From owner-metabolic-reg@net.bio.net Wed Jan 29 22:00:00 1997
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Date: Thu, 30 Jan 1997 05:18:47 -0600
From: parkstone@lds.co.uk
Subject: A-level help needed! - Chemistry & fermentation
Newsgroups: bionet.metabolic-reg,sci.chem,sci.life-extension,sci.med,sci.med.pharmacy,sci.med.nutrition,rec.crafts.brewing,rec.crafts.winemaking
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Hi, I'm an A-level student currently studying chemistry. I am presently 
involved in an extended investigation, which makes up part of my final 
grade, on the comparison of the rate of fermentation with use of different 
sugar substrates. Below is my outline proposal . . . .

During alcoholic fermentation, yeast metabolises glucose to form ethanol 
and carbon dioxide using a metabolic pathway consisting of a number of 
enzymes. By making the assumption that the yeast cell is a single 
catalytic reactant, glucose (as a control), mannose, galactose and 
fructose will be added separately to yeast solution.

Because the multi-based pathway consists of steps, the rate of reaction 
will be heavily reliant on the slowest rate determining step. Comparison 
of reaction rates of each sugar with yeast will give an indication as to 
whether different pathways, (for example not that of glucose) were 
utilised.

To measure the rate of reaction, substrate concentration of each 
monosaccharide will be varied and a measurement of carbon dioxide, the 
by-product of fermentation, will be obtained.


If you have any information that you feel could be of use, constructive 
criticism of the proposal or titles and authors of any useful reference 
materials, please e-mail me at richards_@msn.com  

Thankyou for all your help; I look forward to hearing from you. 

Felicity Richards
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