macromolecule is usually used for describing polymers. Molecules that are made up of smaller molecules are called monomers‚ there are also Organic Molecules composed of carbon atoms .The functions of the Four big Macromolecules: First‚ Carbohydrates‚ carbohydrates is the function of being used for energy production during cellular respiration. Second ‚ Lipids‚ lipids are used for four things; insulation and long-term energy storage‚ being a primary component of cell membranes‚ hormonal functioning
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Aim: The aim of this experiment was to investigate the effect of different amounts of a substrate on the respiration rate of yeast and to compare this to the effect of different amounts of glucose on the rate of yeast respiration. The substrate which I chose to further investigate was fructose. Fructose is a fruit sugar which is one of the three‚ along with glucose and galactose‚ dietary monosaccharides that are directly absorbed into the bloodstream during digestion. Materials: 2% yeast
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distinguish that the difference between the two is that a “fat” is a lipid that is solid at room temperature whereas an “oil” is a lipid that is liquid at that same temperature. Along with lipids‚ carbohydrates also have a very different chemical structure that contributes to their unique qualities. Carbohydrates exist in combinations of carbon‚ oxygen‚ and hydrogen which really shows
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7:00pm Food: Napoli Pasta (portion of a typical main course‚ around 300g of pasta excluding sauce) Reasons: Whole-grain varieties are best in providing carbohydrates and pasta is one of them‚ even though proteins in pasta are at a relatively small amount‚ carbohydrates are still the single most important component of an athlete’s diet. Carbohydrate is especially important to be replaced after series of training sessions and it helps the body to get ready for tomorrow’s swimming carnival. Pastas have
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#04 FOOD & BEVERAGE A P P L I C AT I O N N O T E Page : 1 CARBOHYDRATES IN FOOD THE FINEST LC-EC APPLICATIONS FOR FOOD & BEVERAGE ANALYSIS EVER PROCESSED INTRODUCTION Carbohydrates not only provide the most easily accessible energy source for our body‚ they also play an important role in many physiological 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
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Sodium is important for fluid distribution‚ blood pressure‚ cellular work and electrical activity. Carbohydrates any of a large group of organic compounds occurring in foods and living tissues and including sugars‚ starch‚ and cellulose. They contain hydrogen and oxygen in the same ratio as water (2:1) and typically can be broken down to release energy in the animal body. Carbohydrates are important for maximum energy‚ speed‚ stamina‚ concentration‚ recovery and better fluid balance. They are
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Biological Macromolecules Lab Cells‚ the fundamental units of life‚ are composed of various combinations of organic macromolecules: carbohydrates‚ lipids‚ proteins‚ and nucleic acids. This lab exercise is designed to show you the qualitative tests commonly used to detect their presence. Objectives Test for the presence of monosaccharides by using the Benedict’s test Test for the presence of starch‚ a polysaccharide‚ by using the Lugol’s iodine test Test for the presence of lipids by using the
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1. The properties of water are essential to all life on Earth. a. Outline the significance of the labeled parts of this diagram‚ showing the attraction between three water molecules. | w. | Negative charge oxygen atom | | x. | Positive charged oxygen atom | | y. | Weak hydrogen bond between δ+ and δ- parts of neighboring water molecules. | | z. | Strong hydrogen bond | | δ- | Slight negative charge as large oxygen atom attracts shared electrons closer to itself than the hydrogen
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Definitions Alpha glucose- is an isomer. The hydroxyl group is attached facing down and away from the main structure. Beta glucose- is an isomer except the hydroxyl group is attached above the ring and on the first carbon. Fructose- a sugar of the hexose class‚ and is a simple ketonic monosaccharide found in many plants‚ where it is often bonded 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
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Diabetic people are advised to avoid sugary merchandise as a result of they will trigger the blood sugar ranges to surge up. That is dangerous within the brief term as a result of the particular person may feel unwell and have to make use of insulin substitute therapy to reduce the blood sugar. It is unhealthy in the long run because blood sugar control is vital in preventing further diabetic problems‚ like neuropathy‚ retinopathy and cardiovascular diseases. However this poses an issue for a diabetic
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