with discretion; opt for carbohydrates with a low glycemic index (GI). GI is the property of a carbohydrate to be converted into blood sugar. A low GI indicates that a carbohydrate takes longer to be converted to sugar‚ thus implying that it is contains insoluble fiber that is tougher to break down (that’s good news‚ intestines need some exercise too). While consuming carbohydrates‚ watch out for the glycemic load (GL) too. Glycemic load accounts for how much carbohydrate is in the food‚ and how much
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The Fermentation and Distillation of Alcohol By Bhanupriya Chettiar 301 Group Members: Bhanupriya Chettiar‚ Rachel Min‚ Zoe Chandler‚ Bianca Main Aim The aim of the practical is to prepare ethanol by fermentation and to isolate it by fractional distillation. Introduction This practical’s aim is to prepare ethanol using two steps; fermentation and then fractional distillation. Many alcoholic drinks for example‚ brandy and whisky‚ are prepared using this method but to a larger scale. The first
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Carbohydrate Counting & Diabetes What is carbohydrate counting? Carbohydrate counting‚ also called carb counting‚ is a meal planning tool for people with type 1 or type 2 diabetes. Carbohydrate counting involves keeping track of the amount of carbohydrate in the foods you eat each day. Why count carbohydrates? • To follow a meal plan. • To use in insulin-to-carb meal ratio. • Portion control and body weight control. What Are Carbohydrates? Carbohydrates are one of the main nutrients found in food
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Carbohydrates serve as two main objectives in the human body to either help digest foods or to help provide energy. Fiber is a type of carbohydrate is necessary to have a regular digestive system. Majority types of carbohydrates such as sugars and starches can break down glucose to be used as energy. The movie‚ King Corn‚ is about two best friends and an acre of corn in Iowa. A small ear of corn contains 23 grams of carbohydrates. Corn can be transformed and be used in several different ways. In
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nutrition facts label‚ they can tell you the content of fat‚ carbohydrate‚ and protein in the foods they eat. Many participate in low carbohydrate dieting‚ one of the most popular diets around. Others have opted for the United States Department of Agriculture ’s low fat diet‚ but neither understands the chemistry of the body or may have misinformation about these compounds. Not many Americans can tell you confidently what a fat‚ carbohydrate‚ or protein is chemically or how it works in the body. It
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regular diet for it to be more nutritious. By reviewing my regular eating patterns‚ I realized I eat too many carbohydrates a day. The amount of carbohydrates I consumed was more than double the RDA‚ Recommended Dietary Allowance. To help reduce my carbohydrate consumption‚ I plan on eating less cereal because that has become a go-to meal for me at college. Cereal can add up in sugar and carbohydrates quickly when it is eaten as a meal or in large amounts. I also plan to eliminate the amount of bread I
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The experimental melting point range of the desired alkene product‚ trans-9-(2-phenylethenyl) anthracene‚ was found to be 132-134 ˚C‚ in comparison to the literature value melting point range of 130-132˚C‚1 it was slightly higher than expected. Overall‚ the experimental melting point range varied from the initial melting point temperature and maximum melting point temperature by 2˚C. As the experimental melting point had a small range of temperature variance and was above that of the literature value
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Lim‚ Jean Rya Que 2013 – 72199 ATQ 1 – Qualitative Analysis of Carbohydrates Data Sheet: A. Osazone Formation Crystals Formed? (hot) Crystals Formed? (Cold) 5% sucrose Yes (orange) Yes (yellow) 5% glucose Yes (orange) Yes (yellow) 5% fructose Yes (brown) Yes (brown) 5% maltose Yes (orange) Yes (gold) B. Molisch Test Color of Junction Glucose Purple Sucrose Purple Starch Purple C. Bial’s Test Color Change Ribose Yellow -> Dirty Green Glucose Yellow -> Dark Yellow D. Seliwanoff’s Test Observation
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Experimen ChemiCal Basis of Chemical Basis of Life – Part I Carbohydrates H a n d s - o n l a b s ‚ i n c . Ve r s i o n 42-0144-00-01 LAB REPORT PHOTOS – Include two digital photos with your lab report‚ either as separate attachments to an e-mail or paste into your document. 1. Photo #1 – Take a photo of your finished experiment in exercise 2‚ testing for sugars. (The 3 test tubes after heating‚ but while still in the pan.) Be sure to take a view that shows the colors in all the tubes ^Picture
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Lab BCH2333 Section: 4 (Monday afternoon 1st week) Experiment 1: Carbohydrates Separation Techniques Based on Molecular Size Demonstrator: Date Preformed: January 26th‚ 2015 Date of Submission: February 2nd‚ 2015 Team #: Purpose The purpose of this experiment is essentially two-fold. Two of the four experimental procedures of this laboratory will be used to gain a conceptual and practical understanding of separation techniques used to isolate monomers from their respective polymers. Namely
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