Fermented foods are made by the partial oxidation of sugars‚ or sometimes other organic molecules‚ in a food product. The difference between this and the normal cellular respiration is that the electron donor from the electron transport chain is an organic compound rather than oxygen. One challenge for producing fermented foods is the pH levels of the food. Bacteria have different optimal pH levels. Therefore‚ as pH changes due to fermentation different bacteria will begin to ferment the food. For example
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We have four important macromolecules; carbohydrates‚ lipids‚ proteins‚ and nucleic acids. From these four‚ the macromolecule I chose for this assignment was carbohydrate. Carbohydrates branch off into three main categories; monosaccharides‚ disaccharides‚ and polysaccharides. I decided to focus on disaccharides‚ specifically sucrose. Sucrose is more commonly known as table sugar. It has a chemical formula of C12H22O11. It is physically described as a white‚ odorless (although when heated‚ it may
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Biological Membranes Lipid Membranes • Receptors‚ detecting the signals from outside: Light Odorant Taste Chemicals A Hormones Neurotransmitters Drugs • Channels‚ gates and pumps • Electric/chemical potential Neurophysiology Energy • Energy transduction: Photosynthesis Oxidative phosphorylation • • • • • • Structure Function Composition Physicochemical properties Self-assembly Molecular models highly selective permeability barrier Internal membranes for organelles Bilayer Permeability
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Biological � PAGE * MERGEFORMAT �9� Running Header: BIOLOGICAL PSYCHOLOGY Biological Psychology Paper Sandra Lattin University of Phoenix Biological Psychology Biological psychology‚ as defined by the New World Encyclopedia‚ "is the application of the principles of biology to the study of mental processes and behavior". In other words‚ it is the study of psychology in terms of bodily mechanisms.(New World Encyclopedia). Most processes associated with psychology have some sort of correlation
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pursuit of knowledge of what goes on chemically within a living system is classifies as such. Although there are thousands of different types of molecules in a cell‚ only few are bimolecular like the four common macromolecules and many more. Proteins and carbohydrates are important factors of our food. To add onto‚ some simple molecules like vitamins and mineral salts also have a crucial part in the functions of organisms. The difficulty of even the simplest of life forms like the single cell‚ cannot and
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Food Test 1: Test for Glucose – with Benedicts solution Benedicts solution is used to test for simple sugars‚ such as glucose. It is a clear blue solution of sodium and copper salts. In presence of simple sugars‚ the blue solution changes color to either green‚ yellow or brick-red‚ depending on the amount of sugar. Method 1) Mix smalls amount of each food sample (i.e.‚ Egg lumen‚ cylindrical piece of potato tuber‚ bread crump and crisps) in different test tubes with distilled water to make a
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Identifying a Salt by Creating its Heating Curve Introduction: Solubility is a substance’s ability to be dissolved in a liquid‚ usually water‚ and some substances are more soluble than others. A solution can be saturated‚ unsaturated or supersaturated. Temperature plays a large role in the solubility of substances. For example‚ on table G of the Chemistry reference tables it shows that 10g of KClO3 will dissolve in 100g of water at about 25°C‚ but at about 48°C‚ 20g will dissolve. The higher the
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AS Biology‚ Biological Molecules Revision Notes Distinguish between monomers and polymers: Monomers- Identical small molecules. Polymers- Chainlike molecules formed from the linking together of many similar. Distinguish between monosaccharides‚ disaccharides‚ and polysaccharides: Monosaccharides- Simple sugars; sugar molecules may be enantiomers due due to the spatial arrangement of parts around asymmetric carbons; raw material for synthesis of other organic molecules. Disaccharides-
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Emily Davis Partner: None Chemistry 253- TA: Alma Wellensiek Lab 3: Identifying a Constituent of “Panacetin” 9/15/2011 Purpose: The purpose of this experiment is to determine the unknown component of Panacetin. Theory: Panacetin is an analgesic (pain reducing) and antipyretic (fever reducing) drug that is sold in drug stores. However‚ there is a suspicion that this bottle may be counterfeit‚ not containing the chemicals that it should. Panacetin should be made up of about 50 percent
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Lab Two; Chromatography of Food Dyes Jan Konig 28.04.2013 11:00am Chemistry 121‚ section DE Abstract: The second lab deals with the chromatography of food dyes which means you figure out what kind of compounds are used in a product like food color etc. by comparing the result to FD&C Food Dyes. You use six different food dyes‚ four food colors out of the store‚ two different Kool Aid powder and four different colors of candy like M&Ms you use for the chromatograph. At the end you try
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