Respiration

EXERCISE 9:
RESPIRATION
D E M E R E Y, N I L O
L AY O G , C H R I S T I
SINSONA, ANGEL
INTRODUCTION
Respiration
• Series of reactions that allows plants to transform the
stored sugar (e.g. carbohydrates) into a usable form of
energy (ATP) that they use for several processes.
INTRODUCTION
Aerobic respiration
• Converts organic compound, usually glucose, and oxygen into carbon
dioxide and water in a gradual stepwise manner with the concomitant
release of energy.
– Energy. Part is converted to ATP while a considerable amount is lost
in the form of heat.
INTRODUCTION
Anaerobic respiration
1. Plants undergo anaerobic respiration under certain
conditions where oxygen is not available to cells.
2. Similar to fermentation of yeast.
3. Less ATP produced.
INTRODUCTION
Rate of respiration
• Measured through gas exchange whereby either the rate of
oxygen utilization or the rate of carbon dioxide production
is usually determined.
OBJECTIVES
• To demonstrate some simple methods of approximating
the rate of respiration;
• To determine the influence of temperature on respiration.
MATERIALS AND
METHODS
AEROBIC
RESPIRATION
AEROBIC RESPIRATION
a. Oxygen Absorption
50 ml 1M NaOH is placed
into a 250 ml Erlenmeyer
flask. Then a tulle bag with
15g of mungbeans
(previously soaked for
12hrs) is suspended inside
the flask.
AEROBIC RESPIRATION
25ml of 0.1N freshly
Four erlenmeyer flask prepared Ba(OH)2 is
b. CO2 evolution: are prepared and transferred quickly in
properly labled each flask and stopper is
effect of put immediately
temperature on
rate of respiration Suspended tulle bag with
Flask 1 is placed inside
an oven, Flask 2 inside a
15g of germinating refrigerator, Flask 3 & 4
mungbeans in each flask in room temperature.
(flask 4 is control)
After 1 hr seeds are

Titration
removed.
ANAEROBIC
RESPIRATION
ANAEROBIC RESPIRATION: ALCOHOL
FERMENTATION
A. Detection of Smith Fermentation tubes are
acquired and labeled from 1 - 3
Carbon dioxide
25 ml of following substrates are
evolved: effect transferred in each tube: Tube 1: 5%
glucose, Tube 2: 5% sucrose, Tube 3: 5%
of substrate on lactose
rate of 10 ml yeast suspension is inoculated in

each tube and mixed
fermentation
Opening of tube is plugged losely with
cotton are stood for 30 mins
After 30 mins, height of vacated space

in the sidearm of tube is measured
ENERGY
RELEASED IN
RESPIRATION
ENERGY RELEASED IN RESPIRATION
Observe Thermos 1 – water

temperature (control)
Record initial After one
changes in three Thermos 2 – 5% temperature hour, record
vacuum bottles sucrose + yeast
(Thermos) that in each set- final
Thermos 3- up. temperature.
was previously germinating seeds +
sterilized tap water
RESULTS AND
DISCUSSION
AEROBIC RESPIRATION
Table. 1. Volume of oxygen uptake every five minutes in oxygen absorption
experiment
Group 1 Group 2 Group 3 Group 4
Time Volume of oxygen uptake
0 226875 242917 239708 227333
5 213125 241083 242000 234208
10 220458 239708 241542 235583
15 224125 237417 239708 235583
Average 221145.8 240281.3 240739.5 233176.8

Oxygen absorption
250000
245000
O2 concentration (ppm)
240000
235000
230000
225000
220000
215000
210000
205000
200000
195000
0 5 10 15
Time (minutes)
Fig. 1.Volume of oxygen uptake every five minutes in oxygen absorption experiment
Tuan, 2007
CARBON DIOXIDE EVOLUTION
Control:
30 mL of 0.1 N HCl used to neutralize 25 mL untreated
Ba(OH)2
3 me of HCl used to neutralize unreacted Ba(OH)2
1 hour incubation period
Room Temp (28 Oven (35.8 C) Refrigerated (4
C) C)
mL 0.1N HCl 32.5 38.4 35
used
me HCl used 3.25 3.84 3.5
me reacted 0.25 0.84 0.50
Ba(OH)2
weight of C02 0.0055 0.0185 0.0110
mg/hr
• The CO2 released during respiration will be dissolved
into an aqueous form and react with water.
• CO2 + H2O→ H2CO3 (carbonic acid)

• H2CO3 +Ba(OH)2 → BaCO3 + Ba(OH)2 + H2O
• Titration of unreacted Ba(OH)2 to neutrality to

determine the amt of unreacted base BASED ON the
amount of HCl used
• Theoretically, respiration slowed down when the
temperature was reduced, and respiration increased when
the temperature increased.
• To an extent, the higher the temperature, the more
respiration.
ANAEROBIC
RESPIRATION
DETECTION OF CO 2 EVOLVED
Length of vacated space (cm)
3.5
2.5
1.5
0.5
0
Glucose Sucrose Lactose
DETECTION OF CO 2 EVOLVED
Volume of CO2 evolved (cm. cu.)
700
600
500
400
300
200
100
0
Glucose Sucrose Lactose
• Fermentation is a metabolic process that
breaks down organic substrates through the
action of enzymes of bacteria, yeast or other
microorganisms.
• Theoretically,
– Glucose-Sucrose-Lactose
– Glucose is the simplest sugar, easy to

breakdown
– Sucrose (disaccharide)
• glucose + fructose
• Still needs further breakdown
– Lactose (disaccharide)
• Yeast has no lactase (enzyme that
breaks down lactose)
• Principle
– In anaerobic respiration,
• The simpler the sugar, the
easier the sugar is broken
down = more C02 should
be released = the higher
the rate of respiration
ENERGY
RELEASED IN
RESPIRATION
Table 2. Energy Release in respiration through change in temperature.
Treatment Initial Temp Final Temp Change in Temp
Control bottle 26 ℃ 26 ℃ 0
Yeast + Sucrose 33 ℃ 35 ℃ -2 ℃
Germinating seeds 28 ℃ 27 ℃ 1℃
Aerobic
Anaerobic
More ATP produced and heat released when

glucose is further broken down
Less ATP produced since no oxygen for final

step of breakdown
CONCLUSION
• Plants are capable of both aerobic and anaerobic
respiration. Nature of substrates and Temperature affect
the rate of respiration.
• ATP and heat are forms of energy produced during
respiration. Most of the energy escape as heat.
RECOMMENDATIONS
• Make sure yeast is still active!
• Addition of more type of substrates like polysaccharides.
• Include more factors like pH and substrate concentration
and investigate its effects on plant respiration.
• Compare variations of respirations between representative
species of different plant groups.
ANSWERS TO
QUESTIONS
1) In what specific organelle of the cell does each of the three stages
of aerobic respiration occurs?
Stages of Respiration Cell Compartment where this takes place

1) Glycolysis Cytoplasm
2) Krebs Cycle Mitochondrial matrix
3) Electron Transport Chain Inner membrane of mitochondria
2) What forms of energy are produced by aerobic respiration?
Are they all used up by the plants? Explain.
• Chemical energy- Adenosine triphosphate (ATP) and Heat
• Large amount are released as heat

3) Which of the following tissues do you think would be respiring the most?
Least? Why?
– Younger tissue has a higher respiration rate than older tissues
A) Apical Meristem
• MOST - The apical meristem is composed of constantly dividing living
cells ; and the living cell ,when they are in dividing condition require a
lot of energy. This energy is made available through respiration.
B) Cortex
• LEAST - The cells are either fully mature and dead OR they are not in
dividing condition
C) Vascular Tissues
• has vascular cambium that is a dividing tissue
REFERENCES:
Bailey, R. 2012. Cellular Respiration
Barron, E., Ardao, M., and M. Hearon. 1950. Regulatory Mechanisms of Cellular Respiration. J. Gen. Physiol. 34(2): 221-224
pp.
Chen, J., M. Strous. Denitrification and aerobic respiration, hybrid electron transport chains and co-evolution, Biochimica
et Biophysics Acta (BBA)-Bioenergetics. 1827(2): 136-144pp.
Hongchang, C. 2016. Middle cortex formation of the root: an emerging picture of intergrated regulatory mechanisms.
Department of biological science, Florida state University, Tallahasse; 9(6): 771-773pp.
Kwiatkowska, D. 2008. Flowering and apical meristem growth dynamics. Journal of Experimental Biology; 59(2): 187-
201pp.
Shurtleff, W., A., Aoyagi. 2018. “A Brief History of Fermentation, East and West”. Soyinfo Center. Soyfoods Center,
Lafayette, California
Yaikin, J., Quinones, R., R. Gonzalez. 2002. Aerobic Respiration Rate and Anaerobic Enzymatic Activity of Petrolisthes
Laevigatus (Anomura, Porcellanidae) under Laboratory conditions. Journal of Crustacean biology. 22 (2): 345-352pp.
Yip, D. 2010. Promoting a better understanding of lactic acid fermentation. Journal of Biological education., 35: 37-40pp.

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What are the main objectives of the experiment?

What are the main objectives of the experiment?

What are the different types of respiration discussed?

What are the different types of respiration discussed?

EXERCISE 9:

After 1 hr seeds are

rate of 10 ml yeast suspension is inoculated in

After 30 mins, height of vacated space

Observe Thermos 1 – water

Time Volume of oxygen uptake

0 226875 242917 239708 227333

5 213125 241083 242000 234208

10 220458 239708 241542 235583

15 224125 237417 239708 235583

Average 221145.8 240281.3 240739.5 233176.8

• CO2 + H2O→ H2CO3 (carbonic acid)

• Titration of unreacted Ba(OH)2 to neutrality to

– Glucose is the simplest sugar, easy to

More ATP produced and heat released when

Less ATP produced since no oxygen for final

Stages of Respiration Cell Compartment where this takes place

• Chemical energy- Adenosine triphosphate (ATP) and Heat

• Large amount are released as heat

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