4.

0 GASEOUS EXCHANGE AND RESPIRATION

• Respiration: is the breakdown of food in cells to release energy.
• It is enzyme catalysed.
• Energy released from respiration is required for various metabolic
processes in the body.
• These are:
o Movement (muscle contraction)
o Homeostasis
o Growth
o Cell division
o Active transport
o Excretion
o Digestion
o Protein synthesis
• There are two forms of respiration: aerobic and anaerobic respiration.

4.2 Aerobic respiration

• Aerobic respiration is the complete breakdown of glucose to release a

relatively large amount of energy.
• Oxygen is needed for the complete breakdown of glucose.
• Glucose is oxidised to release energy, carbon dioxide and water.
• The word equation for the process is:

glucose + oxygen carbon dioxide + water + energy

• The site for aerobic respiration is the mitochondria.

Experiment 4.2.1: Release of energy in germinating seeds (vacuum
flask experiment).

Materials: 2 vacuum flasks, 2 supporting stands, 2 thermometres, pea

seeds soaked (24hours), cotton wool, mild disinfectant

Procedure :

1. Boil half of the seeds and allow them to cool.

2. Soak both the boiled and unboiled seeds seperately in the mild
disinfectant for 15minutes.
3. Rinse the seeds and place them in the flasks.
4. Set up the apparatus as shown below.
5. Record temperatures immediately and then everyday for 4-5days.

Fig. 4.2.1: Energy release by germinating seeds

Expected observations:
o After a few days, the temperature in flask A will be considerably higher
than in the control.

Conclusion: Heat energy is released during germination.

Experiment 4.2.2: Production of carbon dioxide

Materials: flask, 3 boiling tubes, glass or rubber tubing,suction pump,

potassium hydroxide,soaked pea seeds, disinfectant, carbon dioxide
indicator solution.

Fig. 4.2.2: Respiration in germinating seeds

Procedure:

1. Disinfect seeds and set up the apparatus as shown in Fig.4.2.2.

2. Set up the control with boiled seeds.
3. Examine the indicator after a few hours and after a day or two.

Expected observations:

o Potassium hydroxide absorbs carbon dioxide from the air entering the
respiration chain.
o Lime water in tube B ensures that there is no carbon dioxide present in
the air supplied to the seeds.
o The air in tube C will turn the lime water milky.

Conclusion: Germinating seeds produce carbon dioxide during respiration.

Experiment 4.2.3: Uptake of oxygen

Materials: 2 beakers, conical flask,rubber stopper, string,delivery tube,

soaked pea seeds, cloth pouch with soda lime,tripod stand, gauze,wooden
block

Fig. 4.2.3: Oxygen uptake in germinating seeds

Procedure:

1. Set up the apparatus as shown in the diagram below.

2. Set up a suitable control of the experiment.
3. Observe.
Expected observations:

o The level of the coloured water will rise within 20minutes or so due to
oxygen uptake by the respiring seeds.
o Soda lime absorbs carbon dioxide produced by the respiring seeds.

Conclusion: Germinating seeds use up oxygen during respiration.

4.0 GASEOUS EXCHANGE AND RESPIRATION

4.3 Anaerobic respiration

• It is the release of a relatively small amount of energy in cells by the

breakdown of glucose in the absence of oxygen.
• It occurs in the cytoplasm.
Anaerobic respiration in muscles

• Anaerobic respiration happens in muscles during hard exercise.

• The equation for the process is:

Glucose lactic acid + energy

• Glucose is not completely broken down; hence less energy is released

than during aerobic respiration.
• Lactic acid builds up in the muscles during vigorous exercise.
• It is poisonous and inhibits muscular contractions when it builds up.
• This leads to fatigue.
• There is need to oxidise lactic acid to carbon dioxide and water.
• This creates an oxygen debt - known as excess post-exercise oxygen
consumption (EPOC).
• EPOC causes continued fast and heavy breathing minutes after exercise
has ceased.
• The lactic acid diffuses from the muscles into the blood where it is
transported to the liver.
• The liver thus oxidises the lactic acid to a carbohydrate which can be used
to release energy by aerobic respiration.

Anaerobic respiration in plants and yeast

• Anaerobic respiration occurs in plant cells and in some microorganisms.

• In yeast, it is used during brewing and bread-making (fermentation).
• The word equation is:

Glucose carbon dioxide + alcohol + energy

• Bubbles of carbon dioxide gas produced during bread-making expand the

dough and make it lighter.

Experiment 4.3.1: Fermentation in yeast

Materials: sugar, yeast (dried or fresh), water, glassware, cooking oil,

limewater

Fig. 4.3.1: Fermentation

Procedure:

1. Make a yeast solution using boiled and cooled water.

2. Add sugar and mix well.
3. Pour a thin layer of oil over the surface of the solution.
4. Set up the apparatus as shown in Fig. 4.3.1.
5. Set up a control experiment using boiled yeast suspension which will not
ferment.
6. Leave the apparatus in a warm place overnight.

Expected results:

o Boiling the water expels all the dissolved oxygen plus, the oil layer also
ensures that the anaerobic conditions are maintained.
o Bubbles of carbon dioxide will escape through the limewater turning it
milky.
o Alcohol produced can be distilled off, collected and identified by its taste,
odour and capabilty to burn.

Conclusion: Yeast respires anaerobically to give carbon dioxide and alcohol.