Biology, 18.12.2019 06:31 ElizabethF
In his studies of alcoholic fermentation by yeast, louis pasteur noted that the sudden addition of oxygen (o2) to the previously anaerobic culture of fermentation grape juice resulted in a dramatic decrease in the rate of glucose consumption. this "pasteur effect" can be counteracted by the addition of 2,4-dinitrophenol (dnp), an uncoupler of oxidative phosphorylation. (6 marks) (a) why would the yeast cells consume less glucose in the presence of oxygen? (b) why would dnp counteract or prevent the pasteur effect?
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