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What reactant needed for cellular respiration is absent from the fermentation reactant

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SOURCE: how is the process of cellular respiration in eukaryotic cells different than cellular respiration in prokaryotic cells ?

This does not seem like a cell phone question as it is posted to be so you should probably post it under a differnt cataegory that I cannot find

Posted on Dec 11, 2014

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Write down the hypothesis for this investigation of cellular respiration in a population of yeast material and equipment


Cellular Respiration in Yeast Video Lesson Transcript Study com

A hypothesis is a testable assertion rather than a question.

It is tricky to narrow the assertion to what is testable.

Are any of the following testable?

Fermentation by yeast occurs without oxygen.
Cellular respiration in yeast converts oxygen into carbon dioxide.
Cellular respiration in yeast converts oxygen into carbon dioxide and glucose.

Sep 01, 2017 | The Kitchen Appliances - Others

1 Answer

How is the process of cellular respiration in eukaryotic cells different than cellular respiration in prokaryotic cells ?


This does not seem like a cell phone question as it is posted to be so you should probably post it under a differnt cataegory that I cannot find

Dec 11, 2014 | cellular Cell Phones

1 Answer

Write down the equation for the formation of the complex trans-K[Cr(C2O4)2(H2O)2.3H2O from the reactants K2Cr2O7 and H2C2O4.2H2O.


limiting reactant:
The limiting reagent, or also called the "limiting reactant", is the chemical that determines how far the reaction will go before the chemical in question gets used up, causing the reaction to stop. The chemical of which there are fewer moles than the proportion requires is the limiting reagent.

Limiting reagent formula
There is a much simpler formula which can be used. However, you must first calculate the moles of both of the reagents in the reaction. Once the number of moles have been figured out, just simply fill in this equation (reagent 1 being the first reactant and 2 being the second):

When the answer to the formula is less than zero, reagent 1 is the excess reagent. When the answer is larger than zero, reagent 1 is the limiting reagent. The number shows how much in excess one reagent is from another. If the answer for the formula is zero, both reagents are perfectly balanced. The unit of an answer is in moles.

Oct 17, 2013 | InnerIntimates Vaginal Renewal Complex...

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Energy in a cell crossword answers


Across
2. Glycolysis
10. Cellular respiration
12. Pigments
13. Cytric acid cycle
14. Photosynthesis
15. Electron transport

down.
1. Alcoholic fermentation
3. Adenosine triphosphate
4. light dependent
5. Nadp
6. photolysis
7. Chlorophyii
8. Adenosine diphosphate
9. Calvin cycle
11. LIGHT INDEPENDENT

Apr 29, 2013 | Office Equipment & Supplies

1 Answer

What are the basic signs that fermentation of my homebrew is happening? It has been 24 hours and nothing seems to have changed.


It's very hard to tell just by looking at a beer that it is actually fermenting, so don't panic if it doesn't seem to be any different to you. But some of the basic signs of fermentation are;

Bubbling

Yeast residue floating to the surface

Feb 21, 2013 | Crafts & Hobbies

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What will happen if I bottle my beer before its fully fermented? Is it dangerous?


It's really important that fermentation is complete before you start the bottling process for the following reasons:

If beer is put in the fridge before fermentation is complete, it will continue to ferment albeit at a very slow rate.

If you then take it out the fridge, active fermentation will re-start.

This could lead to bad beer, burst bottles and even injury, so be really sure that fermentation is finished before you start your bottling.

Feb 21, 2013 | Crafts & Hobbies

1 Answer

I dont think my beer has started fermenting. What should I do?


First of all don't panic. You can't really tell by looking at a beer whether it's fermenting or not. You can take another hydrometer reading. On average, if the final reading is around 25% of your original gravity reading then you know the beer is fermented.

Feb 21, 2013 | Crafts & Hobbies

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Significant applications of anaerobic respiration in winemaking?


Vinegar is s the natural result of air exposure of beer and wine, as acetic acid-producing bacteria are present throughout the world.For most of human history, acetic acid, in the form of vinegar, has been made by acetic acid bacteria of the genus Acetobacter. Given sufficient oxygen, these bacteria can produce vinegar from a variety of alcoholic foodstuffs. Commonly used feeds include apple cider, wine, and fermented grain, malt, rice, or potato mashes.Vinegar is s the natural result of air exposure of beer and wine, as acetic acid-producing bacteria are present throughout the world.For most of human history, acetic acid, in the form of vinegar, has been made by acetic acid bacteria of the genus Acetobacter. Given sufficient oxygen, these bacteria can produce vinegar from a variety of alcoholic foodstuffs. Commonly used feeds include apple cider, wine, and fermented grain, malt, rice, or potato mashes.

Aug 24, 2011 | Computers & Internet

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