MICROBIOLOGY W/ACCESS PKG >IP<
MICROBIOLOGY W/ACCESS PKG >IP<
12th Edition
ISBN: 9781323592427
Author: Tortora
Publisher: PEARSON C
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Chapter 2, Problem 7R

DRAW IT The artificial sweetener aspartame, or NutraSweet, is made by joining aspartic acid to methylated phenylalanine, as shown below.

Chapter 2, Problem 7R, DRAW IT The artificial sweetener aspartame, or NutraSweet, is made by joining aspartic acid to

  1. a. What types of molecules are aspartic acid and phenylalanine?
  2. b. What direction is the hydrolysis reaction (left to right or right to left)?
  3. c. What direction is the dehydration synthesis reaction?
  4. d. Circle the atoms involved in the formation of water.
  5. e. Identify the peptide bond.
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1. Nestle Bearbrand is a famous milk. Therefore, many people consume such milk. At the time of drinking the milk, it feels sweetness in the milk. A. What are the source compounds of such sweetness? Write down the structure formula! B. How much does the compound weigh in 1 can of milk size 189mLc. How much energy (in the form of ATP) is produced from carbohydrates in the milk?d. Why is there Natrium in the milk? # To answer this question, please see the composition of milk with the details i given below ( or you can see the picture attched )Composition: Cow MilkThe dose of 1 can of 189 ml has; a total energy of 120 kcal, energy from fat 60 kcal . Total fat 7 g saturated fat 5.0 g Cholesterol 25 mgProtein 6 gCarbodirate Total 9 gand Natrium 115 mg# Conversion NADH and FADH2 = 2.5 and 1.5 ATP( Please write the answer on the paper thank you )
If a monosaccharide undergoes a cyclization reaction, how do you determine the alpha and beta designation of the new product? A.check if there is a new asymmetric carbon B. L and D isoform is used as the linear reactant C. whether the C5 hydroxyl group attacks the front or back of the anomeric carbon D. whether the majority of the hydroxyl groups are above or below the plane of the ring
Catalytic hydrogenation, used in the food industry, converts double bonds in the fatty acids of the oil triacylglycerols to —CH2— CH2—. How does this affect the physical properties of the oils?
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