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Is sucrose an endogenous energy source for yeast?
Sucrose is not an endogenous energy source for yeast; rather, it is an external carbohydrate that yeast can utilize for energy. Yeast cells, particularly Saccharomyces cerevisiae, can metabolize sucrose after it is hydrolyzed into glucose and fructose by the enzyme invertase. Once broken down, these simpler sugars can be fermented to produce energy. Therefore, while yeast can use sucrose, it does not produce it internally.
Why dextrose rather than normal saline?
It's a monosaccharide. Sucrose breaks into glucose and fructose. Glucose is more easily metabolized. Why add two sugars when one will do? Answer: Glucose is the sugar that our cells use for energy. When we eat sucrose (table sugar) it is converted to glucose (metabolized) before the cells are able to use it. This is done by a system that evolved to receive sucrose via the digestive tract. It does not work well when supplied intravenously, and so direct injection of sucrose into the blood could seriously alter blood chemistry with a number of unwanted consequences.
What is sucrose's electronegativity?
The electronegativity of sucrose is not determined by the sucrose molecule itself, but rather by the individual atoms that make up sucrose. Sucrose is composed of carbon, hydrogen, and oxygen atoms, each with their own electronegativity values. The overall electronegativity of sucrose is a weighted average of the electronegativities of these individual atoms.
Why do you suppose the monosaccharide glucose is circulated in the blood of humans rather than a disaccharide such as sucrose which is the transport sugar found in plants?
Glucose is circulated in the blood of humans because it is a monosaccharide that can be rapidly and easily utilized by cells for energy. Its simple structure allows for quick absorption and immediate use, which is essential for maintaining blood sugar levels and providing energy to tissues. In contrast, sucrose, a disaccharide, must be broken down into monosaccharides before it can be utilized by cells, making it less efficient for rapid energy needs in humans. Additionally, glucose plays a critical role in regulating metabolism and hormonal responses in the human body.
Is Mountain Dew made with real sugar?
Yes, no (or, rather, "only partially"), and maybe.Pepsi has recently (Dec 2009) released something called "Mountain Dew Throwback" which is made with sucrose only rather than "high fructose corn sweetener." Sucrose is what most people mean when they say "real sugar."Regular Mountain Dew is made at least partially with high fructose corn sweetener, which is a mixture of fructose and glucose.However, fructose and glucose are both "sugars" in a chemistry sense, so even that is technically made with sugar... just not table sugar (cane sugar/beet sugar), which is sucrose.
Are athletes more worried about appearance rather than playing?
No most athletes are more worried about playing than the way they look
Why should athletes drink solutions that are isotonic to body fluids when they exercise rather than ones that are hypotonic to body fluids?
Isotonic solutions are absorbed more quickly by the body and help replace lost fluids and electrolytes during exercise, maintaining hydration and performance. Hypotonic solutions can dilute the body's fluids, potentially disrupting the body's electrolyte balance and leading to issues like hyponatremia.
What is the specific heat of liquid sucrose?
Don't know about liquid sucrose.... but the specific heat capacity of sucrose is 0.30. This means that 0.30 calories of heat are required to raise the temperature of one gram of sucrose by one degree celsius.You sure you don't mean a sucrose solution... rather than liquid sucrose? Seems unlikely to have pure liquid sucrose, and very likely to have a water-based sucrose syrup solution. If that's the case, then it depends a great deal on the concentration of the solution itself.According to the pdf (link to the left of this answer), the specific heat of sucrose solutions is:40% sucrose sugar syrup: 0.6660% sucrose sugar syrup: 0.74However, note that it's in very strange units: Btu/lb . °F
Is total sugars a compound or element?
Total sugars refer to a group of compounds that include monosaccharides (such as glucose and fructose) and disaccharides (such as sucrose). They are not elements, but rather organic compounds composed of carbon, hydrogen, and oxygen.
Why you consume starch rather than glucose?
Starch is made up by glucose.We consume plant products.Plant store glucose as starch.
Why is it necessary for glucose to be pumped into the cell rather than diffusing in?
Glucose cannot pass through a phospholipid bilayer by simple diffusion.
If you cut a sugar cube into smaller and smaller parts and you separate out one molecule what would you have?
the molecular formula for gluose is C6H1206. This means that there are 6 carbon atoms, 12 hydrogen atoms, 6 oxygen atoms. Table sugar is made from Sucrose: C12H22O11 ---- To look at this question from a philosophical point of view, this statement challenges the axiom that you can separate something into smaller and smaller parts and still have it retain its identity. This, however, is untrue when it comes to chemistry. As you separate a sugar cube into smaller and smaller cubes, it is still sucrose. But when you are left with one molecule and you separate it, it will no longer be sucrose. Rather, it will be two molecules of glucose (through a hydrolysis reaction). You can separate these glucose molecules further but they will cease to be glucose but become another substance. Therefore, the molecule could be said to be the limit for the retention of a macroscopic object's identity.
