Please answer the following correctly:
e) Sodium fluoride, commonly used to prevent tooth decay, inhibits an enzyme in glycolysis. At what concentration is it most effective?
f) Would adding MgSO4 enhance glycolysis? MgSO4 provides Mg++ , a cofactor necessary to activate some enzymes in glycolysis.
g) Does the amount of capsaicin (bioactive compounds in hot peppers) inhibit or enhance fermentation? Compare peppers with different scoville ratings, which is the heat scale for peppers.
h) Herbs, spices, and essential oils are used in food science for their flavor, but also for their antimicrobial properties. Some spices enhance yeast activity while others inhibit it. Do spices enhance or inhibit fermentation? Are the effects of spice dependent on the concentration, enhancing at low concentrations and inhibiting at high? Try ginger, ground cardamom, caraway, cinnamon, mace, nutmeg, thyme, dry mustard, ground cayenne pepper, hot peppers, tumeric oregano, celery, seed, sage, fennel, cloves, or others.
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