obesity percentages. Sucrose is the leading added sweetener in in the manufacture of foods in the Unites States and is the biggest source of fructose. Sucrose and high fructose corn syrup (HFCS) are metabolized identically and react the same way to insulin‚ leptin and ghrelin. Sucrose is indifferent from HFCS in causing obesity. Compared to glucose‚ sucrose is extracted directly from the liver while glucose goes directly to the bloodstream causing larger sugar spikes. HFCS and sucrose have an identical
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that no milk was added to the coffee within this experiment. If milk was added into the experiment‚ the rate of cooling would be noticeably faster than it is without adding the milk. This would result in larger k values. Also‚ the amount of water that was measured into the beaker may not be accurate due to the fact that human error can come into play. The effect of this would be that the rate of cooling of the coffee may actually be slightly higher or lower depending on whether less or more water
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Final Paper 5/2/2013 Lactose Intolerance The topic I chose to research was lactose intolerance. Lactose is the natural sugar found in milk. Lactose is made by joining a molecule of glucose with one of galactose (Willett 101). We are born with the enzyme lactase‚ which digests and breaks down the lactose. Some people do not digest lactose well due to a lack of lactase or their body may make lactase that does not work properly. Not all people with a lactase deficiency have digestive symptoms‚ but
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Viviana Veber Bio 1510 Sec 21 Carbohydrates Introduction: The objective of this experiment was to identify the reaction of carbohydrates in Benedict’s test‚ Barfoed’s test and Iodine test. Carbohydrates are essential to living organisms‚ and the principal role of carbohydrates is the production of energy. Carbohydrates are groups of sugars that contain carbon‚ oxygen‚ and hydrogen in a 1:2:1 ratio. Three main units of carbohydrates are monosaccharides‚ disaccharides‚ and polysaccharides
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The effect temperature has on the cell membrane is that at low temperatures‚ the cell membrane becomes turgid (stiff‚ harder) in order to ’adapt’ to it’s new environment‚ making it harder for substances to pass/diffuse through it‚ at higher temperatures‚ the cell is softer‚ and more fluid like and when the temperature is too hot for the cell to handle‚ it breaks up or ’melts’‚ releasing what was inside of the cell. This is shown by the results in the graph by the lower temperature
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Exploration How do increasing sucrose concentrations of 0.0 mol dm3‚ 0.2 mol dm3‚ 0.4 mol dm3‚ 0.6 mol dm3 and 0.8 mol dm3 affect the osmolarity point of potato cells‚ where it is investigated how osmosis changes the weight of the potato cells‚ measured by the percentage change between the initial and final mass of the potato? Independent Variable: Increasing sucrose concentrations Dependant Variable: Mean percentage change in mass of potato cells All cells have a protective barrier‚ one which
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The use of yeast as a food dates all the way back to the Ancient Egyptians. Note that unlike the yeast used to leaven bread‚ nutritional yeast is inactive. It has been deactivated so that it cannot be used to make bread rise or convert sugar into alcohol. It is also different from brewer’s yeast‚ though the two are strains of the same fungus. The main difference is the source. As its name suggests‚ brewer’s yeast is a product of the brewing industry; it is typically bitter because it is grown
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The intake of the products high in carbohydrates causes the insulin levels to spike. The high amount of insulin locks the fat which leads to the burning of the glucose instead of the fat. A person loses the most weight during the initial period of the low-carb diets. The reason for this is because the low levels of the insulin in the body causes the kidneys to shed an excessive amount of sodium. Moreover‚ the carbs in the bodies are stored in the form of glycogen. The glycogen binds water molecules
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The aim of this experiment was to show the water potentials of young‚ old and damaged potatoes and different sucrose concentrations (0.15‚ 0.20‚ 0.25‚ 0.30‚ 0.35 and 0.50). It was expected that the potatoes would lose weight as the potatoes would have lower water potential when placed in a solution ‚ and in this can be taken from the theory of osmosis which states that “the passive diffusion of water molecules across a selectively permeable membrane down a concentration gradient” (Taylor and Bruenn
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_____________________________ 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 be better tolerated
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