Can the thermodynamic property DG° be used to predict the speed of a reaction in a living organism? Why or why not?
Answer to relevant QuestionsDefine the following terms: polysaccharide, furanose, pyra-nose, aldose, ketose, glycosidic bond, oligosaccharide, glycoprotein. Starting with the open-chain form of d-ribose, write equations for the cyclization reactions that form the pyranose and the furanose forms. Why is it advantageous that polysaccharides can have branched chains? How do they achieve this structural feature? Discuss the logic of the nature of the allosteric inhibitors and activators of glycolysis. Why would these molecules be used? What is the Warburg effect, and what does it have to do with the topics of this chapter?
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