2C. A “pulse-chase" experiment using "C-labeled glucose can be carried out on a yeast extract that is maintainedunder strictly anaerobic conditions. The experiment consists of incubating a small amount of "C-labeled substrate(the pulse) with the yeast extract just long enough for each intermediate in the fermentation pathway to becomelabeled. The label is then “chased" through the pathway by the addition of excess unlabeled glucose. The chaseeffectively prevents any further entry of labeled glucose into the pathway.2 ADP2 ATPGlucose--->CH32 NAD*2 NADH 2 PyruvateHHH-C-OHC=0CH3CH32 co,2 Ethanol2 Acetylaldehyde(1) If [1-"C]glucose (glucose labeled at C-1 with "C) is used as a substrate, will there be any "C in the product(ii) Lactic acid is the final fermentation product in vertebrates, while ethanol is the final fermentation product inyeast. Lactic acid can be converted back into glucose while ethanol can not be. In the space below, use athermodynamic rationale to explain why this is the case

Ans1 C1 of glucose is equivalent to C3 of pyruvate. C3 of pyruvate is equivalent to C2 of ethanol.…

Answered: A "pulse-chase" experiment using…

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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Your lab coordinator has decided to grow and maintain a sourdough starter. A sourdough starter is a live, on-going culture of yeast that is grown in flour, water, and a bit of sugar. It is used as an ingredient in some types of bread. Initially when the ingredients were mixed together the mixture appeared dead. After a while, it began to bubble and foam and then it tripled in volume. Eventually it stopped bubbling. Every week it is maintained by "feeding” it fresh flour every week. Over time, it will start to develop a 'sour' taste when it is used to make bread. This is the question A sourdough starter is "fed" flour and water every week to keep it alive.Each week, some of the starter can be removed and used for baking bread.It is added to bread dough to add flavour. The older the starter, the stronger the flavour. What causes the 'sour' taste?
In UV/Visible spectrophotometer analysis for a multicomponent system, there are only two dyes used in the mixture, the two proportions should be totalled to 1.0. but on finding You got 0.6 in total. Explain the reasons for the difference.
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A "pulse-chase" experiment using "C-labeled glucose can be carried out on a yeast extract that is maintai