What are the optimal fermentation conditions for producing succinic acid, citric acid, and lactic acid (conditions in terms of pH, temperature, nutrients (Nitrogen and Phosphorus), and aeration)?
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What are the optimal fermentation conditions for producing succinic acid, citric acid, and lactic acid (conditions in terms of pH, temperature, nutrients (Nitrogen and Phosphorus), and aeration)?
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- Please answer the following correctly: a) Would other substrates be as effective as glucose in alcoholic fermentation? Possible substrates: sucroce (table sugar- glucose and fructose disaccharide), honey (mainly fructose and glucose), corn syrup (fructose and sucrose), starch (glucose polymer in plants), saccharin, equal, splenda, fructose, maltose, pyruvate, stevia, agave nectar. b) Would fermentation rates change with different types of yeasts, for example, quick rise, champagne yeast using in wine making and candida milleri used in sourdough? c) What environmental conditions are optimum for alcoholic fermentation? what temperature ranges? What pH ranges? Do these environmental conditions have different effects on different strains or species of yeast? d) What is the maximum amount of ethyl alcohol that can be tolerated by yeast cells?Define the following, and clarify the differences between them A) Fermentation B) Aerobic respiration C) Anaerobic respirationWhich of the statements about alcohol producing fermentation is FALSE? a) Lactic acid may be produced as a byproduct b) It produces CO2 c) It allows the cell to continue producing ATP when oxygen is low d) It generates more ATP than aerobic respiration
- What is the overall purpose of fermentation? Explain the differences and similarities between two types of fermentation. Note the inputs and outputs of the reaction and the energy consumed,used or gained in the reaction.Which of the following is true concerning the comparison of fermentation to aerobic cellular respiration? a) Both require oxygen. b) Fermentation extracts less energy. c) Fermentation produces only alcohol. d) All of the above are true. e) None of the above is true.Lactic acid is an example of a common fermentation product. Fermentation is reduced by electrons received productions like this are produced when from NADH. a) 3-phosphoglyceraldehyde Ob) glucose Oc) ethanol d) pyruvate e) acetyl-CoA
- What are the similarities and difference of lactic acid fermentation and alcoholic fermentation?What are the advantages of the fed-batch fermentation over the batch fermentation in production of amino acids?If there was India Ink added to a culture of Paramecium caudatum, it would increase the average number of food vacuoles because India ink contains no sugar or nutrients and the formation of food vacuoles would be the first stage in the metabolic process when digesting nutrient-rich particles. What would be the observed effects on the number of food vacuoles of different concentrations such as 1% (v/v), 10% (v/v), and 25% (v/v) of India ink? Will it change over a duration of 30 minutes?
- If there was India Ink added to a culture of Paramecium caudatum, it would increase the average number of food vacuoles because India ink contains no sugar or nutrients and the formation of food vacuoles would be the first stage in the metabolic process when digesting nutrient-rich particles. What would be the observed effects on the number of food vacuoles over a duration of 30 minutes for different concentrations such as 1% (v/v), 10% (v/v), and 25% (v/v) of India ink?The purpose of fermentation reactions is: a) to provide more glucose for glycolysis b) to generate ketone bodies which may replace glucose b) to enhance the oxygen using ability of the electron transport chain d) to keep glycolysis going under low oxygen conditions by recycling NAD Fructose has a higher glycemic index than glucose. This is because: a) it is converted into glucose b) it stimulates gluconeogenesis c) its metabolism is unregulated d) it signals glucagon release Which of these molecules has a higher phosphoryl transfer potential than ATP? A) glucose-6-phosphate b) glucose-1-phosphate c) glyceraldehyde-3-phosphate d) 1,3-biphosphoglycerate (1,3-BPG) After vigorous exercise, the primary source of sore muscles is: a) acetaldehyde b) lactic acid c) glyceraldehyde-3-phosphate d) phosphoenolpyruvate How many pyruvate molecules are made from 1 glucose molecule during glycolysis? A) 1 b) 2 C) 3 D) 4Now answer the following questions: 1. Is this patient experiencing a disorder affecting anaerobic or aerobic metabolism? a) disorder affecting anaerobic metabolism. b) disorder affecting aerobic metabolism. c) None of them d) Both 2. You decide to perform assays to check the activity of one or more metabolic enzymes in the red blood cells. Which enzyme(s) would you check? a) Amylase b) Enzymes of pentose phosphate pathways c) Transaminase enzymes d) hexokinase, phosphofructokinase, and pyruvate kinase