Lab 5_ Cellular Respiration_ Yeast Fermentation

Hello,  Need ergency help here!  Thank you!

ACTIVITY-7. Refer to the structure below. Redraw the structures, identify the monosaccharide and classify the type of glycosidic bond. Structure 1. This polysaccharide is made up of one type of monosaccharide. Identify the monosaccharide. What type of glycosidic bond is A and B? ÇH2OH H он ÇH2OH НО -A Он H. H. он ÇH2OH он Но H H H он ÇH2 Он H H OH OH H OH В H Structure 2. Identify the glycosidic bond C, D and E, and identify the monosaccharide F, G, H and I. ÇH2OH CH2OH H Но H ÇH2OH OH H но D E F -OH OH H H2C. H OH ÇH2OH H O OH G H н | он он H Но H H OH -우 -T -우

1. Alcohol eventually poisons the yeast and the fermentation process halts. A. At what ethanol concentration (wgt/vol) does the yeast generally stop working? [Select] B. ✔ [Select] C. I | i. ≈6% ≈11% ≈80% ≈40% [Select] î cal tor

Identify the products of the two reactions of glucose.

Question 5 of 10 5. Fats have a high amount of stored energy because once ingested, they quickly and easily dissolve in the body making them readily accessible the hydrocarbon chains haye many bonds that take time to break down Fats are actually low in stored energy due to a lipid barrier that makes the breakdown of these molecules more difficult than other sources of energy ( Previous Next > FLODE7CTICC TTTLCracLIVE CL unlock your progress and your instructor will first be contacted for permission to do so.

Which of the following is an aldohexose? О Н H O OH H OH H H | || | || | но-с-с-с-с-c-С-ОН I Н OH H | | н-с-с-С-ОН | | OH H |||| H OH H H OH Н H OH H H-C-с-с-с-с-ОН | | | OH OH H Н Н I H 0 OH H OH OH Н I |||| H-с-с-с-с-с-с-OH |||| ОН Н Н Н

VMy C x YouTt X M Inbo X * Starfi X Chapter 01 - Funda... Mail - TABITA.WATS... 目Rea 1-36 Identify, by common name, fatty acids present in each of the following triacylglycerols. a. ÇH,-O-C-(CH2)16-CH3 CH-O-C-(CH2),-CH=CH-(CH2),-CH3 CH2-O-C-(CH2)12-CH3 b. CH2-O-C CH-O-C CH2-O-C ing 679% 包

4. Why do we have to keep Fehling's A separate with Fehling’s B?

help please answer in text form with proper workings and explanation for each and every part and steps with concept and introduction no AI no copy paste remember answer must be in proper format with all working

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Furosine and lactulose are 2 Maillard reaction products that are monitored to indicate milk quality. Describe how they are formed (what chemical entities and reactions are involved)? What are the conditions that favour their formation? Why their formation can be used to indicate milk quality?

A student was studying enzymes and wanted to track how components can impact the enzymatic activity of amylase on starch. She followed Table 10.1, listed in Lab 10 on page 104.    Which of the following statements is true regarding the results of this test? The student has been instructed that something has contributed to the amylase becoming denatured, please indicate the components that could cause the impact the amylase.   Question 17 options:   The amylase in well B is efficiently working.   The amylase in well C is efficiently working.   The amylase in select wells has been denatured.   The amylase in well A is efficiently working.   Wells A, B, and C have enzymes that are denatured.   water   AgNO3   isopropyl alcohol

Which control test tubes contained reducing sugars? Are these the results consistent with the sugars tested, explain? Sucrose and lactose are both disaccharides, explain why the test results are the same or different? Sucrose 8 minutes Blue color like Benedict's solution, not reaction.        -    Lactose 8 minutes orange-red color       + Glucose 8 minutes Orange-red color        +

aining Time: 1 hour, 59 minutes, 51 seconds. estion Completion Status: Moving to another question will save this response. Question 1 esc is the only common disaccharide that is not a reducing sugar. A Moving to another question will save this response. F1 C F2 ㅁㅁ #C F3 000 000 $ F4 1: % F5 5

Predicting the products or reactants of triacylglycerol... Predict the product of the following organic reaction: 010 CH, OCCH2CH, CH 0 -0-C-CH₂-CH=CH-(CH₂-CH₂ + 2 H₂ O DOD 35 CH₂-0-C-CH₂-CH=CH-(CH₂ls-CH₂ Specifically, in the drawing area below, draw the chemical structure of the product P. If there is no product, because this reaction won't happen, check the No reaction box under the drawing area. Click and drag to start drawing a structure. 'U X 1:0 3

Draw the structure of the major organic product(s) of the reaction. H30 N • You do not have to consider stereochemistry. • All carboxyl and amino groups should be drawn in the neutral form. • Draw one structure per sketcher. Add additional sketchers using the drop-down menu in the bottom right corner. Separate multiple products using the + sign from the drop-down menu. орy вste ChemDoodle Previous >

H PhH₂CH₂C PhH₂CH₂C H CH3 CH3 mcpba mcpba ? ? H™/H₂O H¹/H₂O ? ?

A. If a reaction will occur, give the product(s) otherwise write no reaction. Also indicate if the reaction is fast or slow. Explain your answer. 3. Glycogen + I/KI CH,OH Но- но- Но CHOH Cu(C,H;O2)2 но. OH HC,H;O2 4. НО но H -O- но -H H,SO, но -H- alpha-naphthol H -HO- он 5.

264&OpenVellumHMAC-ab644d9786730f4650f72638a7bd0c5b#10001 Part A L Submit Part B amylose and cellulose Match the words in the left column to the appropriate blanks in the sentences on the right. a(16) B(14) a(12) glucose a(14) 8(16) a(12) fructose Request Answer a(12) B(16) a(16) cellulose and chitin Match the words in the left column to the appropriate blanks in the sentences on the right. glucose -tose also called - Search a(14) fructose 8(14) B(12) x | + Both are linear polysaccharides composed entirely of linkages are but in cellulose, they are Both are linear polysaccharides with 2 DELL and chitin contains N-acetylglucosamine. A Q Reset Help In amylose, the glycosidic glycosidic bonds. Cellulose contains he Reset Help ENG Constants

How sucrose content in sugarcane is reduced during transportation of sugarcane from fields to sugar industry?

(10 points) An unknown aldotetrose was reacted with HCN followed by reduction with H_{2} over P * d/B * aS*O_{4} to give aldopentoses A and B. Aldopentose B was reacted with HCN followed by reduction with H_{2} over over P * d/B * aS*O_{4} to give aldohexoses C and D. Aldohexose D was identified as Dglucose. a) Identify the sugars represented by A, B, C and the original unknown aldotetrose. b) Draw the Hayworth projection for sugar C, assume it is in its hemiacetal form.

Write the structure(s) for the organic product(s) of the carbohydrate reaction below. ball & stick v + labels HOCH2 NaBH4 HO. OCH3 OH Methyl a-D-glucopyranoside

In general, the starch hydrolysis reaction can be written as               (C6H10O5)n    +    H2O           ->         (C6H10O5)n-1    +     C6H12O6,   where one glucose is produced for every water added.  Because of the addition of water, the mass of the glucose monomer increases during hydrolysis from approximately 162g/mol in the starch polymer to 180g/mol as free sugar.    The glucose, in turn is converted to ethanol by the yeast, Saccharomyces cerevisiae, according to the reaction,                 C6H12O6      ->   2 CO2  +  2 C2H5OH.   The starch in 25kg (~1 bushel) of corn is hydrolyzed and in the process 1.8kg of water (H2O) is consumed.  How many moles of glucose (C6H12O6) would you expect to be produced?  If the glucose from the above hydrolysis is fermented, how many moles of ethanol (C2H5OH) would result?  How many grams?

Hello, I am having trouble with this lab question.  3. Calculate the rate for 40 years (from 1980 to 2020) – change of the rate in a year.( Y2-Y1) / (X2-X1) = (CO2_end – CO2_begin) / (Yearend – Yearbegin)What is the rate?   Im not sure if I am doing it correctly ( 412.46 - 338.91)                                                                     40 years - 0           ? year mean 1980 338.91 1981 340.11 1982 340.86 1983 342.53 1984 344.08 1985 345.55 1986 346.96 1987 348.68 1988 351.16 1989 352.79 1990 354.05 1991 355.39 1992 356.1 1993 356.83 1994 358.33 1995 360.18 1996 361.93 1997 363.05 1998 365.7 1999 367.8 2000 368.98 2001 370.57 2002 372.59 2003 375.14 2004 376.95 2005 378.97 2006 381.13 2007 382.9 2008 385.01 2009 386.5 2010 388.76 2011 390.64 2012 392.65 2013 395.39 2014 397.34 2015 399.65 2016 403.09 2017 405.22 2018 407.61 2019 410.07 2020 412.46

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Can you help us with number nine as none of those answers seem correct to us.  The KSP does not change. We are at saturation so increasing either calcium or hydroxide should not do anything else. This is not a graded question as it is a practice question . I am 60 years old and helping my son prepare for the AP exam in a few months. We do questions at the back of the textbook by Zumdahl and Zumdahl

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Not y Given the following reaction: AH° = -118.7 kwatk CHAG)+ 02g) → C(s) + 2H20 2° ) E FI AH° = - 26.4 kcàl 1 C(s) + O 2(g) → CO (), AH° = – 67.7 kcal CO(g) + 2 → CO 2(g) O 20) Consider the combustion of meth ane, determine the AH° using Hess's Law. ΔΗ- CHAG) + 202(g) → CO2G) + 2H20» → CO 2(g) + 2H20u)

I'm stuck on part  d, e, f, and g. Please help

3. Calculate the volume of methane generated per kg SW during the complete anaerobic transformation of a SW? (no need to complete the reaction), 25 C, 1 atm, PV=nRT, R=0,082 (atm m³)/(mol K) CeoH90O30 N+ x H2O→ a CH4+ b O2+ y NH3

How do you answer 9 and 10? (This is not graded; it is for practice and acquisition; please refer to the first picture to answer).