for Distilled H2O (Include Color) Vegetable Oil Fat/Lipid Brown paper towel Glossy finish on paper towel No mark on paper towel Glucose Carbohydrate – monosaccharide Benedicts Positive – Orange Negative – Blue Starch Carbohydrate – polysaccharide Iodine Positive – Black Negative – Amber Powdered Egg White Protein Biurets Positive – Pinky-purple Negative – Blue-ish Part II Results Food Carbohydrate Tests
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bifurcata can be an interesting source of natural antioxidant compounds. Moreover‚ algae are rich in polysaccharides and minerals‚ but very few of them have been used widely as edible plants. The idea of the B. bifurcata as high natural source of antioxidants can potentiate its use and elevate its beneficial value as human food or for additives extraction and
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Cell Membrane The Cell Membrane- The cell membrane is a semi-permeable membrane that surrounds the cytoplasm of a cell; the cell membrane is made up of phospholipids‚ proteins and carbohydrates. Its function is to protect the integrity of the interior of the cell allowing certain substances into the cell‚ while keeping other substances out. The phospholipids form a thin‚ flexible sheet while the proteins float in the phospholipid sheet like an ice berg‚ and the carbohydrates extend out from the
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The Cell membrane surrounds all living cells and is the most important organelle‚ there is also a similar plasma membrane that surrounds all the organelles except for the ribosome. The membrane controls how and what substances can move in and out of the cell/organelle The structure of the membrane is often referred to as the “Fluid Mosaic Model”; this is because of the way it is structured It is composed of phospholipids‚ proteins‚ and carbohydrates‚ which are arranged in a fluid
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that chemical digestion can occur faster. This cutting and mixing is called mastication. Moreover‚ food is chemically digested by salivary amylase (carbohydrase) in saliva which is an enzyme (biological catalyst) which breaks down the insoluble polysaccharide starch to the soluble simpler sugar called maltose. In digestion‚ food molecules are broken down by hydrolysis reactions (breakdown with water). Saliva also contains mucus‚ which lubricates and helps hold together chewed food in a clump called
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features that distinguishes them from Eukaryotes such as: “Their DNA is not enclosed within a membrane” and “they usually divide by binary fusion‚ organelles are not encompassed within the membrane and the cell walls usually consist of complex polysaccharides peptidoglycan” (Tortora‚ 2013). When researching the differences among the three genera’s each have specific characteristics that distinguishes one from another; Mycoplasma are the smallest members of the prokaryote family‚ due to their size
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indicate the number of carbons. EG. Pentose=5 Carbons. Main energy supplier to the body is a monosaccharaide called glucose! Disaccharides: Formed by two Monosaccharaides. EG table salt. Formed by one alpha glucose and on Fructofuranose. Polysaccharides: Formed by 3 or more Monosaccharaides. Mainly structural compounds. EG cellulose. Lipids: Primarily fats. Oily and greasy consistency. They repel water. Long-term energy storage. Store twice as much energy as carbohydrates. Secondary
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ASHIKIN BINTI MANSHOR DHM12-05112094 TUTORIAL DIGESTION SYSTEM OF CARBOHYDRATE Carbohydrate Digestion and Absorption Basically‚ digestion of carbohydrate involves conversion of the large molecules of carbohydrates like di-saccharides and polysaccharides into simple mono-saccharide molecules which can be easily absorbed by the body. The first step of digestion is the moment we put the food in mouth. As we chew the food‚ the saliva released by the salivary glands of the mouth starts its work of
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of amylase speeds up the reaction time. Introduction The enzyme‚ amylase is found in the saliva of most animals and in humans. Amylase hydrolyzes starch‚ a plant’s reservation of carbohydrates. Amylase causes a chemical reaction in the polysaccharide starch that breaks down the glucose molecules into maltose. When diluted with a solution of I2KI‚ starch will change to a dark purple while doing the same to maltose‚ there would be no color change. The question posed‚ does more or less concentration
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MAKING ICE CREAM INTRODUCTION Ice-cream is a frozen dessert usually made from daily products‚ such as milk‚ cream‚ and often combined with other ingredient and flavors. In order to incorporate air and prevent ice crystals from forming‚ the mixture must stir while cooling process. Let our discussed about history of ice-cream. The ancient Greeks‚ Romans and Jews were called ice-cream as a chill wine or juices. In the first century‚ messengers were sent by the Emperor Nero to mountain
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