Training usually consists of high intensity exercises such as jumping or sprinting for a short period of time repeatedly.When an organism can switch between these two forms of respiration, they are known as facultative anaerobes. Accumulation of alcohol beyond a certain limit can, however, kill the microorganism e. Many athletes take advantage of this type of respiration as it helps with short bursts of energy. No C02 is produced. Most humans and animals produce lactic acid as a byproduct of anaerobic respiration. The other byproduct some organisms produce in the chemical equation for anaerobic respiration is ethanol. Related Articles:. During this short time, anaerobic respiration is used to make ATP to fuel your muscles as they run. In the above equations we see that glucose is broken down by oxygen to release energy with carbon dioxide and water being produced as by-products of the reaction. In this case muscles carry out anaerobic respiration. To understand this, think of a runner on a track field. How Does Anaerobic Respiration Work? Organisms that live this way are usually bacteria. This is toxic when it builds up in cells and can be felt as a burning feeling in muscles as they fatigue. What about Ethanol?
Instead they carry out respiration in the absence of oxygen to produce the energy they require this is called anaerobic respiration. Organisms take glucose, and through the electron transport chain, produce ethanol or lactic acid and CO2, and ATP.
This can be useful in sports such as baseball, or football, where plays are short and intense. Lactic Acid Fermentation: The fermentation occurs in lactic acid bacteria e. Anaerobic respiration can also be unfavorable due to the side products it produces.
As well as this inefficiency a poisonous chemical, lactic acid is also produced, if this builds up in the body it stops the muscles from working and causes a cramp.
Importance of Anaerobic Respiration: i Anaerobic respiration is important during periods of oxygen deficiency, ii Alcoholic fermentation is used in brewing industry for the production of various types of beers, whisky and other wines, iii Carbon dioxide of alcoholic fermentation is used in baking industry for making the bread spongy, iv Vinegar is obtained by the fermentation activity of acetic acid bacteria, v Dairy industry depends upon the action of lactic acid bacteria which convert milk sugar to lactic acid.