atLaboratory 16 Why don’t all the disaccharides undergo fermentation with yeast? n o 6. noitaou vous…
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Question “atLaboratory 16 Why don’t all the disaccharides undergo fermentation with yeast? n o 6. noitaou vous…”
atLaboratory 16 Why don’t all the disaccharides undergo fermentation with yeast? n o 6. noitaou vous How can the iodine test be used to distinguish between amylose and glycogen? 7. d on
Answer
Answer 6: Why doesn’t every disaccharide undergo box undengo yeast fermentation? Fermentation refers to the process of reducing a substance by bacteria or other microorganisms. Some engz enzymes can be used to chemically. Yeast doesn’t contain every type of enzyme that can break down all types of disaccharides to its monomers. Sucrose, for example, can ferment with yeast easily but Lactose cannot because yeast lacks the enzyme (lactase), to ferment lactose. How does the iodine testing distinguish between glycogen and amylose? -> Amylose Amylose (plomt’s Stoch) – IzIKI Lodine Test y Deep blue-black precipitate (*). Glycogen – [2 IKI – No precipitate. Todine test animal’s Starch only colouration analogous starch) (raddish-purple/blue) ocure. Amylose and Glycogen are both treated with Podine in the presence of kI (Iodine Test’s). Amylose results in a deep-blue-black Ppt. Glycogen is an analogous to starch and is produced by animals (so, animal-starch). It does not precipitate in Potine test.
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