Our food and drink must be changed into smaller molecules of nutrients before they can be absorbed into the blood and carried to cells throughout the body. The things we eat turn into things such as carbohydrates‚ fats‚ and proteins. Carbohydrates are‚ any of a large group of organic compounds occurring in foods and living tissues and including sugars‚ starch‚ and cellulose. Protein‚ such as meat‚ eggs‚ and beans‚ consist of large molecules of protein that must be digested by enzymes before they can
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Unknown Lab Report April 25th‚ 2006 Introduction The purpose of this lab was to identify two unknown bacteria cultures using various differential tests. The identification of these unknown cultures was accomplished by separating and differentiating possible bacteria based on specific biochemical characteristics. Whether the tests performed identified specific enzymatic reactions or metabolic pathways‚ each was used in a way to help recognize those specifics and identify the unknown cultures
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Chemistry Lab Report Water Hydration Introduction: A hydrated crystal or hydrated occurs when water becomes tightly attracted to a metal salt base on it’s polarity. The water molecules maintain integrity as molecules‚ however they are considered to be part of the formula of the hydrate. When the hydrate metal salt crystal is heated‚ the attractions to the water are broken by the heat energy and the water escape from the crystal. After heating the salt crystal is called as anhydrous‚ which
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Introductory Biology 1 Biology 1003 Fall Term 2011 Lab Number: 3 Title: Cell Energetics: Enzyme Role in Biological Reactions Name: Brandon Moore Student Number: 100819124 Lab day and time: Wednesday pm Date: Wednesday November 23‚ 2011 Introduction Enzymes are a key aspect in our everyday life and are a key to sustaining life. They are biological catalysts that help speed up the rate of reactions. They do this by lowering the activation energy of chemical reactions (Biology
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Carbohydrate Lab Report Introduction Qualitative identification of a substance is of significant importance in chemistry. Physical constants such as melting points have traditionally been used by organic chemistry for identification of unknown compounds. As for inorganic substances‚ the precipitation of a solid‚ results of a flame test‚ or the formation of a colored substance could all be keys to identifying a sample. Chromatography and spectra are amongst the newer techniques
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affect the rate of starch digestion measured using starch and iodine? Introduction Amylase is an enzyme found in human saliva and pancreas. It is the digestive enzyme that is needed to breakdown starch molecules. Amylase must be kept at certain conditions to function at its optimum level. This experiment will explore the effect of pH (1‚ 4‚ 7‚ 10‚ and 14) on the function of amylase by using starch and iodine. Usually iodine has a orange-yellow color‚ but iodine and starch react to produce a
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Introduction: Proteins are necklaces of amino acids – long chains molecules. Proteins are the basis of how biology get this done. As enzymes‚ they are the driving force behind all the biochemical reactions which make biology work. As structural elements‚ they are main constituents of our bones‚ muscles‚ hair‚ skin‚ and blood vessels. As antibodies‚ they recognize invading elements and allow the immune system to get rid of the unwanted invaders. For these reasons‚ scientists have sequenced the
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Who Took Jerell’s iPod? Lab Purpose: Standardized Tests The purpose of testing the organic nutrients (vegetable oil‚ glucose‚ starch‚ powdered egg white) with each of the different indicators (brown paper towel‚ benedicts‚ iodine‚ biurets) was to determine the color it would turn with positive traces of the nutrient. The purpose of testing just the Distilled H2O was to determine the color it would turn with negative traces. Nutrient in the Different Foods The purpose of testing each of the
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Kennesaw State University Dept. of Biology and Physics Syllabus Title of course: Biological Principles ll Number of course: BIOL 2108 Term of course: Spring 2014 Instructor: Dr. Sigurdur Greipsson Office hours: T 13:00-14:00PM and R 10:00AM-14:00PM or by appointment Time of class: Lecture: T and R 8:00-9:15AM Lab: T 9:30AM-12:15PM Classroom location: Lecture: rm. SC 109 Lab: rm. SC 234 Office location: SC room 316 Office telephone: 770-420-4359. E-mail: sgreipss@kennesaw.edu Course
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Peerless strategy Case Overview The first plant of the Peerless starch industry was started in Blair during the civil war times. It is one of the highest wages paying plants in the region sporting a five story building supported by two massive towers. The other plants in the region have all shut down and currently Peerless starch is the only active plant in the region and it employs 8000 of the 120000 residents of the Blair. Company has three more plants in Illinois‚ Oregon and Texas which
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