Whitney Miller Chemistry 111-D01L 3/31/2013 Calorie Content of Food Purpose: The purpose of this lab was to measure the energy content of three different food items using the change in water temperatures from the heat of the food. Procedure: 1. With your digital scale determine the empty weight of your 100-mL beaker. 2. Half-fill the beaker with water (approximately 50 ml) and weigh it again. 3. The beaker and water weight minus the empty beaker weight is the net weight of water
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Macromolecule is a very large molecule which can get collected in the kidneys. Generally‚ the molecular weight of the macromolecular vehicle is bigger than that of the prodrugs and so this kind of system can achieve the objective. Pro-drugs have the capability to select the goal in the kidney because it can release the active drug by the action of renal enzymes
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proteins and nucleic acids. The most important organic molecule is Carbon. Carbon can form with up to 4 different atoms to form chains‚ rings and branches. Organic molecules also contain monomers. Monomers are the “building blocks” of macromolecules. Macromolecules are made up by chains of monomers‚ these are called polymers. Continuing with the four organic molecules are proteins. Proteins provide structure and function and have the chemical structures of Carbon‚ Hydrogen‚ Oxygen and Nitrogen.
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Introduction The objective of this experiment is to identify if the 12 provided solutions contain starch‚ glycogen‚ reducing sugars or proteins. The four major biological macromolecules are carbohydrates‚ lipids‚ proteins and nucleic acids. Abundant elements in the world such as carbon and nitrogen bond in different ways to form many different molecules. The functional groups are what determine their characteristics. During the experiment‚ there will be 3 test. The iodine test is completed to
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UNIVERSITY OF BOTSWANA MASTER’S IN BUSINESS ADMINISTRATION MGT 745: HUMAN RESOURCE DEVELOPMENT TOPIC: IDENTIFYING TRAINING RESOURCES Introduction This paper purports to outline steps needed to identify resources for training. It will illustrate the advantages and disadvantages of using different types of training drawing examples from the authors’ workplace experience. Resource could be defined as follows‚ “a source of supply‚ support‚ or aid‚ esp. one
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Fermented foods are made by the partial oxidation of sugars‚ or sometimes other organic molecules‚ in a food product. The difference between this and the normal cellular respiration is that the electron donor from the electron transport chain is an organic compound rather than oxygen. One challenge for producing fermented foods is the pH levels of the food. Bacteria have different optimal pH levels. Therefore‚ as pH changes due to fermentation different bacteria will begin to ferment the food. For example
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We have four important macromolecules; carbohydrates‚ lipids‚ proteins‚ and nucleic acids. From these four‚ the macromolecule I chose for this assignment was carbohydrate. Carbohydrates branch off into three main categories; monosaccharides‚ disaccharides‚ and polysaccharides. I decided to focus on disaccharides‚ specifically sucrose. Sucrose is more commonly known as table sugar. It has a chemical formula of C12H22O11. It is physically described as a white‚ odorless (although when heated‚ it may
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Food Test 1: Test for Glucose – with Benedicts solution Benedicts solution is used to test for simple sugars‚ such as glucose. It is a clear blue solution of sodium and copper salts. In presence of simple sugars‚ the blue solution changes color to either green‚ yellow or brick-red‚ depending on the amount of sugar. Method 1) Mix smalls amount of each food sample (i.e.‚ Egg lumen‚ cylindrical piece of potato tuber‚ bread crump and crisps) in different test tubes with distilled water to make a
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Identifying a Salt by Creating its Heating Curve Introduction: Solubility is a substance’s ability to be dissolved in a liquid‚ usually water‚ and some substances are more soluble than others. A solution can be saturated‚ unsaturated or supersaturated. Temperature plays a large role in the solubility of substances. For example‚ on table G of the Chemistry reference tables it shows that 10g of KClO3 will dissolve in 100g of water at about 25°C‚ but at about 48°C‚ 20g will dissolve. The higher the
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Emily Davis Partner: None Chemistry 253- TA: Alma Wellensiek Lab 3: Identifying a Constituent of “Panacetin” 9/15/2011 Purpose: The purpose of this experiment is to determine the unknown component of Panacetin. Theory: Panacetin is an analgesic (pain reducing) and antipyretic (fever reducing) drug that is sold in drug stores. However‚ there is a suspicion that this bottle may be counterfeit‚ not containing the chemicals that it should. Panacetin should be made up of about 50 percent
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