type 2 diabetes) are more common than nutrient deficiency diseases. True False 7. Vitamins contain 4 kilocalories per gram. True False 8. Which of the following is a disaccharide? A) sucrose B) fructose C) galactose D) glucose 9. Which of the following enzymes is found in the mouth? A) lactase B) maltase C) pancreatic amylase D) salivary amylase 10. Which enzyme digests carbohydrates in the stomach? A) salivary amylase B) pancreatic amylase C) amylose
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face mask Precautions/major interactions: Chronic obstructive pulmonary disease (COPD) and very prolonged administration of high concentrations in the newborn. Drug: Oral Glucose Generic Glutose‚ Insta-Glucose Class of medication: Monosaccharide Carbohydrate ACTION: After absorption from GI tract‚ glucose is distributed in the tissues and provides a prompt increase in circulating blood sugar Onset: 10 min Indications: Patients with altered mental status and known history of diabetes
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and geometry of glycosidic linkages varies widely between polysaccharides d. α- linkages are easy for enzymes to break while β-linkages are difficult to break 2. Starch: A Storage Polysaccharide in Plants e. Starch is made up of α-glucose monomers joined by glycosidic linkages ii. Mixture of unbranched amylose and branched amylopectin 3. Glycogen: A Highly Branched Storage Polysaccharide in Animals f. Glycogen performs the same storage role in animals that starch
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brewing. The word Fermentation has been derived from Latin (Ferver which means to ‘boil’).As during fermentation there is lot of frothing of the liquid due to the evolution of carbon dioxide‚ it gives the appearance as if it is boiling. Sugars like glucose and sucrose when fermented in the presence of yeast cells are converted to ethyl alcohol. During fermentation of starch‚ starch is first hydrolysed to maltose by the action of enzyme diastase. The enzyme diastase is obtained from germinated barley
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ntroduction The purpose of this experiment was to use Iodine‚ Benedict and Biuret to test the reaction of the following 12 samples: 1% glucose‚ 0.3% glucose-1-phosphate‚ 1% maltose‚ honey‚ 1% sucrose‚ 1%lactose‚ 1% glycogen‚ 1% starch‚ protein‚ beer‚ distilled water and an unknown solution (test tube: 300). The iodine test for starch was to test how would starch reacted if we put iodine in it. The color of starch before the test was clear. The color of the iodine was brown. When you added iodine
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Who Took Jerell’s iPod? Lab Purpose: Standardized Tests The purpose of testing the organic nutrients (vegetable oil‚ glucose‚ starch‚ powdered egg white) with each of the different indicators (brown paper towel‚ benedicts‚ iodine‚ biurets) was to determine the color it would turn with positive traces of the nutrient. The purpose of testing just the Distilled H2O was to determine the color it would turn with negative traces. Nutrient in the Different Foods The purpose of testing each of the
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CE BIO 1994 1. (a) (i) The formation of red precipitate indicates the presence of reducing sugar (glucose) in the water ------------------------------------------------------------------- 1 This shows that the dialysis tubing is permeable to glucose / permits the diffusion of glucose into the external solution ------------------------------------------ 1 (ii) (1) Increased amount of precipitates in set-up a indicates the presence of more reducing sugar -------------------------------------------------------------
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Agitation‚ stirring or beating supersaturated syrup incorporates air and promotes the formation and growth of sugar crystals due to the rapid movement of the molecules. If the solution is allowed to cool before it is beaten‚ only tiny crystals forms‚ which are not allowed to grow. This results in a creamy mass. So when making candy‚ like fudge‚ you should allow cooling the sugar syrup to 38°C before beating it‚ otherwise you will end up with crystals that are too large‚ resulting in a grainy texture
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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 is a non-reducing
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is C6H12O6 ▪ The most abundant sugars in nature. They comprise both disaccharides and polysaccharides. ▪ Examples are Glucose‚ Galactose and Fructose. o • Isomers • Chemicals that share the same chemical formula but different structures (mirror images) • • Glucose “the blood sugar” • The primary source of energy in all living things • • Galactose • • Fructose “fruit sugar” Isomerization
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