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Fermentation Take-home PPAO:
(a.k.a., PPAO 1)
- Mol.
Bio. 3 final grade value: (22%)
- PPAO1
Details:
- Essay: Write a complete
answer with graphic support to all three questions from the list found
below. There is no page limit for these answers but stick to the
point. Make sure old eyes can read your graphics easily!
Because all of the PPAOs are take-home, please remember that there is
then no extra credit in this course.
- How is a molecule of sucrose processed to ethanol in a
solution
containing yeast? Assume no oxygen is present. Show every
enzymatic
step, as well as the structure of every molecule from sucrose to the
final product. (See glycolysis
website for help.) (See info on page 48 in the
course notes.)
- Why
is it inaccurate to say that the world of fermentation is only lactate
or ethanol types? Provide details to support your claim. (See
info beginning on page 68 in the course notes.)
- How
are bacteria and yeast used to produce
a loaf of sour dough bread? Include details of the biochemical pathways
they use
to do so. (See info beginning on page 53 in
the course notes.)