For aerobic respiration, a variety of substances must be in a state of flux across the inner mitochondrial membrane. Assuming a brain cell in which glucose is the sole energy source, indicate for each of the following substances whether you would expect a net flux across the membrane and, if so, in which direction. 1. electrons
2. pyruvate
3. oxygen
4. ATP
5. ADP
6. Acetyl CoA
7. Glyceral-3-phosphate
8. NADH
9. FADH2
10. Oxaloacetate
11. Water
12. Protons

Explanation:

Pyruvate inflow; as this is needed to initiate the link reaction reactions that gives acetyl CoA. The latter enters the Kreb's cycle to provide  the electrons carried in hydrogen atoms by NADH  and FADH2 for ocidative phosphorylation for ATPs synthesis.

Oxygen  Inflow, to accept the final electrons for the electron transport chains to continue.

Electron inflow ,carried in hydrogen atoms by NADH  and FADH2 , to produced the electron transport chain, needed to generate the PMF.

ATP-outflow; this is the end product  of the oxidative phosphorylation. it is synthesized by the ATPase synthase enzyme. using the energy from the electrochemical gradients.

ADP Inflow- it mus be  phosphorylated by phosphate to form ATPs during synthesis, as catalysed by  ATPase synthase.

Acetyl Co A. this is no net change,

Oxaloactate - no net change, the amount of this must remain contant in the kreb's Cylce, because of continuous formation  from pyruvate.

NADH  and FADH2 are co enzymes needed  to ferry Hydrogen  atoms into the matrix,to extract electrons.(inflow)

water is liberated from the matrix , therefore it goes out -from  the reaction of oxygen and hydrogen (proton)in the matrix

Protons  inflow into the intramembrane of the mitochondrial .

Glyceride -3-phosphate -no net flow, because it is further broken down to form pyruvate as it is continuous formed from phosphorylated glucose.

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starchy vegetables are high in carbohydrates.

starchy vegetables contain more carbohydrates than non-starchy vegetables.

explanation:

there are two primary categories of carbohydrates, essentially differentiated on the basis of their carbohydrate content (which is in the form of starch - a complex carbohydrate):

those vegetables which contain little amounts of starch are termed as non-starchy vegetables, and some examples include: artichokes, broccoli and bean sprouts.

vegetables high in their starch content are distinguished as starchy vegetables, and some examples include: potatoes, chickpeas and corn.