The reason that fermentation cease when the supply of phosphate was exhausted. Introduction: In 1906, Young and Harden studied the fermentation of glucose to carbon dioxide and ethanol by extracts of brewer’s yeast. They made the following observations: (1) Inorganic phosphate was necessary for fermentation, when the phosphate supply was exhausted, fermentation ceased before all glucose was used. (2) During fermentation ethanol, a hexose bisphosphate and carbon dioxide accumulated. (3) When arsenate was substituted for phosphate, there was no accumulation of hexose bisphosphate, but the fermentation proceeds until the conversion of whole glucose into carbon dioxide and ethanol.

Question

Want to see the full answer?

Answer 1

Question

Chapter 14, Problem 15P

(a)

Summary Introduction

To determine: The reason that fermentation cease when the supply of phosphate was exhausted.

Introduction:

In 1906, Young and Harden studied the fermentation of glucose to carbon dioxide and ethanol by extracts of brewer’s yeast. They made the following observations: (1) Inorganic phosphate was necessary for fermentation, when the phosphate supply was exhausted, fermentation ceased before all glucose was used. (2) During fermentation ethanol, a hexose bisphosphate and carbon dioxide accumulated. (3) When arsenate was substituted for phosphate, there was no accumulation of hexose bisphosphate, but the fermentation proceeds until the conversion of whole glucose into carbon dioxide and ethanol.

(b1)

Summary Introduction

To determine: The reason for accumulation of ethanol and CO₂.

Introduction:

Fermentation is a chemical process in which glucose is broken down into ethanol or lactic acid. This process occurs anaerobically. It is carried out by yeast or other microorganism.

(b2)

Summary Introduction

To determine: Whether the conversion of pyruvate to ethanol and CO₂ essential.

Introduction:

Fermentation is a chemical process in which glucose is broken down into ethanol or lactic acid. This process occurs anaerobically. It is carried out by yeast or other microorganism.

(b3)

Summary Introduction

To determine: The hexose bisphosphate that get accumulated.

Introduction:

In 1906, Young and Harden studied the fermentation of glucose to carbon dioxide and ethanol by extracts of brewer’s yeast. They made certain observations.

(b4)

Summary Introduction

To determine: The reason for accumulation of hexose bisphosphate.

Introduction:

In 1906, Young and Harden studied the fermentation of glucose to carbon dioxide and ethanol by extracts of brewer’s yeast. They made certain observations.

(c)

Summary Introduction

To determine: The reason for the substitution of arsenate for phosphate that prevents the accumulation of the hexose bisphosphate yet allows fermentation to ethanol and carbon dioxide to go to completion.

Introduction:

Fermentation is a chemical process in which glucose is broken down into ethanol or lactic acid. This process occurs anaerobically. It is carried out by yeast or other microorganism.

Expert Solution & Answer

Want to see the full answer?

Check out a sample textbook solution

See solution

Students have asked these similar questions

Insert Format Tools Extensions Help Normal text ▾ Arial C 2 10 3 + BIUA Student Guide (continued) Record data and conclusions about the mystery food sample either below or in a lab notebook. Step 2: Protein Test (Biuret Solution) Gelatin Water [Mystery Food (Positive Control) (Negative Control) Sample pink purple no change no change They mystery food sample does not contain protein because the color of the test tube wasn't pink or purple Color Conclusion They mystery food sample does not contain protein because the color of the test tube wasn't pink or purple Step 3: Lipid Test (Sudan Red Solution) Vegetable Oil Water (Positive Control) (Negative Control) Mystery Food Sample floating red no change floating red the mystery food dosnt contain lipids because the test tube has floating red 75 % 87 8 9 7 ChromeOS C Device will pow 26.battery lea power

The rate data from an enzyme catalyzed reaction with and without an inhibitor present is found in the image. Question: what is the KM and Vm and the nature of inhibition

1. Estimate the concentration of an enzyme within a living cell. Assume that: (a): fresh tissue is 80% water and all of it is intracellular (b): the total soluble protein represents 15% of the weight (c): all the soluble proteins are enzymes (d): the average molecular weight of the proteins is 150,000 (E): about 100 different enzymes are present please help I am lost

Answer 2

Question

Chapter 14, Problem 15P

(a)

Summary Introduction

To determine: The reason that fermentation cease when the supply of phosphate was exhausted.

Introduction:

In 1906, Young and Harden studied the fermentation of glucose to carbon dioxide and ethanol by extracts of brewer’s yeast. They made the following observations: (1) Inorganic phosphate was necessary for fermentation, when the phosphate supply was exhausted, fermentation ceased before all glucose was used. (2) During fermentation ethanol, a hexose bisphosphate and carbon dioxide accumulated. (3) When arsenate was substituted for phosphate, there was no accumulation of hexose bisphosphate, but the fermentation proceeds until the conversion of whole glucose into carbon dioxide and ethanol.

(b1)

Summary Introduction

To determine: The reason for accumulation of ethanol and CO₂.

Introduction:

Fermentation is a chemical process in which glucose is broken down into ethanol or lactic acid. This process occurs anaerobically. It is carried out by yeast or other microorganism.

(b2)

Summary Introduction

To determine: Whether the conversion of pyruvate to ethanol and CO₂ essential.

Introduction:

Fermentation is a chemical process in which glucose is broken down into ethanol or lactic acid. This process occurs anaerobically. It is carried out by yeast or other microorganism.

(b3)

Summary Introduction

To determine: The hexose bisphosphate that get accumulated.

Introduction:

In 1906, Young and Harden studied the fermentation of glucose to carbon dioxide and ethanol by extracts of brewer’s yeast. They made certain observations.

(b4)

Summary Introduction

To determine: The reason for accumulation of hexose bisphosphate.

Introduction:

In 1906, Young and Harden studied the fermentation of glucose to carbon dioxide and ethanol by extracts of brewer’s yeast. They made certain observations.

(c)

Summary Introduction

To determine: The reason for the substitution of arsenate for phosphate that prevents the accumulation of the hexose bisphosphate yet allows fermentation to ethanol and carbon dioxide to go to completion.

Introduction:

Fermentation is a chemical process in which glucose is broken down into ethanol or lactic acid. This process occurs anaerobically. It is carried out by yeast or other microorganism.

Expert Solution & Answer

Want to see the full answer?

Check out a sample textbook solution

See solution

Answer 3

Question

Chapter 14, Problem 15P

(a)

Summary Introduction

To determine: The reason that fermentation cease when the supply of phosphate was exhausted.

Introduction:

In 1906, Young and Harden studied the fermentation of glucose to carbon dioxide and ethanol by extracts of brewer’s yeast. They made the following observations: (1) Inorganic phosphate was necessary for fermentation, when the phosphate supply was exhausted, fermentation ceased before all glucose was used. (2) During fermentation ethanol, a hexose bisphosphate and carbon dioxide accumulated. (3) When arsenate was substituted for phosphate, there was no accumulation of hexose bisphosphate, but the fermentation proceeds until the conversion of whole glucose into carbon dioxide and ethanol.

(b1)

Summary Introduction

To determine: The reason for accumulation of ethanol and CO₂.

Introduction:

Fermentation is a chemical process in which glucose is broken down into ethanol or lactic acid. This process occurs anaerobically. It is carried out by yeast or other microorganism.

(b2)

Summary Introduction

To determine: Whether the conversion of pyruvate to ethanol and CO₂ essential.

Introduction:

Fermentation is a chemical process in which glucose is broken down into ethanol or lactic acid. This process occurs anaerobically. It is carried out by yeast or other microorganism.

(b3)

Summary Introduction

To determine: The hexose bisphosphate that get accumulated.

Introduction:

In 1906, Young and Harden studied the fermentation of glucose to carbon dioxide and ethanol by extracts of brewer’s yeast. They made certain observations.

(b4)

Summary Introduction

To determine: The reason for accumulation of hexose bisphosphate.

Introduction:

In 1906, Young and Harden studied the fermentation of glucose to carbon dioxide and ethanol by extracts of brewer’s yeast. They made certain observations.

(c)

Summary Introduction

To determine: The reason for the substitution of arsenate for phosphate that prevents the accumulation of the hexose bisphosphate yet allows fermentation to ethanol and carbon dioxide to go to completion.

Introduction:

Fermentation is a chemical process in which glucose is broken down into ethanol or lactic acid. This process occurs anaerobically. It is carried out by yeast or other microorganism.

Expert Solution & Answer

Want to see the full answer?

Check out a sample textbook solution

See solution

Answer 4

Question

Chapter 14, Problem 15P

(a)

Summary Introduction

To determine: The reason that fermentation cease when the supply of phosphate was exhausted.

Introduction:

In 1906, Young and Harden studied the fermentation of glucose to carbon dioxide and ethanol by extracts of brewer’s yeast. They made the following observations: (1) Inorganic phosphate was necessary for fermentation, when the phosphate supply was exhausted, fermentation ceased before all glucose was used. (2) During fermentation ethanol, a hexose bisphosphate and carbon dioxide accumulated. (3) When arsenate was substituted for phosphate, there was no accumulation of hexose bisphosphate, but the fermentation proceeds until the conversion of whole glucose into carbon dioxide and ethanol.

(b1)

Summary Introduction

To determine: The reason for accumulation of ethanol and CO₂.

Introduction:

Fermentation is a chemical process in which glucose is broken down into ethanol or lactic acid. This process occurs anaerobically. It is carried out by yeast or other microorganism.

(b2)

Summary Introduction

To determine: Whether the conversion of pyruvate to ethanol and CO₂ essential.

Introduction:

Fermentation is a chemical process in which glucose is broken down into ethanol or lactic acid. This process occurs anaerobically. It is carried out by yeast or other microorganism.

(b3)

Summary Introduction

To determine: The hexose bisphosphate that get accumulated.

Introduction:

In 1906, Young and Harden studied the fermentation of glucose to carbon dioxide and ethanol by extracts of brewer’s yeast. They made certain observations.

(b4)

Summary Introduction

To determine: The reason for accumulation of hexose bisphosphate.

Introduction:

In 1906, Young and Harden studied the fermentation of glucose to carbon dioxide and ethanol by extracts of brewer’s yeast. They made certain observations.

(c)

Summary Introduction

To determine: The reason for the substitution of arsenate for phosphate that prevents the accumulation of the hexose bisphosphate yet allows fermentation to ethanol and carbon dioxide to go to completion.

Introduction:

Fermentation is a chemical process in which glucose is broken down into ethanol or lactic acid. This process occurs anaerobically. It is carried out by yeast or other microorganism.

Expert Solution & Answer

Want to see the full answer?

Check out a sample textbook solution

See solution

Answer 5

Chapter 14, Problem 15P

(a)

Summary Introduction

To determine: The reason that fermentation cease when the supply of phosphate was exhausted.

Introduction:

In 1906, Young and Harden studied the fermentation of glucose to carbon dioxide and ethanol by extracts of brewer’s yeast. They made the following observations: (1) Inorganic phosphate was necessary for fermentation, when the phosphate supply was exhausted, fermentation ceased before all glucose was used. (2) During fermentation ethanol, a hexose bisphosphate and carbon dioxide accumulated. (3) When arsenate was substituted for phosphate, there was no accumulation of hexose bisphosphate, but the fermentation proceeds until the conversion of whole glucose into carbon dioxide and ethanol.

(b1)

Summary Introduction

To determine: The reason for accumulation of ethanol and CO₂.

Introduction:

Fermentation is a chemical process in which glucose is broken down into ethanol or lactic acid. This process occurs anaerobically. It is carried out by yeast or other microorganism.

(b2)

Summary Introduction

To determine: Whether the conversion of pyruvate to ethanol and CO₂ essential.

Introduction:

Fermentation is a chemical process in which glucose is broken down into ethanol or lactic acid. This process occurs anaerobically. It is carried out by yeast or other microorganism.

(b3)

Summary Introduction

To determine: The hexose bisphosphate that get accumulated.

Introduction:

In 1906, Young and Harden studied the fermentation of glucose to carbon dioxide and ethanol by extracts of brewer’s yeast. They made certain observations.

(b4)

Summary Introduction

To determine: The reason for accumulation of hexose bisphosphate.

Introduction:

In 1906, Young and Harden studied the fermentation of glucose to carbon dioxide and ethanol by extracts of brewer’s yeast. They made certain observations.

(c)

Summary Introduction

To determine: The reason for the substitution of arsenate for phosphate that prevents the accumulation of the hexose bisphosphate yet allows fermentation to ethanol and carbon dioxide to go to completion.

Introduction:

Fermentation is a chemical process in which glucose is broken down into ethanol or lactic acid. This process occurs anaerobically. It is carried out by yeast or other microorganism.

Answer 6

Chapter 14, Problem 15P

(a)

Summary Introduction

To determine: The reason that fermentation cease when the supply of phosphate was exhausted.

Introduction:

In 1906, Young and Harden studied the fermentation of glucose to carbon dioxide and ethanol by extracts of brewer’s yeast. They made the following observations: (1) Inorganic phosphate was necessary for fermentation, when the phosphate supply was exhausted, fermentation ceased before all glucose was used. (2) During fermentation ethanol, a hexose bisphosphate and carbon dioxide accumulated. (3) When arsenate was substituted for phosphate, there was no accumulation of hexose bisphosphate, but the fermentation proceeds until the conversion of whole glucose into carbon dioxide and ethanol.

Answer 7

Chapter 14, Problem 15P

(a)

Summary Introduction

To determine: The reason that fermentation cease when the supply of phosphate was exhausted.

Introduction:

In 1906, Young and Harden studied the fermentation of glucose to carbon dioxide and ethanol by extracts of brewer’s yeast. They made the following observations: (1) Inorganic phosphate was necessary for fermentation, when the phosphate supply was exhausted, fermentation ceased before all glucose was used. (2) During fermentation ethanol, a hexose bisphosphate and carbon dioxide accumulated. (3) When arsenate was substituted for phosphate, there was no accumulation of hexose bisphosphate, but the fermentation proceeds until the conversion of whole glucose into carbon dioxide and ethanol.

Answer 8

(b1)

Summary Introduction

To determine: The reason for accumulation of ethanol and CO₂.

Introduction:

Fermentation is a chemical process in which glucose is broken down into ethanol or lactic acid. This process occurs anaerobically. It is carried out by yeast or other microorganism.

Answer 9

(b1)

Summary Introduction

To determine: The reason for accumulation of ethanol and CO₂.

Introduction:

Fermentation is a chemical process in which glucose is broken down into ethanol or lactic acid. This process occurs anaerobically. It is carried out by yeast or other microorganism.

Answer 10

(b2)

Summary Introduction

To determine: Whether the conversion of pyruvate to ethanol and CO₂ essential.

Introduction:

Fermentation is a chemical process in which glucose is broken down into ethanol or lactic acid. This process occurs anaerobically. It is carried out by yeast or other microorganism.

Answer 11

(b2)

Summary Introduction

To determine: Whether the conversion of pyruvate to ethanol and CO₂ essential.

Introduction:

Fermentation is a chemical process in which glucose is broken down into ethanol or lactic acid. This process occurs anaerobically. It is carried out by yeast or other microorganism.

Answer 12

(b3)

Summary Introduction

To determine: The hexose bisphosphate that get accumulated.

Introduction:

In 1906, Young and Harden studied the fermentation of glucose to carbon dioxide and ethanol by extracts of brewer’s yeast. They made certain observations.

Answer 13

(b3)

Summary Introduction

To determine: The hexose bisphosphate that get accumulated.

Introduction:

In 1906, Young and Harden studied the fermentation of glucose to carbon dioxide and ethanol by extracts of brewer’s yeast. They made certain observations.

Answer 14

(b4)

Summary Introduction

To determine: The reason for accumulation of hexose bisphosphate.

Introduction:

In 1906, Young and Harden studied the fermentation of glucose to carbon dioxide and ethanol by extracts of brewer’s yeast. They made certain observations.

Answer 15

(b4)

Summary Introduction

To determine: The reason for accumulation of hexose bisphosphate.

Introduction:

In 1906, Young and Harden studied the fermentation of glucose to carbon dioxide and ethanol by extracts of brewer’s yeast. They made certain observations.

Answer 16

(c)

Summary Introduction

To determine: The reason for the substitution of arsenate for phosphate that prevents the accumulation of the hexose bisphosphate yet allows fermentation to ethanol and carbon dioxide to go to completion.

Introduction:

Fermentation is a chemical process in which glucose is broken down into ethanol or lactic acid. This process occurs anaerobically. It is carried out by yeast or other microorganism.

Answer 17

(c)

Summary Introduction

To determine: The reason for the substitution of arsenate for phosphate that prevents the accumulation of the hexose bisphosphate yet allows fermentation to ethanol and carbon dioxide to go to completion.

Introduction:

Fermentation is a chemical process in which glucose is broken down into ethanol or lactic acid. This process occurs anaerobically. It is carried out by yeast or other microorganism.

Answer 18

Expert Solution & Answer

Answer 19

Expert Solution & Answer

Answer 20

Want to see the full answer?

Check out a sample textbook solution

See solution

Answer 21

Ch. 14 - Prob. 1P Ch. 14 - Prob. 2P Ch. 14 - Prob. 3P Ch. 14 - Prob. 4P Ch. 14 - Prob. 5P Ch. 14 - Prob. 6P Ch. 14 - Prob. 7P Ch. 14 - Prob. 8P Ch. 14 - Prob. 9P Ch. 14 - Prob. 10P

To determine: The reason for accumulation of ethanol and CO2. Introduction: Fermentation is a chemical process in which glucose is broken down into ethanol or lactic acid. This process occurs anaerobically. It is carried out by yeast or other microorganism.

To determine: Whether the conversion of pyruvate to ethanol and CO2 essential. Introduction: Fermentation is a chemical process in which glucose is broken down into ethanol or lactic acid. This process occurs anaerobically. It is carried out by yeast or other microorganism.

To determine: The hexose bisphosphate that get accumulated. Introduction: In 1906, Young and Harden studied the fermentation of glucose to carbon dioxide and ethanol by extracts of brewer’s yeast. They made certain observations.

To determine: The reason for accumulation of hexose bisphosphate. Introduction: In 1906, Young and Harden studied the fermentation of glucose to carbon dioxide and ethanol by extracts of brewer’s yeast. They made certain observations.

Want to see the full answer?

Chapter 14 Solutions

To determine: The reason for accumulation of ethanol and CO₂.

Introduction:

Fermentation is a chemical process in which glucose is broken down into ethanol or lactic acid. This process occurs anaerobically. It is carried out by yeast or other microorganism.

To determine: Whether the conversion of pyruvate to ethanol and CO₂ essential.

Introduction:

Fermentation is a chemical process in which glucose is broken down into ethanol or lactic acid. This process occurs anaerobically. It is carried out by yeast or other microorganism.

To determine: The hexose bisphosphate that get accumulated.

Introduction:

In 1906, Young and Harden studied the fermentation of glucose to carbon dioxide and ethanol by extracts of brewer’s yeast. They made certain observations.

To determine: The reason for accumulation of hexose bisphosphate.

Introduction:

In 1906, Young and Harden studied the fermentation of glucose to carbon dioxide and ethanol by extracts of brewer’s yeast. They made certain observations.