Question

Part I: Explain the interrelationship of Cellular Respiration and Photosynthesis in regards to energy flow. Discuss the ramifications of oxygen depletion from the environment in regards to these energy systems. Part II: Nearly all human societies use fermentation to produce alcoholic drinks. The technology dates back to the earliest civilizations. Suggest a hypothesis for how people first discovered fermentation.

Answer 1

Explain the interrelationship of Cellular Respiration and Photosynthesis in regards to energy flow.

The relationship between photosynthesis and respiration

Light (radiant) Energy photosynthesis CH1206 + 602 6 CO2 + 6H2O carbon water dioxide respiration carbohydrate oxygen Metabolic (chemical) Energy (mostly ATP)

Photosynthesis is the process by which energy is stored and respiration is the process by which stored-energy used.

Photosynthesis makes the glucose that is used in cellular respiration to make ATP. The glucose is then turned back into carbon dioxide, which is used in photosynthesis. While water is broken down to form oxygen during photosynthesis, in cellular respiration oxygen is combined with hydrogen to form water. Discuss the ramifications of oxygen depletion from the environment in regards to these energy systems.

Water(H20) Sunlight energy Carbon dioxide (CO2) Photosynthesis Chloroplast Carbon dioxide and water react, using light energy, to produce glucose and oxygen. Mitochondrion Glucose and oxygen react to produce carbon dioxide, water, and energy (ATP) Glucose (C6H1206) Cellular Oxygen respiration O2 ATP (energy) Heat

The glucose is broken apart, producing energy, stored in the form of ATP, and carbon dioxide and water as waste products. If the oxygen supply becomes scarce, or is nonexistent, the cell switches to anaerobic fermentation to produce energy. This method is faster, but not as productive as aerobic respiration.

Moreover the extrapolation of the CO2 compensation point to zero at zero O2 indicated that dark respiration was suppressed in the light at least at zero O2 concentration.

The process of fermentation was discovered primarily by accident during ancient times. This discovery occurred long before yeast, the active component of fermentation, had been identified. Over time, different civilizations learned how to control the fermentation process and produce different fermented beverages and food products. This was all without the complete knowledge of how the processes worked. The process was further defined, when Louis Pasteur determined that yeast were involved in fermentation, with the process being carried out through the conversion of sugars to ethanol.

primate diets were rich in fruits and in the humid tropical climate where the early evolution of human took place, yeasts on fruit skin and within fruit converted fruit sugars into ethanol (alcohol). When the alcohol molecules diffused out of the fruit, its smell identified the food as ripe and ready to consume.

Further analysis of this residue confirmed that the fermented drink was made of grape and hawthorn fruit. Wine, honey mead and rice beer were being produced

Many scientists, including Pasteur, had attempted unsuccessfully to extract the fermentation enzyme from yeast. Success came finally in 1897 when the German chemist Eduard Buechner ground up yeast, extracted a juice from them, then found to his amazement that this "dead" liquid would ferment a sugar solution, forming carbon dioxide and alcohol . . . just like living yeasts. Clearly the so-called "unorganized ferments" behaved just the organized ones. From that time on the term "enzyme" came to be applied to all ferments. The term "ferment" dropped out of the scientific vocabulary altogether and the vitalist position collapsed, never to recover. Thereafter it was agreed that only one set of laws applied to all things, both animate and inanimate, and that there was no special vital force which characterized living things and acted under different laws. And it was finally understood that fermentation is caused by enzymes which are produced by microorganisms. In 1907 Buechner won the Nobel Prize in chemistry for his work, which opened a new era in enzyme and fermentation studies.