A Textbook of Botany for Colleges and Universities Volume 2

 
9781232302735: A Textbook of Botany for Colleges and Universities Volume 2

This historic book may have numerous typos and missing text. Purchasers can download a free scanned copy of the original book (without typos) from the publisher. Not indexed. Not illustrated. 1910 Excerpt: ...and intramolecular or anaerobic respiration.1 Aerobic respiration proceeds only 1 Inasmuch as under the conditions one is as really normal as the other, and as the term intramolecular expresses an interpretation of anaerobic respiration which is no when O2 is present in sufficient quantities, and among the end products two, COs and H2O, are characteristic, though formed in very variable quantities in proportion to the O2 taken up. Anaerobic may replace aerobic respiration in any organism when Os is cut off, and may proceed for a long time; but the end products are various and quite different from those of aerobic respiration. Among them are commonly ethyl alcohol and hydrogen, and less COs. Certain minute organisms may pass their whole existence without oxygen, which indeed hinders or altogether stops their development, and they are thus restricted to anaerobic respiration. In most organisms, however, anaerobic respiration can be considered only as a makeshift. Nature.--What then is the fundamental feature of a process that goes on under such different conditions and results in such diverse products? So far as now appears, respiration consists in the decomposition of the protoplasm or some of its constituent proteins, either directly, or as a result of the action of an enzyme or of some internal force (stimulus) upon it. Inasmuch as the inciting cause is rarely apparent, spontaneous or self-decomposition is often spoken of, but this merely means that the reason is unknown. The view here presented is not the one most generally held at present, but appeals to the author as most consistent with the known facts. Many physiologists consider respiration to consist primarily in the decomposition of foods by the protoplasm or by enzymes, without their assimilation ...

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