Lab: Energy Stored in Food Background Questions (5 points each = 10 points): 1. What happens to the molecules of the food that we eat during digestion? 2. What type of metabolism is this? Background information: In this lab we will attempt to set a variety of different types of food on fire and capture the heat energy that is given off. The heat energy from the burning comes form the energy stored in the chemical bonds of the food. The more energy in the bonds‚ the more heat the food will
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MATERIALS & LAB MATERIAL SAMPLE IDENTIFICATION LAB LAB #1 PREPARED BY: FOR: TERM: Spring 2014 SOUTHWEST TENNESSEE COMMUNITY COLLEGE TABLE OF CONTENTS Purpose 2 Equipment 3 Materials 4 Procedure 5 Data 6 Discussion & Conclusion 8 Appendix 10 PURPOSE To gain a knowledge of different types of metals by using simple methods for sorting and identification.
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Purpose In this lab‚ we used PCR and gel electrophoresis to identify genetically modified food. Introduction A genetically modified organism is an organism whose DNA or genetic makeup has been modified to code for certain desirable traits("Genetically Modified Foods"). Common genetically modified plants include corn and soy‚ and common genetically modified animals are fish. Many genetically modified plants are coded to resist bugs‚ grow faster‚ and produce bigger fruit‚ while most GMO animals
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Hydrolysis of macromolecules Abstract: This lab was designed to teach the process of “hydrolysis”‚ a chemical reaction in which water is added to a polymer‚ breaking its bonds and forming smaller molecules. A hydrogen cation and a hydroxide anion (which once formed water) break apart and attach themselves to the ends of shorter polymers. Hydrolysis plays an important role in our lives and in the lives of every living thing on earth. Living organisms rely on digestion (hydrolysis) to convert food energy
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Lab Eight: Identification of HydrocarbonsWebGoogle+GmailDocsmore ▼ All DocsEdit Orgo Chem Lab 8 Lab Eight: Identification of Hydrocarbons Organic Chemistry 311 Abstract: Unknown hydrocarbon K was identified by using purification‚ determination of boiling point by using the capillary tube technique‚ the calculation of density and obtained refractive index value from the Abbe-3L refractometer. The density was not useful due to an error of the machine but the boiling point and refractive index
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ups Identifying food groups in unknown solutions Aim The aim of this experiment is to identify different food groups within several different unknown solutions. This will be carried out by placing the unknown solutions into separate test tubes and using different chemical indicators to see if any reactions occur. Each food group will act different when the chemical indicator is added‚ some will change colour while others will separate. Introduction Food is a vital source of energy that is
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Deoxyribonucleic acid (DNA) is the fundamental molecule of life encoding the genetic code for the development and functioning of every living organism and a large variety of viruses. RNA‚ proteins‚ and DNA are the main macromolecules‚ which are necessary for every form of life. The genetic system is encoded in the form of a sequence of nucleotides (guanine‚ adenine‚ thymine‚ and cytosine)‚ which are denoted by the letters G‚ A‚ T‚ and C. Most DNA molecules consist of double-stranded helices‚ composed
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As an eight-year-old pipsqueak who was regularly pitted against the twelve-year-old Goliaths of Albuquerque’s 12U tennis division‚ losing 0-6‚ 0-6 became a natural part of life‚ and I hated it. In fact‚ my tournament to-do list consisted of a dreadfully long car trip‚ suffering defeat upon defeat to another unnamed middle-school giant‚ and then drowning myself in a sea of tears while my dad lectured me about "unforced errors" on the trip home. As a result‚ I started to run away from tennis. I performed
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changeDried upNo change 4.sucrose solutionNo changeNo changeDried upNo change 5.starch solutionNo changeDark blue-blackDried upNo change 6.distilled waterNo change (Clear blue)No change (Clear yellow)Dried upNo change Investigation 1A: Testing for Macromolecules Discussion: By observing the table above‚ we could see that Benedict’s test was for reducing sugars‚ iodine test was for the presence of starch‚ filter paper was for the presence of fatty acids‚ and the Biuret test was for amino groups present
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I’m not as glamorous as I might seem. I’m just an ordinary student in 10th grade‚ who likes to learn things. Others may be more charismatic or handsome‚ but I have something that they do not. I posses an essential life skill; initiative. You (as the readers from the National Honors Society) may think that what I am saying is absurd‚ but I am here to prove my worth one paragraph at a time. I am a well educated individual who has repeatedly demonstrated initiative and high standards of reliability
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