test for presence of starch and for presence of sugar in Benedict’s test |Part 1 |Original content |Original color |Final color |Color after Benedict’s test | |Sausage casing |glucose and starch |clear |clear | | |Beaker |distiled water |transparent |transparent |
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THE CHEMISTRY OF ORGANIC MOLECULES I. MACROMOLECULES-large molecules that are composed of smaller molecules and atoms that are bonded together. These are among the largest of all chemical molecules. A. Polymers-the largest of the macromolecules. These are composed of numerous‚ small identical subunits known as Monomers. There are 4 major polymers that are important for living organisms. These polymers are; carbohydrates‚ lipids‚ proteins and nucleic acids. B. Polymers
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Glucoregulation work? - Glucagon When blood glucose levels fall below 5mM‚ the alpha pancreatic cells detect this change and release the hormone glucagon. When glucagon bonds to the glucagon receptors that are found mainly in the liver‚ it stimulates a response within the organ that causes glycogen to be converted into glucose. For this reason‚ the liver is said to act as the effector in this system. Glycogen is the branched polymer storage molecule of glucose that is stored in the liver and skeletal
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the presence of starch. Dark blue colouration forms on the potato slice indicating the presence of starch. The Iodine solution traps itself in the helical structure of the polysaccharide to form dark blue colour. 3. To test for the presence of glucose‚ Benedict’s solution was used to test for reducing sugars. Benedict’s reagent is clear blue due to the copper
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carbs”. These molecules are composed of many elements of glucose linked together by the dehydration synthesis. There were methods of determining whether a substance contained reducing sugars or polysaccharides. For the Benedicts test‚ the color changes of bluish green/greenish blue (trace amount +; honey solution‚ cornstarch solution‚ sweet ‘N’ low‚ sweet potato and egg yolk)‚ green (++)‚ yellow (+++) and orange red/rust (large amount +++: glucose/dextrose and equal) appeared‚ the concentration of reducing
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Effects of chocolate milk on Performance Physiology of Exercise: KINE 3315- 003 Natasha Hernandez February 21 2013 Dr. Judy R. Wilson Chapter 1 Introduction Supplementation is essential for performance‚ but is energy drinks or sports drinks the best source of nutrients when replenishing glycogen store? The project that I am conducting is concerning the impact of the consumption of chocolate milk and its effects on protein turnover‚ muscle glycogen and performance during recovery from
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unhealthy as candy are made of the same base macromolecule of carbohydrates. This is because there are different types of carbohydrates called monomers. There many more monosaccharides that could be talked about‚ but the main three are glucose‚ fructose‚ and galactose. Glucose is the essential sugar unit that is made by plants during photosynthesis. Fructose is the type of sugar that is found in fruits like apples or peaches. Galactose is the type of sugar that is found in substances such as milk and is
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Carbohydrates are important in metabolic processes for everyday physical and chemical actions. The carbohydrate‚ glucose‚ is a key component in generating adenosine triphosphate‚ also known as ATP. In order to analyze unknown glucose levels‚ a DNS assay was performed. By using 2-hydroxy-3‚5-dinitrobenzoic acid to oxidize the aldehyde group on the carbohydrate‚ the reducing end of glucose increases in absorbance of 540 nm. Using a UV spectrophotometer‚ the concentration was calculated by using a regression
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disposable pipettes with the following suggested solutions and place them in the front of the room for easy access for students: a. Polysaccharide Solution - blended potato or lab grade starch solution b. Monosaccharide Solution – apple juice or lab grade glucose solution c. Protein Solution – blended meat or egg whites d. Lipid Solution – vegetable oil‚ melted butter 2. Set up 4 lab stations (twice around the room) for students to rotate. Each station should have the materials needed to conduct one of the
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polymers from their monomers. Methods of dialysis and gel filtration chromatography will be used to separate a glucose monomer from a starch polymer. Colorimetric glucose oxidase assay will be used to monitor the presence of glucose and a colorimetric iodine assay will be used to monitor the presence of starch in prepared solutions after separation Results and Discussion Table 1: Glucose oxidase assays |Reagents |Volume (mL) |Positive
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