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FOOD SCIENCE EVENT Wisconsin Science Olympiad 2016 West Regional-Division C Names: School ID #: School/Team name: School Letter: To be completed at any time during the event. 1. Which of the following statements is FALSE? a. b. c. d. glycolysis can occur with or without oxygen glycolysis occurs in the mitochondria glycolysis is the first step in both aerobic and anaerobic respiration glycolysis produces 2 ATP, 2 NADH, and 2 pyruvate 2. This process uses NADH and FADH2 to produce ATP a. b. c. d. oxidative phosphorylation fermentation glycolysis krebs cycle 3. This process begins with the production of Acetyl-CoA a. b. c. d. chemiosmosis glycolysis fermentation krebs cycle 4. Cramps during exercise are caused by: a. b. c. d. alcohol fermentation glycolysis inhibition lactic acid fermentation chemiosmosis 5. Oxidative phosphorylation is also known as: a. b. c. d. chemiosmosis glycolysis fermentation electron transport chain 1 Department of Food and Nutrition, University of Wisconsin-Stout 6. The final electron acceptor during oxidative phosphorylation is: a. b. c. d. oxygen water carbon dioxide ATP 7. Which of the following processes produces the most ATP? a. b. c. d. glycolysis oxidative phosphorylation fermentation krebs cycle 8. Which of the following is necessary for oxidative phosporylation to occur? a. b. c. d. ATP oxygen carbon dioxide lactic acid 9. What medicine is produced using fermentation? a. morphine b. Penicillin c. Cough Mixture d. Paracetamol 10. During malting, barley and other grains are broken down by a. b. c. d. heating to 95 °C lagering amylases yeasts 11. Milk fermentation to produce cheese is done initially by inoculating with a. b. c. d. Saccharomyces cerevisiae Streptococcus lactis and Lactobacillus spp. Acetobacter and Gluconobacter Lactobacillus bulgaricus and Streptococcus thermophiles 12. Biotechnology, the practical application of microorganisms in making products for human use, is a relatively new science, begun since Pasteur's time. a. True b. False 2 Department of Food and Nutrition, University of Wisconsin-Stout 13. Bacteria that can grow with or without oxygen are called: a. b. c. d. anaerobes facultative anaerobes aerobes yeasts 14. Pickles and sauerkraut share a common inoculum, which is a. b. c. d. Lactobacillus plantarum Lactobacillis bulgaricus Lactobacillis acidophilus Saccharomyces cerevisiae 15. What enzymes can be used for juice clarification processing? Name two enzymes. Polymethylesterase, polygalactuase 16. What bacteria and yeast are typically used to prepare kombucha? Bacteria- Acetobacter or Gluconacetobacter Yeast- Zygosaccharomyces 17. How does maltose differ from other sugars during a fermentation process? It is slow fermenting sugar- maltose 18. Describe the biological and biochemical components of a starter for sourdough Biological components- lactobacilli and yeast, enzymes i.e. amylase Biochemical components- starch into the sugars such as glucose, sucrose, galactose, etc 19. Draw the biochemical pathway for conversion of lactose to lactic acid? 3 Department of Food and Nutrition, University of Wisconsin-Stout 20. What are the products of alcoholic fermentation? Ethanol and carbon dioxide 21. What is the name of the enzyme responsible for transforming pyruvate into lactate? Lactate dehydrogenase And what is the name of this anaerobic process? Lactic acid fermentation or Anaerobic glycolysis 22. How many molecules of ATP are produced during the second stage of glycolysis? 4 ATPs are produced in Phase II (2 glyceraldehyde 3-phosphate à 2 pyruvate) 23. What is heterolactic fermentation? Yields carbon dioxide and ethanol in addition to lactic acid 24. Equation for the complete oxidation of glucose in aerobic respiration C6H12O6 + 6O2 --> 6CO2 + 6H2O 25. Where does glycolysis take place in a cell? Glycolysis occurs in the cytosol (cytoplasm) of the cell 26. What is the name of the enzyme that catalyzes the phosphorylation of a glucose molecule in the first step of glycolysis? Hexokinase 4 Department of Food and Nutrition, University of Wisconsin-Stout 27. In glycolytic steps one and three, what is the source of the phosphate groups that are added to glucose and fructose-6-phosphate, respectively? ATP 28. Which of the following microscopic images contain lactobacillus? (a) 5 Department of Food and Nutrition, University of Wisconsin-Stout Part 2- Lab Activity (15 points) 1. 2. 3. 4. You are given 2 unknown solutions (A and B). Add 3-4 drops each solution to the individual tube containing milk. Observe results on each tube Which solution precipitated milk and describe the reason for precipitation. Answer: Solution B (citric acid) precipitate milk. It precipitated/denatured casein in milk 6 Department of Food and Nutrition, University of Wisconsin-Stout