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
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characteristics: Onset is the length of time before insulin reaches the bloodstream and begins lowering blood glucose. Peaktime is the time during which insulin is at maximum strength in terms of lowering blood glucose. Duration is how long insulin continues to lower blood glucose. Insulin has several broad actions including: It causes the cells in the liver‚ muscle‚ and fat tissue to take up glucose from blood and convert it to glycogen that can be stored in the liver and muscles Insulin also prevents
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structural components of the walls that surround plant cells. * The carbohydrates (saccharides/sugars) are divided into four chemical groups: monosaccharide‚ disaccharides‚ oligosaccharides and polysaccharides. * Monosaccharides include Glucose‚ Fructose‚ and Galactose etc. * Disaccharides include Sucrose‚ Maltose‚ and Lactose etc. * Polysaccharides include Starch‚ Glycogen‚ Cellulose and Chitin. * Aldehydes (–CHO) and ketones (= CO) are active groups or functional groups
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Experiment 2: Food Tests Objective * To study the presence of reducing sugars. * To study the presence of protein. Introduction In this experiment‚ glucose‚ maltose‚ lactose and sucrose are used for testing reducing and non-reducing sugars. Glucose is monosaccharide while maltose‚ lactose and sucrose are disaccharides of carbohydrates. Monosaccharaides are the monomers which make up all other carbohydrates and cannot be broken into smaller molecules by hydrolysis. Disaccharides are
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Saccharification of Pineapple Ananas comosus peelings through Dilute Acid Hydrolysis Rhoy M. Capul Ma. Michelle Carmel O. Aquino Alia Jenine S. Caceres San Pablo City National High School San Pablo City Mrs. Glory M. Serrano Research Adviser A Science Investigatory Project in fulfillment of Research project S.Y. 2010-2011 Abstract The pineapple is one of the leading products in the Philippines‚ as it thrives in tropical climates. However
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disease and cancer was virtually unknown in the early 1900’s. The "glycemic index" is a measure of how a given food affects blood-glucose levels‚ with each food being assigned a numbered rating. The lower the rating‚ the slower the absorption and digestion process‚ which provides a more gradual‚ healthier infusion of sugars into the bloodstream. On the other hand‚ a high rating means that blood-glucose levels are increased quickly‚ which stimulates the pancreas to secrete insulin to drop blood-sugar levels. These
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they must respire in order to survive. Respiration can be defined as the controlled release of energy from organic compounds to form adenosine triphosphate (ATP). The type of respiration that occurs is called aerobic respiration. It occurs when glucose and oxygen are present. It can be summarized by the equation: . Enzymes play a very significant part in respiration. During the different stages of respiration‚ enzymes that are often found in the matrix of the mitochondria are used to speed up reactions
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found in the mouth? (Points : 1) | Lactase Maltase Pancreatic amylase Salivary amylase | 3. (TCO 2) After a meal‚ which hormone is responsible for moving glucose into the body’s cells? (Points : 1) | Glucagon Estrogen CCK Insulin | 4. (TCO 1) What is the major monosaccharide found in the body? (Points : 1) | Glucose Fructose Galactose Glycogen | 5. (TCO 2) ________ is a technique employed by some endurance athletes to increase their storage of muscle glycogen. (Points
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containing two or more monomers in them and their main functions are to store energy. Starch is a huge molecule made up of hundreds of simple sugar molecules (such as glucose) connected to each other. Most foods are known to be combinations of macromolecules. METHODS The tests performed were iodine testing for starch‚ Benedict’s test for glucose‚ the grease spot test for lipids‚ and the CuSO4’s test for protein. The pH indicator’s detection is based upon observing a chemical change that takes place most
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composed of an even number of carbon atoms in a carboxyl group. Droplets of triacylglycerol molecules are stored in the cytoplasm of many cells. (Alberts‚ 2009) Polysaccharides is known as the high molecular weight compound form of simple sugar glucose that plants and animal store. Within plant cells‚ the storage consists of starch connected together by glycosidic bonds. A larger polymer in terms of molecular weight is glycogen. Through the iodine test‚ we are able to distinguish the presence of
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