M4 Worksheet Worked Problems
Question 1: The reaction for the cleavage of fructose 1,6-bisphosphate to
dihydroxyacetone phosphate and glyceraldehyde 3-phosphate is catalyzed
by the enzyme fructose 1,6-bisphosphate aldolase and has
M1 Worksheet SAQs
1. How is water able to be a solvent for so many biological molecules?
Water is a polar molecule due to the electronegativity of the oxygen atom, pulling the
electrons closer and farther away from the hydrogen ato
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M4 Worksheet SAQs
1. You believe a substrate fits into a cleft like a key into a lock, but your
roommate does not. Who is right?
Both of us are correct! Substrate binding follows one of two different models: lock-and-key;
M3 Worksheet SAQs
1. Why are membranes impermeable to most substances?
Membranes are permeable to gasses and small, nonpolar molecules, but impermeable to
ions and other charged/polar molecules. Due to the amphipathic qualities of t
M5 Worksheet SAQs
1. Explain how a metabolic pathway can contain an energetically unfavorable
reaction yet still occur.
A thermodynamically unfavorable reaction (+G) can be coupled with a thermodynamically
favorable reaction (-G) t
M2 Worksheet SAQs
Describe the relationship between fatty acid chain length, saturation, and
the melting point or fluidity of fatty acids.
There are multiple characteristics of a fatty acid chain that affect its melting point or
Module 6: Assignment Mitchell's Chemiosmotic Theory
The transfer of electrons through cellular respiration from a high energy state to a low energy state leads
to protons being pumped across the inner mitochondrial membrane from the mitoch
Module 6: Discussion Part II
Electron Transport Chain Overview
Module 6: SAQs
1. Why is it more sensible for phosphofructokinase, rather than hexokinase, to be an
important control step?
The first committed step in glycolysis is the creation of fructose 1,6-biphosphate from fructose 6phosphate, which
M3 Worksheet SAQs
1. Why do oils and fats melt over a range of temperatures?
The melting temperature, or Tm, is determined by a fatty acids composition level of
unsaturation and length. Oils and fats melt over a range of temperature