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by gus_massa
3491 days ago
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I mostly agree. The main path for glucose involves splitting it in two 3 carbon molecules, mainly pyruvate https://en.wikipedia.org/wiki/Glycolysis From this it's easy to make acetic acid (2 carbons), like the acetic acid in vinegar. And , I guess it's also not very difficult to make propionic acid (3 carbons). I can accept that they say that fiber or glucose is "break down" to acetic acid, propionic acid, but I think it's misleading. (And the usual definition of fatty acid starts at 4 carbons https://en.wikipedia.org/wiki/Fatty_acid ) I had to search for the pathway to produce butyric acid (4 carbons). The main path is apparently splitting the glucose in pyruvate and adding a carbon to it, so it's not a direct break down. But there is an additional pathway, with glutaric acid, that perhaps may qualify, but I'm not convinced. https://en.wikipedia.org/wiki/Butyric_acid http://mbio.asm.org/content/5/2/e00889-14/F1.expansion.html |
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But it is a phrase that the average layperson would take as "simpler things made from the raw ingredients by the processors", rather than a direct deconstruction pathway.
It's a common problem when technical language collides with a common term or phrase, because most articles will mean the common one and send pendants in to a fit.