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3. Oxidative phosphorylation (50 pts) A) In his studies of alcoholic fermentation by yeast, Louis Pasteur noted that the sudd
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all parts please 3. Oxidative phosphorylation (50 pts) A) In his studies of alcoholic fermentation by yeast, Louis Pasteur noted that the sudden addition of oxygen (O,) to a previously anaerobic c...
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  • all parts please In his studies of alcoholic fermentation by yeast, Louis Pasteur noted that the...

    all parts please In his studies of alcoholic fermentation by yeast, Louis Pasteur noted that the sudden addition of oxygen (O) to a previously anaerobic culture of fermenting grape juice resulted in a dramatic decrease in the rate of glucose consumption. This "Pasteur effect" can be counteracted by the addition of 2,4-dinitrophenol (DNP), an uncoupler of oxidative phosphorylation. (10 pts) 5. A) B) C) Why would the yeast cells consume less glucose in the presence of oxygen? Can you estimate...

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