Senior High School
General Biology 1
Module 13
Advantages and Disadvantages of
Fermentation and Aerobic
Respiration
LU_General Biology 1_Module13
Lesson Advantages and Disadvantages of
Fermentation and Aerobic
1 Respiration
Source: [Link]
respiration/
The image shows the chemical pathways of aerobic and anaerobic respiration. Both
aerobic and anaerobic respiration converts the glucose into energy by using the
electron transport chain. These two types of respiration have similarities and have
many differences as well.
Jumpstart
Do the next activity to check your previous knowledge on the similarities
and differences of aerobic and anaerobic respiration. Good luck!
LU_General Biology 1_Module13
Activity 1: Aerobic vs. Anaerobic respiration
Directions: Fill-up the Venn diagram below. You can use the above image as your
reference and concepts from the previous lesson on aerobic and anaerobic
respiration. Use a separate sheet of paper.
Differences Similarities Differences
Activity 2. To My Advantage!
Direction: From the given examples below, Write Aerobic for the advantages of
aerobic respiration and write anaerobic for anaerobic respiration or fermentation.
Use a separate sheet of paper for your answers.
_______________1. It has greater ATP production.
_______________2. Production of wine
______________ 3. Can do physical exercise for a longer period of time
______________ 4. Complete breakdown of glucose
______________ 5. Production of yogurt and cheese
______________ 6. Soy sauce and vinegar production
______________ 7. Food preservation
______________ 8. Rising of bread or dough
______________ 9. Removal of muscle pain after a vigorous exercise
______________10. Slow breakdown of glucose into ATP
Activity 3. Don’t Take Advantage!
Direction: From the given examples below, Write Aerobic for the disadvantages of
aerobic respiration and write anaerobic for anaerobic respiration or fermentation.
Use a separate sheet of paper for your answers.
_______________ 1. Muscle pain or burning sensation after a vigorous physical activity
_______________ 2. Human brain cells will die with just a minute of no oxygen
_______________ 3. Fast consumption of ATP
_______________ 4. Incomplete breakdown of glucose
_______________ 5. Lower ATP production
LU_General Biology 1_Module13
_______________ 6. Needs a large supply of glucose to perform cellular work
_______________ 7. Majority of glucose metabolism becomes heat in the environment
_______________ 8. Have lots of energy reserves because of less energy extraction
_______________ 9. Muscle cramps after physical exercise
_______________ 10. Experience oxygen debt or lactate accumulation
Discover
ADVANTAGES OF AEROBIC RESPIRATION
The following listed below are the advantages of Aerobic respiration;
• All available energy extracted from glucose is 36 to 38 ATP
• 39% energy transferred from glucose to ATP
• Slow breakdown of glucose in ATP
• Organisms can do more work for a longer time with the slow and efficient
breakdown of ATP.
• Animals and the human muscle cells can adapt and perform lactic acid
fermentation for a rapid burst of energy.
• Can breathe heavily to refill the cells with oxygen so that lactate is removed
from the muscle cells.
• Lactate is returned to the liver to become pyruvate or glucose again.
• Complete breakdown of glucose.
DISADVANTAGES OF AEROBIC RESPIRATION
The following listed below are the disadvantages of Aerobic respiration;
• 61% of glucose metabolism becomes heat and enters the environment.
• Human brain cells cannot perform lactic acid fermentation.
• Human muscle cells feel the burning sensations and pain when lactate
accumulates in the cell and experience oxygen debt.
LU_General Biology 1_Module13
ADVANTAGES OF ANAEROBIC RESPIRATION/ FERMENTATION
The following listed below are the advantages of anaerobic respiration/fermentation;
• All available energy extracted from glucose is 2 ATP.
• Certain bacteria produce chemicals of industrial importance such as
isopropanol, butyric acid, acetic acid when bacteria ferment- breakdown of
sugars in the absence of oxygen.
• Foods that are fermented last longer because these fermenting organisms have
removed many of the nutrients that would attract other microorganisms.
• Yeast ferment fruits and wine is produced. Grain is also fermented to produce
beer. They also caused the bread to rise due to carbon dioxide, a by-product,
and alcohol is lost in the bread.
• Yeast and lactobacillus together produce sour taste in wheat beer.
• Yeasts and Acetobacter aceti spoil wine to become vinegar.
• Bacterial fermentation produces yogurt (due to Streptococcus thermophilus
and lactobacillus bulgaris), sour cream, cheese, brine cucumber pickles, 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.
DISADVANTAGES OF ANAEROBIC RESPIRATION/FERMENTATION
The following listed below are the disadvantages of anaerobic
respiration/fermentation.
• Consumption of 2 ATP is fast
• Ethanol and lactate, the by-products of fermentation, have a lot of energy
reserves- prokaryotes and eukaryotes cannot extract the energy in lactate and
ethanol using anaerobic method.
• Needs a large supply of glucose to perform the same work as in aerobic
respiration.
• Glucose is partially oxidized.
LU_General Biology 1_Module13