Question

20 points Save Answer QUESTION 11 Take a look at this molecule; what do you think this represents? O a membrane protein a cellulose molecule O a fat molecule with 4 fatty acids O a phospholipid QUESTION 12 20 points Save Answer For chocolate to taste that good, the cocoa beans need to be O fermented, which is a form of catabolism that does not require oxygen activated by oxidative phosphorylation subjected to pyruvate oxidation to produce ATP

Answer 1

11. The image is of the 3D structure of a membrane protein. This structure has alpha helices that transverse the membrane. The four helices in blue, yellow, light blue and red depict alpha helix structure, a secondary structure formed by hydrogen bonding between NH2 and C=0 groups of amino acids. Membrane proteins have a transmembrane domain that is predominantly alpha helical that pass through the phospholipid bilayer.

Cellulose is a polymer of glucose linked by beta 1, 4 linkages. Hence, it will exhibit ring structures of glucose. Fat molecule will show glycerol linked to fatty acids. Fatty acids are linear structures. Phospholipid has glycerol linked to phosphate group and fatty acid. Hence, this structure will show globular head of phosphate and glycerol linked to fatty acid hydrocarbon chain.

Right choice: a membrane protein.

12. The raw cocoa bean need to be fermented to release the flavor of chocolate from it. Fermentation is an anaerobic process, occurring in absence of oxygen. The beans are present in a fruit. The beans are removed from the fruit and incubated in closed box in absence of oxygen. This promotes fermentation by acetic acid bacteria that convert alcohol to acetic acid, giving the flavor.

Oxidative phosphorylation occurs in electron transport chain (ETC) during aerobic respiration. Oxidation of pyruvate to form ATP occurs in the link reaction, TCA cycle and ETC. Both processes require oxygen.

Right choice: fermented, which is a form of catabolism that does not require oxygen.