BIO - respiration

• respiration transfers the energy that all cells need to do just about everything - this energy is used for all living processes
• respiration is the process of transferring energy from the breakdown of glucose and it goes on in every cell in your body continuously
• respiration is exothermic - it transfers energy to the environment.
• respiration transfers energy to build up larger molecules from smaller ones (like proteins from amino acids).
• respiration transfers energy to allow muscles to contract.
• respiration transfers energy to maintain body temperatures and keep them steady in colder temperatures.
• aerobic respiration is respiration in the presence of oxygen.

  its the most efficient way to transfer energy from glucose.
• aerobic respiration goes on all the time in plants and animals.
• most of the reactions in aerobic respiration happen inside the mitochondria.
• the equation for aerobic respiration is: glucose + oxygen --> carbon dioxide + water
• here is the symbol equation fro aerobic respiration: C6H12O6 + 6O2 ---> 6CO2 + 6H2O
• anaerobic respiration is used if there is not enough oxygen.
• when you do vigorous exercise and your body can't supply enough oxygen to your muscles, they start doing anaerobic respiration.
• anaerobic respiration is respiration in the absence of oxygen - it is the incomplete breakdown of glucose, making lactic acid.
• the word equation to for anaerobic respiration: glucose ---> lactic acid
• anaerobic respiration does not transfer nearly as much energy as aerobic respiration. this is because glucose isn't fully oxidised (because it doesn't combine with oxygen).
• plants and yeast cells respire without oxygen too, but they produce ethanol and carbon dioxide instead of lactic acid.
• the word equation for anaerobic respiration in plants and yeast cells: glucose --> ethanol + carbon dioxide
• anaerobic respiration in yeast cells is called fermentation.
• the process of fermentation is used to make bread and alcoholic drinks.
• in bread-making, its the carbon dioxide from fermentation that makes bread rise.
• in beer and wine-making, its the fermentation process the produces alcohol.