BASIC EDUCATION DEPARTMENT

School Year 2020 – 2021

1ST QUARTER

Subject: GENERAL BIOLOGY 1 Module Number: 4

Topic: Role of oxygen in respiration and Module Durations: 1 Week
describe pathways of electron flow in the absence of oxygen

Learning Competencies
1. Distinguish major features of glycolysis, Krebs cycle, electron transport system, and
chemiosmosis (STEM_BIO11/12-IIa-j-8)
2. Describe reactions that produce and consume ATP (STEM_BIO11/12-IIa-j-8)
3. Describe the role of oxygen in respiration and describe pathways of electron flow in the
absence of oxygen (STEM_BIO11/12-IIa-j-9)

Learning Materials

 Module
 Laptop/ PC with internet connection
 Pen
 And a lot of patience and understanding 

Discussion

 Chemiosmosis Definition

Chemiosmosis is when ions move by diffusion across a semi-permeable membrane, such as the
membrane inside mitochondria. Ions are molecules with a net electric charge, such as Na+, Cl–, or
specifically in chemiosmosis that generates energy, H+. During chemiosmosis, ions move down an
electrochemical gradient, which is a gradient of electrochemical potential (a form of potential energy).
Since chemiosmosis is a type of diffusion, ions will move across a membrane from areas of high

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concentration to areas of low concentration. Ions also move to balance out the electric charge across a
membrane.

 Function of Chemiosmosis

Chemiosmosis is involved in the production of adenosine triphosphate (ATP), which is the main
molecule used for energy by the cell. In eukaryotes, ATP is produced through the process of cellular
respiration in the mitochondria. First, the molecules NADH and FADH2, obtained from the citric acid
cycle, pass electrons down an electron transport chain, which releases energy. This energy allows protons
(H+) to travel down a proton gradient via chemiosmosis. This in turn provides the energy for the enzyme
ATP synthase to make ATP. The flow of these protons down the gradient turns the rotor and stalk of the
ATP synthase, which makes it possible for a phosphate group to join with adenosine diphosphate (ADP),
forming ATP. The production of ATP during respiration is called oxidative phosphorylation. Through
oxygen and glucose, ATP is ultimately created through the phosphorylation of ADP. In aerobic respiration,
38 ATP molecules are formed per glucose molecule. Since chemiosmosis plays a role in the creation of
ATP during this process, without chemiosmosis, organisms would not be able to produce the energy that
they need to live.

The idea that ATP is synthesized through chemiosmosis was first proposed in 1961 by Dr. Peter D.
Mitchell. At the time, this was controversial, because it was more widely accepted that there was some
intermediate molecule that stored energy from the electron transport chain. However, an intermediate
molecule was never found, and eventually research showed that the chemiosmosis theory was correct.
Mitchell would later go on to win the Nobel Prize in Chemistry in 1976 for his contributions to science.

 Examples of Chemiosmosis

Although chemiosmosis is often generally defined as the movement of ions across a membrane, it is really
only used in the context of talking about the movement of H+ ions during the production of ATP. The most
common method involving chemiosmosis in the production of ATP is cellular respiration in the
mitochondria, the process of which is discussed above. All eukaryotic organisms have mitochondria, so

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chemiosmosis is involved in ATP production through cellular respiration in the vast majority of different
types of organisms, from animals to plants to fungi to protists. However, even though archaea and bacteria
do not have mitochondria, they also use chemiosmosis to produce ATP through photophosphorylation. This
process also involves an electron transport chain, proton gradient, and chemiosmosis of H+, but it takes
place across the inner membrane of the bacterium or archaeon, since they have no mitochondria.

Plants produce ATP during photosynthesis in the chloroplast in addition to the ATP they generate
through cellular respiration in mitochondria. The process is again similar: during photosynthesis, light
energy excites electrons, which flow down an electron transport chain, which in turn allows H+ ions to
travel through a membrane in the chloroplast. Some bacteria, such as cyanobacteria, also use
photosynthesis.

 What Is Fermentation?

Fermentation is any metabolic process in which microorganisms’ activity creates a desirable

change in food and beverages, whether it’s increasing flavor, preserving foodstuffs, providing health
benefits, or more.

The word “ferment” comes from the Latin verb “fervere,” which means “to boil.” Ironically,
fermentation is possible without heat.

Fermentation: Three Main Different Types

There are three basic forms of fermentation:

 Lactic acid fermentation; when yeasts and bacteria convert starches or sugars into lactic acid in
foods like sauerkraut, kimchi, pickles, yoghurt and sourdough bread.
 Ethyl alcohol fermentation; where the pyruvate molecules in starches or sugars are broken down
by yeasts into alcohol and carbon dioxide molecules to produce wine and beer.
 Acetic acid fermentation of starches or sugars from grains or fruit into sour tasting vinegar and
condiments. This is the difference, for example, between apple cider vinegar and apple cider.

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Fermentation can have several stages depending on what's being fermented.

Primary fermentation is when microbes rapidly set to work on initial raw ingredients such as fruit,
vegetables or dairy. Initially the microbes present or in the surrounding liquid (such as brine for fermented
vegetables) prevent putrefying bacteria from colonizing the food instead. During this short phase, yeasts
or other microbes convert carbohydrates (sugars) into other substances such as alcohols and acids.

Secondary fermentation, a term often referred to in winemaking and brewing circles, refers to a longer
stage of fermentation that takes place over several days or weeks. Secondary fermentation occurs when
many yeasts and microbes start to die off and their available food source (the carbohydrates) becomes more
scarce. At this stage, the pH of the ferment may be significantly different from when it started out, which
also affects the chemical reactions taking place between the microbes and their environment.

How does fermentation work?

Microbes use carbohydrates (sugars, such as glucose) for energy to fuel their survival. To make use of that
energy, organic chemicals like adenosine triphosphate (ATP) deliver it when needed to every part

Fermentation is similar to the kind of respiration that takes place when there is not enough oxygen present,
namely anaerobic respiration. However, unlike respiration, which uses pyruvic acid, fermentation leads to
the production of different organic molecules like lactic acid, which also leads to ATP.

Managing Fermentation

Microbes typically like to work in a warm, room temperature environment. The exact temperature range
will vary based on the types of microbes involved and product that's being fermented.

Changing the temperature can have a big impact on fermentation. Moving a fermenting product to a cooler
temperature, for example by placing it in the fridge, will slow down the rate of fermentation or stop it
altogether. Heating a ferment too much may kill the microbes doing the fermentation.

Commercial fermentation requires specialist equipment such as fermentation tanks for brewing beer, for
example. Using special equipment enables fermentation to be controlled and standardized at scale.

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References
 General Biology 1 for Senior High, Faltado,Paz de Leon, Lopez, Lorimar Publishing,
Inc. 2017.
 General Biology 1, Ayuste, Oliva, Diwa Leaning Systems Inc. 2017.
 https://biologydictionary.net/chemiosmosis/
 https://www.masterclass.com/articles/what-is-fermentation-learn-about-the-3-different-
types-of-fermentation-and-6-tips-for-homemade-fermentation
 https://eatcultured.com/blogs/our-awesome-blog/fermentation-the-basics

Prepared and Reviewed by:

CARMELA M. DESPUES
General Biology 1 Teacher
Subject Coordinator

Checked by: Recommended by:

JENNY LIZ J. ANYAYAHAN DR. FEDELIZA A. NAMBATAC

Academic Coordinator Principal, Basic Education

Approved by:

BRO. HUBERTUS GURU, SVD

Basic Education Director

Property of Divine Word College of Calapan. DO NOT reproduce nor disseminate without the owner’s consent.