study question 11
Yogurt Making In yogurt making, what disaccharide sugar is the carbohydrate source used by the bacteria in the fermentation process?
The naturally occurring sugar in milk = lactose
Yogurt Making The net results of the complete oxidation of one molecule of glucose by a Lactobacillus bacterium would result in the production of which of the following substances? Check all that apply. Hint: Refer to the balanced chemical equation for lactate fermentation.
lactate ATP
Beer Making A=
0
Beer Making C=
0
Beer Making E=
0
Beer Making G=
0
Beer Making H=
0
Beer Making B=
100
Beer Making D=
100
Beer making F=
100
Marathon Runner Which one of the following statements explains why immediately at the end of the marathon, the oxygen levels in the runners muscle tissue are low and the lactate levels are high.
At the end of the marathon, most of the oxygen in the blood has been used by the muscle cells to carry out aerobic respiration and the lactate levels are high due to its production as the result of fermentation
Beer Making The primary gas escaping from the one-way valve of the fermentation vat is _________.
CO2
Marathon Runner Where do the biochemical reactions of fermentation take place in cells?
Cytoplasm
Marathon Runner What effect does the build up lactate in human muscle tissue have on its function?
Lactate is a poison in high concentrations. It causes muscle pain and weakness.
Yogurt Making Why are the Lactobacillus bacteria grown under low oxygen concentrations during the process of yogurt making?
Lactobacillus when under high oxygen concentrations, it carries out aerobic respiration which doesn't product lactate required in the yogurt making process. - When under low oxygen concentration the lactobacillus carries out lactate fermentation resulting in the production of lactate required for yogurt making
Beer Making Since no sugar was added to the fermentation vat, what was the source of the sugar (glucose) being oxidized by the yeast cells?
Maltose (a disaccharide) in the barley seed.
Marathon Runner The primary intermediate organic compound formed during both lactate and alcoholic fermentation is
Pyruvate
Yogurt Making What is the role of the lactate (produced by the bacteria) in the commercial production of the yogurt?
The lactate denatures the milk protein, giving yogurt its "slimy" consistency.
Marathon Runner Which one of the following statements explains why at the start of the marathon the oxygen concentrations in the muscles were high.
The red blood cells are delivering large amounts of oxygen to the muscle cells which use it to produce ATP during the process of aerobic respiration.
Yogurt Making Which of the following are true statements about the bacteria used in the yogurt making process? Check all that apply.
They are heterotrophic They are prokaryotes belonging to the Domain: Bacteria
Beer Making Select all of the True statements about the yeast in the fermentation vat.
heterotrophic eukaryotes belonging to the Kingdom: Fungi
Beer Making Why was air pumped out of the fermentation vat and no air allowed to enter via the one-way valve?
- The one-way valve prevents air (contains oxygen) from entering the fermentation vat. (1/4 pt.) resulting in low oxygen concentration in the vat. - Therefore, the yeast is under low oxygen concentration which is necessary for the fermentation process to proceed and resulting in ethanol production. (1/4 ) - When under high oxygen concentrations, yeast carries out aerobic respiration which doesn't produce ethanol required in the beer making process. (1/4 pt.)