PracticeExam4

13 from the information above could succinate reduce

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13. From the information above, could succinate reduce cytochrome-c? a. yes. b. no. c. maybe. 14. From the information above calculate the G’ o for the malate dehydrogenase reaction at pH 7.0 when ö = 96.5 kJ/v . mole at 25 o C: malate + NAD + =====> oxaloacetate + NADH + H + a. -28.9. b. 193. c. -193. d. -0.15. e. 28.9. 15. This means that the malate dehydrogenase reaction: a. goes as written above. b. goes in the reverse direction. c. is at equilibrium. d. is thermodynamically impossible. e. none of the above. 16. The hydrolysis of phosphoenolpyruvate has a G’ o = -62 kJ/mole. The great contributing factor to this number is stabilization of the product pyruvate by: a. electrostatic attraction. b. ionization. c. polarization. d. resonance. e. tautomerization. 17. . If glucose was labeled with 14 C in C-1 and fed to yeast carrying out the ethanol fermentation, where would the 14 C label be in the products: a. C-1 of ethanol and CO 2 . b. C-1 of ethanol only. c. C-2 (methyl) of ethanol only. d. C-2 of ethanol and CO 2 . e. CO 2 only. 18. In an anaerobic muscle preparation, glucose 14 C-labeled in C-3 and C-4 would end up in lactate in: a. all carbons. b. only the carbon bonded to -OH. c. only in carboxyl carbon. d. only in the methyl carbon. e. methyl and carboxyl carbons. 19. The ultimate electron acceptor in the fermentation of glucose to ethanol is: a. acetaldehyde. b. acetate. c. ethanol. d. NAD + . e. pyruvate. 20. The first few steps in the Pentose Phosphate Pathway: a. are oxidative. b. produce ATP. c. produce GTP. d. are transketolases. e. are transaldolases. 21. Transketolases transfer carbon units: a. 1. b. 2. c. 3. d. 4. e. 5. 22. When the pentose pathway metabolizes glucose, the C-1 of glucose ends up mostly in: a. CO 2 . b. glycogen. c. 3-phosophoglycerate. d. pyruvate. e. ribulose-5-phosphate. 23. The pentose phosphate pathway is used to provide metabolic intermediates for the biosynthesis of: a. glucose. b. fructose. c. aromatic amino acids. d. triacylglycerol. e. alanine.
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