Q. In which one of the following processes CO2 is not released?
NTA AbhyasNTA Abhyas 2020Respiration in Plants
Solution:
Anaerobic respiration:
Anaerobic respiration is an enzyme-controlled, partial break down of organic compounds without utilising oxygen and releasing only about 7% energy of glucose. It is also called intra-molecular respiration. In this process, a net gain of 2 ATP occurs, as NAD+ is reformed to continue glycolysis. Anaerobic respiration occurs in the roots of some water-logged plants, certain parasitic worms (Ascaris and Taenia), animal muscles and some microorganisms (bacteria, moulds). In microorganisms, anaerobic respiration is often called fermentation.
Lactic acid fermentation: In this process, the lactose sugar, present in the milk, is converted into lactic acid which provides a distinctive sour taste to the milk. Lactobacillus acidophilus takes part in this process. Lactic acid is produced in the muscle cells of human beings and other animals. During strenuous physical activity such as running, the amount of oxygen delivered to the muscle cells may be insufficient to keep pace with that of cellular respiration. Under such circumstances, lactic acid is formed which accumulates in the muscle cells and causes muscle fatigue.
$Glucose \rightarrow _{+ 2 ATP }^{Glycolysis}2Pyruvate+2NADH_{2}\overset{Lactate dehydrogenase}{ \rightarrow }2Lacticacid+2NAD^{+}$
Anaerobic respiration is an enzyme-controlled, partial break down of organic compounds without utilising oxygen and releasing only about 7% energy of glucose. It is also called intra-molecular respiration. In this process, a net gain of 2 ATP occurs, as NAD+ is reformed to continue glycolysis. Anaerobic respiration occurs in the roots of some water-logged plants, certain parasitic worms (Ascaris and Taenia), animal muscles and some microorganisms (bacteria, moulds). In microorganisms, anaerobic respiration is often called fermentation.
Lactic acid fermentation: In this process, the lactose sugar, present in the milk, is converted into lactic acid which provides a distinctive sour taste to the milk. Lactobacillus acidophilus takes part in this process. Lactic acid is produced in the muscle cells of human beings and other animals. During strenuous physical activity such as running, the amount of oxygen delivered to the muscle cells may be insufficient to keep pace with that of cellular respiration. Under such circumstances, lactic acid is formed which accumulates in the muscle cells and causes muscle fatigue.
$Glucose \rightarrow _{+ 2 ATP }^{Glycolysis}2Pyruvate+2NADH_{2}\overset{Lactate dehydrogenase}{ \rightarrow }2Lacticacid+2NAD^{+}$