following suggested solutions and place them in the front of the room for easy access for students: a. Polysaccharide Solution - blended potato or lab grade starch solution b. Monosaccharide Solution – apple juice or lab grade glucose solution c. Protein Solution – blended meat or egg whites d. Lipid Solution – vegetable oil‚ melted butter 2. Set up 4 lab stations (twice around the room) for students to rotate. Each station should have the materials needed to conduct one of the following tests: a.
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Macromolecules of Life Hands-On Labs‚ Inc. Version 42-0085-00-01 Lab Report Assistant This document is not meant to be a substitute for a formal laboratory report. The Lab Report Assistant is simply a summary of the experiment’s questions‚ diagrams if needed‚ and data tables that should be addressed in a formal lab report. The intent is to facilitate students’ writing of lab reports by providing this information
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During stage one raw materials must be converted to sugars through a process that is known as fermentation. Sugars in the form of sucrose are mostly used by humans (Alexander N.Glazer). Sugar cane and sugar beet are composed of 20% sucrose‚ 75% water‚ 5% cellulose and about 1% is inorganic salts (Alexander N.Glazer). Sucrose is extracted with water by using mechanical pressure from the sugarcane. On the other hard the beet is peeled and crushed. Sucrose that was extracted from sugarcane is a highly
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FOOD LAB Title Food Lab Abstract The aim of this report is to see if the any of the four food apple sauce‚ carrot juice‚ cracker juice‚ and turkey juice contain protein‚ starch‚ or sugar. Between these four foods two are positive for sugar which are apple sauce and carrot juice. Sugar is an organic molecule of carbohydrate and so is starch. The starch was positive in two of the foods which are cracker juice and carrot juice. Protein is its own organic molecule and only one food tested positive
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Phosphate removal The change of orthophosphate concentration in culture medium at different initial Cd and Pb concentrations and over time are shown in Figure 1. The orthophosphate concentration in all Cd and Pb treatment groups decreased markedly within 2 days of initiating the experiments and remained almost unchanged after that except in the solution treated with 1 mgPb/L in which‚ a significant decrease of phosphate concentration occurred also from day 2 to day 4. Similar tendency was observed
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NATIONAL UNIVERSITY OF RWANDA FACULTY OF APPLIED SCIENCES DEPARTMENT OF COMPUTER SCIENCE BACC IV ACADEMIC YEAR: 2012-2013 CHAPTER 1. TOPIC: DESIGN AND IMPLEMENTATION OF AN ONLINE COMPUTER LABS MONITORING SYSTEM CASE STUDY: NATIONAL UNIVERSITY OF RWANDA ICT CENTER/Helpdesk Unit
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DISCUSSION: Bromelian added to Gelatin: Bromelian is an enzyme found in pineapples. When Bromelian is added to gelatin it breaks down the protein and does not allow the gelatin to solidify. There are several factors that can cause an enzyme to slow down or to completely stop reacting. For example‚ temperature and pH can effect enzyme activity. Canned pineapple juice and fresh pineapple juice were used to see how the enzyme would react differently. In fresh pineapple juice the Bromelian have would
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Title: Determining which organic molecules are present in a series of unknown dietary supplements ● Introduction: Our main objective was to find out if the dietary supplements that claimed to be providing high levels of proteins contained fillers such as starch and sugar. We developed and carried out tests to determine which organic molecules were present in a series of unknown supplements. This is important because it is important to know what is in the food you eat for yourself and not always reply
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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
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Lab #2: Energy in Cell Virtual Lab - Week 3 NAME: ________________________________________ 1. What is the importance of the light and dark reactions in photosynthesis? Photosynthesis works by absorbing light. Our sun gives off energy and the chlorophyll from the plant absorb this energy. The energy is then used to separate water into hydrogen and oxygen and then they combine hydrogen and carbon dioxide to make sugars. 2. What happens to food energy during photosynthesis? During
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