6. a) ∆G’°=-RTlnKeq’=-8.315Jmol∙K×298K×ln1.97=-1.68 kJ/mol b) ∆G’=∆G’°+RTlnglucose-6-phosphate fructose-6-phosphate=-1.68kJmol+8.315Jmol∙K×298K×ln0.51.5 =-4.40kJ/mol c) ∆G’° is the standard energy change at the given temperature and fixed concentration of chemicals in the reaction. (For this reaction‚ both glucose-6-phosphate and fructose-6-phosphate are at 1M) . In contrast‚ ∆G’ is a variable energy change for different sets of reactant and product concentrations‚ which can be calculated
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“17.5 billion pounds of high fructose corn syrup is being produced each year” (Pg.118). “There are some forty-five thousand items in the average American supermarket and more than a quarter of them now contain corn” (Pg. 19). “The power of food science lies in its ability to break foods
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10% concentration):1- starch‚ 2 – lactose‚ 3 – sucrose‚ 4 – glucose‚ 5 – fructose‚ 6 – distilled water ‚ were poured in six smith fermentation tubes. Cotton balls were plugged in the openings of the tubes and the tubes were kept upright and observed for 30 minutes. The mixture with the sucrose solution acquired the highest computed volume of gas evolved and the rate of CO2 evolution seconded by glucose and followed by fructose. This stated that the higher the amount of the CO2 evolved‚ the faster the
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Important steps are sited‚ please see textbook for full explanation. 1. Glucose to glucose-6-phosphate: 1 ATP energy input 2. Fructose-6-phosphate to fructose 1‚6‚ bis-phosphofructose: Committal Step a. Under allosteric regulation b. Allosteric modulators: ATP and Citrate c. Determines whether glycolysis will continue d. 1 ATP energy input 3. Fructose 1‚6 bisphosphate is cleaved to form dihydroxyacetone phosphate (DAP) and glyceraldehydes 3 phosphate (G3P). a. Cell prefers G3P‚ thus
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Color after heating | conclusion | Distilled water | blue | blue | neg | glucose | blue | red | pos | maltose | blue | red | pos | lactose | blue | red | pos | sucrose | blue | blue | neg | starch | Cloudy blue | Cloudy blue | neg | fructose | blue | orange | pos | Lemon juice | Teal/blue-green | green | neg | Orange juice | green | Creamy orange | pos | Non-diet soda | blue | orange | pos | Diet soda | blue | blue | neg | 5.2 Carbohydrate Test 1. Obtain five test tubes
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American health. Drinks high in sugar need to be limited in portion sizes because the rate of consumption is exceeding the amount one’s body can healthfully handle. The sugar found in soft drinks‚ juices‚ and most processed food is fructose. A high rate of fructose consumption is a metabolic disaster for one’s body. Unlike glucose (blood sugar)‚ which is used in every
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The glucose phosphate quickly changes to another sugar phosphate(C6) called fructose phosphate. ATP is then broken down again into ADP and PO4 to release energy to ass a phosphate to the fructose phosphate‚ thus creating fructose diphosphate. In order for ATP to be created‚ two ATP will be used in the first step of the glycolysis process and will need to be paid back out of the end production amount of ATP. Next‚ the fructose diphosphate splits into two phosphoglyceraldehyde molecules known as PGAL
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concentration Materials and Methods Effect of pH on Enzyme Activity Dependent Variable amount of product (glucose and fructose) produced Independent Variable pH Controlled Variables temperature‚ amount of substrate (sucrose) present‚ sucrase + sucrose incubation time Effect of Temperature on Enzyme Activity Dependent Variable amount of product (glucose and fructose) produced Independent Variable temperature Controlled Variables pH‚ amount of substrate (sucrose) present‚ sucrase + sucrose
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that corn indeed causes harmful effects on human health and the environment. In the first place‚ the public egregiously consumes corn in form of high-fructose corn syrup which gives rise to obesity problems. This kind of corn sweeteners largely replaced natural sugar in soft drinks and processed food. In tremendous quantities‚ such diet of high-fructose corn syrup and refined carbohydrates leads to an augment of insulin secretion. It would result in a wearing down of the metabolic system by catabolism
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If you exercise regularly or if you are an athlete in training‚ you are trying to make your muscles work better. You want to be stronger if you are a weightlifter‚ you want to be able to throw a blistering fast ball if you are a baseball pitcher or you want to be able to finish strong at the end of a 26-mile race if you are a marathon runner. Adequate nutrition is a key component of sports performance. The greater the demands for increased performance both in training and competition‚ the higher
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