sugar)‚ sucrose (table sugar)‚ and lactose (milk sugar)‚ as well as several other sugars. Fruits are one of the richest natural sources of simple carbohydrates. Complex carbohydrates are also made up of sugars‚ but the sugar molecules are strung together to form longer‚ more complex chains. Complex carbohydrates include fiber and starches. Foods rich in complex carbohydrates include vegetables‚ whole grains‚ peas‚ pasta‚ potatoes and beans. Carbohydrates are the main source of glucose‚ which
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LABORATORY REPORT Activity 5: Blood Glucose Regulation Name: Instructor: Date: MATERIALS AND METHODS 1. Dependent Variable Plasma levels of glucose‚ ketones‚ insulin‚ and glucagon 2. Independent Variable Food and beverage intake 3. Controlled Variable physical activity‚ caffeine and alcohol intake‚ gender‚ age BMI 4. Why were physical activity and caffeine and alcohol intake the controlled variables? Because you can control on the amount of time you spend doing physical
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Physioex 9.0 Review Sheet Exercise 1 Cell Transport Mechanisms and Permeability Name Lab Time/Date ___ Activity 1 Simulating Dialysis (Simple Diffusion) 1. Describe two variables that affect the rate of diffusion. Size of material and concentration 2. Why do you think the urea was not able to diffuse through the 20 MWCO membrane? How well did the results compare with your prediction? The molecules were too large to pass through. This is what I predicted
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of the lab is to determine how different factors affect the digestion of starch. Starch is a type of complex carbohydrate with large polysaccharide molecules that are made up of hundreds of glucose subunits. The digestion of starch begins in the mouth with the enzyme amylase and continues in the small intestine. Maltose‚ a disaccharide‚ breaks down the large polysaccharide molecules. Maltase‚ also found in the small intestine‚ splits each maltose molecule in to two glucose molecules
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looking at the chemical structures of these sugars given in (Figure 1)‚ we looked for anything that might determine the metabolization of these sugars. An equal 6mL (milliliter) sample of 2.5% fructose and yeast suspension was pipetted into a fermentation tube. The same procedure above was performed with the sugar ribose which has a concentration of 2.5% as well. Once this was done‚ the tubes were turned upside down to remove any air bubbles formed. Both tubes were then incubated in a 37◦ C
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Fermentation of Carbohydrates: Ethanol from Sucrose Objective: To demonstrate a fermentation process‚ isolate the ethanol produced by fractional distillation‚ determine the composition of the ethanol solution recovered‚ and make stoichiometric and yield calculations. Procedures: Fermentation Weigh out 20.0 g of sucrose and place it into a 250-mL Erlenmeyer flask. Add 100 mL of water and gently shake until all the sucrose has dissolved. To this solution add 0.60 g of dipotassium hydrogen phosphate
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Starch From Wikipedia‚ the free encyclopedia Starch Identifiers CAS number 9005-25-8 EC-number 232-679-6 RTECS number GM5090000 Properties Molecular formula variable Molar mass variable Appearance white powder Density 1.5 g/cm3 Melting point decomp. Solubility in water none Hazards MSDS ICSC 1553 EU Index not listed Autoignition temperature 410 °C (verify) (what is: / ?) Except where noted otherwise‚ data are given for materials in their standard state
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Focused Question: How can one determine the presence of glucose‚ starch‚ lipid‚ and protein in various samples? Pre-lab Questions: • Glucose is a monosaccharide. What does this mean? A monosaccaride is a carbohydrate molecule with three to seven carbon atoms with the corresponding number of hydrogen and oxygen atoms. • Proteins are made of amino acids. What atom is present in an amino acid that is not present in a sugar molecule? One nitrogen atom is present per molecule in an amino acid
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How Carboxylic Acids and Alcohols React to Produce Esters: Esters and Ester Production: Esters are abundant and ever present‚ and are the chemical basis of almost all fatty acids and oils. Small esters are responsible for the aroma of fruits‚ perfumes and‚ by extension‚ wines and other alcohols. Esters are formed when a carboxylic acid and an alcohol chemically combine‚ losing a molecule of water in the process. Carboxylic acids are organic molecular compounds that form a homologous series
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Plan a procedure that will allow you to compare quantitavely the glucose concentration in fresh samples of orange‚ lemon and grapefruit juice. Aim: The aim of this investigation is to produce a set of data which will enable comparison of the glucose concentrations of orange‚ lemon and grapefruit juice. Research: Benedict’s Reagent is a mixture of sodium compounds and copper sulphate. The copper ions are reduced by fructose (a reducing sugar) to form copper oxide‚ thus turning it from blue
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