The unicellular fungus Saccharomyces cerevisiae is used in the food industry to ferment sugars. The rate of fermentation is measured by CO2 production. The addition of inorganic phosphate increases this rate. 1. Why does the fermentation of sugars, such as glucose and fructose, depend upon the presence of Pi? Which glycolytic reactions require Pi? 2. Several glycolytic intermediates contain phosphate. Where did these groups come from during the reactions? How much Pi is required to generate one CO2? 3. Is CO2 generation the most reliable way to measure ethanol fermentation? Why or why not?

The unicellular fungus Saccharomyces cerevisiae is used in the food industry to ferment sugars. The rate of fermentation is measured by CO2 production. The addition of inorganic phosphate increases this rate. 1. Why does the fermentation of sugars, such as glucose and fructose, depend upon the presence of Pi? Which glycolytic reactions require Pi? 2. Several glycolytic intermediates contain phosphate. Where did these groups come from during the reactions? How much Pi is required to generate one CO2? 3. Is CO2 generation the most reliable way to measure ethanol fermentation? Why or why not?

Biochemistry

6th Edition

ISBN:9781305577206

Author:Reginald H. Garrett, Charles M. Grisham

Publisher:Reginald H. Garrett, Charles M. Grisham

Chapter19: The Tricarboxylic Acid Cycle

Section: Chapter Questions

Problem 22P: Study Figure 19.18 and decide which of the following statements is false. Pyruvate dehydrogenase is...

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