Write a mechanism for the conversion of -ketoglutarate to succinyl CoA in step 4 of the citric
Question:
Write a mechanism for the conversion of -ketoglutarate to succinyl CoA in step 4 of the citric acid cycle(Figure).
O Acetyl CoA adds to oxaloacetate in an aldol H3C SCOA Acetyl CoA reaction to give citrate. HSCOA HO co, .co co2 Oxaloacetate Citrate O Citrate is isomerized by dehydration and rehydration to give isocitrate. NADHUH O Oxidation of (St-malate gives oxaloacetate, comploting the O NAD cycie. н сот но "O,C. co, Co H OH (S)-Malate (L-malate) Isocitrate O Fumarate undergoes conjugate addition of water to its double bond to give NAD+ O lsocitrate undorgoes oxidation and decarboxylation to give a-kotoglutarato. NADHH H20 (S-malate. + Co2 H. co, co, a-Ketoglutarate Fumarate HSCOA Oa-Ketoglutarate is decar- boxylated, oxidized, and converted into the thioester + NAD O Succinate is dehydro genated by FAD to give fumarate. FADH2 NADHH + Co, FAD succinyl CoA. CO HSCOA .co, COAS. Succinate GTP GDP Succinyl CoA 6 Succinyl CoA is converted to succinate in a reaction coupled to the phosphorylation of GDP to give GTP.
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Lemon juice preserves apples by slowing down the oxidation process. Oxidation is a chemical reaction that occurs when oxygen reacts with certain substances, such as apples. When an apple is cut or bitten, oxygen is exposed to the inside of the apple and causes enzymes in the apple to turn brown, which is an indication of oxidation. The browning process is caused by the production of polyphenol oxidase (PPO) enzymes that convert phenolic compounds into quinones, which then polymerize to form the brown pigments. One of the compounds present in lemon juice is ascorbic acid (vitamin C), which is a natural antioxidant. Antioxidants work by neutralizing the free radicals that cause oxidation. When lemon juice is applied to apples, the ascorbic acid in the lemon juice reacts with the PPO enzymes and slows down the browning process. You can do an experiment by cutting apples into small pieces, leaving one apple piece in contact with air and the others covered with lemon juice and compare the browning process. This will help to understand the antioxidation process in fruits.
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