Answer;
ADP gains a phosphate group to create ATP, which stores energy for making sugars.
Explanation;
-ATP is a molecule that carries energy within cells. It is the main energy currency of the cell, and it is an end product of the processes of photophosphorylation (adding a phosphate group to a molecule using energy from light), cellular respiration, and fermentation.
-ATP is the main carrier of energy that is used for all cellular activities. When ATP is hydrolyzed and converted to adenosine diphosphate (ADP), energy is released. The removal of one phosphate group releases 7.3 kilocalories per mole, or 30.6 kilojoules per mole, under standard conditions.
The male parts of the flower are called the stamens and are made up of the anther at the top and the stalk or filament that supports the anther. The female elements are collectively called the pistil. The top of the pistil is called the stigma, which is a sticky surface receptive to pollen.
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You need to test the hypothesis several times and record all results. Once you obtain the same results several times, I think that means its a theory
Answer:
The microbiologist beer-making may not be providing sufficient conditions for the yeasts present in the system to be able to produce a greater amount of alcohol.
Explanation:
As you owe to produce beer, alcoholic fermentation of organic matter must take place. Alcoholic fermentation is carried out by yeasts (and some bacteria) that are added to the beer's raw material, consume all glucose and release alcohol as a product of their metabolic reactions.
For these yeasts to be able to produce large amounts of alcohol, two things are necessary. The first is that the raw material of the beer is placed in a location that does not contain oxygen and does not allow oxygen to enter. This is because the production of alcohol is done through fermentation, which is an aerobic process. If there is oxygen at the site, yeasts will die and will not promote fermentation, leaving alcohol production low, or even zero.
Another thing that can decrease alcohol production is that the raw material does not supply substrates in sufficient quantities for its metabolism. The raw material may have a deficient supply of glucose, preventing the yeast from being able to ferment, which will generate little or no alcohol.
