During glycolysis, fructose 1, 6-biphosphate is split into
During glycolysis, fructose 1, 6-biphosphate is split into
A
Dihydroxyacetone phosphate and 2-phosphoglyceraldehyde
B
Dihydroxy acetone phosphate and 1-phosphoglyceraldehyde
C
Dihydroxyacetone phosphate and 2-phosphoglyceraldehyde
D
Dihydroxyacetone phosphate and 3-phosphoglyceraldehyde.
Text Solution
AI Generated Solution
The correct Answer is:
**Step-by-Step Solution:**
1. **Understanding Glycolysis**: Glycolysis is a metabolic pathway that breaks down glucose (C6H12O6) into pyruvate. It consists of a series of enzyme-catalyzed reactions that occur in the cytoplasm of the cell.
2. **Identifying Fructose 1,6-bisphosphate**: In glycolysis, fructose 1,6-bisphosphate is an important intermediate formed from fructose 6-phosphate through phosphorylation.
3. **Splitting of Fructose 1,6-bisphosphate**: During the second stage of glycolysis, specifically in the fourth step, fructose 1,6-bisphosphate is split into two three-carbon molecules. This reaction is catalyzed by the enzyme aldolase.
4. **Products of the Splitting Reaction**: The splitting of fructose 1,6-bisphosphate results in the formation of two specific molecules:
- Dihydroxyacetone phosphate (DHAP)
- 3-phosphoglyceraldehyde (3-PGA)
5. **Conclusion**: Therefore, during glycolysis, fructose 1,6-bisphosphate is split into dihydroxyacetone phosphate and 3-phosphoglyceraldehyde.
**Final Answer**: Dihydroxyacetone phosphate and 3-phosphoglyceraldehyde.
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Knowledge Check
Passage 1 Since coming to head in 2004, the high fructose corn syrup crisis and its role in the emergent obesity epidemic has faced unwavering denail from the food industry, yet the efforts to defend the additive on scientific grounds have been dubious at best. We are all familiar with the pitiful syllogium: corn syrup, therefore, is natural: corn syrup: therefore, is natural. However true this may be, it provides no proof whatsoever as to corn syrup's safety for human consuption. Solanine, for example, is easily extracted from potatoes and while harmless in smaller amounts, once concentrated it becomes a potent and porentially deadly neurotoxin. But i dogress. Let us not look to the source of corn syrup to determine its nutritional demrit, but turn instead to its direct metabolic effects on our bodies. Under ideal circumstances, the vast majority of sugar in our body is derived from starch, which is broken into glucose before being released to the blodstream. Glycolysis is the name applied to ten sequence chemical reactions that allows us to either liberate energy from glucose,or transform it into fats for storage in adipose tissue. Glucogenesis., meanwhile, is an opposite process in which glucose is derived from non-carbohydrate substances, and a close and efficent regulation of the balance between glycotic and gluconeogenic process in response to the changing concentrations of glucose in the blood is necessary for the maintenance of health homeostasis. By far the most critical point in this regulation occurs at the third step of glcoysis: in the hormomally-controlled phosphorylation of fructose 1,6-bisphospate. When glucose is abundant, pancreatic catalysis of this reaction, aloowing the production of fructose-1,6-bisphosphate, which in turn is cleaved into glyceraldehyde 3-phosphate and dihydroxyacetone phosphate. When glucose is scarce, pancreatic glucogen blocks glycolysis and induces the gluconeogenic production of fructose 6-phospahate, which is subsequently isomerized into glucose-6-phosphate and released into the blood.The primary problem,therefore,with deriving major amounts of dietry sugar directly from fructose rather than from starch lies in the fact that the degradation of fructose-which,upon entery into the cell,is split immediatly into dihydroxyacetone phosphate and glyceraldehyde-completely bypasses the first four step of glycolysis, including the most critical regulatory reaction in the entire process. Thus, how our bodies handle the usage of fructose is utterly dissociated from the hormonal controls of insulin and glucogen,which,over time,invariably predisposes one to obesity,diabeties mellitus, and a host of other dangerous metabolic disorders. Passage 2 The media frenzy and public outcry that ahve surrounded the use of high fructose corn syrup as a food additive are as unfounded as the similarly nonsensical indignations that erupted in response to the advent of commercially availablle genetically modified crop seeds. Despite ongoing proof that genetically modified crops are not only perfectly sae for consuption, but that they have in fact saved an estimated 600 million peole from starvation over the past two decades, fears and skepticism towards them persists simply because they are popularly perceived as "unnatural" and thus, some how unhealthy. These same misguided apprehensions habe been at the forefront of the crusade against high fructose corn syrup. Yet, in reality, the process of producing corn syrup is strikingly similar to the carbohydrate metabolism that occurs naturall within the human body. First, corn starch is broken down into glucose by bacterial amylase enzymes and glucose is subsequently converted to fructose via hardly as sinister as its opponents would have us believe. We must acknowladge, of course, that reserch has identified several serious helth risks associated with the chronic ovenconsuption of sugar, and perhaps of fructose in particular. These risks, however, are by no means limited to foodstuff containing high fructose corn syrup. Depending on the formula, corn syrup contains between 42% and 55% fructose by volume. For comarison, cane sugar, honey and agave-three popular sweetners touted as "natural" and therefore, more healthful-contains 50%, 52% and 85%fructose, respectively. Thus,while it is true that fructose corn syrup is not merely insuffiecent action to curb the fructose-associated obesity epidemic in our country, it's also patently misleading to consumers. Q. what is the primary purpose of lines 12-15 ("Solanine...nerutoxin")?
Passage 1 Since coming to head in 2004, the high fructose corn syrup crisis and its role in the emergent obesity epidemic has faced unwavering denail from the food industry, yet the efforts to defend the additive on scientific grounds have been dubious at best. We are all familiar with the pitiful syllogium: corn syrup, therefore, is natural: corn syrup: therefore, is natural. However true this may be, it provides no proof whatsoever as to corn syrup's safety for human consuption. Solanine, for example, is easily extracted from potatoes and while harmless in smaller amounts, once concentrated it becomes a potent and porentially deadly neurotoxin. But i dogress. Let us not look to the source of corn syrup to determine its nutritional demrit, but turn instead to its direct metabolic effects on our bodies. Under ideal circumstances, the vast majority of sugar in our body is derived from starch, which is broken into glucose before being released to the blodstream. Glycolysis is the name applied to ten sequence chemical reactions that allows us to either liberate energy from glucose,or transform it into fats for storage in adipose tissue. Glucogenesis., meanwhile, is an opposite process in which glucose is derived from non-carbohydrate substances, and a close and efficent regulation of the balance between glycotic and gluconeogenic process in response to the changing concentrations of glucose in the blood is necessary for the maintenance of health homeostasis. By far the most critical point in this regulation occurs at the third step of glcoysis: in the hormomally-controlled phosphorylation of fructose 1,6-bisphospate. When glucose is abundant, pancreatic catalysis of this reaction, aloowing the production of fructose-1,6-bisphosphate, which in turn is cleaved into glyceraldehyde 3-phosphate and dihydroxyacetone phosphate. When glucose is scarce, pancreatic glucogen blocks glycolysis and induces the gluconeogenic production of fructose 6-phospahate, which is subsequently isomerized into glucose-6-phosphate and released into the blood.The primary problem,therefore,with deriving major amounts of dietry sugar directly from fructose rather than from starch lies in the fact that the degradation of fructose-which,upon entery into the cell,is split immediatly into dihydroxyacetone phosphate and glyceraldehyde-completely bypasses the first four step of glycolysis, including the most critical regulatory reaction in the entire process. Thus, how our bodies handle the usage of fructose is utterly dissociated from the hormonal controls of insulin and glucogen,which,over time,invariably predisposes one to obesity,diabeties mellitus, and a host of other dangerous metabolic disorders. Passage 2 The media frenzy and public outcry that ahve surrounded the use of high fructose corn syrup as a food additive are as unfounded as the similarly nonsensical indignations that erupted in response to the advent of commercially availablle genetically modified crop seeds. Despite ongoing proof that genetically modified crops are not only perfectly sae for consuption, but that they have in fact saved an estimated 600 million peole from starvation over the past two decades, fears and skepticism towards them persists simply because they are popularly perceived as "unnatural" and thus, some how unhealthy. These same misguided apprehensions habe been at the forefront of the crusade against high fructose corn syrup. Yet, in reality, the process of producing corn syrup is strikingly similar to the carbohydrate metabolism that occurs naturall within the human body. First, corn starch is broken down into glucose by bacterial amylase enzymes and glucose is subsequently converted to fructose via hardly as sinister as its opponents would have us believe. We must acknowladge, of course, that reserch has identified several serious helth risks associated with the chronic ovenconsuption of sugar, and perhaps of fructose in particular. These risks, however, are by no means limited to foodstuff containing high fructose corn syrup. Depending on the formula, corn syrup contains between 42% and 55% fructose by volume. For comarison, cane sugar, honey and agave-three popular sweetners touted as "natural" and therefore, more healthful-contains 50%, 52% and 85%fructose, respectively. Thus,while it is true that fructose corn syrup is not merely insuffiecent action to curb the fructose-associated obesity epidemic in our country, it's also patently misleading to consumers. Q. what is the primary purpose of lines 12-15 ("Solanine...nerutoxin")?
A
to present practical applications
B
to refute a particular line of thinking
C
to clarify an unfamiliar term
D
to draw attention to a harmful process
Passage 1 Since coming to head in 2004, the high fructose corn syrup crisis and its role in the emergent obesity epidemic has faced unwavering denail from the food industry, yet the efforts to defend the additive on scientific grounds have been dubious at best. We are all familiar with the pitiful syllogium: corn syrup, therefore, is natural: corn syrup: therefore, is natural. However true this may be, it provides no proof whatsoever as to corn syrup's safety for human consuption. Solanine, for example, is easily extracted from potatoes and while harmless in smaller amounts, once concentrated it becomes a potent and porentially deadly neurotoxin. But i dogress. Let us not look to the source of corn syrup to determine its nutritional demrit, but turn instead to its direct metabolic effects on our bodies. Under ideal circumstances, the vast majority of sugar in our body is derived from starch, which is broken into glucose before being released to the blodstream. Glycolysis is the name applied to ten sequence chemical reactions that allows us to either liberate energy from glucose,or transform it into fats for storage in adipose tissue. Glucogenesis., meanwhile, is an opposite process in which glucose is derived from non-carbohydrate substances, and a close and efficent regulation of the balance between glycotic and gluconeogenic process in response to the changing concentrations of glucose in the blood is necessary for the maintenance of health homeostasis. By far the most critical point in this regulation occurs at the third step of glcoysis: in the hormomally-controlled phosphorylation of fructose 1,6-bisphospate. When glucose is abundant, pancreatic catalysis of this reaction, aloowing the production of fructose-1,6-bisphosphate, which in turn is cleaved into glyceraldehyde 3-phosphate and dihydroxyacetone phosphate. When glucose is scarce, pancreatic glucogen blocks glycolysis and induces the gluconeogenic production of fructose 6-phospahate, which is subsequently isomerized into glucose-6-phosphate and released into the blood.The primary problem,therefore,with deriving major amounts of dietry sugar directly from fructose rather than from starch lies in the fact that the degradation of fructose-which,upon entery into the cell,is split immediatly into dihydroxyacetone phosphate and glyceraldehyde-completely bypasses the first four step of glycolysis, including the most critical regulatory reaction in the entire process. Thus, how our bodies handle the usage of fructose is utterly dissociated from the hormonal controls of insulin and glucogen,which,over time,invariably predisposes one to obesity,diabeties mellitus, and a host of other dangerous metabolic disorders. Passage 2 The media frenzy and public outcry that ahve surrounded the use of high fructose corn syrup as a food additive are as unfounded as the similarly nonsensical indignations that erupted in response to the advent of commercially availablle genetically modified crop seeds. Despite ongoing proof that genetically modified crops are not only perfectly sae for consuption, but that they have in fact saved an estimated 600 million peole from starvation over the past two decades, fears and skepticism towards them persists simply because they are popularly perceived as "unnatural" and thus, some how unhealthy. These same misguided apprehensions habe been at the forefront of the crusade against high fructose corn syrup. Yet, in reality, the process of producing corn syrup is strikingly similar to the carbohydrate metabolism that occurs naturall within the human body. First, corn starch is broken down into glucose by bacterial amylase enzymes and glucose is subsequently converted to fructose via hardly as sinister as its opponents would have us believe. We must acknowladge, of course, that reserch has identified several serious helth risks associated with the chronic ovenconsuption of sugar, and perhaps of fructose in particular. These risks, however, are by no means limited to foodstuff containing high fructose corn syrup. Depending on the formula, corn syrup contains between 42% and 55% fructose by volume. For comarison, cane sugar, honey and agave-three popular sweetners touted as "natural" and therefore, more healthful-contains 50%, 52% and 85%fructose, respectively. Thus,while it is true that fructose corn syrup is not merely insuffiecent action to curb the fructose-associated obesity epidemic in our country, it's also patently misleading to consumers. Q. As used in line 16, the word "digress" most closely means
Passage 1 Since coming to head in 2004, the high fructose corn syrup crisis and its role in the emergent obesity epidemic has faced unwavering denail from the food industry, yet the efforts to defend the additive on scientific grounds have been dubious at best. We are all familiar with the pitiful syllogium: corn syrup, therefore, is natural: corn syrup: therefore, is natural. However true this may be, it provides no proof whatsoever as to corn syrup's safety for human consuption. Solanine, for example, is easily extracted from potatoes and while harmless in smaller amounts, once concentrated it becomes a potent and porentially deadly neurotoxin. But i dogress. Let us not look to the source of corn syrup to determine its nutritional demrit, but turn instead to its direct metabolic effects on our bodies. Under ideal circumstances, the vast majority of sugar in our body is derived from starch, which is broken into glucose before being released to the blodstream. Glycolysis is the name applied to ten sequence chemical reactions that allows us to either liberate energy from glucose,or transform it into fats for storage in adipose tissue. Glucogenesis., meanwhile, is an opposite process in which glucose is derived from non-carbohydrate substances, and a close and efficent regulation of the balance between glycotic and gluconeogenic process in response to the changing concentrations of glucose in the blood is necessary for the maintenance of health homeostasis. By far the most critical point in this regulation occurs at the third step of glcoysis: in the hormomally-controlled phosphorylation of fructose 1,6-bisphospate. When glucose is abundant, pancreatic catalysis of this reaction, aloowing the production of fructose-1,6-bisphosphate, which in turn is cleaved into glyceraldehyde 3-phosphate and dihydroxyacetone phosphate. When glucose is scarce, pancreatic glucogen blocks glycolysis and induces the gluconeogenic production of fructose 6-phospahate, which is subsequently isomerized into glucose-6-phosphate and released into the blood.The primary problem,therefore,with deriving major amounts of dietry sugar directly from fructose rather than from starch lies in the fact that the degradation of fructose-which,upon entery into the cell,is split immediatly into dihydroxyacetone phosphate and glyceraldehyde-completely bypasses the first four step of glycolysis, including the most critical regulatory reaction in the entire process. Thus, how our bodies handle the usage of fructose is utterly dissociated from the hormonal controls of insulin and glucogen,which,over time,invariably predisposes one to obesity,diabeties mellitus, and a host of other dangerous metabolic disorders. Passage 2 The media frenzy and public outcry that ahve surrounded the use of high fructose corn syrup as a food additive are as unfounded as the similarly nonsensical indignations that erupted in response to the advent of commercially availablle genetically modified crop seeds. Despite ongoing proof that genetically modified crops are not only perfectly sae for consuption, but that they have in fact saved an estimated 600 million peole from starvation over the past two decades, fears and skepticism towards them persists simply because they are popularly perceived as "unnatural" and thus, some how unhealthy. These same misguided apprehensions habe been at the forefront of the crusade against high fructose corn syrup. Yet, in reality, the process of producing corn syrup is strikingly similar to the carbohydrate metabolism that occurs naturall within the human body. First, corn starch is broken down into glucose by bacterial amylase enzymes and glucose is subsequently converted to fructose via hardly as sinister as its opponents would have us believe. We must acknowladge, of course, that reserch has identified several serious helth risks associated with the chronic ovenconsuption of sugar, and perhaps of fructose in particular. These risks, however, are by no means limited to foodstuff containing high fructose corn syrup. Depending on the formula, corn syrup contains between 42% and 55% fructose by volume. For comarison, cane sugar, honey and agave-three popular sweetners touted as "natural" and therefore, more healthful-contains 50%, 52% and 85%fructose, respectively. Thus,while it is true that fructose corn syrup is not merely insuffiecent action to curb the fructose-associated obesity epidemic in our country, it's also patently misleading to consumers. Q. As used in line 16, the word "digress" most closely means
A
stray
B
analyzes
C
contradict
D
reexamine
Passage 1 Since coming to head in 2004, the high fructose corn syrup crisis and its role in the emergent obesity epidemic has faced unwavering denail from the food industry, yet the efforts to defend the additive on scientific grounds have been dubious at best. We are all familiar with the pitiful syllogium: corn syrup, therefore, is natural: corn syrup: therefore, is natural. However true this may be, it provides no proof whatsoever as to corn syrup's safety for human consuption. Solanine, for example, is easily extracted from potatoes and while harmless in smaller amounts, once concentrated it becomes a potent and porentially deadly neurotoxin. But i dogress. Let us not look to the source of corn syrup to determine its nutritional demrit, but turn instead to its direct metabolic effects on our bodies. Under ideal circumstances, the vast majority of sugar in our body is derived from starch, which is broken into glucose before being released to the blodstream. Glycolysis is the name applied to ten sequence chemical reactions that allows us to either liberate energy from glucose,or transform it into fats for storage in adipose tissue. Glucogenesis., meanwhile, is an opposite process in which glucose is derived from non-carbohydrate substances, and a close and efficent regulation of the balance between glycotic and gluconeogenic process in response to the changing concentrations of glucose in the blood is necessary for the maintenance of health homeostasis. By far the most critical point in this regulation occurs at the third step of glcoysis: in the hormomally-controlled phosphorylation of fructose 1,6-bisphospate. When glucose is abundant, pancreatic catalysis of this reaction, aloowing the production of fructose-1,6-bisphosphate, which in turn is cleaved into glyceraldehyde 3-phosphate and dihydroxyacetone phosphate. When glucose is scarce, pancreatic glucogen blocks glycolysis and induces the gluconeogenic production of fructose 6-phospahate, which is subsequently isomerized into glucose-6-phosphate and released into the blood.The primary problem,therefore,with deriving major amounts of dietry sugar directly from fructose rather than from starch lies in the fact that the degradation of fructose-which,upon entery into the cell,is split immediatly into dihydroxyacetone phosphate and glyceraldehyde-completely bypasses the first four step of glycolysis, including the most critical regulatory reaction in the entire process. Thus, how our bodies handle the usage of fructose is utterly dissociated from the hormonal controls of insulin and glucogen,which,over time,invariably predisposes one to obesity,diabeties mellitus, and a host of other dangerous metabolic disorders. Passage 2 The media frenzy and public outcry that ahve surrounded the use of high fructose corn syrup as a food additive are as unfounded as the similarly nonsensical indignations that erupted in response to the advent of commercially availablle genetically modified crop seeds. Despite ongoing proof that genetically modified crops are not only perfectly sae for consuption, but that they have in fact saved an estimated 600 million peole from starvation over the past two decades, fears and skepticism towards them persists simply because they are popularly perceived as "unnatural" and thus, some how unhealthy. These same misguided apprehensions habe been at the forefront of the crusade against high fructose corn syrup. Yet, in reality, the process of producing corn syrup is strikingly similar to the carbohydrate metabolism that occurs naturall within the human body. First, corn starch is broken down into glucose by bacterial amylase enzymes and glucose is subsequently converted to fructose via hardly as sinister as its opponents would have us believe. We must acknowladge, of course, that reserch has identified several serious helth risks associated with the chronic ovenconsuption of sugar, and perhaps of fructose in particular. These risks, however, are by no means limited to foodstuff containing high fructose corn syrup. Depending on the formula, corn syrup contains between 42% and 55% fructose by volume. For comarison, cane sugar, honey and agave-three popular sweetners touted as "natural" and therefore, more healthful-contains 50%, 52% and 85%fructose, respectively. Thus,while it is true that fructose corn syrup is not merely insuffiecent action to curb the fructose-associated obesity epidemic in our country, it's also patently misleading to consumers. Q. Accourding to lines 37-52, bodily regulation of glucose levels is best summarized as
Passage 1 Since coming to head in 2004, the high fructose corn syrup crisis and its role in the emergent obesity epidemic has faced unwavering denail from the food industry, yet the efforts to defend the additive on scientific grounds have been dubious at best. We are all familiar with the pitiful syllogium: corn syrup, therefore, is natural: corn syrup: therefore, is natural. However true this may be, it provides no proof whatsoever as to corn syrup's safety for human consuption. Solanine, for example, is easily extracted from potatoes and while harmless in smaller amounts, once concentrated it becomes a potent and porentially deadly neurotoxin. But i dogress. Let us not look to the source of corn syrup to determine its nutritional demrit, but turn instead to its direct metabolic effects on our bodies. Under ideal circumstances, the vast majority of sugar in our body is derived from starch, which is broken into glucose before being released to the blodstream. Glycolysis is the name applied to ten sequence chemical reactions that allows us to either liberate energy from glucose,or transform it into fats for storage in adipose tissue. Glucogenesis., meanwhile, is an opposite process in which glucose is derived from non-carbohydrate substances, and a close and efficent regulation of the balance between glycotic and gluconeogenic process in response to the changing concentrations of glucose in the blood is necessary for the maintenance of health homeostasis. By far the most critical point in this regulation occurs at the third step of glcoysis: in the hormomally-controlled phosphorylation of fructose 1,6-bisphospate. When glucose is abundant, pancreatic catalysis of this reaction, aloowing the production of fructose-1,6-bisphosphate, which in turn is cleaved into glyceraldehyde 3-phosphate and dihydroxyacetone phosphate. When glucose is scarce, pancreatic glucogen blocks glycolysis and induces the gluconeogenic production of fructose 6-phospahate, which is subsequently isomerized into glucose-6-phosphate and released into the blood.The primary problem,therefore,with deriving major amounts of dietry sugar directly from fructose rather than from starch lies in the fact that the degradation of fructose-which,upon entery into the cell,is split immediatly into dihydroxyacetone phosphate and glyceraldehyde-completely bypasses the first four step of glycolysis, including the most critical regulatory reaction in the entire process. Thus, how our bodies handle the usage of fructose is utterly dissociated from the hormonal controls of insulin and glucogen,which,over time,invariably predisposes one to obesity,diabeties mellitus, and a host of other dangerous metabolic disorders. Passage 2 The media frenzy and public outcry that ahve surrounded the use of high fructose corn syrup as a food additive are as unfounded as the similarly nonsensical indignations that erupted in response to the advent of commercially availablle genetically modified crop seeds. Despite ongoing proof that genetically modified crops are not only perfectly sae for consuption, but that they have in fact saved an estimated 600 million peole from starvation over the past two decades, fears and skepticism towards them persists simply because they are popularly perceived as "unnatural" and thus, some how unhealthy. These same misguided apprehensions habe been at the forefront of the crusade against high fructose corn syrup. Yet, in reality, the process of producing corn syrup is strikingly similar to the carbohydrate metabolism that occurs naturall within the human body. First, corn starch is broken down into glucose by bacterial amylase enzymes and glucose is subsequently converted to fructose via hardly as sinister as its opponents would have us believe. We must acknowladge, of course, that reserch has identified several serious helth risks associated with the chronic ovenconsuption of sugar, and perhaps of fructose in particular. These risks, however, are by no means limited to foodstuff containing high fructose corn syrup. Depending on the formula, corn syrup contains between 42% and 55% fructose by volume. For comarison, cane sugar, honey and agave-three popular sweetners touted as "natural" and therefore, more healthful-contains 50%, 52% and 85%fructose, respectively. Thus,while it is true that fructose corn syrup is not merely insuffiecent action to curb the fructose-associated obesity epidemic in our country, it's also patently misleading to consumers. Q. Accourding to lines 37-52, bodily regulation of glucose levels is best summarized as
A
artificial
B
dynamic
C
arbetray
D
static
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