3. How does the red cabbage juice compare with the pH paper as an indicator? Is cabbage juice a good indicator? 4. Which do you think would be more helpful in identifying an unknown liquid - pH paper or red
cabbage juice? Why?

Asuspension of yeast cells is being grown under anaerobic conditions such that glucose is degraded to ethanol and carbon dioxide. if one wishes to follow this process by monitoring the release of 14co2, at which positions in the glucose molecule would the 14c label need to be incorporated?