Anaerobic respiration

• All organisms respire in order to release energy to fuel their living processes.
• The respiration can be aerobic, which uses glucose and oxygen, or anaerobic which uses only glucose.
• Anaerobic respiration is economically important as many of our foods are produced by microorganisms respiring anaerobically.
• Yeast is used to make alcoholic drinks.
• When yeast cells are reproducing rapidly during beer or wine production, the oxygen runs out.
• The yeast switches to anaerobic respiration.
• Ethanol and carbon dioxide are produced during anaerobic respiration in yeast.
• Yeast can also be used to produce bread.
• Yeast respires using sugar added to the dough.
• Bubbles of carbon dioxide produced during anaerobic respiration in yeast make the bread rise.
• The alcohol that’s produced during anaerobic respiration in yeast evaporates as the bread is baked.
• Certain plants, and plant cells, also respire anaerobically.
• These include plants that grow in marshes, where oxygen concentrations will be low.