Central Nervous System Stimulant‚ and may increase productivity. 2. The psychological role of each of these drinks is supposedly to give you energy‚ but I think it is all a placebo effect. 3. The ingredients that provide energy are Fructose‚ Glucose‚ Glucuronolactone‚ Sucrose‚ Caffeine‚ and Taurine. 4. The ingrediants that contribute to body repair are Citric Acid‚ Cyanocobalamin‚ Folic Acid‚ Glutamine‚ Inositol‚ Niacin‚ Niacinamide‚ Pantohenic Acid‚ Potassium Sorbate‚ Pyridoxine HCL‚ and
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LABORATORY REPORT Activity: Blood Glucose Regulation Name: Jazmine Ricine Parham Instructor: Professor Deno Date: 12.03.2014 Predictions Plasma glucose levels will be highest immediately after the meal (0 hr) Plasma ketone levels will be highest 1-3 hours after the meal Plasma insulin levels will be highest immediately after the meal (0 hr) Plasma glucagon levels will be highest before the meal (fasting) Materials and Methods Dependent Variable plasma levels of glucose‚ ketones‚ insulin‚ and glucagon
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combination of carbon‚ hydrogen and oxygen in a 1:2:1 ratio. Carbohydrates can be separated into three groups‚ monosaccharide‚ disaccharides and polysaccharides. Monosaccharide is the monomer of carbohydrates which contain hydroxyl group‚ such as glucose and fructose. Disaccharides are sugars that contain either aldehydes or ketone that react with hydroxyl group‚ such as maltose and lactose. Polysaccharides are the long chains of monosaccharide‚ which is called the polymer of carbohydrates. Monosaccharide
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also have 3 types: 1. Carbohydrates 2. Protein 3. Fat Micronutrients have 2 types: 1. Vitamins 2. Minerals 3- water Carbohydrates: Carbohydrates are a main type of nutrients‚ and it’s a main source of energy for human. In our body we use it as glucose (blood sugar)‚and we can found it in fruits‚ vegetables‚ milk. There are 2 types simple and complex: Simple is sugars but complex is consist of starch and dietary fibre. Proteins: Proteins are essential nutrients for the human body. Proteins are
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FOODS TO IDENTIFY THE CHEMICALS THEY CONTAIN AND TO TEST PURE SAMPLES OF BIOCHEMICALS TO GAIN FAMILIARITY WITH THE COLOUR CHANGES. RESULTS: TABLE 1 : BIOCHEMICAL TESTS ON PURIFIED BIOLOGICAL SUBSTANCES SAMPLE | TEST | OBSERVATION | Glucose | Reducing Sugar | The initial blue colouration of the mixture turns green‚ then yellowish and finally forms a brick-red precipitate. | Sucrose | Reducing Sugar | As Benedict’s Test | Iodine Solution | Starch | A Blue-Black Colouration | Sudan
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food into its sugar components‚ i.e glucose‚ they cannot use the components directly because glucose holds a lot of energy it would be inefficient to use for reactions that don’t need a lot of energy. Imagine you want to buy pencils for $5 from a store that won’t give change‚ it is more economical to use a $5 or $10 bill than a $100‚ that way there is less waste. Well‚ the same concepts apply to energy use in cells‚ instead of using a big energy molecule like glucose as is and waste energy‚ cells will
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what biological compounds we were dealing with as we had no idea what each substance was and all samples looked the same therefore we had to carry out a series of tests to figure out what structures they were made of. Some simple sugars‚ including glucose‚ can be made to reduce blue copper sulphate to red copper oxide. This reaction can be used as a test for some sugars. Copper sulphate is mixed with other chemicals to be used as Benedict’s solution which is used in the test. This was the test for
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1. Describe what is measured as an indicator of sucrase activity and why this is an indicator of sucrase activity? The product used is‚ glucose and fructose‚ this is an indicator of sucrase activity because the amount of product produced is a result of the experiment. 2. Explain why denatured sucrase was used as a control? Denatured sucrase was used as a control because it increases the activity. 3. Alkaline DNS denatures sucrase. Explain why it is important to denature the enzyme? Denaturing the
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Name: _____________________________ Chapter 4 – The Carbohydrates: Sugar‚ Starch‚ and Fiber The Simple Carbohydrates: Sugars Identify food sources for each of the monosaccharides: • Glucose: • Fructose: • Galactose: Identify food sources for each of the disaccharides listed: • Sucrose: • Lactose: Describe the condition called lactose intolerance. What causes lactose intolerance? Lactose intolerance: Cause: Are there any treatments for lactose intolerance? What foods may
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broken down into glucose units by maltase enzyme in the As stated above‚ saliva contains the amylase enzyme which begins the breakdown of starches. The efficiency of starch digestion by amylase can be measured by how much simple sugar it produces under various conditions. In this lab‚ the efficiency will be measured through different and special conditions to see which breaks down the starch and turns the Benedict`s solution orange (a test for simple sugars like glucose and fructose)
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