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Identify how many glucose molecules will be produced from the amount of 15 G3Ps. (with solution)
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- Calculate glucose concentration. Na (sodium) and glucose secondary active transport. Na transport (which drive glucose import) G=R*T*In(Na in/ Na out)+Z*F*Y(psi symbol) Na in=14mM Na out=145MM Z=+1 F=96.5 KJ/V*mol Y(psi)=-0.05V What is the glucose in and out concentration? Please be very through when explaining this calculation. (I am stuck at why the energy sign changes from negative to positive when using the calculated energy from sodium to glucose)Fill in the volumes required to make the standard glucose solutions of various conentrations provided. provide calculations as well.If, in addition to the constraints on glucose concentration listed previously, we have in the liver cell ATP concentration = 5 mM and ADP concentration = 5 mM , what is the theoretical concentration of glucose-6-phosphate at equilibrium at pH=7.4 and 37 ∘C ? Express your answer to three significant figures and include the appropriate units. Please type answer note write by hend.
- the ease which glucose diffuses across the cell membranes is greater than the ease which a lipid diffuses accross the cell membrane true or false?In ammonia, give its chemical structures and relative physiologic concentrations and describe their biosynthesis and excretion.Explain why triglycerides have a glucose-sparing effect.
- Calculate all the glucose data into cmol. What is the number of cmol glucose at timepont 10.42 (19.65 g/L)?Optimum temp of amylase was identified by incubation of the amylase together with starch at various temps for 10 mins. and stopped with HCI. The volume of added DNS is negligle. Volume Volume Volume Concentration of Temperature (°C) of of stock of stock starch distilled Absorbance amylase starch (mg/mL) water (uL) (mL) (mL) 1 1 10 9 0.0053 10 1 1 10 9 0.1309 20 1 1 10 9 0.1185 30 1 1 10 9 0.0531 40 1 1 10 0.0206 Using this graphically determine the optimum temp of amylase?Explain the role of potassium thiocyanate, KSCN as a component of the Benedict’s reagent for the Estimation of Glucose