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.