Pasteur effect

Okay kiddo, so have you ever heard of something called bacteria? They're tiny little things that can make us sick if there are too many of them in our bodies.

Well, a long time ago a scientist named Louis Pasteur discovered something really cool. He found out that if you heat up milk or wine or other liquids, it can kill all the bacteria in it and make it safe to drink or use. This is called pasteurization, which is named after him!

Now, Pasteur effect is a little different. It has to do with how our bodies use a type of energy called glucose. You know how we eat food to give our bodies energy? Well, glucose is one of the things our bodies get from the food we eat.

But here's the thing - our bodies use glucose differently depending on if there is oxygen around or not. When there is oxygen, our cells use the glucose to make lots and lots of energy very efficiently. But when there isn't oxygen, our cells use the glucose to make energy, but it's not as efficient.

And that's where the Pasteur effect comes in. It's the idea that when there's not enough oxygen around, our cells will use more glucose to make energy, even though it's not as efficient. It's like when you're trying to run but you're wearing really heavy shoes - you have to work harder to move around!

So basically, the Pasteur effect is about how our bodies use glucose to make energy, and how it changes depending on if there's oxygen around or not. Cool, huh?