Answer:
Pyruvic acid is not the end product of fermentation because in fermentation the pyruvic acid is converted into alcohol/lactic acid and carbon dioxide. There are two types of fermentation alcoholic fermentation and lactic acid fermentation.
In alcoholic fermentation, pyruvate is converted into ethanol and CO2 for example in yeast and in lactic acid fermentation pyruvate is converted into lactic acid and CO2 for example in animals muscles.
Therefore in fermentation pyruvic acid is not the end product of fermentation. In fermentation 2 ATP is produced.
Answer: C) a factor that may affect an experiment or investigation
Explanation:
This is the best answer. A and B can be eliminated. D describes a controlled variable which is more specific than a scientific variable, thus C is the best answer. It is the best description of just a scientific variable.
Answer:
Conducting an experiment.
The TRUE statements are 'proteins often have more than one transmembrane domain'; 'they are regions of a transmembrane protein that actually pass through the lipid bilayer' and 'they are usually shaped like alpha-helices'.
A transmembrane domain is a membrane-spanning region within a protein. The transmembrane domains are hydrophobic regions that can be inserted into the cell membrane.
The transmembrane domains are usually shaped like alpha-helices.
This secondary structure (alpha-helices) causes the amino acid R-groups to project radially, thereby these side chains can interact with each other.
Proteins need only a single transmembrane domain to be anchored to the membrane, but they often have more than one.
For example, Acyl-coenzyme A cholesterol acyltransferases 1 and 2 (ACAT1 and ACAT2) have multiple transmembrane domains.
The transmembrane domains are regions of a transmembrane protein that actually pass through the lipid bilayer.
These domains contain amino acids with hydrophobic R-groups that pass through the membrane and interact with the hydrophobic tails of the fatty acid chains present in the lipid bilayer.
The transmembrane domains anchor transmembrane proteins to the lipid bilayer.
The interactions between amino acids of the transmembrane domains and fatty acids in the lipid bilayer help to anchor transmembrane proteins and stabilize the cell membrane.
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