BIO 208 Exam 2 Learning Objectives

BIO 208 Exam 2 Learning Objectives - Exam 2 Learning...

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Exam 2 Learning Objectives CHAPTER 5 - Microbial Metabolism By the end of this chapter you should be able to: • Define metabolism. • Define oxidation and reduction and relate these reactions to energy loss or gain. • Identify given reactions as catabolic or anabolic. • Describe how an enzyme catalyzes a reaction. • Discuss the relationship between enzyme structure and its specificity of action. • Describe how environmental changes can influence enzyme activity. • Describe the control of a metabolic pathway by feedback inhibition. • Discuss the role of ATP as the energy currency of the cell. • Compare and contrast substrate-level phosphorylation with oxidative phosphorylation. • Describe the role of key compounds in aerobic respiration. • Describe chemiosmosis • Compare and contrast aerobic respiration, anaerobic respiration and fermentation in terms of ATP yield, final electron acceptor and type of phosphorylation involved. • Discuss the classification of organisms based on nutritional patterns. Study Questions: 1. Compare and contrast a) Catabolism and anabolism b) Endergonic and exergonic c) Oxidation and reduction 2. Describe the structure of an enzyme and explain how this structure confers specificity of action on the enzyme. 3. What is activation energy? How do enzymes affect it? 4. Explain feedback inhibition. Why is it important in metabolic pathways? 5. Define "substrate" and "active site". Why is binding at the active site a readily reversible event? 6. What are the three molecular components of ATP? 7. What is the function of ATP? 8. Distinguish between substrate-level phosphorylation and oxidative phosphorylation. 9. Describe, in your own words, the mechanism of action of an enzyme. 10. Drowning, suffocation and carbon monoxide poisoning all kill a person by preventing sufficient oxygen from reaching his or her cells. Using what you know about aerobic respiration, explain why the lack of oxygen kills a person. 11. Wines are produced by storing fruit juice (+ appropriate fermentative organisms) under anaerobic conditions. Explain why, no matter how long you store the fruit juice, the alcohol content will not exceed 12%. 12. Compare and contrast aerobic respiration and fermentation.
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