of the above 25. A slight change in the pH environment surrounding a protein could affect the proteins’: a. b. c. d. e. amino acid sequence overall shape overall structure function b‚ c‚ & d 26.. DNA and RNA contain: a. amyloses b. hexoses. c. fructoses. d. maltoses. e. pentoses. 27. Which of the following nitrogenous bases represent a pyrimidine? a. b. c. d. e. adenine cytosine guanine thymine
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concentration. Materials and Methods Effect of pH on Enzyme Activity. 1. Dependent Variable. amount of product (glucose and fructose) produced 2. Independent Variable. pH 3. Controlled Variables. temperature; amount of substrate (sucrose) present; sucrase + sucrose incubation time Effect of Temperature on Enzyme Activity. 1. Dependent Variable. amount of product (glucose and fructose) produced 2. Independent Variable. temperature 3. Controlled Variables. pH; amount of substrate (sucrose) present; sucrase
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ABSTRACT Enzymes are highly specific and can distinguish isomers of the same molecule. The enzyme invertase specifically catalyzes the reaction of the conversion of sucrose to its individual carbohydrates glucose and fructose. It does not catalyse the reaction of maltose to 2 glucose or lactose to galactose. In this experiment‚ titrimetric and spectrophotometric methods were used to determine the specificity of invertase by determining the amount of glucose converted from the given disaccharides
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threat of heart disease looming over them‚ so the best choice is to not consume sugary drinks. Another effect is sugar can cause people’s livers harm‚ as Cook says. “When you chug down a bottle of soda‚ you send a truckload of fructose straight to your liver… Some of that fructose turns into fat‚which can build up in your liver. The same things happens to alcoholics after years of drinking.” Most people would use this information and think about how sugary drinks affect their health‚ but how could they
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reached. Materials and Methods Effect of pH on Enzyme Activity. 1. Dependent Variable. amount of product (glucose and fructose) produced 2. Independent Variable. pH 3. Controlled Variables. temperature; amount of substrate (sucrose) present; sucrase + sucrose incubation time Effect of Temperature on Enzyme Activity. 1. Dependent Variable. amount of product (glucose and fructose) produced 2. Independent Variable. temperature 3. Controlled Variables. pH; amount of substrate (sucrose) present; sucrase
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8/22/12 1) The most basic view of food is to consider it as 2) Kosher foods: a) A status symbol a) Cannot contain pork* b) Fuel to provide energy* b) Must be blessed by a Rabbi c) A cultural identity c) Cannot include any ruminants d) Kosher d) Cannot include alcohol 3) The major components of food include all of the following EXCEPT 4) Corned beef is a national dish associated with what country? a) Water a) Ireland* b) Protein b) Scotland c)
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Monosacharides : They are known as simple sugars They cannot be hydrolysed/broken down into smaller units Eg. Glucose‚ Fructose‚ Galactose They are reducing sugars Disaccharides : They are formed by condensation reaction. Also known as complex sugars They are water soluble‚ sweet tasting and can be crystallized. Eg. Glucose + Glucose Maltose + Water Eg. Glucose + Fructose Sucrose + water Eg. Glucose + Galactose Lactose + Water Maltose and Lactose are both reducing sugars while Sucrose
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peptidoglycan monomers across the cell membrane where they are inserted into the existing peptidoglycan.[11] In the first step of peptidoglycan synthesis‚ the glutamine‚ which is an amino acid‚ donates an amino group to a sugar‚ fructose 6-phosphate. This turns fructose 6-phosphate into glucosamine-6-phosphate. In step two‚ an acetyl group is transferred from acetyl CoA to the amino group on the glucosamine-6-phosphate creating N-acetyl-glucosamine-6-phosphate.[12] In step three of the synthesis
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Cellular Processes Lab # 9 Biology 2010 By‚ Jani Hagen U#74644799 November 21‚ 2014 Abstract All cells undergo cellular resperation to produce energy. Common sources of energy include glucose‚ fructose‚ sucrose‚ startch‚ and fatty acids. The process varies depending on the fuel the cell is using. This report will show these differences by exopsing the yeast to several different conditions. The rate of the fermentation can be tracked by noting the carbon dioxide production at steady intervals
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is made of certain acids‚ vitamins‚ fructose‚ proteins‚ starch‚ and cellulose. These are mixed together to form certain tastes in fruit. Fruits are not just eaten because they are nutritional‚ the way they look and taste play a big part in whether they are chosen to be eaten. Each fruit has a different and characteristic taste. Some fruits are sweet and some are sour. There are different amounts of compounds in different kinds of fruit. Higher fructose content will make a fruit taste sweeter
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