This question is about aerobic and anaerobic respiration in living organisms.
Anaerobic respiration in yeast cells (fermentation) is widely used in the food and drink industry. What is glucose broken down into during anaerobic respiration in yeast?
Respiration releases energy from glucose. Why is this energy needed by cells in the body?
In which part of a human cell do most of the reactions of aerobic respiration take place?
Describe how you would investigate the rate of carbon dioxide production by yeast respiring anaerobically, and state one safety precaution you would take with its reason.