42. ¿ Qué importancia tiene para la degradación de compuestos aromáticos , por parte de las bacterias , la formación de

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42. ¿ Qué importancia tiene para la degradación de compuestos aromáticos , por parte de las bacterias , la formación de intermediarios como el catecol y el protocatecuate ?
43. Polímeros como el almidón , celulosa y pectina se caracterizan porque no pueden atravesar la membrana citoplasmática . Sin embargo , un grupo de bacterias tienen la capacidad de utilizarlos como fuente de carbono y energía . ¿ Podría explicar la forma como las bacterias lo logran ?
42. The most common core intermediates, into which many of the aromatic compounds have to be converted. they are catechol 12 - dihydroxybenzene ) and protocatechuate ( 54 - dihydroxybenzoate ) . Some compounds are degraded via gentisate (2,5-dihydroxybenzoate). As a general rule , 1,2 - substituted and many mono - substituted aromatic compounds are converted to catechol ( eg , salicylate and phenol ) . On the other hand , unsubstituted aromatic compounds ( benzene , naphthalene ) are degraded via 1,2 - diphenolic intermediates , therefore they also reach calecol Aromatic compounds with two substitutions in positions 13 or 14 or polysubstituted are metabolized via protocatechuate 13 - hydroxybenzoate , 4-hydroxybenzoate).I need the first question. I already have the polymer one
that was a help that the teacher gave
. How important is the formation of intermediates such as catechol and protocatechuate for the degradation of aromatic compounds by bacteria?