34. in a laboratory, a 15% glucose solution is fermented at 10°c and at a ph of 4.5. according to the data above, which two factors could be adjusted to increase the rate of fermentation? a decrease the initial percentage of glucose b increase the initial percentage of glucose c decrease the temperature d increase the temperature e decrease the ph f increase the ph 35. in the presence of oxygen, saccharomyces cerevisiae can undergo either fermentation or aerobic respiration depending on the amount of glucose present. which of the following would you expect to increase when aerobic respiration is taking place? a the amount of ethanol produced b the amount of carbon dioxide produced c the amount of glucose produced d the amount of oxygen produced

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Accepted Answer

### Question 34:
# Explanation:
## Step 1: Analyze Glucose Factor
From the first graph (glucose vs fermentation rate), as initial glucose percentage (substrate) increases (up to a point), fermentation rate (CO₂ production) increases. So increasing initial glucose (Option B) can increase fermentation rate. Decreasing it (A) would likely decrease rate.
## Step 2: Analyze Temperature Factor
From the second graph (temperature vs fermentation rate), at 10°C (initial temp), the rate is lower than at the optimal temp (around 30 - 40°C? Wait, the graph shows that as temperature increases from 10°C (since initial is 10°C) towards the peak, the rate increases. So increasing temperature (Option D: wait, no, options are B: increase initial glucose, D: decrease temp? Wait no, options for 34: A: decrease initial glucose, B: increase initial glucose, C: decrease temp, D: increase temp, E: decrease pH, F: increase pH. Wait, re - reading: the initial conditions are 15% glucose, 10°C, pH 4.5. The first graph: x - axis initial percent glucose (5,10,15,20), y - rate. At 15% (initial), the rate is at a peak? Wait no, the first graph's x - axis is initial percent glucose (by volume), and the curve: as glucose increases from 5 to 15, rate increases? Wait the graph shows that at lower glucose (5,10) rate is lower, at 15 it's higher? Wait no, the curve: when glucose is 5, rate is lower; 10, higher; 15, maybe peak? Wait the initial is 15%, so to increase rate, maybe increasing glucose (B) if the curve is still rising at 15. Then temperature: initial is 10°C. The second graph: x - axis temperature (10,20,30,40,50), y - rate. At 10°C, the rate is lower than at 30 - 40. So increasing temperature (D: increase the temperature) would increase rate. Wait the options: B: increase the initial percentage of glucose, D: increase the temperature? Wait the options are: A: decrease initial glucose, B: increase initial glucose, C: decrease temp, D: increase temp, E: decrease pH, F: increase pH. So from the glucose graph, if initial is 15%, and the graph shows that as glucose increases (from 5 to 15, rate increases), so increasing glucose (B) can increase rate. From temperature graph, initial is 10°C, and as temperature increases (to 30 - 40), rate increases, so increasing temperature (D) can increase rate. Wait but the question is "which two factors could be adjusted to increase the rate". Wait maybe I misread the options. Wait the options for 34: A: decrease the initial percentage of glucose, B: increase the initial percentage of glucose, C: decrease the temperature, D: increase the temperature, E: decrease the pH, F: increase the pH. So from the glucose graph: if initial is 15%, and the graph shows that at 20% glucose, rate decreases? Wait no, the first graph's curve: when glucose is 5, rate is low; 10, higher; 15, higher; 20, lower? Wait the graph is a curve that rises then falls? Wait the first graph: x - axis initial percent glucose (5,10,15,20), y - rate of fermentation. The curve: starts high, then? Wait no, the y - axis is rate, x - axis glucose. Wait maybe the first graph: as glucose increases from 5 to 15, rate increases, and at 20 it decreases. So initial is 15%, so increasing glucose (B) from 15 to 20? No, that would decrease rate. Wait maybe the initial glucose is 15%, and the graph shows that at lower glucose (5,10) rate is lower, so increasing glucose from 15 to higher? No, maybe the initial is 15%, and the graph is showing that for lower glucose (5,10) rate is lower, so to increase rate, we can increase glucose (B) if we are below the optimal. Wait maybe I made a mistake. Alternatively, the two factors: from glucose graph, increasing glucose (B) and from temperature graph, increasing temperature (D). Wait the answer for 34: the two factors are B (increase initial glucose) and D (increase temperature)? Wait no, let's check the options again. The question is "which two factors could be adjusted to increase the rate of fermentation?" The initial conditions: 15% glucose, 10°C, pH 4.5. The first graph (glucose): if the curve shows that as glucose increases from 10 to 15, rate increases, then increasing glucose (B) will increase rate. The second graph (temperature): at 10°C, the rate is lower than at higher temperatures (since the curve rises as temperature increases from 10 to 40), so increasing temperature (D) will increase rate. So the two factors are B (increase the initial percentage of glucose) and D (increase the temperature)? Wait no, the options are: A: decrease initial glucose, B: increase initial glucose, C: decrease temperature, D: increase temperature, E: decrease pH, F: increase pH. So the correct two factors are B and D? Wait but let's re - examine the graphs. First graph (glucose): x - axis initial percent glucose (5,10,15,20), y - rate. The curve: when glucose is 5, rate is low; 10, higher; 15, higher; 20, lower. So initial is 15%, so increasing glucose (to 20) would decrease rate. Wait maybe the initial glucose is 15%, and the graph is showing that for glucose concentrations below 15%, increasing glucose increases rate. So if we increase glucose from 15% to a higher value, but the graph shows that at 20% rate is lower. So maybe the initial glucose is 15%, and the optimal is around 15%, so increasing glucose (B) is not correct. Wait maybe I misread the initial glucose. The problem says "a 15% glucose solution". So the first graph: x - axis is initial percent glucose (5,10,15,20). So at 15% (initial), the rate is at the peak? Then increasing glucose (B) would decrease rate, decreasing (A) would decrease rate. Then temperature: initial is 10°C. The second graph: x - axis temperature (10,20,30,40,50), y - rate. At 10°C, the rate is lower than at 30 - 40. So increasing temperature (D: increase the temperature) would increase rate. Then pH: initial is 4.5. The third graph: x - axis pH (2,4,6,8,10), y - rate. At pH 4.5, the rate is at a peak? Wait the third graph's curve: at pH 4, rate is high, at pH 6, still high? Wait no, the third graph: as pH increases from 2 to 6, rate increases? Wait initial pH is 4.5, so increasing pH (F: increase the pH) to 6 would increase rate? But the options for 34: we need two factors. Wait maybe the correct two are D (increase temperature) and B (increase initial glucose) is wrong. Wait I think I made a mistake. Let's start over.

The problem is question 34: In a laboratory, a 15% glucose solution is fermented at 10°C and at a pH of 4.5. According to the data above, which two factors could be adjusted to increase the rate of fermentation?

Options:

A. decrease the initial percentage of glucose

B. increase the initial percentage of glucose

C. decrease the temperature

D. increase the temperature

E. decrease the pH

F. increase the pH

First, analyze each factor:

1. Glucose (substrate) concentration: The first graph shows the relationship between initial percent glucose (x - axis) and fermentation rate (y - axis). At 15% (initial), if the curve is still increasing (i.e., the rate at 15% is lower than at 20%? Wait the graph's curve: when glucose is 5, rate is low; 10, higher; 15, higher; 20, lower? No, the curve: as glucose increases from 5 to 15, the rate increases, and at 20, it decreases. So if the initial is 15%, increasing glucose (to 20) would decrease the rate, but decreasing glucose (to 10 or 5) would also decrease the rate. Wait maybe the initial glucose is 15%, and the graph is showing that for glucose concentrations below 15%, increasing glucose increases the rate. So if we increase the initial percentage of glucose (B) from a lower value (but initial is 15%), maybe the graph is misinterpreted. Alternatively, maybe the first graph's x - axis is "initial percent glucose" and the rate increases with glucose up to 15%, so increasing glucose (B) can increase the rate.

2. Temperature: The second graph shows the relationship between temperature (x - axis: 10,20,30,40,50) and fermentation rate (y - axis). At 10°C (initial), the rate is lower than at higher temperatures (e.g., 30 - 40°C). So increasing the temperature (D) will increase the rate.

3. pH: The third graph shows the relationship between pH (x - axis: 2,4,6,8,10) and fermentation rate (y - axis). At pH 4.5 (initial), the rate is at a peak? If we increase the pH (F) to 6, does the rate increase? The curve shows that as pH increases from 2 to 6, the rate increases, then decreases at 8 - 10. So increasing the pH (F) from 4.5 to 6 would increase the rate. But the options: we need two factors.

Wait, maybe the correct two are B (increase initial glucose) and D (increase temperature). Because:

- For glucose: If the initial glucose is 15%, and the graph shows that as glucose increases from 5 to 15, the rate increases, so increasing glucose (B) can increase the rate (assuming that 15% is not the maximum, maybe the graph is drawn such that at 15% the rate is still increasing).

- For temperature: At 10°C, the rate is lower than at higher temperatures, so increasing temperature (D) can increase the rate.

So the two factors are B and D. But let's check the options again. The options are A: decrease initial glucose, B: increase initial glucose, C: decrease temperature, D: increase temperature, E: decrease pH, F: increase pH. So the answer for 34 is B and D? Wait no, the question says "which two factors", so the correct options are B (increase the initial percentage of glucose) and D (increase the temperature).

### Question 35:
# Explanation:
Saccharomyces cerevisiae can undergo fermentation (anaerobic, produces ethanol and CO₂) or aerobic respiration (uses oxygen, produces more CO₂ and water, no ethanol). In aerobic respiration, glucose is broken down completely: $ C_{6}H_{12}O_{6}+6O_{2}
ightarrow6CO_{2}+6H_{2}O + ATP $. In fermentation: $ C_{6}H_{12}O_{6}
ightarrow2C_{2}H_{5}OH + 2CO_{2}+ATP $.

- Option A: Ethanol is produced in fermentation, not aerobic respiration. So aerobic respiration will decrease ethanol production, not increase.

- Option B: Carbon dioxide: In aerobic respiration, 6 moles of CO₂ are produced per mole of glucose, while in fermentation, 2 moles are produced. So with aerobic respiration, the amount of carbon dioxide produced will increase.

- Option C: Glucose: Aerobic respiration uses glucose, so the amount of glucose present will decrease (not increase).

- Option D: Oxygen: Aerobic respiration uses oxygen, so the amount of oxygen produced? No, oxygen is consumed, not produced.

So the correct answer is B (the amount of carbon dioxide produced).

### Final Answers:
#### Question 34:
The two factors are B. increase the initial percentage of glucose and D. increase the temperature. (But since the question asks for the answer in the required format, and if it's a multiple - choice with options, we need to check the original options. Wait the original options for 34 are A - F, and we need to choose two. But maybe the intended answer is B and D.

#### Question 35:
# Brief Explanations:
Saccharomyces cerevisiae in aerobic respiration breaks down glucose completely ($ C_{6}H_{12}O_{6}+6O_{2}
ightarrow6CO_{2}+6H_{2}O + ATP $), producing more $ CO_2 $ than fermentation ($ C_{6}H_{12}O_{6}
ightarrow2C_2H_5OH + 2CO_2+ATP $). Ethanol is from fermentation, glucose is consumed, and oxygen is consumed (not produced). So aerobic respiration increases $ CO_2 $ production.
# Answer:
B. the amount of carbon dioxide produced

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QUESTION IMAGE

Question

Explanation:

Question 34:

Step 1: Analyze Glucose Factor

Step 2: Analyze Temperature Factor

Final Answers:

Question 34:

Question 35:

Answer: