Week 2 iLab 1. Select a sweetener. Sucrose 2. Explore the history of the sweetener (when it was developed‚ its composition). Sucrose‚ according to our text‚ is composed of one glucose (the most common sugar molecule) molecule and one fructose (the sweetest natural sugar) molecule. The bond is called glycosidic linkage. Because of this mixture‚ Sucrose is known to be sweeter than lactose or maltose (the other 2 out of the 3 most common disaccharides‚ which is a carbohydrate compound consisting
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Cellular respiration is the process of breaking down chemical energy‚ most commonly glucose and oxygen‚ for use in the body as ATP with the release of water and carbon dioxide as bi-products (Mauseth‚ 2014). This process can be observed by careful analysis of the metabolic rate which is the total amount of energy released by an organism per unit mass. The respiratory quotient (R.Q) is the ratio of CO2 molecules lost per O2 molecules consumed which can be used to determine the efficiency of the metabolic
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by temperatures above 60°C. The enzyme used in this lab exercise is amylase‚ which is commonly found in saliva and germinating seeds. It catalyzes the breakdown of starch. When amylase reacts with starch‚ it cuts off the disaccharide maltose (two glucose molecules linked together). As the reaction progresses‚ less starch will be present and more sugar (maltose) will be present. In lab‚ the activity of amylase was observed by using iodine. Remember‚ iodine reacts with starch to form a dark brown/purple
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solution? Hypothesis: * If a solution is rich in starch then it will react with iodine solution and change to a bluish-black color (looks Brown) Materials: Items: * 8 test tubes‚ pipet‚ iodine‚ onion juice‚ potato juice‚ sucrose solution‚ glucose solution‚ distilled water‚ fructose solution‚ starch solution‚ & beats juice Safety Concerns: * If the iodine touches skin it might burn * Everything smells bad chance of vomiting Procedure: 1. Get 8 test tubes and mark each one
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Title : Investigation of Action of Saliva and 3M Hydrochloric Acid in Two Carbohydrate Solutions Objective : To investigate the action of saliva and 3M hydrochloric acid in two carbohydrate solutions Results : Table 1: Observations Conclusions Solution A Benedict’s test : Initial blue solution changed to brick-red precipitate. Little amount of brick-red precipitate suspended in solution. The solution was translucent. Iodine test : Yellowish-brown remained the same. Abundant amount of
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FOODS TO IDENTIFY THE CHEMICALS THEY CONTAIN AND TO TEST PURE SAMPLES OF BIOCHEMICALS TO GAIN FAMILIARITY WITH THE COLOUR CHANGES. RESULTS: TABLE 1 : BIOCHEMICAL TESTS ON PURIFIED BIOLOGICAL SUBSTANCES SAMPLE | TEST | OBSERVATION | Glucose | Reducing Sugar | The initial blue colouration of the mixture turns green‚ then yellowish and finally forms a brick-red precipitate. | Sucrose | Reducing Sugar | As Benedict’s Test | Iodine Solution | Starch | A Blue-Black Colouration | Sudan
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NUTRITIONAL INFORMATION Serving Size : 250ml Serving Per Can: 1 Per (100ml) Per Serving (250ml) Energy 66 kcal 164 kcal Carbohydrate 15.8 g 39.5 g Total Sugars 13.7 g 34.3 g Protein 0.6 g 1.5 g Fat 0 g 0 g INGREDIENTS - De-lonized - Sugar - Glucose - Honey - Fructose - Citric Acid - Taurine - Filtered Water - Inositol - Lysine - Vitamin B6 - Vitamin B12 - Contains Permitted Preservative‚ Coloring & Food Conditioner - Tongkat Ali Extract - D-Gluconalactone - Choline Bitartrate
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The Effect of Health problems caused by Sugar Sophie Tacheci The Effect of Health problems caused by the amount of Sugar on the Drosophila Sugar intake has increased drastically since the 1820’s‚ causing over 78 ailments such as raised insulin levels‚ rising rates of obesity‚ heart disease and diabetes. Sugar intake per person during the 1820’s was about five pounds per year. Today the average sugar intake is about one hundred pounds per year‚ or about 119 grams
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the rumen is approx. 39 degrees‚ the pH is approx. 6.5 and is anaerobic conditions. The food is present in the rumen for 9 to 12 hours and during this period bacteria and protozoa hydrolyze cellulose to the disaccharide cellobiose and free glucose molecules. Glucose is fermented by bacteria to volatile fatty acids (acetate‚ butyric acid) is taken up by the bloodstream of the animal and this is the main energy source‚ and also provides carbon dioxide and methane. Microorganisms also produce vitamins
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Below are a list of concepts and ideas you need to know for the first Bio 100/107 Test Chapter 1: What is the organizational hierarchy? What is each level? What are emergent properties? At what level does life emerge? Organisms interact with the environment: energy and atoms Unity explains that cells have several common features. What are those features? What is diversity? How does Evolution mediated by Natural Selection explain Unity and Diversity? Chapter 2: Life is composed of atoms
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