In what situations / situations does an organism resort to lactic acid fermentation? Explain. What are the benefits of lactic acid fermentation in industrial application?
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Q: What are the similarities and difference of lactic acid fermentation and alcoholic fermentation?
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Q: What result do you report for one of your unknown bacteria in terms of lactose fermentation?
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In what situations / situations does an organism resort to lactic acid fermentation? Explain. What are the benefits of lactic acid fermentation in industrial application?
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- What glycolytic intermediate does glycogenolysis produce? Explain in brief..How do alcohol and lactic acid fermentation differ other than their final product? (Hint: Look closely at the reduction reactions taking place in each pathway)Explain the concept of redox balance. What conditions must exist,for example, for cytochrome oxidase to be in redox balance?
- c) As what molecule does each of the monosaccharides enter glycolysis? d) How many moles of ATP are generated from the complete oxidation of one mole of lactose? Show all the steps for the calculation of moles of ATP. Be sure to account for energy used in activating the components of lactose so that they can enter glycolysis.Under anaerobic conditions, Escherichia coli synthesizes an NADH-dependent fumarate reductase rather than succinatedehydrogenase, the flavoprotein that oxidizes succinate to fumarate. a) Write an equation for the reaction catalyzed by fumarate reductase.b) NADH produced by the glyceraldehyde-3-phosphate dehydrogenase reaction is re-oxidized by reducing an organicintermediate. Rather than reduce pyruvate to lactate, anaerobic E. coli utilize fumarate reductase. However, underanaerobiosis, the activity of -ketoglutarate dehydrogenase is virtually nonexistent. Show how fumarate is formed, usinga reaction beginning with PEP and including the necessary TCA cycle enzymes.c) What is the metabolic advantage to anaerobic E. coli in using the fumarate reductase pathway rather than lactatedehydrogenase to re-oxidize NADH?Please explain why B)[ under anaerobic conditions most pyruvate is fermented to ethanol]is wrong and give me the correct answer
- 1. Glycolysis & Gluconeogenesisa) a)Write the overall net reaction for glycolysis. b) Write the overall netreaction for gluconeogenesis. c) What is the energy cost (assume ATP≡GTP) of transforming glucose to twopyruvate and back to glucose? d) What enzymes of glycolysis are bypassed in gluconeogenesis? e) What enzymes are unique to gluconeogenesis? f) What enzymes are the sites of regulation in gluconeogenesis? g) Describe how glycolysis & gluconeogenesis are reciprocally regulated.The following are coenzymes or cofactors involved in enzymatic reactions. Identify the biochemical role that each plays within a biochemical transformation: Cofactor/Coenzyme Biochemical Role Thiamine pyrophosphate Coenzyme A Adenosine triphosphate Heme Lipoamide TetrahydromethanopterinPlease answer the following correctly: i) Salt is often used as a food preservative to prevent bacterial and fungal growth (for example, in country ham). But salt is also important to enhance the flavor of bread when added in small amounts. At what concentration does salt begin to inhibit yeast fermentation? j) Does the food preservative Na benzoate inhibit cellular respiration? k) How do fermentation rates compare for baker's yeast (saccharomyces cerviside) and sourdough yeast, (candida milleri) in different pH environments? l) How do fermentation rates compare for yeast used in brewing most beers (S. cervisiae) and lager (S. pastorianus - a hybrid between S. cervisiae and S.eubaymus)?
- What is the chemical reaction that takes place to convert pyruvate to end product in both alcohol and lactic acid fermentation?Besides the final product, what other important difference is there between the fermentation pathways of E. coli? Or, in other words, for what purpose does the cell activate the fermentative pathways when there is lack of oxygen?Why is the lactic acid test done when sepsis is suspected? Explain why the body produces excess lactic acid during sepsis (Be sure to cover all possibilities). How does this relate to fermentation and final electron acceptors during metabolism?