BIO 202 L Dr.Simon Cytochemistry: Animal and Plant Tissues Lab Performed: October 4th‚ 2011 Lab Submitted: November 16th‚ 2011 Day in and day out; Scientist worldwide work closely with various cells to study their functions‚ their components‚ and their complex structures. In Bio 202 one way we’ve learned to examine a cell is by taking advantage of the differences within the chemical reactivity of the molecules located within (Lab Manual‚ Chp. 5). Major biological molecules such as Polysaccharides
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Diabetic ketoacidosis develops when your body is unable to produce enough insulin and an increase in insulin counter-regulatory hormones (catecholamines‚ cortisol‚ glucagon and growth hormone). Insulin normally plays a key role in helping sugar (glucose) — a major source of energy for your muscles and other tissues — enter your cells. Without enough insulin‚ your body begins to break down fat as an alternate fuel. This process produces a build-up of toxic acids in the bloodstream called ketones‚
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Deficiency in Aldolase B In hereditary fructose intolerance there is a protein lacking that is needed to breakdown fructose. Aldolase B is the substance needed to breakdown fructose. Without the Aldolase B the body is not able to change glycogen into glucose that the body needs. When this happens an individual’s blood sugar can fall and substances will build up in the liver causing more health issues. With an absence of the enzyme Aldolase B‚ fructose cannot be broken down causing hereditary fructose
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They act as storehouses of chemical energy (glucose‚ starch‚ glycogen); are components of supportive structures in plants (cellulose)‚crustacean shells (chitin)‚ and connective tissues in animals (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
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Quiz 1 Study Guide: Fall 2013 1. Know how to read a food label. There will be questions asking you to apply that knowledge‚ not just show that you memorized it. 2. How many calories per gram of CHO‚ fat‚ and protein? CHO: 1gram=4 calories Fat: 1gram =9 calories Protein: 1 gram=4 calories 3. What are the stages of change from the Transtheoretical Model of Change? Know the order they come in and the characteristics of each stage. Precontemplation (Not Ready)-"People are not intending
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simple sugars (glucose and fructose)‚ oil seeds and received from the vegetable oils - a source of vegetable fat. Our food has flavor and aromatic substances‚ volatile (substances that kill bacteria)‚ it can also be present and dangerous to human chemicals. Today‚ we have to learn basic laboratory techniques‚ such as handling the reagents‚ using Gilson pipettes etc‚ study and try to identify chemical tests for food compounds. Materials and methods Reagents Monosaccharaides (glucose‚ fructose‚ maltose)
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Moghraby Carbohydrate Structure Monosaccharide Simplest carbohydrate Classified after the number of carbon atoms Common Monosaccharides Trioses Glyceraldyhyde‚ dihydroxyacetone Pentoses Ribose‚ ribulose Hexoses Glucose‚ galactose‚ mannose‚ fructose Dr. Jeelan Moghraby Termed according to location of oxidized functional group; aldose if aldehyde‚ and ketose if ketone Ketose named after the equivalent aldose; with addition of ‘ul’ Dr. Jeelan
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will have to control and keep constant the whole time. The dependent in yeast are easy to be calculated for there are two things the absence of the substances used in respiration (sugar or oxygen) and the waste products created. The breakdown of glucose also releases carbon atoms‚ which become available for biosynthetic reactions‚ enabling the yeast to grow and reproduce by budding or fission. The rest of the carbon ends up in the by-products of these reactions‚ such as carbon dioxide‚ ethanol‚ and
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Lab Unit 1 Print Options This box will be automatically hidden when printing. ← Back to Set Page Alphabetize terms Flip terms and definitions 2hr OGTT level aboe 200mg/dl: confirms diabetes dx 2hr. OGTT level b/w 140-200mg/dl: impaired glucose tolerance absolute refractory period: period when cell membrane is totally insensitive to additional stimuli‚ regardless of the stimulus force applied. ACTH: hormone released by the anterior pituitary. stimulated by a hypothalamic hormone‚ CRH‚
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Experiment 9. The action of saliva on starch Study the flow chart on p. 9.02 for a few minutes to gain an idea of the outline of the experiment. (a) Prepare a water bath by using a Bunsen burner to heat some water in a beaker on a tripod and gauze till it boils; then turn the flame down to keep the water just boiling. While waiting for the water to boil‚ carry on from (b). (b) Label eight test-tubes 1 - 8 and in tube 1 collect saliva as follows: (i) Thoroughly rinse the mouth with
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