enzyme?1KU iii. Give another example of an enzyme and its use.1PS 3. In the manufacture of malt vinegar‚ starch reacts with water to produceglucose. Glucose is converted to carbon dioxide and ethanol using an enzyme. Ethanol is oxidised‚ by bacteria‚ producing malt vinegar. (a) Use the above information to complete the flow chart. 2PS (b) The equation for one of the processes is: C6H12O6 ® C2H50H + CO2 Balance this equation
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be used in this experiment include benzaldehyde‚ 95% ethanol‚ 0.5M NaOH solution and acetone. Here are some of their physical properties. Name Molecular Formula Molecular Weight Melting Point (℃) Boiling Point (℃) Density (g·cm-3) Character Benzaldehyde C7H6O 106.12 －26 178 1.0415 (10/4℃) Colorless fluid‚ bitter almond flavor. Acetone C3H6O 58.08 -94.7 56.05 0.7845 Colorless fluid‚ pleasant spicy and sweet flavor. Ethanol C2H5OH 46.07 -114.3 (158.8 K) 78.4 (351.6 K)
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RESULTS AND CALCULATIONS Ligroin Toluene Ethanol H2O Anthracene Did not dissolve Slightly dissolved Did not dissolve Did not dissolve Benzoic acid Did not dissolve Dissolved Slightly dissolved Did not dissolve Phthalic acid Almost dissolved Almost dissolved Did not dissolve Dissolved Resorcinol Dissolved Dissolved Dissolved Dissolved Sodium naphthionate Did not dissolve Did not dissolve dissolved Dissolved Table 1. Results for the five compounds tested in four different solvents. Functional Group
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Yeast expands‚ especially well with a good amount of sugar‚ the more of the amount the greater it expands. Yeast is a single-celled organism‚ a fungus to be more specific. They consume carbohydrates‚ mainly sugars‚ and produce carbon dioxide and ethanol. They are found in various places‚ which include: in soil‚ on plants‚ in salt water‚ and even along a digestive tract. Yeast‚ depending on the type‚ can reproduce asexually‚ by budding (and are usually attached and stay that way most of their lives)
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Cracking of pentane: ▪ pentane [pic] ethylene + propane ▪ C5H12 (g) [pic] C2H4 (g) + C3H8 (g) – Hydration of ethylene (the reverse can also happen known as de-hydration‚ where concentrated acid is used): ▪ ethylene + water [pic] ethanol ▪ C2H4 (g) + H2O (l) [pic] C2H5OH (l) – Hydrogenation of ethylene: ▪ ethylene + hydrogen [pic] ethane ▪ C2H4 (g) + H2 (g) [pic]C2H6 (g) – Hydrohalogenation (more specifically‚ Hydrofluorination) of ethylene: ▪ ethylene
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2-methyl-2-bromobutane were added to the third test tube. The test tubes were stopper and were shaken to mix the chemicals. The test tubes were observed for cloudiness or precipitation. Observations were recorded. 2mL of 0.1 M AgNO3 in absolute ethanol was added into three test tubes. One drop of 1-bromobutane was added to the first test tube. One drop of 2-bromobutane was added to the second test tube. One drop of 2-bromo-2-methylpropane was added to the third test tube. The test tubes were
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2‚ we were investigating why the liquids Ethanol‚ Propanol‚ Water‚ Pentane and Acetone evaporate at different rates. Methanol and Butanol were not liquids investigated by our group‚ but collectively as a class we were able to record averages of rates of evaporation. Solvent Molecular Formula Boiling Point (C°) Polar or Nonpolar Intermolecular Force(s) Lewis Dot Structure Methanol CH4O 64.7 Polar Hydrogen Bonding Dipole-Dipole London Dispersion Ethanol C2H6O 78.37 Polar Hydrogen Bonding Dipole-Dipole
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process to regenerate NAD+ to keep glycolysis active. Yeast preforms ethanol fermentation which create ethanol and NAD+. The class used six different types of sugars to determine which fuels fermentation by measuring the amount the carbon dioxide bubbles produced by the yeast. Yeast are single-cell fungi that cannot make their own food. They take the sugars in the surrounding environment and convert it into carbon dioxide. They use ethanol fermentation when no oxygen is available‚ which is different from
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carbonyl and ultimately in the wrong position. This is why it was important to pay special attention to the amounts of reactants added to the mixture. Experimental: In a medium sized test tube * Add 4 mL of 3M NaOH solution * Add 3 mL of 95% ethanol * Add .424 g of benzaldehyde * Add .116 g of acetone Take a TLC of mixture Cap tube with cork and shake mixture vigorously for 30 minutes * Add 3 mL of water into test tube and cap the tube and shake vigorously Repeat 3 times Remove
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Abstract The purpose of this paper is to gain an understanding about what alcohol is‚ how alcohol is produced‚ the metabolic processes involved with the breakdown of alcohol in the body and the enzymes that catalyze these reactions and how these biochemical reactions affect the liver and brain and the effects of alcohol on the human body. Introduction A good deal of the population consume alcohol‚ some more than others. The effects of alcohol consumption on the human body affects mainly the
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