Biology: Concepts and Investigations
Biology: Concepts and Investigations
3rd Edition
ISBN: 9780073525549
Author: Mariëlle Hoefnagels Dr.
Publisher: McGraw-Hill Education
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Chapter 6, Problem 9WIO
Summary Introduction

To explain:

The source of carbonation in the beer that are bottled with yeast as these beer bottles are not carbonated at bottling but will bubble if are opened few weeks later.

Introduction:

There are some pathways in which energy is released in the absence of oxygen. These pathways are known as anaerobic energy pathways. In anaerobic respiration, pyruvate released from glycolysis either produces ethanol or lactic acid. If it results into ethanol as a product, it is known as alcoholic fermentation. This process is used commercially to make alcoholic beverages, beers, bread, and other bakery products.

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8. Aerobic respiration of a 5 mM solution of tripeptide that is composed of the following three amino acids; alanine, leucine and isoleucine. Alanine breaks down to pyruvate, leucine breaks down to Acetyl-CoA and isoleucine breaks down to succinyl-CoA. Alanine NADH FADH2 OP ATP SLP ATP Total ATP Leucine Isoleucine Totals Show your work using dimensional analysis here: 4
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Biology: Concepts and Investigations

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