<h2>Correct answer is option "E"</h2>
Explanation:
- The citric acid cycle, otherwise called the Krebs cycle or tricarboxylic acid (TCA) cycle, is the second phase of cell breath. This cycle is catalyzed by a few compounds and is named to pay tribute to the British researcher Hans Krebs who recognized the arrangement of steps engaged with the citric acid cycle. The usable vitality found in the starches, proteins, and fats we eat is discharged for the most part through the citric acid cycle. Despite the fact that the citric acid cycle doesn't utilize oxygen legitimately, it works just when oxygen is available.
- In eukaryotic cells, the citric acid cycle utilizes one particle of acetyl CoA to produce 1 ATP, 3 NADH, 1 FADH2, 2 CO2, and 3 H+. Since two acetyl CoA particles are created from the two pyruvic acid atoms delivered in glycolysis, the complete number of these atoms yielded in the citric acid cycle is multiplied to 2 ATP, 6 NADH, 2 FADH2, 4 CO2, and 6 H+. Two extra NADH atoms are additionally produced in the transformation of pyruvic acid to acetyl CoA preceding the beginning of the cycle. The NADH and FADH2 atoms delivered in the citric acid cycle are passed along to the last period of cell breath called the electron transport chain. Here NADH and FADH2 experience oxidative phosphorylation to produce more ATP.
- Hence, the correct answer is option E " The amount of ATP would be reduced from a total of 38 ATP to 14 ATP"
Answer:
I think the answer is parent one has to dominant off string since it looks more like them since they might they might have better geans
Answer:
Low temperatures slow down chemical reactions, the action of enzymes, and delay or inhibit the growth and activity of microorganisms. The lower the temperature, the slower the chemical reactions, enzymatic action and bacterial growth will be.
Explanation:
Refrigeration consists of keeping the products at low temperatures, but above their freezing temperature. Refrigeration prevents the growth of microorganisms that can withstand temperatures above 45º C and many that can survive temperatures ranging from 15 to 45º C. If we lower the storage temperature of perishable foods, we will be able to significantly reduce the speed of reproduction of the vast majority of microorganisms, which cause decomposition and generate possible diseases in consumers. Refrigeration decelerates the metabolism of organic matter until it stops almost completely when we reach -18 ° C (international conservation standard for most frozen products), in addition to achieving partial or total inhibition of altering processes in food, such as certain enzymatic reactions or the metabolic degradation of proteins, thus delaying the decomposition of these.
