This makes sense because all scavengers eat, but not all eaters scavenge for food.<span />
Answer:
Explanation:
Normally, under anaerobic condition in yeast, pyruvate produced from glycolysis leads to the production of ethanol as shown below.
pyruvate ⇒ acetaldehyde + NADH ⇒ ethanol + NAD
The pyruvate is converted to acetaldehyde by the enzyme, pyruvate decarboxylase. It should be NOTED that carbon dioxide is released in this step. The acetaldehyde produced in the "first step" is then converted to ethanol by the enzyme alcohol dehydrogenase. It must be noted from the above that the steps are irreversible.
If a mutated strain of yeast is unique because it does not produce alcohol and lactic acid (which is referred to as toxic acid in the question); thus having a high level of pyruvate because of the presence of a novel enzyme. <u>The function of this novel enzyme will most likely be the conversion of acetaldehyde in the presence of carbondioxide back to pyruvate; thus making that step reversible</u>. This could be a possible explanation for the high level of pyruvate present in the yeast.
Answer:
The options
A. A
B. B
C. C
D. E
The CORRECT ANSWER IS D.
E.
Explanation:
It is a regular occurrence for dialysis bags or dialysis tubing to be employed in permitting smooth movement of molecules when having to do with a fluid. These bags are normally evaluated to ensure that the client has adequate amount in th bag so as to be able to achieve the goal at hand.
If we have five dialysis bags being formed from a semi-permeable membrane which is impermeable to sucrose, they may be saturated with different concentrations of the sucrose with each of these bags being positioned in different beakers that have an initial amount of 0.6 M of a sucrose solution.
At ten minute intervals, the bags were massed and the weight was calculated to look for changes in the level of concentration. In this situation, the bag with the lowest initial concentration of sucrose is be the one that has its mass reducing over time and that is E.
The attached image confirms our answer as from the graph, option E shows the lowest initial concentration of sucrose.
Percent error is a statistical tool used for evaluating precision. It is expressed as:
Percent error = | (experimental value - theoretical value) / theoretical value | x 100%
Experimental value represents the calculated value while the theoretical value represents the known value. A percent error value which is approaching zero means that your experimental value is close to the known value. Which can possibly mean that you have precise measurements. Calculations are as follows:
Percent Error = | (2.54 - 2.70) / 2.70 | x 100 =5.93%
Thus, the answer is b. 5.93%.
