Methods: An observation was made on whether or not the sugars‚ fructose and ribose would be fermented in yeast (Saccharomyces cerevisiae). By looking at the chemical structures of these sugars given in (Figure 1)‚ we looked for anything that might determine the metabolization of these sugars. An equal 6mL (milliliter) sample of 2.5% fructose and yeast suspension was pipetted into a fermentation tube. The same procedure above was performed with the sugar ribose which has a concentration of 2
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Citations: Board‚ A.D.A.M. Editorial. "Lactose Intolerance." Lactose Intolerance. U.S. National Library of Medicine‚ 18 Nov. 0000. Web. 10 Nov. 2012. <http://www.ncbi.nlm.nih.gov/pubmedhealth/PMH0001321/>. Garcia‚ Mark‚ Rebecca Orr‚ Donna Cain‚ Deborah Cardenas‚ Cathy Donald-Whitney‚ Jean Helgeson‚ David McCulloch
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John Sievenpiper‚ a professor at the University of Toronto who specializes in medicine‚ is a vocal critic of the anti-fructose group. His main argument is that there is no unique harm from fructose when calories remained the same or added to a controlled diet and the link to overweight obesity and diabetes. His findings or premise is that although biochemistry has shown that fructose is metabolized differently than glucose and could potentially promote fat and weight gain‚ the argument needs to be
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forms it exists in‚ its effects on the body‚ and how we can avoid it. Body: I. Sugar is the simple name for the sweet‚ short-chained‚ simple carbohydrate used in foods. Sugar is broken down into two categories; simple monosaccharides such as glucose‚ fructose‚ and galactose‚ and complex disaccharides such as sucrose‚ maltose‚ and lactose. a. Sugar is a very calorie dense food with no nutritional value. Not all calories act the same way‚ calories from sugar are more fattening than any other calorie. A
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hypothesized that glucose‚ sucrose and fructose would all produce energy through yeast fermentation‚ but that sucrose would have the greatest rate of energy production. The carbon dioxide production was tracked in the fermentation of yeast with solution of no sugar‚ glucose‚ fructose‚ and sucrose over a period of twenty minutes. All of the sugars produced energy‚ but glucose was the most efficient of the three‚ even producing energy at three times the rate of fructose. This difference in efficiency is
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The Chemistry of Life 3.1 Chemical Elements and Water 3.1.1 State that the most frequently occurring chemical elements in living things are carbon‚ hydrogen‚ oxygen and nitrogen. Carbon‚ hydrogen‚ oxygen and nitrogen are the most frequently occurring chemical elements in living things. 3.1.2 State that a variety of other elements are needed by living organisms‚ including sulphur‚ calcium‚ phosphorus‚ iron and sodium. Other elements are needed by living organisms including sulphur‚ calcium
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STRUCTURES FISCHER HAWORTH CHAIR Glucose Fructose DISACCHARIDES (Haworth and Chair structures only) Lactose Sucrose HAWORTH CONFORMATION HAWORTH CONFORMATION CHAIR CONFORMATION CHAIR CONFORMATION Maltose HAWORTH CONFORMATION CHAIR CONFORMATION POLYSACCHARIDES Amylose CHAIR CONFORMATION HAWORTH CONFORMATION Glycogen B. BENEDICT’S TEST FOR REDUCING SUGARS Compound Color Reducing Sugar (yes/no) Water Blue No Glucose Red Yes Fructose Reddish-Orange Yes Sucrose Blue No Lactose
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different substrates namely‚ starch‚ lactose‚ sucrose‚ glucose and fructose‚ which are from different kinds of carbohydrates‚ ranging from the simplest sugars glucose and fructose to the polysaccharide starch and water as the control‚ the hypothesis was tested. With the span of thirty minutes with five-minute intervals‚ the height of carbon dioxide trapped in the tube was measured. The results showed that with the substrate fructose‚ the rate of carbon dioxide (2.51 ml/min) production was highest followed
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the carbonated beverage basket. With scientific advances and an increasingly health conscious public‚ Coca Cola has been forced to modify their product line to include “healthier” products and recipes. Ingredients in Coke products such as High Fructose Corn Syrup (HFCS/corn sugar) and aspartame are now being sold as a healthy alternative to sugar‚ when they are as unhealthy as sugar if not worse. Although promoted as healthier‚ independent health and nutrition experts‚ through peer reviewed research
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The main trisaccharides (raffinose‚ kestoses and theanderose) isolated from cane sugar are composed primarily of a monosaccharide molecule (glucose/fructose/galactose) bonded to a molecule of sucrose. The kestoses (1-‚ 6- and neo-) are composed of a fructose molecule attached to a sucrose molecule (Figure 6). The kestoses (1-kestose‚ 6-kestose and neokestose) are formed by the addition of a fructosyl residue to a sucrose molecule. The emergence of the different kestose isomers arises from the substitution
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