The reason of decrease in the yield of citric acid when the [Fe 3+ ] varies from the optimal value. Introduction : Citrate is the first product of citric acid cycle. it is obtained from the enzymatic activity of citrate synthase on oxaloacetate and acetyl CoA. Citrate is produced commercially and added as flavoring agent in some foods, juices, and soft drinks.

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Answer 1

Question

Chapter 16, Problem 27P

(a)

Summary Introduction

To determine: The reason of decrease in the yield of citric acid when the [Fe³⁺] varies from the optimal value.

Introduction:

Citrate is the first product of citric acid cycle. it is obtained from the enzymatic activity of citrate synthase on oxaloacetate and acetyl CoA. Citrate is produced commercially and added as flavoring agent in some foods, juices, and soft drinks.

(b)

Summary Introduction

To determine:

Determine the overall reaction of citric acid from sucrose.

Introduction:

Aspergillus niger is a mold species which is used to produce citric acid by the metabolism of sucrose. The metabolism processes in A.niger is performed under full controlled conditions. Citric acid is used as the flavoring agent worldwide.

(c)

Summary Introduction

To determine:

Whether the commercial production of sugar is fermentation or aerobic process.

Introduction:

Fermentation refers to the chemical breakdown of the substances by the active involvement of yeasts, bacteria and microbes. Aerobic respiration is the breakdown of glucose in pyruvate in order to obtain energy, in the presence of molecular oxygen.

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Answer 2

Question

Chapter 16, Problem 27P

(a)

Summary Introduction

To determine: The reason of decrease in the yield of citric acid when the [Fe³⁺] varies from the optimal value.

Introduction:

Citrate is the first product of citric acid cycle. it is obtained from the enzymatic activity of citrate synthase on oxaloacetate and acetyl CoA. Citrate is produced commercially and added as flavoring agent in some foods, juices, and soft drinks.

(b)

Summary Introduction

To determine:

Determine the overall reaction of citric acid from sucrose.

Introduction:

Aspergillus niger is a mold species which is used to produce citric acid by the metabolism of sucrose. The metabolism processes in A.niger is performed under full controlled conditions. Citric acid is used as the flavoring agent worldwide.

(c)

Summary Introduction

To determine:

Whether the commercial production of sugar is fermentation or aerobic process.

Introduction:

Fermentation refers to the chemical breakdown of the substances by the active involvement of yeasts, bacteria and microbes. Aerobic respiration is the breakdown of glucose in pyruvate in order to obtain energy, in the presence of molecular oxygen.

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Answer 3

Question

Chapter 16, Problem 27P

(a)

Summary Introduction

To determine: The reason of decrease in the yield of citric acid when the [Fe³⁺] varies from the optimal value.

Introduction:

Citrate is the first product of citric acid cycle. it is obtained from the enzymatic activity of citrate synthase on oxaloacetate and acetyl CoA. Citrate is produced commercially and added as flavoring agent in some foods, juices, and soft drinks.

(b)

Summary Introduction

To determine:

Determine the overall reaction of citric acid from sucrose.

Introduction:

Aspergillus niger is a mold species which is used to produce citric acid by the metabolism of sucrose. The metabolism processes in A.niger is performed under full controlled conditions. Citric acid is used as the flavoring agent worldwide.

(c)

Summary Introduction

To determine:

Whether the commercial production of sugar is fermentation or aerobic process.

Introduction:

Fermentation refers to the chemical breakdown of the substances by the active involvement of yeasts, bacteria and microbes. Aerobic respiration is the breakdown of glucose in pyruvate in order to obtain energy, in the presence of molecular oxygen.

Expert Solution & Answer

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Answer 4

Question

Chapter 16, Problem 27P

(a)

Summary Introduction

To determine: The reason of decrease in the yield of citric acid when the [Fe³⁺] varies from the optimal value.

Introduction:

Citrate is the first product of citric acid cycle. it is obtained from the enzymatic activity of citrate synthase on oxaloacetate and acetyl CoA. Citrate is produced commercially and added as flavoring agent in some foods, juices, and soft drinks.

(b)

Summary Introduction

To determine:

Determine the overall reaction of citric acid from sucrose.

Introduction:

Aspergillus niger is a mold species which is used to produce citric acid by the metabolism of sucrose. The metabolism processes in A.niger is performed under full controlled conditions. Citric acid is used as the flavoring agent worldwide.

(c)

Summary Introduction

To determine:

Whether the commercial production of sugar is fermentation or aerobic process.

Introduction:

Fermentation refers to the chemical breakdown of the substances by the active involvement of yeasts, bacteria and microbes. Aerobic respiration is the breakdown of glucose in pyruvate in order to obtain energy, in the presence of molecular oxygen.

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Answer 5

Chapter 16, Problem 27P

(a)

Summary Introduction

To determine: The reason of decrease in the yield of citric acid when the [Fe³⁺] varies from the optimal value.

Introduction:

Citrate is the first product of citric acid cycle. it is obtained from the enzymatic activity of citrate synthase on oxaloacetate and acetyl CoA. Citrate is produced commercially and added as flavoring agent in some foods, juices, and soft drinks.

(b)

Summary Introduction

To determine:

Determine the overall reaction of citric acid from sucrose.

Introduction:

Aspergillus niger is a mold species which is used to produce citric acid by the metabolism of sucrose. The metabolism processes in A.niger is performed under full controlled conditions. Citric acid is used as the flavoring agent worldwide.

(c)

Summary Introduction

To determine:

Whether the commercial production of sugar is fermentation or aerobic process.

Introduction:

Fermentation refers to the chemical breakdown of the substances by the active involvement of yeasts, bacteria and microbes. Aerobic respiration is the breakdown of glucose in pyruvate in order to obtain energy, in the presence of molecular oxygen.

Answer 6

Chapter 16, Problem 27P

(a)

Summary Introduction

To determine: The reason of decrease in the yield of citric acid when the [Fe³⁺] varies from the optimal value.

Introduction:

Citrate is the first product of citric acid cycle. it is obtained from the enzymatic activity of citrate synthase on oxaloacetate and acetyl CoA. Citrate is produced commercially and added as flavoring agent in some foods, juices, and soft drinks.

Answer 7

Chapter 16, Problem 27P

(a)

Summary Introduction

To determine: The reason of decrease in the yield of citric acid when the [Fe³⁺] varies from the optimal value.

Introduction:

Citrate is the first product of citric acid cycle. it is obtained from the enzymatic activity of citrate synthase on oxaloacetate and acetyl CoA. Citrate is produced commercially and added as flavoring agent in some foods, juices, and soft drinks.

Answer 8

(b)

Summary Introduction

To determine:

Determine the overall reaction of citric acid from sucrose.

Introduction:

Aspergillus niger is a mold species which is used to produce citric acid by the metabolism of sucrose. The metabolism processes in A.niger is performed under full controlled conditions. Citric acid is used as the flavoring agent worldwide.

Answer 9

(b)

Summary Introduction

To determine:

Determine the overall reaction of citric acid from sucrose.

Introduction:

Aspergillus niger is a mold species which is used to produce citric acid by the metabolism of sucrose. The metabolism processes in A.niger is performed under full controlled conditions. Citric acid is used as the flavoring agent worldwide.

Answer 10

(c)

Summary Introduction

To determine:

Whether the commercial production of sugar is fermentation or aerobic process.

Introduction:

Fermentation refers to the chemical breakdown of the substances by the active involvement of yeasts, bacteria and microbes. Aerobic respiration is the breakdown of glucose in pyruvate in order to obtain energy, in the presence of molecular oxygen.

Answer 11

(c)

Summary Introduction

To determine:

Whether the commercial production of sugar is fermentation or aerobic process.

Introduction:

Fermentation refers to the chemical breakdown of the substances by the active involvement of yeasts, bacteria and microbes. Aerobic respiration is the breakdown of glucose in pyruvate in order to obtain energy, in the presence of molecular oxygen.

Answer 12

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Answer 13

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Answer 14

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Answer 15

Ch. 16 - Prob. 1P Ch. 16 - Prob. 2P Ch. 16 - Prob. 3P Ch. 16 - Prob. 4P Ch. 16 - Prob. 5P Ch. 16 - Prob. 6P Ch. 16 - Prob. 7P Ch. 16 - Prob. 8P Ch. 16 - Prob. 9P Ch. 16 - Prob. 10P

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