Caloric Content of Food Peter Jeschofnig‚ Ph.D. Version 42-0143-00-01 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
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CHAPTER 4 CARBOHYDRATES OVERVIEW This chapter discusses the energy-yielding nutrient‚ carbohydrates. Simple and complex carbohydrates are defined and identified with a highlight on fiber. Carbohydrates found in the food we eat‚ including various alternative sweeteners‚ are explored. The digestion and absorption of carbohydrates are examined. Carbohydrate intake recommendations are summarized and the roles of simple and complex carbohydrates in health maintenance are explored. The potential
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Brief Background: Amylase is a digestive enzyme‚ produced mainly by the salivary glands and the pancreas‚ to break down starch in food into smaller carbohydrate molecules and disaccharides such as maltose. It can be found in humans and some other mammals. Some plants and bacteria may also produce amylase. After being broken down into smaller carbohydrate molecules‚ it can be converted into a monosaccharide such as glucose‚ which fuels processes for organism function. There are two variations of this
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The presence of carbohydrates in a solution can be determined by a qualitative test of Molisch test. Molisch test is a general‚ sensitive chemical test and positive for all kinds of carbohydrates which in free form or in combined form. The test is based on the dehydration of the carbohydrate by concentrated sulfuric acid to produce an aldehyde which condenses with two molecules of phenol‚ resulting in a coloured compound. Molisch reagent is a solution of α-napthol in 95% ethanol. The aldehydes produced
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for my smoothies. I also add aloe vera juice and sometimes Greek yogurt. With this strategy‚ I am able to eat my fruits and vegetables serving of the day‚ plus I eat fewer calories. Not only that‚ I feel full longer because it contains complex carbohydrates. Another way of maintaining a healthy lifestyle is physical activity (Student Health 101‚ 2013‚ Slide 3). “According to the American Heart Association‚ cardiovascular disease is the number one killer in America. Lack of physical activity is
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What Just Happened? Food is everywhere and the temptation to consume foods high in sugar‚ chocolates‚ salt‚ cheese and carbohydrates is irresistible but food is not to be blame here. These cravings are fueled by feel-good brain chemicals such as dopamine‚ released when you eat foods that can create a rush of euphoria. Eventually your body seeks for it over and over again. In a study from Tuft University‚ 91% of women said they have experienced strong food cravings and unfortunately willpower isn’t
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Chapter 9 1) Approximately how much water do you need each day to stay healthy? Water constitutes 50% to 70% of the human body. Its unique chemical properties enable it to dissolve substances as well as serve as medium for chemical reactions‚ temperature regulation and lubrication (found in the knees and other joints of the body); it also aids in regulating the acid base balance in the body. It helps remove waste from the body and is the basis for saliva‚ bile and amniotic fluid. It is
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is the controlled sample; a controlled sample is an experiment under regular conditions. Experiment Procedure include controlled sample in order to indentify the difference between the regular conditions and the experimented conditions. 3.2 Carbohydrates Table 3.3 Iodine (IKI) Tests for Starch Tube Contents Color Conclusions 1 Water Dark amber‚ maple syrup Does not contain starch 2 Starch Suspension Dark amber red‚ almost black Contains starch 3 Onion Juice Ketchup red‚ gold tint
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Chemistry 2: Organic and Inorganic Chemistry Activity 1 PROPERTIES OF ORGANIC COMPOUNDS (Sugar) Rainbow Density Column Introduction As a chemical term‚ “sugar” usually refers to all carbohydrates of the general formula Cn(H 2O)n‚ an organic compound. This exercise is focus on sugar as an organic compound and its properties. Objectives: 1. To identify the properties of organic compound - sugar. 2. To observe some physical properties and changes on an organic compound during the actual conduct of
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our lab we investigated alcoholic fermentation by using yeast‚ which can flourish in an low energy environment in anaerobic conditions. In this lab our goal was to discover the rate at which yeast will ferment different sized molecules of carbohydrates. In order to perform our experiment we made use of water‚ glucose‚ sucrose‚ and starch. It was hypothesized that glucose‚ sucrose‚ then starch would all be used to produce energy during fermentation. Being that glucose is a simple sugar‚ or monosaccharide
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