r anaeróbica
TRANSCRIPT
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RESPIRACIÓN AERÓBICA
38 a 36 ATP
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RESPIRACIÓN AEROBICA
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RESPIRACIÓN ANAERÓBICA
2 ATP
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S. cerevisiaeCERVEZA
WHISKY
RON
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VINO
S. ellypsoideus
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S. cerevisiae
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FERMENTACIÓN LACTICA
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YOGURT
QUESO
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FERMENTACIÓN PUTRIDA
La sustancia que se degrada son las proteínas.
MALOLIENTEINDOLCADAVERINAESCATOL
AGRADABLEESSe emplea para dar olor al queso y vino.
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1.-Establece diferencia entre respiración anaeróbica y aeróbica.
CRITERIOS R.AERÓBICA R.ANAERÓBICA
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CRITERIOS R.AERÓBICA R.ANAERÓBICA
PRESENCIA DE OXIGENO
PRODUCCIÓN DE ATP
MOLÉCULA QUE SE DEGRADA
SERES QUE LO REALIZAN
PRODUCTOS FINAL
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2.-Completa el siguiente mapaRESPIRACIÓN ANAERÓBICA
se
REALIZA
sin
Llamado tambiénsus
PRODUCTOS
sonsus
CLASES
son
Se fermenta