Respiration: Food-to-Energy

Cellular respiration breaks down energy-rich molecules to CO 2 and water, removing their energy. Low potential energy Fig. 9.2 High potential energy C - H bonds

  • First part of cellular respiration occurs outside mitochondria: Partial break-down of glucose in glycolysis
  • Only if oxygen is available are these glucose break-down products completely broken down in mitochondria Fig. 9. Alcohol fermentation (forms ethanol plus CO 2 ) by yeasts and bacteria (fermentation and baking industries) under anaerobic conditions Lactic acid fermentation by other fungi and bacteria (dairy industry) as well as by muscle cells under anaerobic conditions Glycolysis and fermentation under anaerobic conditions Fig. 9. “Production of Foods and Fuels In the home and in industry, microbes are used in the production of fermented foods. Yeasts are used in the manufacture of beer and wine [ alcohol fermentation ] and for the leavening of breads [ from the CO 2 gas formed ], while lactic acid bacteria are used to make yogurt, cheese, sour cream, buttermilk and other fermented milk products [ lactic acid fermentation ]. Vinegars are an acetic acid fermentation. Other fermented foods include soy sauce, sauerkraut, dill pickles, olives, salami, cocoa and black teas…” http://www.bact.wisc.edu/themicrobialworld/Effects.html

Sugars are broken down in several steps, starting with glycolysis in the cytosol. Fig. 9. The product of glycolysis is broken down all the way to CO 2 in the citric acid cycle in the mitochondria. Energy is removed by transferring electrons (& protons) from high energy C-H bonds to the electron carriers NADH and FADH 2 , which then feed these energy-rich electrons into the electron transport chain to make ATP. Cellular respiration breaks down energy-rich molecules to CO 2 and water, removing their energy. Fig. 9. Overall accounting of ATP synthesis from complete breakdown of glucose: most of the ATP comes from oxidative phosphorylation in the electron transport chain. Fig. 9. Mitochondria Fig. 6. Fluid space: Citric acid cycle; Folded inner membrane: Electron transport chain Fig. 9.15; Fig. 8.7c The electron transport chain is bound to the inner mitochondrial membranes. Electron transport is coupled with proton transport, leading to build-up of high H+^ concentration within intermembrane space. Fig. 10.16 Same principle is used for ATP formation in mitochondria & chloroplasts http://www.vivo.colostate.edu/hbooks/pathphys/misc_topics/brownfat.html Brown adipocytes with many lipid droplets and many mitochondria. White adipocytes with single large lipid droplet. Brown fat cells have many mitochondria; they are involved in heat generation. “Brown fat is of particular importance in neonates, small mammals in cold environments, and animals that hibernate, because it has the ability to dissipate stored energy as heat. In contrast to other cells, including white adipocytes, brown adipocytes express mitochondrial uncoupling protein , which gives the cell's mitochondria an ability to uncouple oxidative phosphorylation and utilize substrates to generate heat rather than ATP.” What do you think the mitochondrial uncoupling protein does?

What would be the result of uncoupling (= no proton gradient forms)? Skunk cabbage in Japan. http://www.sciencenews.org/articles/20031213/bob9.asp Skunk cabbage in the northeastern US. http://www.damninteresting.com/?author= Figure 1 Thermal image of the inflorescence of Philodendron selloum during thermogenesis (Ito and Seymour 2005). The warm spadix is visible, because the spathe (V-shaped structure) has been cut away. Sterile male florets in the center of the spadix are warmest, but the fertile male florets also produce heat. Female florets at the base of the spadix do not produce significant heat. http://4e.plantphys.net/article.php? ch=e&id= Nature 426 , 243-244 (20 November 2003) | doi:10.1038/426243a Environmental biology: Heat reward for insect pollinators Roger S. Seymour, Craig R. White and Marc Gibernau Scarab beetles save on energy by making themselves at home inside a warm flower In neotropical forests, adults of many large scarab beetle species spend most of their time inside the floral chambers of heat-producing flowers, where they feed and mate throughout the night and rest during the following day, before briefly flying to another flower. Here we measure floral temperatures in Philodendron solimoesense (Araceae) in French Guiana and the respiration rates of Cyclocephala colasi beetles at floral and ambient temperatures, and show that the the beetles' extra energy requirements for activity are 2.0–4.8 times greater outside the flower than inside it. This finding indicates that heat produced by the flower constitutes an important energy reward to pollinators, allowing them to feed and mate at a fraction of the energy cost that would be required outside the flower. Floral scents, leaf volatiles and thermogenic flowers in Magnoliaceae Hiroshi Azuma, Leonard B. Thien, and Shoichi Kawano Plant Species Biology, doi:10.1046/j.1442-1984.1999.00015.x Volume 14 Issue 2 Pages 121-127, August 1999 The Role of Thermogenesis in the Pollination Biology of the Amazon Waterlily Victoria amazonica ROGER S. SEYMOUR and PHILIP G. D. MATTHEWS 2006 Annals of Botany, doi:10.1093/aob/mcl