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I am needing help with 1 through 3, please
1) Using the graphs, indicate if the data supports or does not support the hypothesis: The rate of balloon inflation will be directly proportional to the amount of sugar added to the yeast solution. Also, which graph illustrates the most clearly what happened in the experiment and why?
2) Which graph illustrates the most clearly what happened in the experiment? Why?
3) Glycolysis in an anaerobic environment produces a net of 2 ATP and Pyruvate. Why does Yeast bother to ferment Pyruvate to Ethanol?
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- Positive results for Benedict’s test range from green, yellow orange to red. How does the sugar concentration and Cu2O concentration cause this? I know Cu2O is red. Why is there a green or yellow color instead of just red or some kind of red?What is fermentation? When testing fermentation what is the effect of altering levels of sugar? And what is the effect og altering levels of nitrogen?Calculate the Vmax of the above enzyme (lactase). (the enzyme lactase has a Vo of 0.111111111111 mM per minute when [S] = 1.0 mM, and a Vo of 0.20 mM per minute when [S] = 5.0 mM) 0.125 mM per minute 0.25 mM per minute 0.50 mM per minute 1.25 mM per minute 5.0 mM per minute
- produce single cell protein(SCP) animal feed from cassava effluent (mainly starch). The effluent is obtained from pressing of crushed fresh cassava pulp generated by gari processing factory. Using Saccharomyces cerevisiae strain; (a) Select and describe fermentation process for the SCP production stating the conditions involved (b) State the monitory measures you would consider for the yield of production (c) State how the product can be verified for animal feedingSuppose that you made some wine whose alcohol content was 10% w/v(i.e., 10 g of ethanol per 100 mL of wine). The initial fermentation mixture would have had to contain what molar concentration of glucose or its equivalent to generate this much ethanol? Is it likely that an initial fermentationmixture would contain that much glucose? In what other forms might thefermentable carbon appear?Which of the following statements concerning fermentation is TRUE?a) Fermentation ultimately provides NAD+b) Fermentation requires oxygenc) Glucose is an important direct end-product of fermentationd) The F1FO ATP synthase is important for fermentatione) Proton motive force is used in fermentation Give typing answer with explanation and conclusion
- Here is the question: What are the products of fermentation? _________________________________________________________________________________________________________________________________________ thank youAt the conclusion of anaerobic glycolysis, a metabolite is formed (you should have mentioned this in part g of question 6 above) that is released into the general circulation. Briefly describe this process and the fate of this metabolite. What would be the expected difference in this metabolite between two individuals of differing fitness levels (e.g., one athlete has a higher VO2max than the other) during an exercise test?A scientist is studying the enzyme X which is an important point of regulation in the metabolism of the inhabitants of Sumeru. He developed four Akademiyan-derived compounds which may possibly work against this enzyme, and tested using an eudiometer the metabolic rate of the sample cell lines. Data are below. Time for each compound (min) Eudiometer volume reading (mL) A B C D 0 83.1 62.6 89.0 66.4 5 83.2 100.6 90.2 71.4 10 83.2 83.6 95.0 77.2 15 83.2 83.6 100 84.6 20 83.3 110.8 104.6 88.2 Show the properly labeled volume versus time plot for each eudiometer, with the equation of the line and R2. What is the most effective inhibitor among the four compounds? It was found that the most effective inhibitor exhibits uncompetitive inhibition. Illustrate the Lineweaver-Burk plots of uninhibited and inhibited enzyme X with properly labeled axes.
- Please answer the following correctly: i) Salt is often used as a food preservative to prevent bacterial and fungal growth (for example, in country ham). But salt is also important to enhance the flavor of bread when added in small amounts. At what concentration does salt begin to inhibit yeast fermentation? j) Does the food preservative Na benzoate inhibit cellular respiration? k) How do fermentation rates compare for baker's yeast (saccharomyces cerviside) and sourdough yeast, (candida milleri) in different pH environments? l) How do fermentation rates compare for yeast used in brewing most beers (S. cervisiae) and lager (S. pastorianus - a hybrid between S. cervisiae and S.eubaymus)?An enzyme catalyzes the conversion of mannose to glucose. The KM of the enzyme is 0.135 μM and the vmáx is 65 μmol/min. What is the rate of the reaction when theconcentration of mannose is 2.0 μM? a. 30.4 μM/min b. 60.9 μmol/min c. 65 μmol/min d. 60.9 μM/minFermentation in yeast cells generates ethanol. is this statement true or false?