Stages of cellular respiration...location, inputs, and outputs?

Question

Each stage of cellular respiration begins with certain molecules as rectants (input) and ends with certain molecules as products (output). Each stage also occurs in a different part of the cell. .

1) I need the location, inputs, and outputs of GLYCOLYSIS
2) I need to location and outputs of KREBS CYCLE (I believe that the inputs are acetyl CoA, NAD+, FAD and ADP)
3) I need the location, inputs, and outputs of ELECTRON TRANSPORT CHAIN

I appreciate any help you can give me........THANK YOU!!!!

Answer 1

1. Glycolysis occurs in the cytoplasm of the cell. Input is glucose and outputs are 2 pyruvates, ATP, NADH.

2. Kreb cycle occurs in the lumen of the mitochondria or mitochondrial matrix. Input is Acetyl-CoA that has been converted from 2 pyruvates (outputs of glycolysis). Outputs are ATP, CO2, NADH, FADH2.

3. ETC occurs in the inner mitochondrial membrance which is between the inter-membrane space and matrix of mitochondria The NAHD and FADH2 are inputs. Outputs of course are ATP and H20.

Please look at your biology book to check and understand this.

3.

Answer 2

Both aerobic and anaerobic cellular respiration are the metabolic reations and processes that take place within a cell to form energy (ATP). Aerobic respiration requires oxygen, where as anaerobic respiration does not. In aerobic respiration, oxygen is used as an electron acceptor to produce energy. In anaerobic respiration something other than oxygen is used as an electron acceptor to produce energy. Both aerobic and anaerobic respiration can yield up to 36 ATP molecules from one glucose molecule (or another substrate). Fermentation is an anaerobic process that converts a substrate (quite often a sugar) into products such as alcohol or lactic acid (and many others) and carbon dioxide or another gas. Unlike aerobic and anaerobic respiration, fermentation only allows the production of 2 ATP molecules per unit of substrate. Blue cheese is made from a fungus called Penicillium roqueforti which undergoes fermentation to produce enzymes and mold that give it such a distinct color and flavor.