I just finished studying the citric acid cycle, and I pretty much have it memorized. Should I do the same for all of these other processes? Specifically, is it essential that I memorize all of the enzymes involved, and the yields from each step?
If there are other cellular process not listed here that are worth studying, please let me know.
Title basically says it all.
Do I need to relearn the structures or just the pathways along with enzyme names?
Same questions for fermentation, PPP, B-Oxi and any other pathways you’d recommend I learn!
Much love
Has anyone experimented with a continuous stirred first ferment?
I am considering experimenting with a continuous stirred batch reactor (CSTR) design for brewing kombucha for a school project. It would essentially automate the 1st ferment process making it significantly easier to upscale the process if you were to want to. The one concern that I have is that in order for the system to work properly my 1st ferment would have to be continuously stirred.
I don't currently fully understand the science behind the process so I don't know how this would necessarily effect my results. Would it effect the growth of my SCOBY? What about the formation of the pellicle? Would the cellulose instead stay inside the liquid instead of forming a pellicle on top?
My logic is this, because the first ferment stage is open to the air, fermentation is not actually taking place, rather aerobic respiration simply to expand the culture of bacteria and yeast. Is this the case or is fermentation actually happening perhaps only at the bottom of the jar where O2 just doesn't reach because the batch is not stirred?
If you have experimented with some form of a continuously stirred first ferment or simply understand the science of what is happening better than I do please reach out I would love to hear your input.
I posted this question in the regular Kombucha sub as well but I thought you guys might have more insight into this kind of thing!
Thanks in advance!
I'm working on a pet project at home and wanted to know any species of cultural microbes that have the highest respiration rate for either anaerobic or aerobic respiration. I graduated from WSU in microbiology and I am working with green algae and attempting to make a bioreactor with natural filtration.
I know the answer is 6 (according to khan academy), but I seem to be missing two in my accounting.
https://preview.redd.it/p4k1ve8z7so51.png?width=308&format=png&auto=webp&s=21292da2683e37bfc45f66516823ab151b3a4a97
1 glucose -> 2 pyruvate -> 6 NADH + 2 FADH2
Heading into ETC, we get 12 e- (NADH) and 4 e- (FADH2) = 16 e-
1 O2 can accept 4 e-, so we reduce 4 O2 -> 8 H2O
Where the hell are the other two used up? As far as I can tell, every time we lose a CO2, its sent off with oxygens from the original glucose molecule, not from an outside O2 source.
Hi! I am a biology teacher and I was thinking about how I could incorporate some math into lessons about cellular respiration. It made me think about calories on a nutrition label. Students could compare how much energy they would get from a particular food if they held their breath (obviously, hypothetically), versus how much energy they would get from that food if they breathe.
Problem is, I don't know whether they should divide by 16 to find the energy output from anaerobic respiration, or multiply by 16 to find the energy output from aerobic respiration. It depends on whether the calorie count (aka the chemical energy of the food) is pre- or post-Kreb's cycle.
Do you guys know which it is? Is the calorie count estimating 2 ATP for every molecule of glucose (or fat or protein), or 38 ATP for every molecule of glucose?
My understanding for type II muscle fibers was that they operated exclusively through glycolysis/anaerobic respiration.
From questions I've come across it seems that maybe type II muscle fibers do both aerobic and anaerobic respiration. So maybe it's only under intense exercise that type II resort to pure anaerobic for quick energy production.
Is this true?
Hi. Can I know how long does it take for aerobic respiration to produce 36 ATPs in comparison with anaerobic respiration producing 2 ATPs. I know aerobic respiration produces ATPs at slower rate, but I want to know how slow is it compared to anaerobic respiration. For example, the amount of time needed for aerobic respiration to produce 36 ATPs is equivalent to the amount of time needed for anaerobic respiration to produce X amount of ATPs.
Are there little tiny blood vessels that branch into every single cell? This doesn't seem likely because otherwise the tiniest cut would bleed which isn't what I've observed when getting small surface cuts.
Edit: title should say "practice"
Thank you
Hi!
I am looking for a simple explanation for the difference between NAD and FAD. I know they are both electron carriers, but what makes them different - it it because FAD is used in the mitochondrial matrix?
Assuming that they tell you pyruvate is increased
Thanks!
I was sick for one lecture when they discussed three types of metabolic pathways: Aerobic, Anaerobic and Fermentation.
My question is in regards to NAD and it’s purpose in regards to ATP production.
Ik that in yeast, glucose breaks down to alcohol+carbon dioxide+little energy. And that in beer fermentation this creates the alcohol content. But yeast is also used in bread and cinnamon rolls, so how is there no alcohol in those?
wouldn't it be better if we were anaerobic because it poduces more energy and like for example I we would be able run for a longer time not having to stop after a few yards/worry about getting tired quickly.
So I have a good understanding of all the mechanisms involved with the whole aerobic respiration cycle, but I can't seem to wrap my head around the statement that "glucose is oxidized" in aerobic respiration. In my view glucose gets broken into multiple sub particles (pyruvate etc) and in the ETC/oxphos isn't NADH/FADH2 oxidized to NAD+/FADH and oxygen is reduced?
