Question: 8. By Accepting Hydrogens During The Citric Acid Cycle, NAD+ And FAD Become Reduced To And Which Enter The Electron Transport Chain. 9. When Molecules Of NADH And FADH2 Transfer Hydrogen Atoms To The Electron Transport Chain, They Are Oxidized To And Electron Transport 10. The Final Acceptor Of Electrons AND Hydrogen Ions At The End Of The Electron …

Question: 8. By Accepting Hydrogens During The Citric Acid Cycle, NAD+ And FAD Become Reduced To And Which Enter The Electron Transport Chain. 9. When Molecules Of NADH And FADH2 Transfer Hydrogen Atoms To The Electron Transport Chain, They Are Oxidized To And Electron Transport 10. The Final Acceptor Of Electrons AND Hydrogen Ions At The End Of The Electron …

8. By accepting hydrogens during the citric acid cycle, NAD+ and FAD become reduced to and which enter the electron transport

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8. By accepting hydrogens during the citric acid cycle, NAD+ and FAD become reduced to and which enter the electron transport chain. 9. When molecules of NADH and FADH2 transfer hydrogen atoms to the electron transport chain, they are oxidized to and Electron transport 10. The final acceptor of electrons AND hydrogen ions at the end of the electron transport system is (H2O, CO2, O2) which becomes (H2O, CO2, O2). 11. Some of the NADH for electron transport comes from (glycolysis, the citric acid cycle), but more of it and all of the FADH2 comes from (glycolysis, the citric acid cycle). 12. For oxidative phosphorylation to happen using the electron transport chain, a high concentration of (H, CO2, 02, e-) needs to build up in the intermembrane space of the mitochondria and then move through the enzyme called (ATP dehydrogenase, ATP synthase, ADP dehydrogenase) Fermentation and more 13. Through the mechanism of glycolysis, all cells have a continuous source of (energy, carbon) up to a point, even under (aerobic, anaerobic conditions) 14. If anaerobic conditions persist after glycolysis is complete, the pyruvate in muscle cells is converted to (lactic acid/alcohol). 15. Commercially, yeast is used to convert glucose to in forming beer and wine. The bubbles in beer and champagne are (H2O, CO2, O2) gas.