which usually results in folding of the protein into a specific three-dimensional structure that determines its activity. What is starch?2 Starch is a carbohydrate consisting of a large number of glucose units joined by glycosidic bonds. This polysaccharide is produced by most green plants as an energy store. It is the most common carbohydrate in human diets and is contained in large amounts in such staple foods as potatoes‚ wheat‚ maize (corn)‚ rice‚ and cassava. Its presence or absence in samples
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Cells are dynamic structures with constant activity The carbohydrates are unique in forming long chain polymer and also branching these chains. This is more complicated than protein where only 20 amino acids can form a long single chain. Here there can be numerous kinds of bonding forming a straight chain or long chain polymer. More over the number of repeating units are also much greater than giving the structure variation. Carbohydrates can be broken down into monosaccharides which is a single
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Low Calorie Diet Versus Low Carbohydrate‚ What is the Difference? Comm/155 05/12/13 Sandra Davis Being overweight and obese has become an increasingly alarming problem in this country. In 2007 the Center for Disease Control stated that between 1980 and 2004 obesity prevalence doubled among adults‚ and over 34 percent of all American adults were overweight or obese in 2006. Obesity is known to cause an increased risk of many diseases‚ such as heart disease‚ high blood pressure‚ diabetes‚ and
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Wimpy. Wimpy’s burger meal likely contained simple carbohydrates from the white flour bun‚ sugars in the ketchup‚ and saturated fats from the beef patty and cheese slice. Conversely‚ his turkey sub meal after the transformation likely provided complex carbohydrates from the whole wheat sub roll‚ lower amounts of saturated fats with high amounts of unsaturated fats in the turkey breast slices‚ and unsaturated fats from the veggies. Carbohydrates‚ which are composed of carbon‚ hydrogen and oxygen in
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Title : Investigation of Action of Saliva and 3M HCl in Two Carbohydrates Solutions. Objective : To investigate the action of saliva and 3M hydrochloric acid in two carbohydrate solution. Result : Table 1 : The presence of starch and reducing sugar in the solution Observation Conclusion Solution A Benedict’s test : The transparent blue solution turns into opaque brick-red precipitate Iodine’s test : The clear colourless solution turns into transparent yellowish-brown
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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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in Two Carbohydrate Solution | Objective: 1. To show the action of saliva in two carbohydrate solutions. 2. To show the action of hydrochloric acid in two carbohydrate solutions. Apparatus & Equipment’s: Boiling tubes Metal test tube racks Beaker Graduated plastic dropper Water bath‚~37°C Water bath‚~95°C Stop watch Test tube holder Materials: Carbohydrate solution
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Title: Investigation of action of saliva and hydrochloric acid in two carbohydrate solutions. Objective: To determine the action of amylase and hydrochloric acid in two carbohydrates solutions Apparatus and equipments: 1. Boiling tube 2. Metal test tube racks 3. Beaker 4. Graduated plastic dropper 5. Water bath‚ ~37ᵒC 6. Water bath‚ ~95ᵒC Materials: 1. Carbohydrate solution A 2. Carbohydrate solution B 3. Benedict’s solution 4. 3M Hydrochloric acid 5. 3M Sodium hydroxide Procedures: 1. Two
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Science Unit code: FHSC 1214 Unit description: Fundamentals of Cell Biology Year and trimester of study: 2013‚ trimester 1 Title of lab report: Practical 2 Investigation of Action of Saliva and 3 M Hydrochloric Acid in Two Carbohydrate Solutions Lecturer’s name: Mr. Paul Davidson Discussion The name of enzyme involved in this experiment is salivary amylase‚ which presents in our saliva. Salivary amylase catalyses the breakdown of complex
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Do Fats Digest More Slowly Than Carbohydrates and Proteins? The foods we eat are classified into six elementary groups: carbohydrates‚ fats‚ proteins‚ vitamins‚ minerals‚ and water. These foods are broken down into various nutrients during digestion. The time taken for the body to extract nutrients and the complexity of the digestion process depend on the molecular nature of the food eaten. Fat molecules seem more complex than the others so its digestion often takes a longer time. Types of Fat Fats
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