of corn‚ High Fructose Corn Syrup (HFCS) is the most controversial one from an ethics perspective. HFCS is an artificial sweetener that is found in a wide range of processed foods. It is produced by applying enzymatic processes to convert corn’s glucose into fructose. HCFS is used as a sweetener in various foods and beverages such as yogurts‚ breakfast bars‚ cereals‚ breads‚ soups‚ lunch meats‚ and soft drinks. Since 1970s‚ it has become the most economical alternative to cane sugar and replaced
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The objective of this macromolecules lab was to identify the presence any of the major macromolecules in various every day food items. The three macromolecules that this lab was carried out for were carbohydrates‚ lipids‚ and proteins. There were five different experiments conducted and each of those experiments had one factor in common‚ they all had the same controls. The controls in this lab activity were already set for the lab activity. The controls were the distilled water and the baking soda
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WHAT IS HIGH FRUCTOSE CORN SYRUP? * High fructose corn syrup (HFCS) is a calorie-providing sweetener used to sweeten foods and beverages‚ particularly processed and store-bought foods. It is made by an enzymatic process from glucose syrup that is derived from corn. A relatively new food ingredient‚ it was first produced in Japan in the late 1960s‚ then entered the American food supply system in the early 1970s. HFCS is a desirable food ingredient for food manufacturers because it is equally
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Case Study: The patient with Diabetes Mellitus 1. This patient has diabetic ketoacidosis (DKA). Her labs would probably indicate: Serum glucose will probably be over 300mg/dL Osmolarity would most likely be high if the patient is dehydrated from polyurea caused by the hyperglycemia. Hyperglycemia itself is a hyperosmotic state. It’s possible that this high blood suger could try to pull fluids from cells‚ creating an almost isotonic state in the early stages of DKA. In other words‚ this
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in which your body cannot control its blood sugar levels or the glucose in the blood properly. Type 2 diabetes is the most common form of diabetes. It is caused when your cells become resistant to insulin or cannot produce insulin to keep you healthy. When you have type 2 diabetes‚ your fat‚ liver‚ and muscle cells do not respond correctly to insulin. This is called insulin resistance. Insulin is needed to move your blood sugar (glucose) into cells‚ in where it is stored for later to keep for energy
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PURPOSEThe purpose of the lab is to learn how to determine the presence of glucose‚ starch‚ lipid‚ and protein in various samples through standard tests. MODIFICATION1. Protein solution‚ vegetable oil‚ glucose solution‚ sucrose solution‚ starch solution and distilled water were added separately into six marked test tubes. The volume added was about one finger thick in depth of a test tube. 2. 5 drops of Iodine solution was added to each test tube. 3. The sample’s reaction with iodine was recorded
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Detection of Biological Molecules Introduction: Without carbon‚ nitrogen‚ hydrogen‚ sulfur‚ oxygen and phosphorus‚ life wouldn’t exist. These are the most abundant elements in living organisms. These elements are held together by covalent bonds‚ ionic bonds‚ hydrogen bonds‚ and disulfide bonds. Covalent bonds are especially strong‚ thus‚ are present in monomers‚ the building blocks of life. These monomers combine to make polymers‚ which is a long chain of monomers strung together. Biological
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often do not produce crystals when water is taken out. Starch Starch is a complex solid carbohydrate‚ consisting glucose molecules held together by glycosidic bonds. It is a storage polysaccharide. They can be found in fruits‚ seeds‚ roots and other parts of the plant. The monomer of starch is glucose. Therefore‚ starch molecules can be made by polymerisation reaction‚ where glucose molecules are joined together to form a long chain. These starch molecules are held by glycosidic bonds. Uses of
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proposed to aid in sustaining optimal functioning of the central nervous system and help enhance perceptual responses. Duckworth et al. (2013) suggest that CHO ingestion prevents the development of a hypoglycaemic state via the maintenance of blood glucose levels. This‚ in effect‚ ensures activation of the reward areas in the brain such as the frontal operculum‚ orbitofrontal cortex and striatum. Therefore‚ it is suggested that this lowers the perception of exertion during exercise and possibly reduce
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February 2013 Question: Which type of carbohydrate‚ glucose‚ sucrose‚ or starch‚ will produce the greatest amount of fermentation over the class period? Why? Hypothesis: If the carbohydrate starch is added to the set up of yeast‚ then it will create the greatest amount of fermentation because starch is a polysaccharides made up of chain of glucose molecules. Conclusion: Overall the resulting data supported the alternative hypothesis‚ in which
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