commercial meat tenderizers contain papain and/or bromelain, both of which are enzymes used to tenderize meat. what type of organic molecules do these enzymes help break down?

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?