below shows a summary of the caramelization process in the experiment “effects of heating to properties of sugar”.(deMan‚ 1999) There are three general types of browning‚ a.) Reaction of ketones and aldehydes among the reducing sugars with amino compounds like amino acids‚ peptides and proteins. This reaction is not dependent on the presence of oxygen b.) Caramelization which takes place in polyhydroxy carbonyl compounds such as reducing sugars when heated
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Bio coursework Methylene blue Yeast cells explanation of respiration hence colour change etc Low temp colour change should be visible as the yeast cells are not necessarily dead‚ just inactive. Activity increases from 20-45 c High rate around 30-40 Starts to slow down basically enzyme curve see bio 1 100 degrees will kill all cells Do a few preliminary keep working down until first blue solution appears in unit of ten Then work to find degree. If more accuracy then half
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| Objective | A general test for all carbohydrates. Monosaccharides give a rapid positive test. Disaccharides and polysaccharides react slower. | Principle involved | Dehydration of the carbohydrate by concentrated sulfuric acid to produce an aldehyde | Reagent | H2SO4 | Positive results | a purple-black layer/violet ring in the compound | Compound responsible | | | | Amylose in starch is responsible for the formation of a deep blue color in the presence of iodine. The term carbohydrate
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Amino acids are a highly important class of molecules‚ which are the monomeric subunits of proteins‚ enzymes‚ and peptides in biological systems. Amino acids contain a carboxylic acid group‚ an amine group‚ and a unique side chain‚ which determines its properties. There are more than 500 amino acids; however‚ only 20 are commonly found1. Due to their importance in biological systems‚ it is important to be able to experimentally analyze and isolate amino acids by separation techniques. One such method
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-1Determination of an Unknown Liquid (2-butanol) Through Fundamental Analysis Lee Billips Department of Chemistry‚ Shippensburg University‚ 1871 Old Main Drive. Shippensburg‚ PA‚ 17257. Abstract: The identification and characterization of unknowns are an important part of organic chemistry. It is fundamental to know experimental methods to deductively identify compounds (1) . The determination of unknown #6 (2-butanol) was identified by a series of test; first taking the boiling point (94-96
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10/29/10 Honors Biology Period 12 Chemical Aspects of Life & Spit Lab ABSTRACT: The objective for the Spit lab was to test two different types of crackers for the presence or absence of starch and of reducing sugars. Also‚ to test the chewed cracker‚ the one that didn’t have a reducing sugar‚ for the presence or absence of a reducing sugar with the saliva in it. Adding on‚ another part of the objective is to determine the effect of amylase on starch. For the Chemical Aspects lab‚ the objectives
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1.0 Introduction This assignment is based on a study of alcohol metabolism and its impacts to human health. The assignment explains that how the body can dispose of alcohol and discern some of the factors that influence this process and influences of the process to the metabolism of food‚ hormones‚ and medications. 1.1 History of alcohol The word “alcohol” appears in English as a term for a very fine powder in the 16th century. It was borrowed from French‚ which took it from medical Latin.
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A molecule is a group of atoms bonded together that represent the smallest unit of a chemical compound that can take part in a chemical reaction. (http://www.dictionary.com) In kitchen chemistry today‚ there are many types of food molecules such as minerals‚ vitamins‚ fiber‚ and water. But there are four molecules that people refer to as food‚ also known as the four basic food molecules‚ which can be used to produce energy which are carbohydrates‚ lipids‚ proteins‚ and alcohol which is not considered
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The continuous or excessive use of alcohol (ethanol) with associated pathologic results. Alcoholism is characterized by constant or periodic intoxication‚ although the pattern of consumption varies markedly. Individuals admitted for the first time to an alcoholism treatment center typically have been consuming 3–4 oz (80–100 g) of pure alcohol per day‚ corresponding to seven to nine drinks or bottles of beer or glasses of wine. Studies have shown that problem drinking in these populations starts
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Introduction: The purpose of this lab was to check the time needed for salivary amylase and phosphorylase to produce a negative result and how different concentrations affected those times. Enzymes are biological catalysts that can cause a specific chemical change in any part of the body (Walsh‚ 2002). Many of the reactions that take place within a cell would normally take place at temperatures substantially higher than those present inside a cell (Alberts et al.‚ 2010). Because of this‚ these chemical
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