The conversion of glucose to L-malate is responsible for the tart flavor of some wines. This transformation occurs in yeast cultures growing anaerobically in the presence of dissolved carbon dioxide. Based on the metabolic pathways you are now familiar with, propose a metabolic route for the fermentative production of L-malate from glucose. Your pathway should be redox balanced (with respect to NAD+ and NADH), should involve no net depletion of TCA cycle intermediates, but does not necessarily need to yield a net gain of ATP.

i believe it would cause an increase of percipitation, though i could be wrong. so i would say b is the answer.

enzyme active site and substrate specificity

enzymes bind with chemical reactants called substrates. there may be one or more substrates for each type of enzyme, depending on the particular chemical reaction. in some reactions, a single-reactant substrate is broken down into multiple products

in the year 2850, humans successfully colonized mars. the martian modules that were constructed could hold only a small population of people. it is now a century later, and the population on mars has grown to 600 people. of the current mars population, 45 people express the recessive phenotype for phenylketon- uria (pku) syndrome (pp genotype).

explanation:

multiply it by 5 in order for you to understand i cant give an exact answer.