DISACCHARIDES (Haworth and Chair structures only) Lactose Sucrose HAWORTH CONFORMATION HAWORTH CONFORMATION CHAIR CONFORMATION CHAIR CONFORMATION Maltose HAWORTH CONFORMATION CHAIR CONFORMATION POLYSACCHARIDES Amylose CHAIR CONFORMATION HAWORTH CONFORMATION Glycogen B. BENEDICT’S TEST FOR REDUCING SUGARS Compound Color Reducing Sugar (yes/no) Water Blue No Glucose Red Yes Fructose Reddish-Orange Yes Sucrose Blue No Lactose Red Yes Maltose Red Yes Starch Blue No Glycogen
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In specific‚ how the type of sugar affects the rate of fermentation. The aim of this experiment was to find which type of sugar was best suited to produce ethanol. In the experiment‚ four different sugars were used‚ they included sucrose‚ glucose‚ lactose and fructose. This research is still relevant today‚ as alcohol is still consumed and is required on a large scale. This makes it crucial to companies to find the best sugar to use in the fermentation process. Cellular respiration is a process that
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intracellular inverters or sucrose synthase Lactose A sugar present in milk. It is a disaccharide containing glucose and galactose units. Lactose is milk sugar. It’s not as sweet as table sugar‚ but like table sugar‚ lactose provides your cells with energy when you eat it. You can use lactose for a number of other purposes‚ all of which it has in common with other carbohydrates like table sugar and starch. Because you can’t absorb whole lactose‚ your cells can’t use it. But they can use
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Opportunity Analysis- We want to launch a Premium Quality flavored yogurt brand “Delecto” in Bangladesh for the first time. In Bangladesh‚ we’ve many dairy products like yogurt and sweets and other stuffs like this‚ but when it’s about stained‚ flavored yogurts like- fruit flavored or any other flavor like chocolate; we do not have any local brand of Bangladesh who can meet this need. Hence‚ there’s still a scope for any company to come up with premium quality of flavored yogurts. Moreover‚ if
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positive (+) reactions or negative (‐) reactions to fructose‚ sucrose‚ cellulose‚ starch‚ lactose and an unknown carbohydrate. Observations and Results Report your test results in a tabular format • Record the bacteria identified in each of the Four Media Tests. Test Bacterium 1 Test Bacterium 2 Test Bacterium 3 Test Bacterium 4 Gram Stain Gas from Glucose Acid from Glucose Sucrose Lactose Identification Initial color of medium in Gas and Acid from Glucose test: If you
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can distinguish isomers of the same molecule. The enzyme invertase specifically catalyzes the reaction of the conversion of sucrose to its individual carbohydrates glucose and fructose. It does not catalyse the reaction of maltose to 2 glucose or lactose to galactose. In this experiment‚ titrimetric and spectrophotometric methods were used to determine the specificity of invertase by determining the amount of glucose converted from the given disaccharides. The results show that sucrose yielded the
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Self-serve frozen yogurt is among the coolest trends in franchising. Retrieved from http://www.bizjournals.com/baltimore/print-edition/2012/11/23/self-serve-frozen-yogurt-is-among-the.html?page=all 7 Canadian Digestive Health Foundation. (2013). Lactose Intolerance. Retrieved from http://www.cdhf.ca/en/disorders/details/id/13 8 CTV Toronto. (2009‚ September‚ 4). Markdale Ice Cream Plant Destroyed by Fire. Retrieved from http://toronto.ctvnews.ca/markdale-ice-cream-plant-destroyed-by-fire-1.431614
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In the second separation of this experiment‚ the Erlenmeyer flask with the first filtrate was put into a beaker so the filtrate was in the beaker. The beaker was then heated on a hotplate until near boiling. After the whey protein had precipitated‚ a vacuum filter was used to filter out the whey. These proteins were then air-dried. A qualitative test was done to indicate that the sample extracted was the protein whey. Again‚ a small test tube was used and 2 mL of protein test solution was put in
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Kliger’s Iron Agar slants also contains a pH indicator‚ phenol red‚ which can be used to test the presence of fermentation. If there is a glucose or lactose fermentation‚ the acid will be produced‚ and the color will change from red to yellow. If there is only glucose fermentation‚ the slant will have a yellow butt. If there are both glucose and lactose fermentation‚ there will be a yellow slant and butt. Kliger’s Iron Agar slants is also used to check the presence of hydrogen sulfide. If hydrogen
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The components of milk also determine the possible bacteria that can grow‚ which includes water‚ fat‚ proteins‚ lactose‚ total solids‚ and minerals (Friedman 2017). The flavor and nutrients stem primarily from the milk fat‚ proteins‚ and lactose. When left to sit at room temperature‚ a cream will form on the surface of whole milk‚ and a smaller and lower cream will form in skim milk. The cream is partially comprised of solid fats
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