Study Questions oldianoqet zyewding oilodzis ad no on 1. The accumulation of what substance is measured with the simple anaerobic chamber? 2. What were the independent variables in your experiments? 3. What specific protein functions would yeast require to use the various carbohydrates in glycolysis? 4. Relate differences in the fermentation of different carbohydrates to the natural environment of yeast.
Study Questions oldianoqet zyewding oilodzis ad no on 1. The accumulation of what substance is measured with the simple anaerobic chamber? 2. What were the independent variables in your experiments? 3. What specific protein functions would yeast require to use the various carbohydrates in glycolysis? 4. Relate differences in the fermentation of different carbohydrates to the natural environment of yeast.
Human Anatomy & Physiology (11th Edition)
11th Edition
ISBN:9780134580999
Author:Elaine N. Marieb, Katja N. Hoehn
Publisher:Elaine N. Marieb, Katja N. Hoehn
Chapter1: The Human Body: An Orientation
Section: Chapter Questions
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
Transcribed Image Text:**Study Questions**
1. The accumulation of what substance is measured with the simple anaerobic chamber?
2. What were the independent variables in your experiments?
3. What specific protein functions would yeast require to use the various carbohydrates in glycolysis?
4. Relate differences in the fermentation of different carbohydrates to the natural environment of yeast.
5. Explain how fluorides inhibit enzymes.
6. Explain why the production of CO₂ in your yeast experiments was mostly the result of fermentation rather than aerobic respiration.
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