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(a)
Interpretation:
The equation for the coupled reaction from the given reactions is to be determined.
Concept Introduction:
The term coupled reactions refer to a pair of reactions that take place together. Although these reactions are represented in the form of two different
(b)
Interpretation:
The coupled reaction is energetically favorable or not is to be determined.
Concept Introduction:
The term coupled reactions refer to a pair of reactions that take place together. Although these reactions are represented in the form of two different chemical reactions. Generally, in a biochemical reaction, an energetically favorable reaction such as ATP hydrolysis is coupled with an energetically unfavorable or endergonic reaction.
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Chapter 23 Solutions
EBK GENERAL, ORGANIC, & BIOLOGICAL CHEM
- The first step of the metabolic process known as glycolysis is the conversion of glucose to glucose- 6-phosphate. This process has a positive value for rG' Glucose + Pi Glucose-6-phosphate + H2O rG' = +13.8 kJ/mol-rxn This reaction is coupled to the hydrolysis of ATP ATP + H2O ADP + Pi rG' = -30.5 kJ/mol-rxn What is the sum of these two equations and the value of rG' for the coupled reaction? Is the coupled reaction product-favored at equilibrium?arrow_forwardList, by name, the four general stages of the process by which biochemical energy is obtained from food.arrow_forwardIn a dietary context, classify each of the following fatty acids as an essential fatty acid or as a nonessential fatty acid. a. Lauric acid (12:0) b. Linoleic acid (18:2) c. Myristic acid (14:0) d. Palmitoleic acid (16:1)arrow_forward
- Describe whether each of the following substances serves primarily as an energy source, a form of stored energy, or a structural material some serve as more than one: a. cellulosec. glycogen b. sucrose, table sugard. starcharrow_forwardHow does the caloric value of fat compare with the caloric value of glycogen and starch?arrow_forwardClassify each of the following fatty acids as long-chain, medium-chain, or short-chain. a. Lauric (12:0) b. Oleic (18:1) c. Butyric (4:0) d. Stearic (18:0)arrow_forward
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