Theoretical Background Coffee has being blamed for so many ills from causing diseases and cancers to many people. Recent study states that coffee intake is not bad at all and doesn’t find any health benefits in causing cancer and diseases. However these studies state that a mild intake of unfiltered coffee can increase cholesterol levels. Newer studies have also shown that coffee may have benefits‚ such as protecting against Parkinson’s disease‚ type 2 diabetes and liver cancer also it has high
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Abstract Carbohydrates are the most abundant organic compounds in the plant world. They act as storehouses of chemical energy (glucose‚ starch‚ glycogen); are components of supportive structures in plants (cellulose)‚crustacean shells (chitin)‚ and connective tissues in animals (glucosaminoglycans); and are essential components of nucleic acids (D-ribose and 2-deoxy-D-ribose). Monosaccharides‚ oligosaccharides‚ and polysaccharides are theclassifications of carbohydrates. This experiment involves
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Chapter 7: Carbohydrates I. Carbohydrates A. Most abundant organic molecule in nature a) 3 major classes: Monosaccharides – simple sugar – polyhydroxy aldehyde or ketone; represent individual sugar Oligosaccharides – consist of short chains of monosaccharide units joined together by covalent bonds; 2-10 strings of sugar Polysaccharides – long chains having hundreds or thousands of monosaccharide units b) Functions: Provide energy thru oxidation – glucose oxidized for energy Supply carbon
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carbohydrate is probable glucose. Glucose is a monosaccharide and is the monomer unit which makes up more complex polysaccharides. Two glucose molecules can be joined in a condensation reaction‚ whereby water is removed‚ for example to produce maltose‚ a disaccharide. The bond between the glucose molecules is a 1-4 glycosidic bond. Glucose is also soluble‚ a reducing sugar and the blood sugar of mammals. It is respired to produce ATP (adenosine triphosphate‚ a chemical energy store) and is therefore required
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processes. They are involved in intercellular recognition‚ infection processes‚ and certain types of cancer. Carbohydrates analysis is of interest to the food industry but also many fields in life sciences. Analytes of interest include simple mono- or disaccharides (such as glucose and sucrose)‚ oligosaccharides (Maltodextrin)‚ polysaccharides (starch‚ cellulose) and glycoproteins. • • • • Carbohydrates in food & life sciences Pulsed Amperometric Detection Robust & reproducible Analysis Flexcell with
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Yeast and Sugar - The Chemistry must be right Jansen‚ C. Gymnasium Felisenum‚ The Netherlands 14-04-2010 Summary Yeast can metabolize sugar in two ways‚ aerobically‚ with the aid of oxygen‚ or anaerobically‚ without oxygen. In this experiment yeast ferment sugars anaerobically. When yeast ferments the sugars anaerobically‚ however‚ CO2 production will cause a change in the weight of the sugar/yeast-solution. This raises a further question: What is the effect of different kinds of sugars
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Structural Isomers • molecules with the same molecular formula but with different arrangements of atoms • differences in the shape of isomers lead to differences in their physical & chemical properties • For example‚ galactose‚ glucose and fructose have the same molecular formula (C₆H₁₂O₆) but different structures (figure 6 page 30) • glucose itself has 3 different structural isomers in dry state‚ glucose has a linear structure‚ but when dissolved in water‚ the molecules fold on itself
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to glucose to form the disaccharide sucrose. Sucrose- Sucrose is a sugar‚ the organic compound commonly known as table sugar‚ cane sugar‚ beet sugar or‚ usually‚ just sugar. Galactose- is a monosaccharide sugar that is less sweet than glucose and fructose. It is a C-4 epimer of glucose. Galactan is a polymer of the sugar galactose found in hemicellulose. Lactose- is a disaccharide sugar derived from galactose and glucose that is found in milk. Maltose- is a disaccharide formed from two units
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Materials • Samples of different types of milk • Benedict’s Reagent • Biuret Reagent • Sudan III • Water bath • Pipettes/syringes • Test tubes • Microscopic slides and cover slips • Microscope Method (testing for reducing sugars) 1. Add 3cm³ of whole milk‚ by using a pipette or syringe to the test tube. 2. Add 5cm³ of Benedict’s reagent and place it in the boiling water bath for 8 minutes. Do the same for semi-skimmed milk and skimmed milk. 3. Once all 3 of the test tubes are
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complete dissolved. The solubility of each carbohydrates was recorded and the solutions were retains for further testing. If the carbohydrates dissolved completely in water to give a clear view‚ this meant they were either a monosaccharide or a disaccharide‚ if the solution was cloudy then it was a polysaccharide. The next test that was carried out was the Iodine Test. 15 drops of solution and 5 drops of iodine were added to a test tube and observed for any colour change. This was repeated for
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