4. Draw the two monosaccharides that will result from the hydrolysis of sucralose, anartificial sweetener.ళCH2OHCICH2CIH20OHонČH2CIÓHÓHsucralose

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Answered: 4. Draw the two monosaccharides that…

Biochemistry

9th Edition

ISBN:9781319114671

Author:Lubert Stryer, Jeremy M. Berg, John L. Tymoczko, Gregory J. Gatto Jr.

Publisher:Lubert Stryer, Jeremy M. Berg, John L. Tymoczko, Gregory J. Gatto Jr.

Chapter1: Biochemistry: An Evolving Science

Section: Chapter Questions

Problem 1P

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coo CH,-č-CoA + H,0 Acetyl-CoA CoA CH, но-с-соо coo CH, Citrate čoo Oxaloacetate NADH Çoo CH, сн-соо сн-он NAD CH, Malate но-с-н Coo Isocitrate CoO NAD coo NADH + H CH + co, Fumarate HC Coo CH, CH, a-ketoglutarate FADH, NAD • COA NADH + H • co, FAD Succinate čoo CH, -CH, Succinyl-CoA CH, coo GTP + COA GDP• P. COA In step 4 of this cycle the a-ketoglutarate complex uses the following cofactors or coenzymes which are also used by O A. Zn", Mg**; pyruvate carboxylase В. FAD; dihydrolipoyl transacetylase TPP, COASH, Lipoic Acid; pyruvate carboxylase OP. TPP, COASH, Lipoic Acid; pyruvate dehydrogenase complex O E. biotin; pyruvate dehydrogenase complex
isomeease feuctose glucose Gal l. galactose giulose maltace maltose FRUctose maltose gałactose 2 glucose Answer these questions; make sure to justify your answers: 1. Do these yeast make isomerase? How can you tell? 2. Do these yeast make Gal1? How can you tell? 3. Do these yeast make maltase? how can you tell?
The second pic are the answer choices
1. Why is fermentation an effective method of preserving food? Be specific about how fermentation affects the chemical properties of the food. 2. Fermented meat products (sausages, salamis, etc.) are made throughout the world. Can protein be fermented? If not, what in the meat is being fermented? 3. What is the principal sugar found in grain? What specific substrate must “brewer's yeast" be able to ferment?
9. give one three-carbon intermediate produced at the end of the energy-investment phase of glycolysis. do not abbreviate PLS
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4. Answer and explain
1-:1 O The two structures of glucose shown below are classified as "CH,OH "CH,OH H. H. O, H H. H, O OH OH H. H. он но OH Но H. OH H. OH
sterioisomers. (in 1 to 3 sentences, explain 5. A keto pentose will have why this is your answer). а. 4 b. 6 С. 8 d. 10 6. The reserve food material of green algae is (in 1 to 3 sentences, explain why this is your answer). a. laminarin b. chrysolaminarin c. Floridian starch d. starch
Propose a method to extract enzymes produced by the Bacillus sp. bacterium mentioned in Figure 1 and explain your choice of method. a-Amylase B-Amylase Bacillus Bacillus E E +++ Starch Starch
SUBSTRATE ENZYME PRODUCTS 1. Sucrose Sucrase 2. Fatty acid 3. Lipids 4. 5. Cellulase Monosaccharides 6. Maltose Maltase 7. 9. 8. Lactose 10.

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4. Draw the two monosaccharides that will result from the hydrolysis of sucralose, artificial sweetener. CH2OH CI CH2CI H20 OH он ČHĄCI ÓH ОН sucralose