Lecture23-2010

Lecture23-2010 - 10/28/10 Glycolysis 1 Lecture 23 Chapter...

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10/28/10 1 Glycolysis 1 Lecture 23 Chapter 15 Sections 1 and 2 Chapter 14 Opener History of Glycolysis 1850’s: Pasteur showed yeast can ferment sugar to CO 2 and ethanol, but he cannot replicate with extracts, proposes “vitalism”. 1898: Hans and Eduard Buchner demonstrate yeast extracts ferment sugar to CO 2 and ethanol, proving vitalism false. Birth of biochemistry. 1905: Harden and Young dialyze yeast extract into two fractions: – Retained (high molecular weight), called “zymase”. – Dialyzed (low molecular weight), called “co-zymase”. – Need to mix together to recover ability to ferment sugar. – Lose activity if boil zymase, but not if boil co-zymase. Figure 2-14 Zymase Co-zymase
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10/28/10 2 What were Zymase and Co- zymase? • Zymase: high molecular weight, heat- labile enzymes. • Co-zymase: low molecular weight, heat-stable factors: – Inorganic cofactors: Pi, Mg ++ – Organic coenzymes: ADP, NAD + NAD + : N icotinamide A denine D inucleotide • Mobile 2 e - carrier. • Carries 2e - in the form of hydride ion: H + + 2e - => H - • Usually involved in oxidation of primary alcohol to carbonyl: R-CH 2 -OH + NAD + => R-CH=O + NADH + H + • Derived from niacin (vitamin b3) Figure 11-4 Overview of Glycolysis Glycolysis means “sweet splitting” – Glyco: Greek for sweet – Lysis: Greek for splitting or loosening Split a 6-carbon molecule (Glucose) to two 3-carbon
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This note was uploaded on 11/19/2010 for the course BIO 361 taught by Professor Lake during the Fall '08 term at SUNY Stony Brook.

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Lecture23-2010 - 10/28/10 Glycolysis 1 Lecture 23 Chapter...

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