A carbohydrate is an organic compound that consists only of carbon‚ hydrogen‚ and oxygen‚ usually with a hydrogen:oxygen atom ratio of 2:1 (as in water); in other words‚ with the empirical formula Cm(H2O)n. The carbohydrates (saccharides) are divided into four chemical groupings: monosaccharides‚ disaccharides‚ oligosaccharides‚ and polysaccharides. In general‚ the monosaccharides and disaccharides‚ which are smaller (lower molecular weight) carbohydrates‚ are commonly referred to as sugars.
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sucrose concentration Materials and Methods Effect of pH on Enzyme Activity Dependent Variable amount of product (glucose and fructose) produced Independent Variable pH Controlled Variables temperature‚ amount of substrate (sucrose) present‚ sucrase + sucrose incubation time Effect of Temperature on Enzyme Activity Dependent Variable amount of product (glucose and fructose) produced Independent Variable temperature Controlled Variables pH‚ amount of substrate (sucrose) present‚ sucrase + sucrose
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in detergents to remove starch based stains. 2. Starch hydrolysis and fructose production The use of starch degrading enzymes was the first large scale application of microbial enzymes in food industry. Mainly two enzymes carry out conversion of starch to glucose: alpha-amylase and fungal enzymes. Fructose produced from sucrose as a starting material. Sucrose is split by invertase into glucose and fructose‚ fructose separated and crystallized. 3. Drinks Enzymes have many applications
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The Center for Disease Control and Prevention predict that by the year 2030‚ 42 percent of all Americans will be obese(Centers). According to the most recent found data‚ obesity rates during adulthood now exceed 35 percent in four states. The growing rate of obesity in America is too vast to be reversed. One main cause for the growing obesity rate in the United States is the amount of fast food restaurants. Fast food restaurants are around every corner‚ everywhere you look. You can get in your
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concentration gradient mean? Concentration that exists between two different areas 3. A solution of 1M glucose is separated by a selectively permeable membrane from a solution of 0.2M fructose and 0.7M sucrose. The membrane is not permeable to the sugar molecules. Indicate which side is initially hypertonic and which is hypotonic. Show‚ using an arrow‚ the
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Water is not fermented.” The outcome of my experiment did not support my hypothesis. The results showed glucose did ferment the easiest‚ but it was followed by sucrose as opposed to fructose‚ fructose was after sucrose then the starch. Luckily‚ my test control did work as expected. This experiment proved that yeast depends on glucose as its’ main source of energy. This happens when glucose is reduced to pyruvate which leads to the fermentation
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(2010‚ March 19). High fructose corn syrup linked to liver scarring. HealthDay Consumer News Service. Retrieved from EBSCOhost. Exercise‚ fructose and the obesity epidemic. (2007). Natural Health & Vegetarian Life‚ 36-37. Retrieved from EBSCOhost. Food and industry. (2007). In Cambridge World History of Food. Credo Reference. Retrieved from http://proxy.devry.edu/form?qurl=http://www.credoreference.com/entry/cupfood/food_and_industry Kenner‚ R.‚ Pearlstein‚ E Pervasive high-fructose corn syrup linked
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calories more every day‚ the rate of diabetes went up 0.1%. But if those 150 calories came from a can of fizzy drink‚ the rate went up 1.1%. added sugar is 11 times more potent at causing diabetes than general calories. Look online and you’ll see fructose described as “fruit sugar” -it’s the nutrient that nature put into apples & pears to entice humans(and birds) to eat it- Some agave nectars‚ for example‚ can be 92%
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contain fructose‚ acids‚ vitamin‚ starch‚ proteins‚ and cellulose. All of these components contribute to the taste of fruit. Fruits with high fructose levels tend to be sweeter whereas fruits with high levels of acid tend to be sour. Oranges however‚ have equal quantities of fructose and acids‚ leaving the taste a mystery. Raw fruits contain more acid but when ripened the acid decreases and the amount of sugar increases. Fruits such as bananas contain starch but gets converts to fructose when ripened
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50% sulphuric acid. Do the same with 5% galactose‚ maltose‚ fructose‚ sucrose‚ lactose‚ glycogen and starch. | Carbohydrates‚ in acidic condition‚ form furfural‚ which reacts to Anthrone which gives a bluish-green-coloured complex. | Blue colour formation | MOORE’S | Concentrated NaOH | Mix 1ml of 5% glucose and 0.5ml of concentrated NaOH. Boil and note the change of color and odor produced. Do the same with 5% galactose‚ maltose‚ fructose‚ lactose‚ sucrose‚ glycogen and starch. | When a solution
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