Answer:
Explanation:
This question is a practical question and would require some sort of experiment. However, let's define what rate of reaction means. The rate of a chemical reaction (in this case fermentation) can be described as the speed at which the reaction occurs; meaning the speed at which product is formed per unit time.
The "claim" in the attachment in the question can be referred to as hypothesis since this question is an experiment. The null hypothesis here will be "<u>the rate of alcoholic fermentation is not affected by the type of sugar used as an energy source</u>".
The "evidence" from the attachment will be result of the experiment conducted which cannot be provided here.
However, the conclusion of this experiment (which also answers the main question; does the rate of alcoholic fermentation differ when different types of sugar are used as a source of energy?) should show that the rate of alcoholic fermentation should differ based on the type of sugar used. This is because different enzymes are responsible for the conversion of this disaccharide to the glucose monosaccharide which is what finally undergoes alcoholic fermentation. For example sucrose is broken down into glucose and fructose by sucrase while lactose is broken down into glucose and galactose by the enzyme lactase.
Note that the reaction rate from glucose to produce CO₂ (a product of fermentation) will be the same (regardless of source) but the reaction time from the disaccharide to glucose will be different because of the difference in enzyme and can also be determined by comparing the time to produce the CO₂ by the sugars and the time to produce same amount of CO₂ when given water in the experiment .
The appropriate response is Monosodium Glutamate. Unadulterated MSG is accounted for to not have a wonderful taste to the point that it is joined with an exquisite fragrance. The fundamental tactile capacity of MSG is credited to its capacity to upgrade flavorful taste-dynamic mixes when included the best possible concentration. The ideal fixation differs by nourishment; in clear soup, the joy score quickly falls with the expansion of more than one gram of MSG for each 100 mL.
Answer:
b. Complex II
Explanation:
The electron transport chain is a sequential series of proteins located in the inner membrane of the mitochondria that act to transfer electrons from different members of the transport chain in a series of redox reactions, which is coupled to the movement of protons (H+) across the membrane. Complex I (also called NADH dehydrogenase or NADH- CoQ reductase) accepts electrons from NADH and passes them to Complex III (also known as coenzyme Q reductase), which also receives electrons from Complex II (succinate coenzyme Q reductase). Ubiquinone (Coenzyme Q) accepts electrons from both complex I and complex II and transfer them to complex III. From complex III electrons pass to complex IV through cytochrome c oxidase and finally to molecular oxygen (O2, the final electron acceptor). In consequence, Complex I and Complex II are linked by different pathways to Complex III, thereby it is expected that Complex II remains unaffected by a mutation in Complex I.
<span>The prevailing global trends in agriuclture support the growth of monocultures, which are often seen as unsustainable. The productivity and sustianbility of annual food crops is of extreme importance for feeding an ever growing world population. In this issue we look at the negative impact of monocultures, especially of annual food crops, and at the alternatives that are being developed. As the different articles show, the time is ripe to revise old truths, as the alternatives to monocultures are proving their potential.</span>
The amino acids in your blood retain nutrients which allow the body to transport the materials it needs to survive
