Answer: Pyruvate is reduced and NADH is oxidized.
Explanation:
Fermentation is a chemical process that involves the breakdown of carbohydrates anaerobically by the activities of microorganisms.
It is the process use in the production of foodstuffs, wine and beer. Fermentation start with enzymes activities, which breakdown sugars into lactate or two molecules of three carbon organic acid, pyruvic acid. Pyruvate is reduced to lactic acid or alcohol in the absence of oxygen and nicotinamide adenine dinuleotide+hydrogen(NADH) is oxidized . This process produces two ATP per glucose molecule.
Answer:
When heated too much, enzymes (since they are proteins dependent on their shape) become denatured. When the temperature drops, the enzyme regains its shape. ... Changes in pH will also denature the enzyme by changing the shape of the enzyme. Enzymes are also adapted to operate at a specific pH or pH range.
Answer:
The Galapagos cormorant has vestigial wings that don't help it to fly or swim, though the birds still dry them off in the sun after they get wet, just as if they would if they still could use them to fly. This species diverged into a flightless bird about 2 million years ago.
Explanation:
Answer:
B. introns; exons
Explanation:
Related genes from different organism usually translate to proteins of indispensable functions. This means that the proteins must be similar in terms of amino acids produced. Therefore the coding region must be highly conserved. These can be found in the introns. Conversely, exons are not a part of the coding sequence and therefore not required for translation. These sequences may be less conserved.
Answer:
a. Aminopeptidase and e. Angiotensin converting enzyme (ACE)
Explanation:
Posttranslational modification includes the transfer or removal of functional groups.