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Yeast are unicellular microorganisms that use sugar as a food source to produce energy for growth. Yeast cells can convert sugar to energy in the presence or absence of oxygen. When in the absence of oxygen, sugar is broken down into carbon dioxide and alcohol. The sugar molecules cannot pass through the cell membrane directly due to their large size. For the yeast to acquire sugar, the cell must use a transport protein to move the sugar into the cell. Sugar molecules enter the cell with a hydrogen ion. This process continues if there are sugar and hydrogen ions present in the environment. The cell uses the ATPase enzyme shuttle to remove the hydrogen ions from the cell. The image shows this transport process in a yeast cell. Why are active and passive transport both required to move sugar? The active transport process provides the concentration gradient necessary to allow alcohol to help move hydrogen ions into the cell. The active transport process provides the concentration gradient necessary to allow hydrogen ions to help move sugar molecules into the cell. The passive transport process creates the energy necessary to drive the movement of sugar molecules and hydrogen ions. external H* pH 5 H* H* sugar H* H+ The passive transport process creates a channel that allows for hydrogen ions H* sugar H* and sugar molecules to pass into and out of the cell freely sugar ++++ ++

Yeast are unicellular microorganisms that use sugar as a food source to produce energy for growth. Yeast cells can convert sugar to energy in the presence or absence of oxygen. When in the absence of oxygen, sugar is broken down into carbon dioxide and alcohol. The sugar molecules cannot pass through the cell membrane directly due to their large size. For the yeast to acquire sugar, the cell must use a transport protein to move the sugar into the cell. Sugar molecules enter the cell with a hydrogen ion. This process continues if there are sugar and hydrogen ions present in the environment. The cell uses the ATPase enzyme shuttle to remove the hydrogen ions from the cell. The image shows this transport process in a yeast cell. Why are active and passive transport both required to move sugar? The active transport process provides the concentration gradient necessary to allow alcohol to help move hydrogen ions into the cell. The active transport process provides the concentration gradient necessary to allow hydrogen ions to help move sugar molecules into the cell. The passive transport process creates the energy necessary to drive the movement of sugar molecules and hydrogen ions. external H* pH 5 H* H* sugar H* H+ The passive transport process creates a channel that allows for hydrogen ions H* sugar H* and sugar molecules to pass into and out of the cell freely sugar ++++ ++

Human Anatomy & Physiology (11th Edition)
Human Anatomy & Physiology (11th Edition)
11th Edition
ISBN:9780134580999
Author:Elaine N. Marieb, Katja N. Hoehn
Publisher:Elaine N. Marieb, Katja N. Hoehn
Chapter1: The Human Body: An Orientation
Section: Chapter Questions
Problem 1RQ: The correct sequence of levels forming the structural hierarchy is A. (a) organ, organ system,...
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Yeast are unicellular microorganisms that use sugar as a food source to produce energy for growth. Yeast cells can convert sugar to energy in the presence or absence of oxygen. When in the absence of oxygen, sugar is broken down into carbon dioxide and alcohol. The sugar molecules cannot pass through the cell membrane directly due to their large size. For the yeast to acquire sugar, the cell must use a transport protein to move the sugar into the cell. Sugar molecules enter the cell with a hydrogen ion. This process continues if there are sugar and hydrogen ions present in the environment. The cell uses the ATPase enzyme shuttle to remove the hydrogen ions from the cell. The image shows this transport process in a yeast cell. Why are active and passive transport both required to move sugar? The active transport process provides the concentration gradient necessary to allow alcohol to help move hydrogen ions into the cell. The active transport process provides the concentration gradient necessary to allow hydrogen ions to help move sugar molecules into the cell. The passive transport process creates the energy necessary to drive the movement of sugar molecules and hydrogen ions. H+ H* sugar H+ H+ H* H+ external pH 5 H+ The passive transport process creates a channel that allows for hydrogen ions H* sugar and sugar molecules to pass into and out of the cell freely sugar H* ATPase transport protein enzyme shuttle ADP +P H* sugar ATP H* internal pH 7 alcohol sugar + CO, glycolysis
Transcribed Image Text:Yeast are unicellular microorganisms that use sugar as a food source to produce energy for growth. Yeast cells can convert sugar to energy in the presence or absence of oxygen. When in the absence of oxygen, sugar is broken down into carbon dioxide and alcohol. The sugar molecules cannot pass through the cell membrane directly due to their large size. For the yeast to acquire sugar, the cell must use a transport protein to move the sugar into the cell. Sugar molecules enter the cell with a hydrogen ion. This process continues if there are sugar and hydrogen ions present in the environment. The cell uses the ATPase enzyme shuttle to remove the hydrogen ions from the cell. The image shows this transport process in a yeast cell. Why are active and passive transport both required to move sugar? The active transport process provides the concentration gradient necessary to allow alcohol to help move hydrogen ions into the cell. The active transport process provides the concentration gradient necessary to allow hydrogen ions to help move sugar molecules into the cell. The passive transport process creates the energy necessary to drive the movement of sugar molecules and hydrogen ions. H+ H* sugar H+ H+ H* H+ external pH 5 H+ The passive transport process creates a channel that allows for hydrogen ions H* sugar and sugar molecules to pass into and out of the cell freely sugar H* ATPase transport protein enzyme shuttle ADP +P H* sugar ATP H* internal pH 7 alcohol sugar + CO, glycolysis
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