Fundamentals of General, Organic, and Biological Chemistry (8th Edition)
8th Edition
ISBN: 9780134015187
Author: John E. McMurry, David S. Ballantine, Carl A. Hoeger, Virginia E. Peterson
Publisher: PEARSON
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Chapter 22.5, Problem 22.9KCP
In alcoholic fermentation, each mole of pyruvate is converted to one mole of carbon dioxide and one mole of ethanol. In the process, about 50 kcal/mol (209 kJ/mol) of energy is produced. Under the most favorable conditions, more than one-half of this energy is stored as ATP.
(a) What happens to the remaining energy produced in alcoholic fermentation?
(b) Give two reasons why it would be nearly impossible to reverse the reaction that converts pyruvate to ethanol and carbon dioxide.
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For cells that are capable of aerobic cellular respiration and fermentation, such as yeast cells, one pathway may be favored over the other in certain circumstances. Which of the following accurately describes an advantage of the fermentation pathway, when compared to aerobic cellular respiration?
A) Fermentation is quicker because it does not involve glycolysis
B)Fermentation can occur in the absence of oxygen (O2)
C)Fermentation generates a higher amoung of ATP per glucose substrate
D)Fermentation is less costly for the cell because it does not involve enzymes
10.
a) Using full chemical structures of substrates and products, draw the two possible pyruvate reduction pathways that regenerate NAD+ from NADH in the absence of oxygen gas. Give names of all compounds and enzymes involved.
b) Draw the step in glycolysis that requires at least one of the above pathways to be functional in the absence of oxygen. Give names of all compounds and enzymes involved.
a) What happens during the two phases of glycolysis? Write the reaction steps of
glycolysis showing their the enzymes that catalyze the reactions. (Draw only the structure of
the first and last product)
b) How many net moles of ATP can be synthesized from each mol of glucose?
c) The overall equation for glycolysis?
Chapter 22 Solutions
Fundamentals of General, Organic, and Biological Chemistry (8th Edition)
Ch. 22.2 - Prob. 22.1PCh. 22.2 - Prob. 22.2PCh. 22.3 - Prob. 22.3PCh. 22.3 - Prob. 22.4PCh. 22.3 - Prob. 22.5PCh. 22.3 - Prob. 22.6KCPCh. 22.4 - Prob. 22.1CIAPCh. 22.4 - Prob. 22.2CIAPCh. 22.4 - Prob. 22.3CIAPCh. 22.4 - Explain the chemical process that leads to...
Ch. 22.4 - Prob. 22.5CIAPCh. 22.4 - Prob. 22.7PCh. 22.4 - Prob. 22.8PCh. 22.5 - In alcoholic fermentation, each mole of pyruvate...Ch. 22.5 - Name three ways humans have exploited the ability...Ch. 22.5 - Pyruvate has three different fates. What are the...Ch. 22.6 - Prob. 22.12PCh. 22.6 - Prob. 22.13PCh. 22.7 - Prob. 22.14PCh. 22.7 - Prob. 22.15PCh. 22.7 - Prob. 22.16KCPCh. 22.7 - Prob. 22.6CIAPCh. 22.7 - Prob. 22.7CIAPCh. 22.7 - Prob. 22.8CIAPCh. 22.8 - Prob. 22.17PCh. 22.8 - Prob. 22.18PCh. 22.9 - Prob. 22.19PCh. 22.9 - Prob. 22.20PCh. 22.9 - Prob. 22.21PCh. 22.9 - Prob. 22.9CIAPCh. 22.9 - Prob. 22.10CIAPCh. 22.9 - Prob. 22.11CIAPCh. 22.9 - Prob. 22.12CIAPCh. 22 - What class of enzymes catalyzes the majority of...Ch. 22 - Prob. 22.23UKCCh. 22 - Prob. 22.24UKCCh. 22 - Prob. 22.25UKCCh. 22 - Classify each enzyme of glycolysis into one of the...Ch. 22 - Prob. 22.27UKCCh. 22 - Name the molecules used for gluconeogenesis. What...Ch. 22 - Prob. 22.31APCh. 22 - Prob. 22.32APCh. 22 - Prob. 22.33APCh. 22 - Prob. 22.34APCh. 22 - Prob. 22.35APCh. 22 - Prob. 22.36APCh. 22 - Prob. 22.37APCh. 22 - Prob. 22.38APCh. 22 - Prob. 22.39APCh. 22 - Prob. 22.40APCh. 22 - Prob. 22.41APCh. 22 - Prob. 22.42APCh. 22 - Prob. 22.43APCh. 22 - Prob. 22.44APCh. 22 - Prob. 22.45APCh. 22 - Review the 10 steps in glycolysis (Figure 22.3)...Ch. 22 - Prob. 22.47APCh. 22 - Prob. 22.49APCh. 22 - Prob. 22.50APCh. 22 - Prob. 22.51APCh. 22 - How many moles of acetyl-CoA are produced by the...Ch. 22 - Prob. 22.53APCh. 22 - Prob. 22.54APCh. 22 - Prob. 22.55APCh. 22 - Prob. 22.56APCh. 22 - Prob. 22.57APCh. 22 - Prob. 22.58APCh. 22 - Prob. 22.59APCh. 22 - Why does glycogenolysis use fewer steps than the...Ch. 22 - Prob. 22.61APCh. 22 - Prob. 22.62APCh. 22 - Prob. 22.63APCh. 22 - Prob. 22.64APCh. 22 - Prob. 22.65APCh. 22 - Prob. 22.66APCh. 22 - Prob. 22.67APCh. 22 - Prob. 22.68APCh. 22 - Why can pyruvate cross the mitochondrial membrane...Ch. 22 - Look at the glycolysis pathway (Figure 22.3). With...Ch. 22 - Prob. 22.71CPCh. 22 - Prob. 22.72CPCh. 22 - Prob. 22.74CPCh. 22 - Prob. 22.75CPCh. 22 - Prob. 22.76CPCh. 22 - Why is it important for the cell that the NADH...Ch. 22 - Prob. 22.78CPCh. 22 - Prob. 22.79CPCh. 22 - Prob. 22.80CPCh. 22 - Prob. 22.81CPCh. 22 - Prob. 22.82GPCh. 22 - Prob. 22.83GPCh. 22 - It is important to avoid air when making wine, so...Ch. 22 - Prob. 22.85GP
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- Consider the steps of the krebs cycle and electron carrier chain and answer: a) How many ATPs are produced from 10 Pyruvato molecules? b) How many ATPs are produced from 12 Acetyl CoA molecules?arrow_forwardThe true statement is A) O Fermentation is anaerobic respiration B) O The oxygen you inhale is ultimately converted to water C) O Glucose is reduced during glycolysis to form pyruvate. D) OA +AG metabolic process is one that could be linked to ATP formation. E) O None of A-D is true.arrow_forwardHow many liters of CO2 can be generated from the fermentation process involving 200.5 g C6H12O6 ? The process has been done in a room with a temperature of 28 degrees celcius and a pressure of 1.02 atm. C6H12O6(aq) -> 2C2H5OH(l) + 2CO2 (g)arrow_forward
- During the metabolism of glucose in anaerobic cells, the enzyme lactate dehydrogenase is essential to allow glycolysis to continue. This enzyme catalyzes the reduction of pyruvate to lactate. Why is this so essential? OA) It lowers the pH. B) It re-oxidizes NADH to NAD+. C) Lactate stimulates hexokinase activity. D) Pyruvate inhibits pyruvate kinase.arrow_forwardAt first glance, the final steps in fermentation appear to be unnecessary: the generation of lactate or ethanol does not produce any additional energy for the cell. Explain why cells growing in the absence of oxygen could not simply discard pyruvate as a waste product. Which products derived from glucose would accumulate in cells unable to generate either lactate or ethanol by fermentation?arrow_forwardCyanide is a poison that inhibits the electron transport chain by creating a strong and stable bond with Fe–Cu center in cytochrome C oxidase (complex IV). What is the immediate consequence cyanide poisoning? answer choices A.) Prevent oxidation of NADH B.) Prevent reduction of oxygen C.) Prevent reduction of NADH D.) Prevent oxidation of oxygenarrow_forward
- 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,…arrow_forwardOxidative phosphorylation has three reaction products.(a) What is the energy-carrying product?(b) What are the other two products?arrow_forwardListed are some hypothetical medical conditions, describe their effect on cellular respiration (specifically refer to the effect they will have on energy production). a) A person is unable to take glucose into their cells. b) A mutation occurs in the ATP synthase protein and it is inactive. c) The mitochondrial inner membrane is very permeable to H+.arrow_forward
- What accounts for the ATP yield of fermentation being only a tiny fraction of the yield from aerobic respiration?arrow_forwardPlease 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)?arrow_forwardIf you were to ferment grapes into wine in an organism that did not have NADH, what would likely be produced from the glucose that is consumed? a) Pyruvate b) Acetaldehydearrow_forward
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