Question

I need help with numbers 1-4

Write out the chemical reactions in fermentation that are responsible for (a) carbonation in beer and (b) the ethanol in vodka; include the names of the enzymes required. (c) Is acetaldehyde a reactant or product in these reactions?. Eduard Buchner is credited with discovering reaction conditions required for in vitro fermentation using protein extracts prepared from yeast. Louis Pasteur, at the urging of the local wineries in France, had also tried to reproduce fermentation in vitro using yeast cell extracts, but to no avail. Describe three things that Buchner did differently from Pasteur that are thought to have contributed to his success. Calculate the total number of possible dodecanucleotides that can be synthesized using the four nucleotides found in RNA. What is the maximum number of peptide sequences that can be encoded by this collection of dodecanucleotides using all 10 amino acids? (Assume that none of the trinucleotides are termination codons.) Explain why amylose and cellulose, both polymers of glucose, are not equal nutritional value to humans. Explain why horses, which have similar digestion enzymes encoded in their genomes to those of humans, can live on

Answer 1

yeast is needed for fermentation in order to produce ethanol The chemical reaction is as given below C_6 H_12 O_6 rightarrow 2C-2 H_5 OH + 2CO-2 In detail reaction is as follows a) Carbonation of beer: - yeast digests sugar to produce ethanol and carbon dioxide Thus carbonation of beer occurs naturally because of carbon dioxide also, small dose of sugar is added to the cooks in which beer is filled The remaining yeast in the beer retains the CO_2 generated Thus resulting in carbonation b) Ethanol in rod ka: - The carbondioxide produces in ethanol fermentation is removed through the escape tower The ethanol is distilled off and necessary concentrations of ethanol and water are mixed to produce c) Acetaldehyde is an intermediate formed during the fermentation reaction Thus acetaldehyde can be said of as an intermediate product 3 things which did are as follows a) He concluded that whenever alcoholic fermentation occured living yeast or other microorganism