Lactose is a disaccharide made of a glucose and a galactose bonded together. Lactose is found in milk yet does not taste sweet because our taste receptors do not sense lactose. Our taste receptors do sense galactose and glucose. How can a mug of warm milk taste sweet, without adding sugar? [Select the best answer.] The activation energy required for the hydrolysis of lactose into glucose and galactose is supplied by heating the milk. The milk proteins are denatured by the heat. The reaction is endergonic so the heat is the energy required for the reaction to occur. The lactose has less free energy than the glucose and galactose.

When bonding 1 glycerol molecule, with 3 fatty acid molecules, you can build a tryglceride. In addition to the tryglyceride, can you make any other molecules in the bonding process?

Both cellulose and starch are long polymers made up thousands of glucose molecules. Yet humans can digest starch but not cellulose. What is the reason that human cannot digest cellulose?  Possible responses below

Can you explain the various options and how did you come to the answer? How to know whether histine is required in protonated or unprotected state? Does the level of the pH affect the result?

Cysteine proteases are enzymes that degrade proteins. You may have heard of some examples of these types of proteins before! Bromelain is an enzyme found in pineapple that is commonly used as a meat tenderizer and is the reason Jell-O with fresh pineapple will not solidify. Cysteine proteases are remarkably similar to serine proteases (like chymotrypsin), except they have a cysteine in their active site rather than a serine. Using the mechanism that we discussed for serine proteases, draw a corresponding mechanism for a cysteine protease cleaving the bond between an alanine-glycine dipeptide. Note that cysteine proteases do not require an aspartate in their active site. Also note that the cysteine is usually in its thiolate form (deprotonated) and the histidine is in its imidazolium form (fully protonated) in the resting state of the enzyme.

amylase starch (glucose chains) Answers: maltose maltase glucose If a flask contained 2.5 mmol of starch and 1 mmol maltase with the appropriate temperature and pH for the enzyme, what would you expect to observe? Selected Answer: Starch would broken down into maltose. Starch would not be broken down because maltase breaks down maltose. Starch would broken down into maltose. Maltose would be broken down because maltase breaks down maltose. answer not listed.

how would i calculate the amount of ATP for an odd chain fatty acid? For example 17C chain

You read online that sucrose a carbohydrate can be broken down into glucose when it is in water. You decide to test this reaction for yourself. You mix sucrose with water, and nothing happened. What can be added to the reaction to breakdown glucose and why does this addition help?

Amylase is an enzyme found in saliva that is capable of breaking down starch into glucose molecules for metabolism. Humans have amylase in their saliva, and it is considered one of the first metabolic processes we carry out in digestion. When we consume some starchy foods, they often begin to taste sweet with chewing as the glucose sugars begin to be released by the amylase reaction with starch. In the following image, we tested a students saliva for the presence of amylase.   Step 1: A starch solution was added to each of the three test tubes. Step 2: From left to right in the picture

New anti-cancer agents are being developed that target fatty acid synthase (FASN) due to a requirement for lipid synthesis to promote tumor cell replication. Describe why an enzyme inhibitor targeted to the following sites would or would not work to inhibit lipid synthesis.  Explain your answer.  If you’re not sure whether it will work, make an argument for and against it working. ACP site on FASN The dimer interface between monomers of FASN Targeting FASN to mitochondrial matrix