Chemistry & Chemical Reactivity
10th Edition
ISBN: 9781337399074
Author: John C. Kotz, Paul M. Treichel, John Townsend, David Treichel
Publisher: Cengage Learning
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Chapter 24, Problem 26PS
Interpretation Introduction
Interpretation:
The molecule undergoes reduction and oxidation in the given reaction has to be determined.
Concept introduction: The main concept in
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Glucose,C6H12O6, is a simple sugar that the body metabolizes into two molecules of pyruvic acid, C3H4O3. Is the glucose oxidized or reduced as it transforms into pyruvic acid?
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b. The glucose is oxidized.
c. The glucose is reduced.
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Chapter 24 Solutions
Chemistry & Chemical Reactivity
Ch. 24.1 - Draw the Lewis structure for the tripeptide...Ch. 24.3 - What is the sequence of the strand of DNA...Ch. 24.3 - Prob. 24.3CYUCh. 24.5 - Kynamro has the hydrogen bonding sequence:...Ch. 24.5 - The formula of Kynamro is...Ch. 24.5 - Prob. 1.3ACPCh. 24.5 - Prob. 2.1ACPCh. 24.5 - Prob. 2.2ACPCh. 24.5 - Prob. 2.3ACPCh. 24 - (a) Draw the Lewis structure for the amino acid...
Ch. 24 - (a) Draw the Lewis structure for the amino acid...Ch. 24 - Prob. 3PSCh. 24 - Prob. 4PSCh. 24 - Draw Lewis structures for the two dipeptides that...Ch. 24 - Do the amino acid sequences: valine-asparagine and...Ch. 24 - Draw the Lewis structure for the tripeptide...Ch. 24 - Prob. 8PSCh. 24 - Prob. 9PSCh. 24 - Prob. 10PSCh. 24 - Prob. 11PSCh. 24 - Prob. 12PSCh. 24 - (a) Draw the structural formula for the sugar...Ch. 24 - (a) Draw the structural formula for the sugar -D-2...Ch. 24 - Prob. 15PSCh. 24 - Prob. 16PSCh. 24 - Given the following nucleotide sequence in DNA:...Ch. 24 - Given the following nucleotide sequence in DNA: 5'...Ch. 24 - Prob. 19PSCh. 24 - If a drop of oleic acid is added to a dish of...Ch. 24 - What structure do all steroids have in common?Ch. 24 - Prob. 22PSCh. 24 - Prob. 23PSCh. 24 - The chemical equation for the fermentation of...Ch. 24 - Prob. 25PSCh. 24 - Prob. 26PSCh. 24 - Prob. 27GQCh. 24 - Prob. 28GQCh. 24 - Prob. 29GQCh. 24 - Prob. 30GQCh. 24 - Prob. 31GQCh. 24 - There are 41 = 4 mononucleotides of DNA, there are...Ch. 24 - Prob. 33GQCh. 24 - The first step of the metabolic process known as...Ch. 24 - Prob. 35ILCh. 24 - Insulin is a protein important in the metabolism...Ch. 24 - Prob. 37SCQCh. 24 - Prob. 38SCQCh. 24 - Do the DNA sequences ATGC and CGTA represent the...Ch. 24 - Prob. 41SCQCh. 24 - Which of the following statements is/are true? (a)...
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- Triacylglycerides obtained from animal fats and plant oils are typically used in the production of biodiesel. Explain the advantage of using a triacylglyceride as the starting material for biodiesel synthesis over the waxy esters found in Jojoba oil.arrow_forwardEthanol (CH3CH2OH) is the alcohol found in beverages. It is oxidized in the body to acetaldehyde by the enzyme alcohol dehydrogenase. Methanol (CH3OH), also known as wood alcohol, is converted to formaldehyde by the same enzyme. Acetaldehyde is toxic, but formaldehyde is far more toxic to humans, which is why the ingestion of relatively small amounts of methanol can cause blindness or death. One treatment for mild methanol poisoning is the administration of ethanol. Why might a doctor choose this treatment? A. Ethanol likely irreversibly binds to alcohol dehydrogenase which prevents the formation of formaldehyde. B. The doctor has given up on the patient and administers ethanol for sedation. C. Ethanol must act as a competitive inhibitor for the alcohol dehydrogenase and therefore slows the formation of formaldehyde. D. The ethanol is likely an uncompetitive inhibitor and binds to a site other than the active site of the enzyme.arrow_forwardAnimal fats and vegetable oils become rancid when exposed to air because a. they are hydrogenated to form saturated fatty acids. b. they form amino acids in air. c. they are partially hydrogenated. d. carbon-carbon double bonds are oxidized in air, producing small organic molecules.arrow_forward
- 1.State the basic raw materials for the manufacture of alcoholic beverages. 2.Give 5 kinds of products derived from industrial fermentation.arrow_forwardSoy sauce is prepared by fermenting a salted mixture of soybeans and wheat with severalmicroorganisms, including yeast, over a period of 8 to 12 months. The resulting sauce (aftersolids are removed) is rich in lactate and ethanol. How are these two compounds produced? Toprevent the soy sauce from having a strong vinegar taste (vinegar is dilute acetic acid), oxygenmust be kept out of the fermentation tank. Why?arrow_forward101. Purified water that is rendered pyrogen-free: A. Water for Injection, USP B. Purified Water, USP C. Bacteriostatic Water for Injection, USP D. Sterile Water for Injection, USParrow_forward
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