WEEKLY LEARNING ACTIVITY SHEETS

General Biology 1, Grade 11, Quarter 2, Week 5

Advantages and Disadvantages of Aerobic and Anaerobic Respiration

Name: ______________________________________________ Grade and Section: ____________________

Learning Competency:

Explain the advantages and disadvantages of fermentation and aerobic respiration

(STEM_BIO11/12-IIa-j-12).

Specific Objectives:

1. Compare and contrast the similarities and differences of fermentation (anaerobic

respiration) and aerobic respiration;
2. Determine and tabulate the advantages and disadvantages of fermentation (anaerobic
respiration) and aerobic respiration; and
3. Prepare a simple fermentation setup using common fruits to produce wine or vinegar
via microorganisms (Performance Standard).

Key Concepts

 What is cellular respiration?

You have learned that living things need energy in order to perform life activities like growth
and development, reproduction, and cell division. This energy is supplied by a cell organelle
called mitochondrion (mitochondria – plural). The process of releasing this energy is called
respiration or most correctly called cellular respiration.

Cellular respiration carries out chemical reactions that break down food molecules in living
cells to release adenosine triphosphate or ATP – energy in a form that is usable by organisms.
Recall that there are two types of cellular respiration: (1) aerobic respiration and (2) anaerobic
respiration.

The first type, aerobic respiration, is the process of cellular respiration that occurs in the
presence of oxygen gas to generate energy from food. This is common in the cells of most plants
and animals. During this activity, water (H2O) and carbon dioxide (CO2) are produced as the end
products. On the other hand, anaerobic respiration is a process which transpires in the absence
of oxygen gas. Here, energy is obtained by breaking down glucose without oxygen.

Take a look at Figure 1 and observe the similarities and differences of aerobic and anaerobic
cellular respirations.

Author: JINKY N. ORAIZ

Station: Nasipit National Vocational School
Division: Agusan del Norte
email address: [email protected] or [email protected] Page 1
 Figure 1 Similarities and Differences of
Aerobic and Anaerobic Respiration

Diagram Adopted from: Margaret Daniel, Cellular

Respiration (2015). https://slideplayer.com/slide/8081541/

As you can see, aerobic respiration has

three main stages: (a) glycolysis, (b) Krebs
Cycle or citric acid cycle, and (c) electron
transport chain; while anaerobic respiration
has only glycolysis and fermentation.

You can also note that the presence or

absence of oxygen gas creates a difference in
the total amount of the ATP produced.
Aerobic respiration yields a total of 36 ATP
per sugar molecule, while there are only 2
ATP in anaerobic respiration.

Let’s recall here some of the key concepts about aerobic and anaerobic respiration:

Table 1 Aerobic and Anaerobic Respiration: Likeness and Contrast

Aerobic Respiration Anaerobic Respiration

Occurs in the presence of oxygen Occurs in the absence of oxygen
Undergoes three steps/stages (glycolysis, Krebs Undergoes two steps only (glycolysis and
cycle and electron transport chain) fermentation)
Total of 36 – 38 ATP per sugar molecule Total ATP is only 2 per sugar molecule
End products are carbon dioxide and water End product is alcohol or lactic acid
Glucose is completely broken down Glucose is completely broken down
Table Adopted from: DepEd. Energy Transformation, Cellular Respiration). General Biology 1 Teacher’s Guide. Commission on Higher
Education, 2016.

 What are the advantages/benefits of aerobic cellular respiration?

As you observed from the given diagram in Figure 1, a major advantage of aerobic respiration
is the increase in the amount of energy it releases compared to anaerobic respiration. Without
oxygen, the cell can split sugar molecule up to two pyruvates only and produce two ATP; but
with oxygen, the cell’s mitochondrion can break down glucose all the way to carbon dioxide –
which gives off enough energy of up to 36 to 38 ATP molecules.

To put simply, aerobic respiration releases much more energy than anaerobic respiration.
The amount of energy produced by aerobic respiration could be one of the reasons why aerobic
organisms came to stand out life on Earth. It may also offer an explanation how living things
were able to increase their size and become multicellular.

Author: JINKY N. ORAIZ

Station: Nasipit National Vocational School
Division: Agusan del Norte
email address: [email protected] or [email protected] Page 2
 The table below summarizes the advantages of aerobic and an aerobic respiration:
Table 2 Advantages and Disadvantages of Aerobic and Anaerobic Respiration
Aerobic Respiration Anaerobic Respiration

 All available energy extracted  When muscle cells are tired and
Advantages
from glucose is 36 - 38 ATP. oxygen is low, they can adapt
 With slow and efficient and perform anaerobic
breakdown of ATP, organisms respiration for a quick burst of
can do more work for a longer energy.
time  Complete breakdown of glucose.
 An organism can breathe
heavily to refill the cells with
oxygen.
 Lactate is recycled to the liver to
become pyruvate or glucose
again.
 Complete breakdown of glucose.

 Slow breakdown of glucose into  All available energy extracted

Disadvantages
ATP. from glucose is 2 ATP (because
prokaryotes have no
mitochondria).
Table Adopted from: DepEd. Energy Transformation, Cellular Respiration).General Biology 1 Teacher’s Guide. Commission on Higher
Education, 2016.

 What is fermentation?

As we have discussed from previous lessons, fermentation is the anaerobic breakdown of

molecules. It is a chemical process by which molecules such as glucose or sugar are broken
down to release energy in the absence of oxygen – hence the term “anaerobic”. Many cells,
particularly those in most plants and in some microorganisms, can obtain energy without
oxygen by the anaerobic process of fermentation (also called anaerobic respiration) (Garber,
2002).

Fermentation is the main process of

producing ATP in microscopic living things.
In human, we had practiced and taken
advantage of this process since the stone–
age. We’ve used this method to manufacture
and/or preserve food products and materials
that are beneficial to us. Some useful and
common products of fermentation through
preservation process are pickles, fermented
fish or ginamus, pickled cabbage or kimchi, Figure 2 Examples of common products we use
cheese, yogurt and vinegar. Beer, wine and that are produced through fermentation
other alcoholic beverages are also concocted by some microorganisms
through fermentation. Photo Source: https://link.springer.com/chapter/10.1007/978-

Author: JINKY N. ORAIZ

Station: Nasipit National Vocational School
Division: Agusan del Norte
email address: [email protected] or [email protected] Page 3
 There are two most common types of fermentation: (a) lactic acid fermentation and (b) alcohol
fermentation. Take a look at the diagram below to study the process of fermentation by bacteria
(Ingraham and Ingraham, 2004).

Figure 3 Lactic Acid and

Alcohol Fermentation

Diagram Adopted from: Types of Fermentation, Metabolic

Pathways. https://courses.lumenlearning.com/wm-
biology1 /chapter/reading-types-of-fermentation/

The diagram illustrates lactic acid and

alcohol fermentation by bacteria. The energy
produced per sugar/glucose molecule is only
2 ATP. Take note that there is no presence of
oxygen involved in each process. Notice that
the end products for each process, as their
names suggest, is lactic acid for lactic acid
fermentation, and alcohol and carbon dioxide
in alcohol fermentation.

Lactic acid fermentation is used regularly in the red blood cells and in skeletal muscles of
mammals that experiences insufficient oxygen supply to allow aerobic respiration to continue.
Meaning, lactic acid fermentation is used by muscles to regain energy when they are exhausted
and when oxygen is low, just like when you are running or doing heavy work or exercise.

Meanwhile, alcohol fermentation is most commonly used by bacteria and other prokaryotic
organisms. Oxygen exposure to some bacteria is toxic or deadly. So, they must obtain energy
without it – hence, fermentation.

Depending on the availability of oxygen, many prokaryotic organisms are facultative

anaerobes – meaning, they can interchange between aerobic respiration and fermentation. But,
there are some, like Clostridia, that are obligate anaerobes. It means that they live and grow
without oxygen because oxygen is a poison to them and kills them on exposure. Hence, the
process of fermentation as a way to obtain energy is vital to them (Ingraham and Ingraham,
2004).

It is worthy to note also, that all types of fermentation produce gas except lactic acid
fermentation. The type of gas produced as end product help scientists determine the kind of
bacteria participating in the fermentation process.

 What are the advantages of fermentation?

One biggest advantage of fermentation is obvious – that is, it lets organisms live in places
where there is less or no oxygen at all. These places include under the soil, deep water, bogs or
marshes, and even in the digestive tracts of humans and other animals.

Another advantage its speed – meaning, it can produce ATP very fast. For example, your
muscles experience shortage of oxygen supply when doing vigorous exercise or very heavy
physical work, and so, in order to cope with the energy you need, your muscles switch to

Author: JINKY N. ORAIZ

Station: Nasipit National Vocational School
Division: Agusan del Norte
email address: [email protected] or [email protected] Page 4
fermentation to acquire the needed burst of energy. A surge of quick energy is not possible with
aerobic respiration, because it produces ATP more slowly.

The table here is a list of some of the benefits of fermentation in terms of uses or
applications:

Table 3 Advantages of Fermentation in terms of Home and Industrial Applications:

 Some bacteria and/or molds, through fermentation, produce chemicals of industrial

importance such as isopropanol or isopropyl alcohol (used in rubbing alcohol), acetic
acid (chemical that give vinegar its sour taste), small amounts of antibiotics, vitamin
B12, and riboflavin (vitamin B2).

 Foods that are fermented last longer because these fermenting organisms have
removed many of the nutrients that would attract other microorganisms that cause
spoilage.

 Fruits and/or grains are fermented by yeasts and bacteria into beer or wine.

 Carbon dioxide as by-product of fermentation also lets the bread rise, while alcohol is
lost during baking.

 Yeasts and Acetobacter aceti spoil wine or fruits to become vinegar.

 Bacterial fermentation produces yogurt (due to Streptococcus thermophilus and

Lactobacillus bulgaricus), sour cream, cheese, brine cucumber pickles, sauerkraut
(finely cut raw cabbage that has been fermented by various lactic acid bacteria) and
kimchi.

 Clostridium bacteria can produce nail polish remover and rubbing alcohol from the
acetone and isopropanol they make.

 Soy sauce is produced by adding mold (Aspergillus), yeasts and fermenting bacteria.

 Aids in the production of compounds such as antibiotics, vinegar, alcohol, citric acid.

 Process can be used to produce meat-like substitute like textured-soy protein

 Fermentation process help creates a variety of flavors, textures, and colors.

 Fermentation helps break down nutrients in food, making them easier to digest than
their unfermented counterparts. For example, the natural sugar in milk – lactose - is
broken down during fermentation into glucose and galactose which are simpler sugars.

Table Adopted from: DepEd. Energy Transformation, Cellular Respiration).General Biology 1 Teacher’s Guide. Commission on
Higher Education, 2016; and https://slideplayer.com/slide/10420945/

Accessed on November 5, 2020, Retrieved from https://www.coursehero.com/file/p466v3f/All-available-energy-extracted-

from-glucose-is-2-ATP-Certain-bacteria-produce/

Author: JINKY N. ORAIZ

Station: Nasipit National Vocational School
Division: Agusan del Norte
email address: [email protected] or [email protected] Page 5
Exercises / Activities
Activity 1 Alike yet, Unlike
Objective: Compare and contrast the similarities and differences of fermentation (anaerobic
respiration) and aerobic respiration.
Directions:
1. Copy the Venn diagram in your answer sheet.
2. Classify the choices from the table below according to the similarities and differences of
aerobic respiration and anaerobic respiration or fermentation.
3. Choose the letter and record your response in the designated space in your Venn diagram
drawing.
Choices:
A. ATP is produced E. undergoes glycolysis I. occurs in the cell
B. uses oxygen F. does not use oxygen J. has higher yield of ATP
C. with electron transport G. CO2 and water are the end K. end product is lactic acid or
chain products alcohol

H. no need for special L. produces gas as an end

D. occurs in mitochondrion
organelle to occur product

Venn Diagram
Anaerobic
Aerobic
Respiration or
Respiration (SIMILARITIES) Fermentation
(DIFFERENCES) (DIFFERENCES)
__________ ________ __________
__________ __________

Guide Question

1. How do aerobic respiration and fermentation differ in terms of their stages or processes?
and energy output? Explain your answer in two sentences.

Rubric for Grading Explanation:

(3 Points) (2 Points) (1 Point)
Some concepts or ideas Most concepts or ideas
The concepts or ideas
presented are incorrect, not presented are incorrect, not
presented are correct, well-
organized thought and with organized thought and has
organized thought and no
minimal grammatical or many grammatical or spelling
grammatical or spelling errors.
spelling errors. errors.

Author: JINKY N. ORAIZ

Station: Nasipit National Vocational School
Division: Agusan del Norte
email address: [email protected] or [email protected] Page 6
Activity 2 Pros or Cons
Objective: Determine and tabulate the advantages and disadvantages of fermentation (anaerobic
respiration) and aerobic respiration.
Directions:
1. Determine which items are their advantages and which are not according to their unique
nature.
2. Select the letters, and organize them in a table in your answer sheet similar to Table 4 below.

List of advantages and disadvantages of aerobic and anaerobic respiration or fermentation:

A. Has high supply of energy.
B. Has limited supply of energy.
C. Production of ATP is a bit slower.
D. Can supply energy to the cell very quickly.
E. Oxygen is always needed to undergo this process.
F. This process allows or aids humans to preserve foods.
G. Tired and oxygen depleted muscles can still acquire energy.
H. Cells can still produce energy even without the presence of oxygen.
I. Able to produce important chemicals which are used at home or in industries.
J. Organisms can do more work longer due to its slow and efficient breakdown of ATP.

Table 4. Advantages and Disadvantages

Types of Respiration Advantages Disadvantages
Aerobic Respiration
Anaerobic Respiration or Fermentation

Directions: Read the questions below and write your response in two sentences in your answer
sheet.

Guide Questions

1. What is the biggest disadvantage of making ATP by means of fermentation? ; and

2. What is the biggest advantage of making ATP this way?

(Campbell, et al., p. 107, 2003)

Rubric for Grading Explanation:

(3 Points) (2 Points) (1 Point)
Some concepts or ideas Most concepts or ideas
The concepts or ideas
presented are incorrect, presented are incorrect, not
presented are correct, well-
thought is partly unorganized organized thought and has
organized thought and no
and with minimal grammatical many grammatical or spelling
grammatical or spelling errors.
or spelling errors. errors.

Author: JINKY N. ORAIZ

Station: Nasipit National Vocational School
Division: Agusan del Norte
email address: [email protected] or [email protected] Page 7
Activity 3 My Home-made Banana Vinegar
Objective: Prepare simple fermentation setups using common fruits to produce wine or vinegar
via microorganisms (Performance Standard).
Materials Needed:
 6 banana peels (the darker the better)  a pot/kettle of hot water (for disinfecting
 2 pcs. any banana fruit your bottle or container jar, spoon, knife
and chopping board)
Important Note:  spoon
a. Any variety of bananas that you have at  strainer or clean cloth
home that has been over ripe can be used.  knife and chopping board
b. Make sure that you have carefully and  4 pcs. rubber bands
thoroughly washed and cleaned your banana  several sheets of clean tissue paper or
peelings. kitchen paper towel or bond paper
 clean clear bottle or jar (glass or food grade
 1 and ½ cups clean drinking water
plastic jar can be used)
 2 tablespoons of white or brown sugar

Directions:
1. Boil clean drinking water in a pot or kettle.
2. Wash your jar/bottle, spoon, knife and chopping board with soap and
water, and place them in a basin. Pour hot water over them to sanitize
or disinfect them.
3. Wash your banana and banana peelings with tap running water very
well. Put them in a strainer or clean cloth to dry; and wash your
hands thoroughly with soap and water too. Figure 4 Chopping Banana
Peels and Fruit
4. Chop the banana peelings and fruit into tiny pieces; then, set aside. Be
Photo Source:
extra careful when using the knife. https://inhabitat.com/sto
p-throwing-away-banana-
5. Pour clean drinking water in your jar/bottle until it is 60% full. Add 2
table spoons of sugar into the water and stir until completely dissolved.
6. Carefully place the chopped banana peels and the fruit in the jar. Take
note of the level of water. Make sure that the solution in the jar is just
enough to cover the chopped banana peels and fruits. Leave at least 2
inches space on top of your mixture and the lid of the jar.
7. Take two to three sheets of clean tissue paper or bond paper and cover
the lid of the jar with it. Secure it with rubber bands. Wipe and clean
the outer part of your jar and store it in a dry, dark and secure place.
8. Check your fermentation set-up after two weeks. Smell and observe if Figure 5 Chopped Banana
there are changes. Put back the cover and continue to keep it in dry, Peels and Fruit in Jar

dark and secure place. Photo Source:

https://www.blossomto
9. After another two weeks, check your set-up again. The odor should be stem.net/quick-pickled-
banana-peppers/
vinegary sour at this point. This time, collect all the liquid. Strain it
and transfer into another clean bottle (at least 1 liter in size).
10. Measure how much liquid you have collected and in a separate glass, then measure equal
amount of clean drinking water. Add a tablespoon of sugar in the water and stir until
dissolved. Pour the water and sugar solution into your collected liquid and mix.
11. Cover the jar/bottle with tissue paper or bond paper and secure it with rubber band again.
Keep it in a cabinet for another 2 weeks.

Author: JINKY N. ORAIZ

Station: Nasipit National Vocational School
Division: Agusan del Norte
email address: [email protected] or [email protected] Page 8
12. After two weeks, check and taste your home-made banana vinegar. You can now use it for
cooking.
13. Finished products to be submitted will be ¼ cup of home-made banana
vinegar which will be stored in a small decanter/jar (garapa) with cover or
in clean clear ice candy cellophane wrapper. Make sure you label it or tag
it as follows:
A. Title: My Home-made Banana Vinegar
B. Name: ______________________
C. Grade and Section: _______________
Figure 6 Home-made
Guide Questions Banana Vinegar in a
Decanter
Directions: Explain your answer in two sentences in your answer sheet.
Photo Source:
1. What are the characteristics of your home-made banana vinegar? https://www.bigstockphoto.
2. How do the banana fruit and peelings turned into vinegar? com/image-l

Rubric for My Home-made Banana Vinegar:

Perfect Almost Getting Okay Try
Grading Factors There Closer Again
(5 Points) (4 Points) (3 Points) (2 Points) (1 Point)
Completeness
Home-made banana vinegar is ¼ cup
and is placed in a decanter with cover or in
secure clear plastic cellophane with
complete label or tag required.
Knowledge and Analysis
Finished product illustrates your
knowledge in the lesson by displaying the
characteristics of banana vinegar (color,
odor, taste).
Presentation
Your out-put is presentable, clean, neat,
properly labeled or tagged.

Reflection

Directions: Copy the table below in your answer sheet and please put a check mark on the
column that corresponds to your response.
1. Which of the concepts listed in the table below interest you the most? the least?

Concepts Most Interesting Least Interesting

Similarities and differences of fermentation or anaerobic
respiration and aerobic respiration;
Advantages and disadvantages of fermentation or
anaerobic respiration and aerobic respiration; and
Home-made Banana vinegar making.

Directions: Write a two - sentence explanation for each item in your answer sheet.
2. Did the activities help you understand the topic? (Yes/No). Explain your answer.
3. What is the significance/connection of the topic in your life?

Author: JINKY N. ORAIZ

Station: Nasipit National Vocational School
Division: Agusan del Norte
email address: [email protected] or [email protected] Page 9
References

Book Sources
Audesirk, Teresa and Gerald Audesirk. Biology – Life on Earth – 4th Edition. Prentice Hall
International Editions. Prentice-Hall, Inc., 1998.
Campbell, Neil A., et al. Biology Concepts and Connections – 4th Edition. Pearson Education (Asia)
Pte. Ltd., 2003.
Ingraham, John and Catherine Ingraham. Introduction to Microbiology 3 rd Edition, Thomson Learning
Asia Pte. Ltd., 2004.
Garber, Steven D.. Biology, A Self – Teaching Guide. J. Wiley and Sons, Inc., 2003
Indge, Bill. A – Z Biology, The McGraw-Hill Companies, 2003
Lim-Borabo, Milagros and Heide Grace Lim-Borabo. Interactive and Innovative Teaching
Strategies. Lorimar Publishing, Inc., 2015.
Wright, Jill, et al. Life Science – Annotated Teacher’s Edition. Prentice-Hall, Inc., 2008
Zara, Evelyn F. Rubrics in Science. Efeerza Academic Publication, Lipa City, 2003.

Web Sources
Bio Origin. How to Make Banana Vinegar at Home. Bio Origin. Accessed on: November 3, 2020,
Retrieved from: https://www.youtube.com/watch?v=qHOZzECiHdg
Douglas Wilkin and Jean Brainard (Sep. 24, 2016). Aerobic and Anaerobic Respiration. CK - 12.
Accessed on November 3, 2020, Retrieved from https://www.ck12.org/book/ck-12-biology-
concepts/section/2.31/
Enamala, Manoj Kumar, et al. Aerobic Respiration. BYJUS Learning App. Accessed on November
2, 2020, Retrieved from https://byjus.com/biology/aerobic-respiration/
The Editors of Encyclopaedia Britannica. Fermentation. Retrieved on: November 1, 2020 from:
https://www.britannica.com/science/fermentation
Aerobic and Anaerobic Respiration (May 7, 2020). Biology Libre Text. Accessed on: November 1,
2020, Retrieved from: https://bio.libretexts.org/Bookshelves/Introductory_and_
General_Biology/Book%3A_Introductory_Biology_(CK12)/02%3A_Cell_Biology/2.25%3A_Ana
erobic_vs_Aerobic_Respiration
K to 12 MELCS with Corresponding CG- Codes. Department of Education: Curriculum and
Instruction Strand, 2020
Types of Fermentation. Biology for Majors I. Accessed on: November 1, 2020, Retrieved from:
https://courses.lumenlearning.com/wm-biology1/chapter/reading-types-of-fermentation/

Image Sources
Figure 1. Margaret Daniel (2015). Similarities and Differences of Aerobic and Anaerobic
Respiration. Retrieved from: Cellular Respiration. https://slideplayer.com/slide/8081541/
Figure 2. Examples of common products we use that are produced through fermentation by
some microorganisms. Retrieved from: https://link.springer.com/chapter/10.1007/978-981-
13-8844-6_9
Figure 3. Lactic Acid and Alcohol Fermentation. Retrieved from: Types of Fermentation, Metabolic
Pathways. https://courses.lumenlearning.com/wm-biology1/chapter/reading-types-of
Figure 4. Bigstock TM. Decanter: Retrieved from: https://www.bigstockphoto.com/image-l
Figure 5. Kasprzak, Mary. Jar with banana: Retrieved from:
https://www.blossomtostem.net/quick-pickled-banana
Figure 6. Yuneda, Yoka. Chopping. Retrieved from: https://inhabitat.com/stop-throwing-away-
banana-peels-eat-them

Author: JINKY N. ORAIZ

Station: Nasipit National Vocational School
Division: Agusan del Norte
email address: [email protected] or [email protected] Page 10
Page 11 email address: [email protected] or [email protected]
Division: Agusan del Norte
Station: Nasipit National Vocational School
Author: JINKY N. ORAIZ
Activity 3 Home-made Banana Vinegar
Note: Out-puts and essay will be graded based on the given rubric
Guide Questions:
Sample Answers:
1. My home-made banana vinegar smells and tastes sour or vinegary. The appearance
of the liquid is a bit cloudy (not clear).
2. Banana fruit and peelings turned into vinegar through the actions of microorganisms
in it through a process called fermentation. Microorganisms acted on the mixture by
consuming the sugars (glucose) in it which produced alcohol, then acetic acid –
making the vinegar sour.
Activity 2 Pros or Cons
Process Advantages Disadvantages
Aerobic Respiration A, C, J E
Anaerobic Respiration or
D, F, G, H, I B
Fermentation
Guide Questions:
Sample answer:
1. The biggest disadvantage of making ATP by means of fermentation is the low supply of
energy compared to aerobic respiration. This process produces only two ATP due to
the absence of oxygen.
2. The biggest advantage of making ATP through fermentation is that the process can
occur without oxygen. Thus, the organism can live in places with low or no oxygen.
Activity 1 Alike yet, Unlike
Aerobic Respiration (differences)
B, C, D, G, J, L
Anaerobic Respiration (differences)
F, H, K
(Similarities) A, E, I
Guide Question
The difference between aerobic respiration and fermentation in terms of their processes is
that aerobic respiration undergoes Glycolysis-Krebs Cycle-Electron Transport Chain while
anaerobic respiration (fermentation) undergoes Glycolysis only.
And in terms of energy output aerobic respiration produces 36 – 38 ATP while anaerobic
(fermentation) produces 2 ATP only.
Answer Key