Name__________________________________________ Relationships between Metabolic Processes (Photosynthesis, Aerobic Respiration, and Fermentation) and Various Foods/Beverages Learning Objective addressed: Identify and classify key structures and metabolic processes of cells. I. Post-­‐test on key points related to respiration and fermentation. Please respond to the following questions without consulting your notes, to determine what parts of the material are under control and where you need to put in more study time. 1. The “energy currency” of the cell is called _______________________, which is a type of nucleotide. 2. The last phosphate group attached to this molecule stores just the right amount of ____________________ needed to fuel many chemical reactions and types of work that must be performed for cells to function properly. 3. The two main processes used by cells for harvesting energy from food and using that energy to make ATP are: a) aerobic __________________________ (which requires the presence of ______________________), and b) _______________________. 4. The overall reaction for aerobic respiration is essentially the REVERSE of which process (which is the other main energy-­‐related metabolic process that we have discussed): ____________________________________ 5. Fill in the following chart summarizing the three main stages of aerobic respiration: Name of stage Where it Occurs in cell Net # ATP molecules produced 6. Fermentation includes only one of the above stages. Which one? ___________________________________ 7. Fermentation can occur even in the absence of _______________________________, which is what we call the terminal electron acceptor in the electron transport chain. The net yield of ATP from fermentation, however, is only _________, as opposed to approximately __________ from the completion of all three stages of aerobic respiration. 8. The two main types of fermentation are _______________________________ and _________________________________, and these are named according to the byproducts produced. Different types of cells (and different types of organisms) tend to perform one or the other of these, and can be used in the production of various foods. II. Relationships between Metabolic Processes and Various Foods: View Exhibits 1 through 11. For each exhibit, record the type of food/beverage being shown. Be as specific as possible (e.g. chicken leg or chicken breast? type of cheese?). Fill in the chart and respond to any additional questions about each item. Each group member should take responsibility for researching at least three of the exhibits and then sharing the results with the other team members. This is an open-­‐resource, BYOD (bring-­‐your-­‐own-­‐device) activity. -­‐-­‐For questions regarding the type(s) of organism involved, your choices are the following: animal, plant, fungus (including yeast/mold), and/or bacteria. -­‐-­‐For questions regarding the primary type of metabolic process associated with production of each food/beverage, your choices are the following: photosynthesis, aerobic respiration, lactate fermentation, and alcoholic fermentation. 1 Exhibit #1: _____________________________ Type of Organism Used to Produce this Food Metabolic Process Involved #ATP produced per Glucose Molecule 1. What are “koji spores?” 2. What is the substrate (the substance used as fuel for the organism involved)? (In other words, what is the starting material used to allow the metabolic process above to proceed and make this food product?) Exhibit #2: _____________________________ Types of Organisms Used to Produce this Beverage Metabolic Process Involved #ATP produced per Glucose Molecule 1. a) What is a “S.C.O.B.Y.” (what does that acronym stand for?), which is also sometimes called a “mother?” and b) why would anyone want to grow one? (Hint for part b: ask how much this bottle cost…) 2. What is the byproduct that makes this drink fizzy? Exhibit #3: _____________________________ Type of Organism Used to Produce this Beverage Metabolic Process(es) Involved #ATP produced per Glucose Molecule 1. Brewers often begin with oxygen-­‐rich conditions, and then switch yeast to low-­‐oxygen conditions. Can you explain why this might be, considering that cell growth and reproduction are energy-­‐intensive processes? 2. As indicated above, the yeast used in the growing process may use one metabolic process when grown in the presence of oxygen, and another when grown in the absence of oxygen. Which of those two metabolic processes gives rise to the ethanol in this product? 3. What is the substrate (the substance used as fuel for the organism involved)? (In other words, what is the starting material used to allow the metabolic processes above to proceed and make this product?) 2 Exhibit #4: _____________________________ Type of Organism Used to Produce this Food Metabolic Process Involved #ATP produced per Glucose Molecule 1. Why is yogurt touted as a good source of probiotics in the diet? (Please include a definition of “live active cultures” in your response.) 2. What is meant by the term “microbiome?” 3. What is the substrate (the substance used as fuel for the organism involved)? (In other words, what is the starting material used to allow the metabolic process above to proceed and make this food product?) Exhibit #5: _____________________________ Type of Organism Metabolic Process Primarily #ATP produced per Glucose Molecule Used by the Muscle cells in this Particular Area 1. What pigment is present in this meat (and also in red meat and other meat we consider “red” or “dark”) that gives it the dark color? 2. What does this pigment store? 3. Which ATP-­‐producing metabolic process demands the substance named above in question 2? 4. Is the process named in question 3 above able to support endurance activities or only short bursts? (Support your answer by describing the amount of ATP produced by this metabolic process relative to that produced during fermentation.) 5. What part of the animal is this meat from, and is that body part capable of engaging in endurance activity (e.g. walking around for long periods of time)? 6. What was the main substrate (the substance used as fuel for the cells in this area) while the animal was alive? 3 Exhibit #6: _____________________________ Type of Organism Metabolic Process Primarily Used by the Muscle cells in this Particular Area #ATP produced per Glucose Molecule 1. Is the meat shown here considered to be white or dark? 2. Does this meat contain the same pigment as that seen in the Exhibit 5 meat? 3. If not, then the cells in this area have a lower supply of what molecule readily available (since it is not being stored by the pigment present in dark meat)? 4. Without the pigment present in the muscle cells seen in Exhibit 5, the muscle cells in the meat of Exhibit 6 are unable to perform which metabolic process? 5. The muscle cells in the meat of Exhibit 6 therefore rely on which metabolic process to produce ATP? 6. What part of the animal was this meat obtained from? 7. Can the muscle in this area support endurance activity or not? (Hint: Muscles in this area are involved in flying. You may ask yourself how often you have seen chickens flying in the sky.) Exhibit #7: _____________________________ Type of Organism Used to Produce this Food Metabolic Process Involved #ATP produced per Glucose Molecule 1. What is the substrate (the substance used as fuel for the organism involved)? (In other words, what is the starting material used to allow the metabolic process above to proceed and make this food product?) 2. What byproduct of the metabolic process used by the cells present in Exhibit 7 allows the dough to rise? 3. What becomes of the ethanol produced as a byproduct of this metabolic process when the bread is baked? Exhibit #8: _____________________________ Type of Organism Used to Produce this Beverage Metabolic Process Involved #ATP produced per Glucose Molecule 1. What is the substrate (the substance used as fuel for the organism involved)? (In other words, what is the starting material used to allow the metabolic process above to proceed and make this product?) 2. What are some of the factors that give different wines unique characteristics? 4 Exhibit #9: _____________________________ Type of Organism Metabolic Process Occurring in Chloroplasts Metabolic Process Occurring in Mitochondria 1. The metabolic process occurring in the organelles known as chloroplasts involves the pigment _____________________, which makes these leaves appear green. 2. The process named in question 1 above involves both light-­‐dependent reactions (which occur in the ____________________ membranes within the chloroplasts) and the light-­‐_____________________ reactions (which occur in the _____________________ within the chloroplasts). 3. The glucose produced by the photosynthetic process can serve as fuel for aerobic respiration, which is completed in which organelle within plant cells? _________________________ 4. Plant cells produce enough food molecules (sugars and starches and also proteins and lipids) to supply the needs of their own cells while they are alive. Consumers (like us) then benefit by eating plants and sometimes animals that ate plants as food. Since the plants made food molecules using energy from the sun, all of our energy therefore came initially from the ________________ as well. Exhibit #10: _____________________________ Type of Organism Used to Produce this Food Metabolic Process Involved #ATP produced per Glucose Molecule 1. What is the substrate (the substance used as fuel for the organism involved)? (In other words, what is the starting material used to allow the metabolic process above to proceed and make this product?) Exhibit #11: _____________________________ Type of Organism Used to Produce this Food Metabolic Process Involved #ATP produced per Glucose Molecule 1. What is the substrate (the substance used as fuel for the organism involved)? (In other words, what is the starting material used to allow the metabolic process above to proceed and make this product?) Exhibit #12: _____________________________ Type of Organism Used to Produce this Food Metabolic Process Involved #ATP produced per Glucose Molecule 1. What is the substrate (the substance used as fuel for the organism involved)? (In other words, what is the starting material used to allow the metabolic process above to proceed and make this product?) (Dufresne, 2015) 5 Key: I used the following 12 foods/beverages:
Exhibit 1: miso (soybean paste)
Exhibit 2: Kombucha
Exhibit 3: beer
Exhibit 4: yogurt
Exhibit 5: cooked chicken leg (Once students have struggled with this for a bit, one can
consider giving each group a copy of the “What Gives Meat Its Color?” article from the
Accidental Scientist, or an FDA link as a boost.)
Exhibit 6: cooked chicken breast
Exhibit 7: bread dough (when I joked that this was badly-made dough, some students
happily confirmed that yes, it was indeed really bad dough work)
Exhibit 8: wine
Exhibit 9: salad greens
Exhibit 10: soy sauce
Exhibit 11: buttermilk
Exhibit 12: cheese 6