Energized. Enzyme ADP. Enzyme ATP. Adenosine triphosphate: body s energy currency. Respiration: Metabolism carbohydrate (sugar) ATP + heat

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1 Goals: Be able to Describe the purpose, inputs, and products of respiration, and why it releases energy. Differentiate between aerobic respiration and anaerobic (fermentation). Compare and contrast bread baking, beer brewing, and wine making. Explain why malting is an important step in beer brewing. Describe why beer brewing and wine making have different steps. Connect respiration to these processes. Respiration: Metabolism carbohydrate (sugar) ATP + heat Aerobic: (with oxygen) sugar + O 2 CO 2 + H 2 O + ATP + heat Anaerobic: (without oxygen) sugar side product + less ATP + heat Metabolism and 2 nd Law of Thermodynamics Sugar (single big molecule) This reaction releases energy Cellulose CO 2 +H 2 O Energy CO 2 + H 2 O Breaking things down releases energy But how can we put the energy to work? Energized Enzyme ATP Enzyme ADP Adenosine triphosphate: body s energy currency ATP energizes enzymes and chemical reactions by losing a P 1

2 Sugar (single big molecule) Energy from breaking down sugar ATP ATP ADP P CO 2 + H 2 O Respiration: Metabolism carbohydrate (sugar) ATP + heat RESPIRATION! Energy from digestion Aerobic: (with oxygen) sugar + O 2 CO 2 + H 2 O + ATP + heat Anaerobic: (without oxygen) sugar side product + less ATP + heat Respiration: Metabolism carbohydrate (sugar) ATP + heat carb Aerobic: (with oxygen) sugar + O 2 CO 2 + H 2 O + ATP + heat Anaerobic: (without oxygen) sugar side product + less ATP + heat Mitochondria: powerhouses of the cell. Help transform sugar to ATP 2

3 Anaerobic: (without oxygen) sugar side product + less ATP Ethanol: CH 3 CH 2 OH + some CO 2 Lactic acid: C 3 H 6 O 3 The process of respiration could be described as A. A slow burn B. Creating energy from nothing C. Digestion D. Using ATP to create sugars Anaerobic respiration (fermentation) cannot completely break down the sugar to CO 2 Less energy You seal some dead crickets and some live crickets in 2 different glass jars. Both kinds of crickets are given food. Which of the following would you expect to find in the jars? A. The dead jar would contain more CO 2 than the live jar. B. The dead jar would contain more carbohydrates than the live jar. C. The live jar would contain more O 2 than the live jar. D. None of the above. Why did you need to seal your cider + yeast solution so that no air could get in? A. The yeast would not respire if they were exposed to air. B. No CO2 would be produced if the yeast were exposed to air. C. Yeast only produce alcohol when there is no oxygen. D. Yeast only consume sugars if there is no oxygen. Yeast metabolism in bread making Sugar/ flour Ethanol + CO 2 Saccharomyces cerevisiae Gluten protein mixture in wheat captures CO 2 bubbles Yeast keeps ATP for itself Waste = alcohol + carbon dioxide evaporates leavening 3

4 The first record of bread: Egyptian hieroglyphs Bread pots Guy with bread pot Replicating ancient Egyptian bakery Baking bread 4

5 How did Egyptians figure this out? Wild yeast is in the air all around us Water Fermenting starter Flour In bread: CO 2 waste leavens Ethanol waste burns off In beer: CO 2 waste carbonates Ethanol remains Gruel: the first beer Malting and mashing: creating sugar from grain 5

6 Malting: Making yeast food Releasing sugar from grain Starch Malting: Making yeast food Starch Germinate barley to release enzymes that break starch into sugar Embryo Embryo Embryo releases enzymes that break starch into simple sugars In the malting house Kilned Roasted Heated in mash tun so that enzymes can fully Heat barley break down starch into sugar Why? Wort Enzymes are still OK 6

7 Mixture is boiled in kettle to kill enzymes, natural bacteria/yeasts: brewing Hops added at boil Cooled, and specific yeast added Summarize the basic process of beer brewing in your own words 7

8 Squeezing fruits 8

9 Crush grapes Must (= wort in beer) = sugary solution Sanitize and add specific yeast Ferment Ferment with natural yeast from grapes Yeast lives on fruit skins Why aren t grapes malted like barley is for beer? Why aren t grapes malted like barley is for beer? White vs. Red White grapes Skins excluded Skins/stems included in fermentation How is champagne made? 9

10 Grape phylloxera attacks grape roots Grafting to resistant American root stocks saved European grapes Which of the following do beer and bread making have in common? A.Grain enzymes break down stored starches into sugar B.Yeast produces alcohol C.Carbon dioxide is trapped by gluten proteins D.Yeast is alive when the product is consumed Yeast can conduct both aerobic and anaerobic respiration, depending upon oxygen availability. Could a solely aerobically-respiring yeast be used to produce wine? What about bread? 10