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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Why Does Aldolase B Deficiency Lead to HFI? • Understanding what happens to Glucose and Fructose in the liver is the first step. • Glucose enters the liver cell and Glucokinase is in the cytoplasm and adds a Phosphate (Pi) to make G-6-P to keep the glucose in the liver cell‚ which then becomes G-1-P and can be stored as glycogen or move onto the Citric Acid Cycle (CAC) to make ATP or fatty acids. • Fructose enters the liver‚ fructokinase adds a Pi to make F-1-P (the substrate of Aldolase B) to
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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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Intensive Care Nursery House Staff Manual Inborn Errors of Metabolism INTRODUCTION and PATHOPHYSIOLOGY: Inborn Errors of Metabolism (IEM) comprise a group of disorders in which a single gene defect causes a clinically significant block in a metabolic pathway resulting either in accumulation of substrate behind the block or deficiency of the product. All IEMs are all genetically transmitted typically in an autosomal recessive or X-linked recessive fashion. The major categories are: Organic
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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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