have a structure formed by one or more polypeptide chains whilst a polypeptide is a chain of amino acids. b) Fat and oil differences: They are both lipids‚ but fats are solid whilst oil are liquids. c) Difference between starch and glycogen: Starch is a polysaccharide found in plant tissue whilst glycogen has polysaccharide found in animals. d) Condensation and hydrolysis: Condensation is a chemical process by which 2 molecules are joined together to make a larger‚ more complex
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Cassava starch as an effective component for Ideal Biodegradable Plastics A Science Investigatory Project presented to Philippine Women’s College of Davao In partial fulfillment Of the requirements in Science and Technology IV (PHYSICS) To Mr. Kenny Lloyd L. Angon Physics Teacher By Gabriel Arañas Danielle Andrea M. Ibaos Jascha Bridget Lim John Vergel Mori Grade 10 – Probity March 2013 Acknowledgement Before I acknowledge the people who supported this Science Investigatory
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3). Citric acid promoted the collapse of starch granules; however‚ adding excessive citric acid led to the hydrolysis of glucose chains. No decrease in the viscoelasticity was observed for cornstarch pastes by adding acid at 25 °C after gelatinization. KEYWORDS: Cornstarch; viscoelasticity; citric acid; pH INTRODUCTION Starch has been widely used as a thickener‚ stabilizer‚ or gelling ingredient in the food industry. The main constituents of starch are amylose and amylopectin‚ which consist
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crackers for the presence or absence of starch and of reducing sugars. Also‚ to test the chewed cracker‚ the one that didn’t have a reducing sugar‚ for the presence or absence of a reducing sugar with the saliva in it. Adding on‚ another part of the objective is to determine the effect of amylase on starch. For the Chemical Aspects lab‚ the objectives were to test for the presence or absence of carbohydrates‚ lipids and proteins in several test samples. In the starch test‚ the objective was to find the
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reaction that breaks down starch molecules by systematically breaking off the maltose molecules from the ends of starch chains. The maltose is further broken down by another enzyme. Phosphorylase is an enzyme that systematically removes glucose molecules by consumes phosphoric acid to break the beta-1-4-glucosidic bonds in starch. The interaction of phosphate with the glucosidic bond results in the formation of glucose-1-phosphate and the loss of a chain unit in starch. In the reverse reaction the
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The major objective of the experiment was to test the effect of the concentration gradient on the diffusion rate. It was hypothesized that the greater the stronger the concentration gradient‚ the faster the rate of diffusion would be. To test this‚ dialysis tubes were submerged in different concentration fructose solutions. We weighed the tubes at specific time intervals to measure the rate of diffusion of water in each different solution. The results illustrated that increased concentration gradient
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that takes no energy‚ and that osmosis is just the flow of water through the cell membrane. The main purpose of the first experiment was to examine the movement of H2O and other materials in living and simulate systems. This was done through the dialysis tubing to mimic the cell membrane and measure the change of mass inside the tube filled with distilled water. The quantity of mass before and after was measured and saw the amount gained from the outside environment (either saline‚ sucrose‚ or water)
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lab AIM: To test a leaf for starch APPARATUS/MATERIALS : * bunsen burner‚ tripod stand‚ wire gauze(OR 90oC electric water bath OR hot plate) * 250 cm3 beaker * boiling tube * anti- bumping granules * forceps * test tube holder * white tile * leaf to be tested (hibiscus leaves are excellent) * 90% ethanol * iodine/potassium iodide solution PROCEDURE: The video above shows the steps in Testing a Leaf for the Presence of Starch. The Procedure outlined below
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brick-red precipitate. | Sucrose | Reducing Sugar | As Benedict’s Test | Iodine Solution | Starch | A Blue-Black Colouration | Sudan III | Lipids | A Red-Stained Oil Layer separates on the surface of the water‚ which remains uncoloured | Biuret Solution | Proteins | Mauve or Purple Colour Slowly Develops | ‘ Table 2 . Biochemical Tests On Common Foodstuffs Sample | Proteins | Lipids | Starch | Sugars | Egg white | Turns Purple / +ve | Turns pale orange / -ve | Turn yellow/-ve |
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to make sure that they monitor her hyperkalemia to make sure the levels of potassium stay where they need to so it does not cause the heart to weaken. Treatment should include restoration of the blood volume to normal‚ restricted fluid intake‚ and dialysis. * * Scenario B: Chronic renal failure. Mr. Hodges‚ a 73-year-old man‚ has had congestive heart failure for the past 5 years. His doctor has told him that his heart is not functioning well‚ needing more and more medicine to maintain
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