I like tocobell! yepp! that's the question!
Yeast can produce more that 30 o/o or more
Sucrose is a double sugar and one molecule of sucrose is broken into one molecule of glucose and one molecule of fructose by the yeast (with and enzyme called invertase) prior to fermentation. From a pure chemical reaction perspective 1kg of can produce slightly more alcohol than 1kg of glucose, but given the right environment yeast can fully ferment both. Most brewers yeast prefers glucose to fructose so the glucose will be tend to be consumed first. Glucose is more expensive than sucrose so sucrose is a more cost effective choice.
-- carbon dioxide -- alcohol, if not attended to -- spores to make more yeast, if properly cared for
A cell speed up its intake of glucose from the environment by having more protein carriers. This will facilitate diffusion of the glucose into the cell.
The sensor in a negative feedback loop monitors the state of the variable, in this case blood glucose. For blood glucose, the sensor as well as the integrator is the Islets of Langerhans, since it contains the alpha and beta cells. Alpha cells produce glucagon, a hormone that acts on the liver to release more glucose into the blood. Beta cells produce insulin, which controls the uptake of glucose into the cells. The effectors respond to the sensor's messages, and act to maintain a variable. The effectors for blood glucose are the cells which take in glucose, as well as the liver.
Your body uses glucose to produce energy. In fact, glucose serves as your body's primary source of energy because it can be broken down more efficiently than either fat or protein. Read more: What Does Glucose Produce? | eHow.com http://www.ehow.com/facts_5868649_glucose-produce_.html#ixzz2LNJTobrZ
Yeast can produce more that 30 o/o or more
Sucrose is a double sugar and one molecule of sucrose is broken into one molecule of glucose and one molecule of fructose by the yeast (with and enzyme called invertase) prior to fermentation. From a pure chemical reaction perspective 1kg of can produce slightly more alcohol than 1kg of glucose, but given the right environment yeast can fully ferment both. Most brewers yeast prefers glucose to fructose so the glucose will be tend to be consumed first. Glucose is more expensive than sucrose so sucrose is a more cost effective choice.
why do yeast cells consume glucose much more slowly when oxygen is present than when oxygen is absent
-- carbon dioxide -- alcohol, if not attended to -- spores to make more yeast, if properly cared for
Horses that are frequently exercised need what? Increased protein Increased carbohydrate
No.
Yes, All alcoholic drinks depend on yeast to produce the alcohol. Some have more than others.
Cortisol stimulates the breakdown of protein into glucose, raising blood sugar, thereby providing more energy to deal with stress.
Protein does occur naturally in the urine of humans. This is normally no more than 150mg per day. I am assuming you mean >150mg of protein per day. If someone has more than 150mg of protein in their urine per day it can mean several things: it can be a result of an infection, diabetes, kidney disease, medication side effect, and many, many more.
A cell speed up its intake of glucose from the environment by having more protein carriers. This will facilitate diffusion of the glucose into the cell.
There are many products that can be used as fuel for cars. These products are more natural and better for the environment than fuel. Yeast can be used to produce fuel for cars by breaking it down.