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双语句库分类列表：
化学:化学习题:
A sample of amylopectin is exhaustively treated with a methylating agent (methyl iodide)that replaces all the hydrogens of the sugar hydroxyls with methyl groups, converting-OH to-OCH3.
支链淀粉样品用甲基化试剂(甲基碘)彻底处理，甲基就取代了糖醇上所有的氧，使-OH转变为-OCH3。
属类：化学及生命科学-化学-化学习题
All the glycosidic bonds in the treated sample are then hydrolyzed in aqueous acid. The amount of 2,3-di-O-methylglucose in the hydrolyzed sample is determined.
然后在含水酸中水解所有的糖苷键，测定水解样品中的2,3-二氧-甲基葡萄糖的量。
属类：化学及生命科学-化学-化学习题
Explain the basis of this procedure for determining the number of (al→6)branch points in amylopectin. What happens to the unbranched glucose residues in amylopectin during the methylation and hydrolysis procedure?
请解释此支链淀粉分支数测定的基础。在甲基化和水解过程中不分支的葡萄糖残基会发生什么变化?
属类：化学及生命科学-化学-化学习题
A 258 mg sample of arnylopectin treated as described above yielded 12.4 mg of 2,3-di-O-methylglucose. Determine what percentage of the glucose residues in amylopectin contain an (al-6)branch.
一258克的支链淀粉样品经上述处理后得到12.4mg的2,3-二氧-甲基葡萄糖，确定支链淀粉中含分支的葡萄糖残基的百分比。
属类：化学及生命科学-化学-化学习题
A polysaccharide of unknown structure was isolated, subjected to exhaustive methylation, and hydrolyzed.
一未知结构的多糖，经完全甲基化和水解。
属类：化学及生命科学-化学-化学习题
Analysis of the products revealed three methylated sugars in the ratio 20:1:1. The sugars were 2,3,4-tri-O-methyl-D-glucose, 2,4-di-0-methyl-D-glucose; and 2,3,4,6-tetra-O-methyl-D-glucose. What is the structure of the polysaccharide?
产物的分析表明，有三个甲基化糖的比例为20:1:1，这三个甲基化糖为2,3，4-三氧甲基葡萄糖,2,4-二氧甲基葡萄糖和2,3，4,6-四氧甲基葡萄糖,这个多糖的结构是什么?
属类：化学及生命科学-化学-化学习题
Write balanced biochemical equations for all the reactions in the catabolism of D-glucose to two molecules of D-glyceraldehyde 3-phosphate. Then write the overall or net equation for the preparatory phase of glycolysis.
写出D-葡萄糖分解为D-甘油醛3-磷酸的所有平衡反应的生化方程式。然后写出酵解的准备阶段的整个净反应式。
属类：化学及生命科学-化学-化学习题
In working skeletal muscle under anaerobic conditions, glyceraldehyde 3-phosphate is converted to pyruvate (the payoff phase of glycolysis), and the pyruvate is reduced to lactate.
骨骼肌在厌氧条件下工作，3-磷酸甘油醛转变成丙酮酸(糖酵解的收获阶段)，丙酮酸又转变成乳酸。
属类：化学及生命科学-化学-化学习题
Write balanced biochemical equations for all the reactions in this process. Then write the overall or net equation for the payoff phase of glycolysis (with lactate as the end product), including the net standard free-energy change.
写出这个过程的所有反应的生化方程式。然后写出糖酵解的收获阶段的总方程式(最终产物为乳酸)。
属类：化学及生命科学-化学-化学习题
A "pulse chase" experiment, using 14C-labeled carbon sources is carried out on a yeast extract maintained under strictly anaerobic conditions to produce ethanol.
一个“脉冲示踪”的实验，在严格无氧条件下产生酒精的酵母提取物中使用14C-标记碳源。
属类：化学及生命科学-化学-化学习题
The experiment consists of incubating a small amount of 14C-labeled substrate (the pulse)with the yeast extract just long enough for each intermediate in the fermentation pathway to become labeled.
实验包括:小剂量的14C-标记底物(脉冲)在酵母提取物中培养足够长的时间以保证在发酵途径中的每个中间产物都被标记。
属类：化学及生命科学-化学-化学习题
The label is then chased through the pathway by the addition of excess unlabeled glucose.The chase effectively prevents any further entry of labeled glucose into the pathway
通过加入过量的未标记的葡萄糖的途径来追踪标记。这种追踪有效地阻止了标记的葡萄糖进入下一步的发酵途径。
属类：化学及生命科学-化学-化学习题
If [l-14C glucose (glucose labeled at C-l with 14C)is used as a substrate, what is the location of 14C in the product ethanol? Explain.
如果l-14C葡萄糖(葡萄糖的C-1被14C标记)作为底物，在产物酒精中14C定位在哪里?
属类：化学及生命科学-化学-化学习题
Where would 14C have to be located in the starting glucose to ensure that all the 14C activity is liberated as 14CO2 during fermentation to ethanol? Explain.
14C必须定位在起始葡萄糖的哪个位置才能保证所有放射性14C都释放在CO2中?
属类：化学及生命科学-化学-化学习题
Soy sauce is prepared by fermenting a salted mixture of soybeans and wheat with several microorganisms, including yeast, over a period of 8 to 12 months.
酱油是由大豆和小麦的加盐混合物用多种微生物(包括酵母)发酵而成的混合物精制得到，要经过到12个月的周期。
属类：化学及生命科学-化学-化学习题
The resulting sauce (after solids are removed)is rich in lactate and ethanol.
最后得到的酱油(除去固体后的)富含乳酸盐和酒精。
属类：化学及生命科学-化学-化学习题
To prevent the soy sauce from having a strong vinegar taste (vinegar is dilute acetic acid), oxygen must be kept, out of the fermentation tank.
为了防止酱油产生强烈的醋味(醋是稀释的乙酸)，必须要使发酵罐隔绝氧气。
属类：化学及生命科学-化学-化学习题
14C-Labeled glyceraldehyde 3-phosphate was added to a yeast extract.
把14C-标记的3-磷酸甘油醛加入到酵母提取物中。
属类：化学及生命科学-化学-化学习题
After a short time, fructose 1,6-bisphosphate labeled with 14C at C-3 and C-4 was isolated. What was the location of the 14C label in the starting glyceraldehyde 3-phosphate? Where did the second 14C label in fructose l, 6-biphosphate Come from?
短时间后，C-3和C-4被标记上的1，6-二磷酸果糖被分离出来。起始的3-磷酸甘油醛中的14C标记在哪个地方?1，6-二磷酸果糖中的第二个14C标记是从哪里来的?
属类：化学及生命科学-化学-化学习题
Suppose you discovered a mutant yeast whose glycolytic pathway was shorter because of the presence of a new enzyme catalyzing the reaction
假设你发现了一种突变的酵母，它由于有了一种新的酶来催化反应而使糖酵解途径变短了
属类：化学及生命科学-化学-化学习题
| 1 | 支链淀粉样品用甲基化试剂(甲基碘)彻底处理，甲基就取代了糖醇上所有的氧，使-OH转变为-OCH3。 | A sample of amylopectin is exhaustively treated with a methylating agent (methyl iodide)that replaces all the hydrogens of the sugar hydroxyls with methyl groups, converting-OH to-OCH3. |
|
| 2 | 然后在含水酸中水解所有的糖苷键，测定水解样品中的2,3-二氧-甲基葡萄糖的量。 | All the glycosidic bonds in the treated sample are then hydrolyzed in aqueous acid. The amount of 2,3-di-O-methylglucose in the hydrolyzed sample is determined. |
|
| 3 | 请解释此支链淀粉分支数测定的基础。在甲基化和水解过程中不分支的葡萄糖残基会发生什么变化? | Explain the basis of this procedure for determining the number of (al→6)branch points in amylopectin. What happens to the unbranched glucose residues in amylopectin during the methylation and hydrolysis procedure? |
|
| 4 | 一258克的支链淀粉样品经上述处理后得到12.4mg的2,3-二氧-甲基葡萄糖，确定支链淀粉中含分支的葡萄糖残基的百分比。 | A 258 mg sample of arnylopectin treated as described above yielded 12.4 mg of 2,3-di-O-methylglucose. Determine what percentage of the glucose residues in amylopectin contain an (al-6)branch. |
|
| 5 | 一未知结构的多糖，经完全甲基化和水解。 | A polysaccharide of unknown structure was isolated, subjected to exhaustive methylation, and hydrolyzed. |
|
| 6 | 产物的分析表明，有三个甲基化糖的比例为20:1:1，这三个甲基化糖为2,3，4-三氧甲基葡萄糖,2,4-二氧甲基葡萄糖和2,3，4,6-四氧甲基葡萄糖,这个多糖的结构是什么? | Analysis of the products revealed three methylated sugars in the ratio 20:1:1. The sugars were 2,3,4-tri-O-methyl-D-glucose, 2,4-di-0-methyl-D-glucose; and 2,3,4,6-tetra-O-methyl-D-glucose. What is the structure of the polysaccharide? |
|
| 7 | 写出D-葡萄糖分解为D-甘油醛3-磷酸的所有平衡反应的生化方程式。然后写出酵解的准备阶段的整个净反应式。 | Write balanced biochemical equations for all the reactions in the catabolism of D-glucose to two molecules of D-glyceraldehyde 3-phosphate. Then write the overall or net equation for the preparatory phase of glycolysis. |
|
| 8 | 骨骼肌在厌氧条件下工作，3-磷酸甘油醛转变成丙酮酸(糖酵解的收获阶段)，丙酮酸又转变成乳酸。 | In working skeletal muscle under anaerobic conditions, glyceraldehyde 3-phosphate is converted to pyruvate (the payoff phase of glycolysis), and the pyruvate is reduced to lactate. |
|
| 9 | 写出这个过程的所有反应的生化方程式。然后写出糖酵解的收获阶段的总方程式(最终产物为乳酸)。 | Write balanced biochemical equations for all the reactions in this process. Then write the overall or net equation for the payoff phase of glycolysis (with lactate as the end product), including the net standard free-energy change. |
|
| 10 | 一个“脉冲示踪”的实验，在严格无氧条件下产生酒精的酵母提取物中使用14C-标记碳源。 | A "pulse chase" experiment, using 14C-labeled carbon sources is carried out on a yeast extract maintained under strictly anaerobic conditions to produce ethanol. |
|
| 11 | 实验包括:小剂量的14C-标记底物(脉冲)在酵母提取物中培养足够长的时间以保证在发酵途径中的每个中间产物都被标记。 | The experiment consists of incubating a small amount of 14C-labeled substrate (the pulse)with the yeast extract just long enough for each intermediate in the fermentation pathway to become labeled. |
|
| 12 | 通过加入过量的未标记的葡萄糖的途径来追踪标记。这种追踪有效地阻止了标记的葡萄糖进入下一步的发酵途径。 | The label is then chased through the pathway by the addition of excess unlabeled glucose.The chase effectively prevents any further entry of labeled glucose into the pathway |
|
| 13 | 如果l-14C葡萄糖(葡萄糖的C-1被14C标记)作为底物，在产物酒精中14C定位在哪里? | If [l-14C glucose (glucose labeled at C-l with 14C)is used as a substrate, what is the location of 14C in the product ethanol? Explain. |
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| 14 | 14C必须定位在起始葡萄糖的哪个位置才能保证所有放射性14C都释放在CO2中? | Where would 14C have to be located in the starting glucose to ensure that all the 14C activity is liberated as 14CO2 during fermentation to ethanol? Explain. |
|
| 15 | 酱油是由大豆和小麦的加盐混合物用多种微生物(包括酵母)发酵而成的混合物精制得到，要经过到12个月的周期。 | Soy sauce is prepared by fermenting a salted mixture of soybeans and wheat with several microorganisms, including yeast, over a period of 8 to 12 months. |
|
| 16 | 最后得到的酱油(除去固体后的)富含乳酸盐和酒精。 | The resulting sauce (after solids are removed)is rich in lactate and ethanol. |
|
| 17 | 为了防止酱油产生强烈的醋味(醋是稀释的乙酸)，必须要使发酵罐隔绝氧气。 | To prevent the soy sauce from having a strong vinegar taste (vinegar is dilute acetic acid), oxygen must be kept, out of the fermentation tank. |
|
| 18 | 把14C-标记的3-磷酸甘油醛加入到酵母提取物中。 | 14C-Labeled glyceraldehyde 3-phosphate was added to a yeast extract. |
|
| 19 | 短时间后，C-3和C-4被标记上的1，6-二磷酸果糖被分离出来。起始的3-磷酸甘油醛中的14C标记在哪个地方?1，6-二磷酸果糖中的第二个14C标记是从哪里来的? | After a short time, fructose 1,6-bisphosphate labeled with 14C at C-3 and C-4 was isolated. What was the location of the 14C label in the starting glyceraldehyde 3-phosphate? Where did the second 14C label in fructose l, 6-biphosphate Come from? |
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| 20 | 假设你发现了一种突变的酵母，它由于有了一种新的酶来催化反应而使糖酵解途径变短了 | Suppose you discovered a mutant yeast whose glycolytic pathway was shorter because of the presence of a new enzyme catalyzing the reaction |
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