Exam 13: Energetics and Catabolism

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The graph shown below diagrams the energy involved in the The graph shown below diagrams the energy involved in the

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How can a technique such as calorimetry be used to measure DG?

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How does the efficiency of energy capture by ATP formation in bacterial tricarboxylic acid cycle compare with that of mitochondria?

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Which of the following statements is NOT true regarding the electron donors in prokaryotic metabolism?

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The DG for a reaction can be calculated by using DG⁰ and adding in

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All oxidative catabolism of toluene and other benzene derivatives proceeds through

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All nucleotide triphosphates carry energy. Provide examples of reactions that are driven by the release of energy from GTP, CTP, and TTP.

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Soils and waters become contaminated with industrial aromatic compounds and efforts are made to use bacteria to clean up these areas. Describe the experiment and finding from phenanthrene metabolism in the Antarctic.

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Fatty acids enter the TCA cycle after being degraded to what molecule?

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Which of the diagrammed molecules is a global signal of nutritional status? Which of the diagrammed molecules is a global signal of nutritional status?

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A bacterium capable of producing methane and water from carbon dioxide and hydrogen performs a type of metabolism called ________ and, given its sources of electrons, it is a ________.

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Which of the following is NOT an end product of fermentation?

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What are the differences among DG, DG°, and DG°'?

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The figure shown below diagrams three pathways for the metabolism of glucose. Pathway ________ is most likely to be used for biosynthesis because it can be used to ________. The figure shown below diagrams three pathways for the metabolism of glucose. Pathway ________ is most likely to be used for biosynthesis because it can be used to ________.

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Which of the following phenomena is sufficient to transport nutrients to cells that lack chemotactic motility?

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Oxidative catabolism of benzoate and other aromatic compounds is catalyzed by

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The flavor and other properties of cheeses derive from the type of fermenting microorganisms used. How do the "eyes" and the characteristic flavor of Swiss cheese originate?

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