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- What is the effect of lowered pH on the proteins found in dairyproducts during lactic acid fermentation?I'm using DNS reagent to test starch digestibility and find that MOCAF (modified cassava flour) has higher starch digestibilty compared to native cassava flour? i think it should be lower because MOCAF undergoes fermentation. can someone help me to explain why mocaf has higher than native cassava?.Why is maltose reduced to Benedict's solution and fermented by yeast?
- In the isolation of glycogen from liver, why it is necessary to filter the solution while it is still hot? Explain in 1-3 sentencesWhat is the optimal temperature for catalase? Why do you think it becomes less effective at high or low temperatures?You inoculate two test tubes with the same amount of identical growth medium and with the same number of identical yeast cells and grow these cells under identical conditions except for the presence or absence of oxygen. b) The cells of both cultures convert glucose to pyruvate via glycolysis, and then further metabolize pyruvate. Are the cells of both cultures able to obtain the same amount of ATP from glycolysis? Explain. Under anaerobic conditions, the carbon from pyruvate will ultimately be found in which molecule? Under aerobic conditions, the carbon from pyruvate will ultimately be found in which molecule?
- The end products of tryptophan degradation are indole and pyruvicacid. Why do we test for the presence of indole rather than pyruvicacid as the indicator of tryptophanase activity?Ex. 32 = Acid and Neutral Products from Sugar Fermentation: The Methyl Red and Voges-Proskauer Tests (p. 277) What types of bacteria do these tests differentiate? What is the difference between mixed acid and butylene glycol fermentation? What do negative/positive results look like and what do they tell you about bacterial metabolism?How does the lactic acid test and sepsis tie in and relate to the fermentation and final electron acceptors during metabolism?
- What is the significance of the stimulation of rabbit muscle proteasome by Thermoplasma PAN?what is the enzyme present in squash soup food product?Stapphylococcus aureus V8 protease cleaves at the C-termini of Asp and Glu. How many fragments do you expect to see if the polypeptide AWTYDLKCVINRMRASTFEYY is subjected to complete digestion by the V8 protease? 1 2 3 4