Food additives are in most of the things we eat. Most People consume food additives every day in all the foods they eat. There are many additives used that people know about and many that the average person has no knowledge about. This paper will give you a greater understanding which food additives are common and what effect it has on your health. According to the U.S. Food and Drug Administration (FDA)‚ a food additive is any substance added to food. Legally the term means‚ "any substance the
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M09_ZAO2177_01_SE_CH09.QXD 3/4/11 2:08 AM Page 143 R E V I E W S H E E T EXERCISE NAME ________________________________ LAB TIME/DATE _______________________ A C T I V I T Y 1 9 Renal System Physiology The Effect of Arteriole Radius on Glomerular Filtration 1. What are two primary functions of the kidney? ____________________________________________________________ __________________________________________________________________________________________________ 2. What are the components of the renal
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Water is not fermented.” The outcome of my experiment did not support my hypothesis. The results showed glucose did ferment the easiest‚ but it was followed by sucrose as opposed to fructose‚ fructose was after sucrose then the starch. Luckily‚ my test control did work as expected. This experiment proved that yeast depends on glucose as its’ main source of energy. This happens when glucose is reduced to pyruvate which leads to the fermentation
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THE CHEMICAL CONSTITUENTS OF LIVING MATTER Relevant IB topic: T3 Time: 2 hours BACKGROUND The principal chemical constituents of living matter are: water‚ mineral salts‚ organic compounds such as carbohydrates‚ proteins‚ lipids‚ nucleic acids. In this exercise we shall concentrate on carbohydrates‚ lipids‚ proteins‚ and we shall estimate the concentration of Vitamin C‚ an organic compound‚ in a solution‚ by the
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CHAPTER 4 REVISION 1. How many moles of silver atoms are in 0.780 grams of silver? a) 0.78 moles b) 0.00723 moles c) 84.2 moles d) 0.522 moles 2. What is the molar mass of Mg(BrO4)2? a) 312 g mol-1 b) 232 g mol-1 c) 168.2 g mol-1 d) 477 g mol-1 3. What mass of the compound FeWO4 contains 50.0 grams of tungsten (atomic symbol W‚ atomic number = 74)? a) 30.0 g FeWO4 b) 304 g FeWO4 c) 82.6 g FeWO4 d) 188 g FeWO4 d) FeSO4 4. A compound contains 20.2%
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Benedict’s solution which is used in the test. This was the test for reducing sugars. If the reducing sugar test comes out as negative (no colour change)‚ the non-reducing sugar test can be done. The non-reducing sugar test works because if there is any sucrose present (which is a non-reducing sugar‚ that we are testing for)‚ it is broken down into those monosaccharides‚ which can be tested for using the ordinary reducing sugar test. A positive result therefore means non-reducing sugars are present on the
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potato core borer‚ obtain 24 cylindrical slices of potato‚ four for each cup. Determine the mass of the four cylinders. Immerse four cylinders into each of the six beakers or cups. Let stand overnight. After time is up‚ remove the cores from the sucrose solutions and mass them. Record all data in its appropriate table. Lab 1D - Using the paper‚ pencil‚ and calculator collected‚ determine solute potentials of the solutions and answer the questions asked to better understand this particular part
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“sources”- tissues that release sugars for use elsewhere – to “sinks”- tissues in which sugars are being used or stoned. Movement occurs because cells expend energy to load sucrose actively into phloem cells near source tissues. Water follows by osmosis‚ creating a pressure gradient that favours the movement of water and sucrose sinks Stomata are open during the day so that gas exchange can occur between the atmosphere and the cells inside the leaf. Water loss is a side effect of photosynthesis
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bacteria is a fermenter they will use the sugars to make ATP. If the bacteria is a fermenter of lactose/sucrose the EMB plate we used will “clearly differentiate between the colonies of lactose fermenting and non-fermenting microbes. In the same medium sucrose was also included to differentiate between coliforms that were able to ferment sucrose more rapidly than those that were unable to ferment sucrose” (Cheeptham & Lal‚ 2007). If it is catalase positive it will produce bubbles with the drops of hydrogen
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FERMENTATION INTRODUCTION The aim of this experiment was to study the process of alcoholic fermentation in Saccharomyces cerevisiae (yeast cells) and measure the rate of Co2 production during anaerobic breakdown of the respiratory substrate‚ sucrose‚ in the yeast cells. The effects of an inhibitor on respiratory enzyme were also looked at. It is hypothesized that the five different reaction mixtures shown in Appendix 1 with their contents‚ would each have a CO2 production that is not the same
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