Suppose that you made some wine whose alcohol content was10% w/v (i.e., 10 g of ethanol per 100 mL of wine). The initial fer-mentation mixture would have had to contain what molar con-centration of glucose or its equivalent to generate this muchethanol? Is it likely that an initial fermentation mixture wouldcontain that much glucose? In what other forms might the fer-mentable carbon appear?

Fermentation is a metabolic process that extracts energy in the form of ATP from carbohydrates in…

Answered: Suppose that you made some wine whose…

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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Calculate the slope on a Lineweaver-Burk plot (Km / Vmax) for the above enzyme (lactase). (enzyme lactase has a Vo of 0.111111111111 mM per minute when [S] = 1.0 mM, and a Vo of 0.20 mM per minute when [S] = 5.0 mM) 0.125 per minute 0.25 per minute 0.50 per minute 1.25 per minute 5.0 per minute
You begin to study enzyme Z, which catalyzes a simple reversible reaction that interconverts compound S and compound P. You observe that the ∆G´° for the S to P conversion to be –6 kJ/mol, and that compound S has ∆G´° for binding to enzyme Z of –15 kJ/mol, while compound P has a ∆G´° for binding to enzyme Z of –13 kJ/mol. Please explain the effect of enzyme Z on conversion of S to P. (Your answer should include a graph qualitatively showing energy versus reaction progress; however, you still need to explain youranswer in words!) not sure how to make the correct graph.
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Use the graph below to determine which of the following is the optimal temperature for catalase. Catalase Activity 1.5 1.4 1.3 1.2 1.1 1.0 0.9 0.8 0.7 0.6 0.5 0.4 0.3 0.2 0.1 10 20 30 40 50 60 Temperature (°C) O 0.8 O 1.45 O 37 O 20 Percent Increase in Oxygen per Minute
Soy sauce is prepared in a CLOSED tank by fermenting a salted mixture of soybeans and wheat with yeast, over a period of 8 to 12 months. The resulting sauce (after solids are removed) is rich in ethanol. (a) How is ethanol produced in the resulting soy sauce? What is the importance of this process? Include the enzymes involved. (b) Could ethanol be produced when the reaction mixture is incubated in an OPEN tank?
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Table 9.2 shows that DGo’ for the aldolase reaction is large, and positive, yet the reaction proceeds in the forward direction. Using the metabolite concentrations in table 9.3, calculate the actual DG in the cell for the reaction to show that it is consistent with the value reported in table 9.2. Explain in words the strategy the cell uses to keep glycolysis moving in the forward direction (1-2 sentences).
Fumaric acid, H2C;H;O4, is a diprotic acid (K,1 = 9.3 x 104, Ka2 = 3. i x 10). Physiologically, it is an intermediate in the Krebs Cycle which produces energy by the oxidation of carbon to carbon dioxide. Ifblood is buffered at 7.4, which statement is TRUE? The dominant species is H;CaH;O4 The dominant species is HC4H:04 The dominant species is Call:0. There are comparable amounts of H:C4H2O4 and HC4H2O4 There are comparable amounts olHCH:O, and CAH:0
The Nutrition Facts label on most food products shows % daily values based on a food energy requirement of 8,360 kJ (2,000 kcal) at normal resting state. a) Assuming that the efficiency of converting food energy to ATP is 50%, calculate the mass of ATP (in kg) that is harvested daily by the human body from 8,360 kJ of food energy. A total of 30.5 kJ of energy is needed to synthesize one mole of ATP under standard conditions. The molar mass of ATP is 505 g/mol. b) For an average 68-kg (150 lbs.) human adult, calculate the % mass of extracted ATP (from your answer in 2a) relative to body weight.

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