Study Questions oldianoqet zyewding oilodzis ad no on 1. The accumulation of what substance is measured with the simple anaerobic chamber? 2. What were the independent variables in your experiments? 3. What specific protein functions would yeast require to use the various carbohydrates in glycolysis? 4. Relate differences in the fermentation of different carbohydrates to the natural environment of yeast.

Biology 2e
2nd Edition
ISBN:9781947172517
Author:Matthew Douglas, Jung Choi, Mary Ann Clark
Publisher:Matthew Douglas, Jung Choi, Mary Ann Clark
Chapter7: Cellular Respiration
Section: Chapter Questions
Problem 13RQ: Which of the following fermentation methods can occur in animal skeletal muscles? lactic acid...
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oldianogest ayawiling oilodelom od
1. The accumulation of what substance is measured with the simple anaerobic chamber?
2. What were the independent variables in your experiments?
3. What specific protein functions would yeast require to use the various carbohydrates in glycolysis?
single
4. Relate differences in the fermentation of different carbohydrates to the natural environment of yeast.
(todifilis)
5. Explain how fluorides inhibit enzymes.
Tetoval isi rugov
musl! 92 brs (apil leig
ourist dirw obem abgenavod
bellso-oignia
zagorsved
6. Explain why the production of CO₂ in your yeast experiments was mostly the result of fermentation
rather than aerobic respiration.
Transcribed Image Text:Study Questions oldianogest ayawiling oilodelom od 1. The accumulation of what substance is measured with the simple anaerobic chamber? 2. What were the independent variables in your experiments? 3. What specific protein functions would yeast require to use the various carbohydrates in glycolysis? single 4. Relate differences in the fermentation of different carbohydrates to the natural environment of yeast. (todifilis) 5. Explain how fluorides inhibit enzymes. Tetoval isi rugov musl! 92 brs (apil leig ourist dirw obem abgenavod bellso-oignia zagorsved 6. Explain why the production of CO₂ in your yeast experiments was mostly the result of fermentation rather than aerobic respiration.
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