How do alcohol and lactic acid fermentation differ other than their final product? (Hint: Look closely at the reduction reactions taking place in each pathway)
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- In what situations / situations does an organism resort to lactic acid fermentation? Explain. What are the benefits of lactic acid fermentation in industrial application?Please answer the following correctly: e) Sodium fluoride, commonly used to prevent tooth decay, inhibits an enzyme in glycolysis. At what concentration is it most effective? f) Would adding MgSO4 enhance glycolysis? MgSO4 provides Mg++ , a cofactor necessary to activate some enzymes in glycolysis. g) Does the amount of capsaicin (bioactive compounds in hot peppers) inhibit or enhance fermentation? Compare peppers with different scoville ratings, which is the heat scale for peppers. h) Herbs, spices, and essential oils are used in food science for their flavor, but also for their antimicrobial properties. Some spices enhance yeast activity while others inhibit it. Do spices enhance or inhibit fermentation? Are the effects of spice dependent on the concentration, enhancing at low concentrations and inhibiting at high? Try ginger, ground cardamom, caraway, cinnamon, mace, nutmeg, thyme, dry mustard, ground cayenne pepper, hot peppers, tumeric oregano, celery, seed, sage, fennel, cloves,…create a detailed flow chart or diagram that will illustrate all the important features of the glycolytic pathway. I want you to place in your flow chart or diagram the following important information like: 1. the reactants and products of each step, 2. enzymes involved in each step, 3. important by-products generated in some steps, 4. type of the reaction of each step, 5. and the outline of the two stages of the pathway. Also, discuss briefly (4 sentences) how Galactose and Fructose enter the glycolytic pathway.
- Please answer the following correctly: i) Salt is often used as a food preservative to prevent bacterial and fungal growth (for example, in country ham). But salt is also important to enhance the flavor of bread when added in small amounts. At what concentration does salt begin to inhibit yeast fermentation? j) Does the food preservative Na benzoate inhibit cellular respiration? k) How do fermentation rates compare for baker's yeast (saccharomyces cerviside) and sourdough yeast, (candida milleri) in different pH environments? l) How do fermentation rates compare for yeast used in brewing most beers (S. cervisiae) and lager (S. pastorianus - a hybrid between S. cervisiae and S.eubaymus)?c) As what molecule does each of the monosaccharides enter glycolysis? d) How many moles of ATP are generated from the complete oxidation of one mole of lactose? Show all the steps for the calculation of moles of ATP. Be sure to account for energy used in activating the components of lactose so that they can enter glycolysis.If radio-labeled C-2 of glucose is used for glycolysis and alcoholic fermentation, which carbon in the final product(s) is labeled? Please write all steps of glycolysis and alcoholic fermentation, and explain the trace of the radio-labeled carbon in all the key steps (i.e. which carbon is labeled in FBP, DHAP/GAP, and pyruvate).
- What is the chemical reaction that takes place to convert pyruvate to end product in both alcohol and lactic acid fermentation?Describe the process of brewing beer by ethanol fermentation of the carbohydrates in cereal grains such as barley, carried out by yeast enzymes. Discuss the biochemical basis of the processes involved in malting, preparing the wort, fermentation by yeast, and in the final step of brewing, controlling the amount of foam on the beerMatch each of the enzymes involved in de novo pyrimidine synthesis with the correct description: _______ Dihydroorotate dehydrogenase _______ UMP synthase_______ Carbamoyl phosphate synthetase II _______ TMP synthase _______ CTP synthetase_______ Aspartate transcarbamoylase _______ PRPP synthetase (A) attaches an aspartate to an activated carbamoyl molecule(B) bifunctional enzyme that combines a nitrogenase pyrimidine ring to an activated ribose(C) catalyzes the formation of the activated ribose sugar(D) uses glutamine to add an amine to a preformed nucleotide(E) produces the first cyclic nitrogenase ring during de novo pyrimidine synthesis(F) combines bicarbonate and nitrogen from glutamine in the first step of pyrimidine ring synthesis (G) uses a folate derivative to add a methyl group to a preformed nucleotide
- Say whether the below carbohydrates can be acted on (as the first substrate) by a transketolase, a transaldolase, or both. (Assume formaldehyde cannot be a product) OH OH Но HO OH HO HO ÓH OH OH HO HO O:which of the following functions matches with the coenzyme functions: a.) facilitate redox reaction in the anabolic pathway b.) carry acyl group via a thioester bond c.) facilitate redox reaction involving C=O in the catabolic pathway d.) facilitate redox reaction involving C=C CoEnzymes to pair the functions from: NAD+ FAD NADP+ Coenzyme Aa) Metabolic process in which hexose metabolism occurs? Amount of steps? Since this metabolic process (hexose -> 2 pyruvate) is exergonic. b) But, looking at the individual reactions that makeup this process, they are a combination of exergonic and endergonic reactions. (true or false). If false, explain why. If true explain the contribution of endergonic reactions to the overall exergonic process.