The answer is 25 grams for this question
Answer:
D) the carbon with the low-energy phosphate on it in 1,3 BPG is labeled.
Explanation:
Glycolysis has 2 phase (1) preparatory phase (2) pay-off phase.
<u>(1) Preparatory phase</u>
During preparatory phase glucose is converted into fructose-1,6-bisphosphate. Till this time the carbon numbering remains the same i.e. if we will label carbon at 6th position of glucose, its position will remian the same in fructose-1,6-bisphosphate that means the labeled carbon will still remain at 6th position.
When fructose-1,6-bisphosphate is further catalyzed with the help of enzyme aldolase it is cleaved into two 3 carbon intermediates which are glyceraldehyde 3-phosphate (GAP) and dihyroxyacetone phosphate (DHAP). In this conversion, the first three carbons of fructose-1,6-bisphosphate become carbons of DHAP while the last three carbons of fructose-1,6-bisphosphate will become carbons of GAP. It simply means that GAP will acquire the last carbon of fructose-1,6-bisphosphate which is labeled. Now the last carbon of GAP which has phosphate will be labeled.
<u>(2) Pay-off phase</u>
During this phase, GAP is dehydrogenated into 1,3-bisphosphoglycerate (BPG) with the help of enzyme glyceraldehyde 3-phosphate dehydrogenase. This oxidation is coupled to phosphorylation of C1 of GAP and this is the reason why 1,3-bisphosphoglycerate has phosphates at 2 positions i.e. at position 1 in which phosphate is newly added and position 3rd which already had labeled carbon.
It is pertinent to mention here that<u> BPG has a mixed anhydride and the bond at C1 is a very high energy bond.</u> In the next step, this high energy bond is hydrolyzed into a carboxylic acid with the help of enzyme phosphoglycerate kinase and the final product is 3-phosphoglycerate. Hence, the carbon with low energy phosphate i.e. the carbon at 3rd position remains labeled.
Answer:
The liquid boils.
Explanation:
Vapor pressure is simply defined as the pressure exerted on a substance (solid/liquid) by the vapor of the substance collected just at the top of the surface of the substance. In concise words, it is the pressure of Vapor that is in contact with its solid or liquid state.
For a liquid, it is the pressure of the Vapor gathering at the top of the surface of the liquid.
When this Vapor pressure matches the external pressure, the temperature stays constant and the molecules of the liquid all through the liquid can gain enough energy, rise to the surface of the liquid and break free in gaseous form; thereby, boiling.
The definition of boiling point basically explains that it is the point at which temperature stays constant, and the vapour pressure of the liquid matches the atmospheric/external pressure around the liquid and its liquid molecules change into vapor.
This is why liquids boil faster at higher altitudes; the atmospheric pressure at higher altitudes is reduced, hence, the temperature at which liquid boils at this high altitude is normally lower than its known boiling point temperature.
It is also why food cooks to a temperature higher than the boiling point of water in a pressure cooker/pot. The added pressure ensures that the cooking water boils at temperatures higher than its boiling point; thereby exposing the cooking ingredients to a higher temperature, leading to faster cooking.
Hence, it is obvious why boiling is the answer to this question.
Answer:
Scientists believe that comets are the debris left from the solar nebula which condensed to form the Sun and planets in our solar system. Most comets are thought to originate in a huge cloud called the Oort Cloud. ... Comets follow a regular orbit around the Sun.
Hope this helps! :)
Explanation:
