substrate which I chose to further investigate was fructose. Fructose is a fruit sugar which is one of the three‚ along with glucose and galactose‚ dietary monosaccharides that are directly absorbed into the bloodstream during digestion. Apparatus 2% yeast solution Large beaker Small beaker Conical flask Thermometer (˙C) Glass rod pH meter & data logger Hot water Sensitive digital scale (g) Fructose (1.0g‚ 1.5g‚ 2.0g‚ 2.5g) Glucose (1.0g‚ 1.5g
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Student: Vicki Marshall Introduction A series of biochemical tests was carried out to identify unknown carbohydrates. There were six carbohydrates that needed to be identified; they have been randomly labelled A-F. The carbohydrates are glucose‚ fructose‚ maltose‚ lactose‚ sucrose and starch. There was six tests that were carried out to help identify them‚ these were: Iodine Test‚ Solubility in Water‚ Benedict’s test‚ Acid Hydrolysis‚ Barfoed test and Diastix test. Aim The aim of the experiment
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(yellow) 5% glucose Yes (orange) Yes (yellow) 5% fructose Yes (brown) Yes (brown) 5% maltose Yes (orange) Yes (gold) B. Molisch Test Color of Junction Glucose Purple Sucrose Purple Starch Purple C. Bial’s Test Color Change Ribose Yellow -> Dirty Green Glucose Yellow -> Dark Yellow D. Seliwanoff’s Test Observation Sucrose 1st (Dark) Glucose 2nd (Medium) Fructose 3rd (Light) E. Benedict’s Test Color Change Glucose light blue -> Orange Fructose light blue -> light olive green Maltose light blue
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(glucosaminoglycans); and are essential components of nucleic acids (D-ribose and 2-deoxy-D-ribose). Monosaccharides‚ oligosaccharides‚ and polysaccharides are theclassifications of carbohydrates. This experiment involves the carbohydrates starch‚ glucose‚ fructose‚ maltose‚ xylose‚ and sucrose. These carbohydrates are the standards to be used in determining the unknown sample with the help of the Barfoed’s test‚ Benedict’s test‚ Bial’s Orcinol test‚ Seliwanoff’s test‚ and Iodine test. Introduction Carbohydrates
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producers of starch sugars in the world. Habib-ADM Limited and its subsidiary companies produce and market a wide range of rice based starch sugars and protein concentrates. Popular starch sugars include Clarified Rice Syrups‚ Brown Rice Syrups‚ High Fructose Syrup‚ Rice Syrup Solids‚ Maltitol Syrup‚ Sorbitol Syrup‚ and Maltodextrins - all essential ingredients for the food‚ confectionery‚ and pharmaceutical industries. Looking at overall scenario of sugar sector itself from the past years to the recent
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higher amount of CO₂ evolved than MgSO₄. In the second set-up‚ six Smith fermentation tubes were used each containing different 15mL solution (starch‚ lactose‚ sucrose‚ glucose‚ fructose or distilled H₂O). the tubes were then added with 15 mL distilled H2O and 15 mL 10% yeast suspension. Here‚ results show that fructose had the highest rate of respiration followed by glucose‚ sucrose‚ lactose‚ starch and H₂O. Thus‚ simpler substrate would mean higher rate of respiration. INTRODUCTION We all need
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inulin‚ which consists of fructose chains (2). Since inulin isn’t sweet‚ it needs to be converted or hydrolyzed to fructose (3). The core is smashed to extract the syrup‚ and then must be processed with heat‚ enzymes‚ and chemicals (3). The process can be compared to the process of creating high-fructose corn syrup (2). It may include caustic acids‚ filtration chemicals and genetically modified enzymes (2). The chemical make-up of agave nectar is a large portion of fructose‚ ranging from 60 to 90%
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its sugar content and these sugars that the fruits contain are known as invert sugars. In this experiment‚ an orange was used. An orange which is an excellent source of vitamin C gets its sweetness from natural sugars which are sucrose‚ glucose and fructose (livestrong.com). In this experiment the concentration of glucose in an orange was measured. There are various methods which can be used to measure the glucose concentration but in this experiment a highly specific enzymatic method using the GOD-PAP
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Intro: Carbohydrate‚ any of a large group of compounds in which hydrogen and oxygen‚ in the proportions in which they exist in water‚ are combined with carbon; the formula of most of these compounds may be expressed as Cn(H2O)n. Structurally‚ however‚ these compounds are not hydrates of carbon‚ as the formula would seem to indicate. Carbohydrates‚ as a class‚ are the most abundant organic compounds found in nature. They are produced by green plants and by bacteria using the process known as photosynthesis
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Introducton : The most common macromolecules found in living organisms are carbohydrates ‚ lipids‚ proteins and nucleic acids. Briefly‚ the meaning of macromolecules is that they normally contain two or more molecules in them and their main functions are to store energy‚ information and much more. Most foods are known to be combinations of macromolecules. While some of these compounds can be detected by taste tests‚ many cannot. Scientists then use certain tests to determine the presence of
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