Lab 5_ Cellular Respiration_ Yeast Fermentation

1. Alcohol eventually poisons the yeast and the fermentation process halts. A. At what ethanol concentration (wgt/vol) does the yeast generally stop working? [Select] B. ✔ [Select] C. I | i. ≈6% ≈11% ≈80% ≈40% [Select] î cal tor

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.

Which of the following is an aldohexose? О Н H O OH H OH H H | || | || | но-с-с-с-с-c-С-ОН I Н OH H | | н-с-с-С-ОН | | OH H |||| H OH H H OH Н H OH H H-C-с-с-с-с-ОН | | | OH OH H Н Н I H 0 OH H OH OH Н I |||| H-с-с-с-с-с-с-OH |||| ОН Н Н Н

Reagents: 8 ml conc. Sulfuric acid, 1.5 ml alpha naphthol, 1 ml iodine in KI, 4 ml conc. HNO,, 4 ml Seliwanoff's reagent, 3 ml Bial's-orcinol reagent, SAMPLE: 5% of lactose, sucrose, glucose, galactose, fructose, maltose, starch and xylose each) ( 10 ml Materials: 12 test tubes 20 ml, test tube rack, test tube brush, test tube holder, alcohol lamp, tripod, wire gauze, water bath, (10 ml) graduated cylinder, dropper, stirring rod, 3 droppers, 250 ml beaker Procedure: 1. Molisch Test – (use all 8 samples) Place 1 ml of each sample in different test tubes. Add 1 drops of alpha napthol reagent in each tube. Mix thoroughly. Incline the tube and CAREFULLY allow 1 ml of conc. H,SO, to flow down the side of the tube. Note the color formed at the zone of contact between 2 liquids. 2. Iodine Test – ( use all 8 samples) place 1 ml of the sample in a test tube. Add a drop of iodine. Observed color produced. Heat (direct heating) and note change in color. Cool and record again the result. 3. Mucic…

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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On the basis of the results from Benedict’s test, which sugars are reducing? nonreducing?

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

Draw the structure of the major organic product(s) of the reaction. H30 N • You do not have to consider stereochemistry. • All carboxyl and amino groups should be drawn in the neutral form. • Draw one structure per sketcher. Add additional sketchers using the drop-down menu in the bottom right corner. Separate multiple products using the + sign from the drop-down menu. орy вste ChemDoodle Previous >

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 -->

Draw the structure of the major organic product(s) of the reaction. olso OH • You do not have to consider stereochemistry. • All carboxyl and amino groups should be drawn in the neutral form. • If no reaction occurs, draw the organic starting material. • Draw one structure per sketcher. Add additional sketchers using the drop-down menu in the bottom right corner. Separate multiple products using the + sign from the drop-down menu.

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?