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Not breathing! Respiration is the process of releasing energy from food molecules

Respiration. Not breathing! Respiration is the process of releasing energy from food molecules Bacteria and Fungi carry out: - Aerobic respiration ( การ หายใจแบบใช้ ออกซิเจน ) - with the presence of oxygen

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Not breathing! Respiration is the process of releasing energy from food molecules

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  1. Respiration • Not breathing! • Respiration is the process of releasing energy from food molecules • Bacteria and Fungi carry out: - Aerobic respiration (การหายใจแบบใช้ออกซิเจน)- with the presence of oxygen - Anaerobic respiration (การหายใจแบบไม่ใช้ออกซิเจน) -without the presence of oxygen.

  2. Aerobic Respiration E.g. Glucose ∙ น้ำตาลกลูโคส • Glucose can be respired (used to provide energy) in a similar way to respiration in most other organisms: + + + C6H12O6 6O2 6CO2 6H2O Energy Oxygen Carbon dioxide Water Cell Glucose

  3. AnAerobic Respiration E.g. Glucose ∙ น้ำตาลกลูโคส • If there isn’t enough oxygen available, then fungi can respire anaerobically, still using glucose for example: • The energy output from anaerobic respiration is much smaller than for aerobic respiration. + + C6H12O6 2CO2 2C2H5OH Energy Carbon dioxide Ethanol Cell Glucose

  4. AnAerobic Respiration E.g. Glucose ∙ น้ำตาลกลูโคส • Some bacteria and fungi can produce lactic acid (กรดน้ำนม) as a by-product (ผลิตผลพลอยได้) of anaerobic respiration. + C6H12O6 2CH3CH(OH)COOH Energy Lactic Acid Cell Glucose

  5. Respiration • Bacteria releasing energy from food molecules • Bacteria may undertake either aerobic or anaerobic respiration (depending on the species, and the environment) and may produce alcohol or lactic acid as a by-product.

  6. Anaerobic Respiration • The special term fermentation (การหมักดอง)is used to describe anaerobic respiration of carbohydrates (คาร์โบไฮเดรต)to produce an alcohol or acid.

  7. Fermentation uses • Yeast fermentation produces the ethanol (เอทานอล)which may be used in alcoholic beverages (แอลกอฮอล์). • Yeast fermentation produces the carbon dioxide (ก๊าซคาร์บอนไดออกไซด์) that makes bread rise - the alcohol evaporates during baking of the bread. • Silage (อาหารสัตว์) is also a product of fermentation, the acid produced preserves surplus grass (หญ้า).

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