Experiment 3 : Identification of food constituents in milk Objectives To compare the composition of two different kinds of milk for fats‚ protein and reducing sugar. Introduction In this experiment two milk samples are given and its compositions are tested using different methods such as using benedict solution to test the presence of reducing sugar‚ using copper II sulphate to test the presence of protein‚ using K3( to test the presence of fat. However in this experiment‚ not only are
Premium Nutrition Milk Glucose
NOVA SOUTHEASTERN UNIVERSITY COLLEGE OF NURSING NUR 3180 SIMULATION DIABETIC KETOACIDOSIS Preparation Questions 1. Describe the pathophysiologic changes in DKA. The lack of available insulin results in a disorder in the metabolism of carbs‚ protein‚ and fat. Because they are attempting to rid the body of excess glucose‚ the kidneys excrete the glucose along with water and electrolytes (esp. sodium and potassium). The fatty acids are converted into ketone bodies by the liver. Ketone bodies are
Premium Electrolyte Kidney Diabetes mellitus
Title: Ms. K Cell Membrane and Homeostasis Experiment Objective(s): The reason for this experiment is to see how starch and iodine affect each other and how a plastic bag works similar to a membrane in certain situations. Introduction: I know prior to doing this experiment that iodine mixed with starch creates a dark color and that most objects‚ organic and inorganic‚ naturally experience isotonic reactions. Hypothesis: I think that the potato will absorb more starch than the sweet potato and
Premium Starch Potato Hypothesis
Christian Alliance Cheng Wing Gee College S4 Biology Practical Worksheet Name: _____________________________ ( ) Class: ________ Date: _______________ Practical 5.1 Detection of food substances by food tests In the space below‚ write down the procedures of all the following food tests: Results A Test for glucose using Clinistix paper Sample Clinistix paper Original colour Final colour Glucose solution Distilled water B Test for reducing sugars using Benedict’s test
Premium Cooking Distillation Nutrition
Sugar is in almost every food we eat and it’s contributed to numerous health problems that are affecting people throughout the world. And yet the food that we eat is still full of it and we still like it and crave it. In this speech I’ll talk about how we became obsessed with sugar‚ why we like it so much‚ and the advantages and disadvantages to sugar. Our obsession with sugar goes back thousands of years‚ but it all originally started started with evolution. Humans were evolved to have very limited
Premium Sugar Nutrition Obesity
Kale is one of the world’s top superfoods for optimal health and fitness. It is a nutritional powerhouse that benefits the human body in several different ways. It offers a wealth of antioxidant and anti-inflammatory vitamins and minerals‚ micronutrients that many US adults are lacking‚ and glucosinolates that assist in cancer prevention. Here are the top ten health benefits of eating kale; we promise you will be running to your produce stand after reading this! Nutrient richness beyond compare:
Premium Nutrition Obesity Health
Purpose: To determine which chemical indicators that will indicate the presence of glucose‚ starch‚ lipid‚ and protein in various samples. Methods and Materials: For materials‚ please refer to p.18 in Biology 11 (replace Sudan IV with filter paper) For procedures‚ please refer to p.18-19 (except Part C) For Part C in Inv. 1A‚ please read the following procedures: 1.Label sample 1-6 on the filter paper 2.Add one drop of each sample corresponding to their number indicated on the filter paper
Free Glucose Carbohydrate
Introduction Yeasts are a Leading cause of spoilage of yogurt‚ doogh and fermented milks in which the low pH provides a selective environment for their growth (Fleet‚ 1990; Rohm‚ Eliskasses‚ & Bräuer‚ 1992; Hansen and Jakobsen‚ 2004). Yogurts and doogh having initial counts of >100 CFU/g tend to spoil quickly. Yeasty and fermented off-flavors and Swelling of the doogh and yoghurt package are often detected when yeasts grow to 105–106 CFU/g (Fleet‚ 1990). Green and Ibe (1986)‚ Viljoen et al (2003)
Premium Nutrition Obesity Food
Polyphenols (also sometimes termed ‘phenolics’)‚ are benzene rings which is a class of chemical compounds that consists of a hydroxyl (-OH) group‚ which is directly bonded to an aromatic hydrocarbon group. Phenolic compounds are widely produced industrially however; they are also produced by plants (mainly for protection against stress) and microorganisms where variations occur between different species. Polyphenols play vital roles in the growth of plants‚ especially in lignin and pigment biosynthesis
Premium Bacteria Chemistry Enzyme
Monkey Snot Lab Conclusion In our Monkey snot lab the question‚ “does the order and detail of the procedure affect the outcome of your monkey snot‚” was supported by our hypothesis “if we change the order of the ingredients our consistency will change”. The reason for this is because in the lab we had to found out how to make monkey snot without any directions‚ and the main materials are given were glue‚ food coloring‚ borax‚ and water . In my lab I added the food coloring in with the water then
Premium Water Nutrition Acid