Lab 5_ Cellular Respiration_ Yeast Fermentation

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Identify the products of the two reactions of glucose.

Question 5 of 10 5. Fats have a high amount of stored energy because once ingested, they quickly and easily dissolve in the body making them readily accessible the hydrocarbon chains haye many bonds that take time to break down Fats are actually low in stored energy due to a lipid barrier that makes the breakdown of these molecules more difficult than other sources of energy ( Previous Next > FLODE7CTICC TTTLCracLIVE CL unlock your progress and your instructor will first be contacted for permission to do so.

4. Why do we have to keep Fehling's A separate with Fehling’s B?

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Which question will your experiment investigate? (select one and delete the others) How does temperature affect how lactase drops work to break down lactose into glucose and galactose? How does pH affect how lactase drops work to break down lactose into glucose and galactose? How does agitation (movement) affect how lactase drops work to break down lactose into glucose and galactose? What variable will you change in this experiment? This is also called the Independent variable. How will you change it? What variable will you measure in this experiment to determine the effect of the variable you changed? This is also called the Dependent variable. How will you measure it? What variables will you keep the same in this experiment? Check off the items in this list that you would use for this experiment. You may add any items you feel you would need. O skim milk (which contains lactose) O Lactase drops O Graduated cylinder Eye dropper Ice cubes O pH paper O Hot plate Mixing spoon O…

Furosine and lactulose are 2 Maillard reaction products that are monitored to indicate milk quality. Describe how they are formed (what chemical entities and reactions are involved)? What are the conditions that favour their formation? Why their formation can be used to indicate milk quality?

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A student was studying enzymes and wanted to track how components can impact the enzymatic activity of amylase on starch. She followed Table 10.1, listed in Lab 10 on page 104.    Which of the following statements is true regarding the results of this test? The student has been instructed that something has contributed to the amylase becoming denatured, please indicate the components that could cause the impact the amylase.   Question 17 options:   The amylase in well B is efficiently working.   The amylase in well C is efficiently working.   The amylase in select wells has been denatured.   The amylase in well A is efficiently working.   Wells A, B, and C have enzymes that are denatured.   water   AgNO3   isopropyl alcohol

Which control test tubes contained reducing sugars? Are these the results consistent with the sugars tested, explain? Sucrose and lactose are both disaccharides, explain why the test results are the same or different? Sucrose 8 minutes Blue color like Benedict's solution, not reaction.        -    Lactose 8 minutes orange-red color       + Glucose 8 minutes Orange-red color        +

A number of compounds have been selected as possible unknowns for this experiment. They are listed (arabinose, fructose, galactose, glucose, lactose ,maltose, mannitol, ribulose, starch, sucrose, xylose) Consider the structures of each unknown . The first two answer (in the box) have been done as examples The answer is made by taking the number in the box and choosing the correct answer Start mannitol Molisch Test (+) arabinose, fructose, galactose, glucose, lactose, maltose, ribulose, starch, sucrose, xylose (+) 1 Iodine/KI Test (-) 3 Benedict's Test (+) 4 (-) 5 Barfoed's Test (+) 6 (+) Seliwan. Test 8 Bial's Test Bial's Test (-) (+) (-) (+) 10 11 12

Calculate the theoretical yield of 2mL of vegetable oil saponification reaction with 2mL of 6M NaOH and 40mL of saturated salt solution(NaCl).  GIVENS: density of the oil = 0.9 g/mL  each fatty acid side chain of the oil has 18 C atoms (C_18: the carbonyl carbon, plus a C_17 carbon chain). Assume an average of one unsaturation per side chain.

264&OpenVellumHMAC-ab644d9786730f4650f72638a7bd0c5b#10001 Part A L Submit Part B amylose and cellulose Match the words in the left column to the appropriate blanks in the sentences on the right. a(16) B(14) a(12) glucose a(14) 8(16) a(12) fructose Request Answer a(12) B(16) a(16) cellulose and chitin Match the words in the left column to the appropriate blanks in the sentences on the right. glucose -tose also called - Search a(14) fructose 8(14) B(12) x | + Both are linear polysaccharides composed entirely of linkages are but in cellulose, they are Both are linear polysaccharides with 2 DELL and chitin contains N-acetylglucosamine. A Q Reset Help In amylose, the glycosidic glycosidic bonds. Cellulose contains he Reset Help ENG Constants

Draw the organic product(s) of the reaction depicted below. If the reaction has multiple steps including an intermediate, please draw the product for each step. Don't add any more organic molecules, I will specify if there are more than one of anything. Assume any inorganic molecules are in excess. Upload all drawings to the question at the end. +2 H₂C OH ·CH ₂ -->

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In general, the starch hydrolysis reaction can be written as               (C6H10O5)n    +    H2O           ->         (C6H10O5)n-1    +     C6H12O6,   where one glucose is produced for every water added.  Because of the addition of water, the mass of the glucose monomer increases during hydrolysis from approximately 162g/mol in the starch polymer to 180g/mol as free sugar.    The glucose, in turn is converted to ethanol by the yeast, Saccharomyces cerevisiae, according to the reaction,                 C6H12O6      ->   2 CO2  +  2 C2H5OH.   The starch in 25kg (~1 bushel) of corn is hydrolyzed and in the process 1.8kg of water (H2O) is consumed.  How many moles of glucose (C6H12O6) would you expect to be produced?  If the glucose from the above hydrolysis is fermented, how many moles of ethanol (C2H5OH) would result?  How many grams?