Model Answers

2 Organism: Saccharomyces
CHAPTER 7 CELLULAR RESPIRATION Product of fermentation: CO2, ethanol
Example: wine, beer
Formative Practice 7.1
Organism: Aspergillus
1 • M
 aintaining body temperature at the optimal Product of fermentation: lactic acid
temperature of 37 °C. Example: soy sauce
• Muscle contractions to enable movement. Organism: Acetobacter
• Cell division whereby new cells are produced for Product of fermentation: Acetic acid
growth and development. Example: vinegar
• Absorption of digested food through active 3 When you sprint, the lungs and blood supply are
transport. unable to supply oxygen quickly enough to meet
• Synthesis of lipids, hormones, proteins and the demands of the muscles to produce ATP. In this
enzymes. condition, the muscle cells undergo fermentation,
whereby ATP is produced without oxygen.
2 Carbohydrate (glucose). Fermentation in muscle cells produces lactic acid.
3 Cellular respiration is the oxidation process of 4 • A
 erobic respiration involves the complete
organic molecules through a few stages to release breakdown of organic substances in the
energy. The main substrate for cellular respiration is presence of oxygen whereas fermentation
glucose. There are two types of cellular respiration: involves incomplete breakdown of organic
aerobic respiration and anaerobic respiration. substances in the presence of limited oxygen or
4 In humans and animals, glucose is obtained absence of oxygen.
through the breakdown of carbohydrates whereas in • Aerobic respiration takes place in cytoplasm and
plants, glucose is produced through photosynthesis. mitochondria but fermentation only takes place in
the cytoplasm.
Formative Practice 7.2 • Aerobic respiration produces water whereas
1 Aerobic respiration is the breakdown of glucose fermentation does not.
in the presence of oxygen to produce chemical • In aerobic respiration, glucose is oxidised
energy. completely into carbon dioxide and water
whereas in fermentation, glucose is oxidised to
2 Fructose, galactose.
ethanol or lactic acid.
3 Glucose + oxygen carbon dioxide + water + energy
4 Sugar breakdown (glycolysis) takes place in the Summative Practice 7
cytoplasm. Glucose (6-carbon) is broken down 1 Ethanol is used in the production of beer and wine.
to two pyruvate molecules (3-carbon). In the next Carbon dioxide is used in breadmaking to help the
stage, pyruvate is oxidised through a series of dough rise.
reactions to produce carbon dioxide, water and
energy. This stage takes place in the mitochondrion. 2 To provide the energy needed as well as enabling
an individual to carry out activities.
Formative Practice 7.3 3 This is because glucose oxidation is incomplete and
1 Human muscle cells, some bacteria, yeasts and a part of the chemical energy is still tied in the lactic
plants. acid molecule.

1 Biology Form 4

DLP_Biology F4_Answers_Chap 7_2PP.indd 1 10/31/19 11:57 AM

 4 An athlete usually has more mitochondria in the Differences:
muscle cells. Increased uptake of oxygen and
oxidation of lactic acid reduces muscle fatigue. Aerobic
Fermentation
respiration
5 100 m runners complete the race fast by holding
Uses oxygen Does not use oxygen or
their breath. By doing so, the runner uses
uses limited oxygen
existing oxygen efficiently. However, lactic acid is
accumulated because the oxygen supply to the Complete glucose Incomplete glucose
muscles is insufficient. On the other hand, long oxidation oxidation
distance runners who run at a slower speed are
Respiration Respiration in yeast:
able to dispose off the lactic acid accumulated in
produces water, ethanol, carbon dioxide
the early stages of running. Long distance runners
carbon dioxide and and energy
cannot hold their breath because lactic acid
energy Respiration in muscle
accumulation causes rapid muscle fatigue. As such,
cell: lactic acid and
long distance runners need to breath throughout the
energy
race.
Quantity of energy Quantity of energy
6 (a) (i) P: Aerobic respiration. Q: Fermentation produced is big produced is small
(ii) P: Carbon dioxide, water and energy which is 2898 kJ Yeast: 210 kJ
Q: Lactic acid and energy Muscle cell: 150 kJ
(b) When a person sprints, their muscle cells Process takes place Process takes place in
undergo fermentation in the absence of in the cytoplasm and cytoplasm.
oxygen to produce ATPs. Muscles produce mitochondrion
lactic acid that is toxic. Lactic acid causes
cramps and muscle pain. (c) The sugar in milk is oxidised by bacteria such
(c) (i) Alcohol fermentation as Lactobacillus and Streptococcus into
lactic acid that solidifies the milk and produces
(ii) Glucose Ethanol + carbon dioxide
a sour taste until curd is formed. When kept
+ energy
in the fridge, the low temperature controls
(iii) Yeast bacterial activity from reproducing and spoiling
the product. If kept at room temperature, the
Essay Questions curd will spoil as bacteria will continue to grow
7 (a) • T
 o maintain body temperature at the and oxidise the milk sugar.
optimum temperature of 37 °C.
Enrichment
• For division as well as growth and
development of cells. 8 Someone who rarely exercises will experience
muscle cramps when they do heavy exercises
(b) Similarities:
because the number of mitochondria in their cells
• Both are cellular respiration.
are very few. Therefore, during vigorous exercise,
• Both take place in animal and plant cells. complete cellular respiration does not take place
• Both produce energy in the form of ATPs. and a lot of lactic acid will be formed. To overcome
• Both use glucose as the main substrate. this problem, an athlete needs to undergo
consistent training to produce more mitochondria
in their cells. The high number of mitochondria can

Biology Form 4 2

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 help an athlete’s cellular respiration. Faster uptake will be little, thus the yeast has to break down
of oxygen and oxidation of lactic acid can reduce glucose faster to provide sufficient energy. The fast
muscle fatigue during vigorous activities. rate of glucose breakdown causes an increase in
the rate of alcohol production. Subsequently, the
9 This is because baking powder has a high pH that
rate of breakdown decreases as the high level of
is able to neutralise the lactic acid produced by
alcohol accumulation is toxic and can inhibit yeast
muscles during exercise. This increases muscle
growth. If the alcohol content reaches 14%, the
efficiency because lactic acid causes muscle
yeast will die.
fatigue.
11 Susan should add a little lukewarm water into the
10 If the container still contains oxygen, the yeast will
dry yeast before mixing it into the flour. This step
undergo aerobic respiration to produce carbon
is to activate the dry yeast which is in a dormant
dioxide, water and energy. The rate of glucose
state when its environment is dry. The activated
breakdown is slow because the production of
yeast will undergo respiration by breaking down
energy is high in oxygenated conditions. However,
the carbohydrates in the flour and releasing carbon
when the container no longer contains oxygen, the
dioxide. Carbon dioxide causes the bread to
yeast will respire anaerobically to produce ethanol,
expand and rise.
carbon dioxide and energy. The energy produced

Biology Form 4 3

DLP_Biology F4_Answers_Chap 7_2PP.indd 3 10/31/19 11:57 AM