Food Macromolecules Denise Rhodes Walden University March 20‚ 2011 Food Macromolecules “Macromolecules are a source of fuel. There are four major types of macromolecules-proteins‚ carbohydrates‚ nucleic acids‚ and lipids. This process plays important roles in the life of a cell. (Macromolecules‚ 2002). The macromolecules that was present in the packaged food product Lipids which are fats. According to (Alters & Alters
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TESTING FOR MACROMOLECULES Describe the positive test for starch. Explain how you know. The positive test for starch is adding iodine solution. In the experiment‚ the starch solution had the most dramatic reaction with the iodine solution. It turned to an opaque bluish-purple solution while other samples all turned to a colour related to orange and yellow other than the vegetable oil. But the vegetable oil was more translucent than completely opaque. Describe the positive test for
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PURPOSEThe purpose of the lab is to learn how to determine the presence of glucose‚ starch‚ lipid‚ and protein in various samples through standard tests. MODIFICATION1. Protein solution‚ vegetable oil‚ glucose solution‚ sucrose solution‚ starch solution and distilled water were added separately into six marked test tubes. The volume added was about one finger thick in depth of a test tube. 2. 5 drops of Iodine solution was added to each test tube. 3. The sample’s reaction with iodine was recorded
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Macromolecule Report Monomer units of biological macromolecules have heads and tails. When they polymerize in a head-to-tail fashion‚ the resulting polymers also have heads and tails. These macromolecules are polar because they are formed by head to tail condensation of polar monomers. Making Glucose: Green plants manufacture glucose through a process that requires light‚ known as photosynthesis. This process takes place in the leaf chloroplasts. Carbon dioxide and water molecules enter a sequence
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The Different Roles of Macromolecules in Biology.There are four types of macromolecules that I am going to describe: Proteins‚ carbohydrates‚ lipids and nucleic acid. I will also describe the functions and why they are important in our bodies. Proteins Proteins are polymers of amino acids that are joined head-to-tail in a long chain that is then folded into a three-dimensional structure unique to each type of protein. The covalent linkage between two adjacent amino acids in a protein (or polypeptide)
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A macromolecule can best be described as an immense molecule‚ made up of thousands of covalently bonded carbon atoms. There are four classifications of macromolecules: carbohydrates‚ lipids‚ proteins‚ and nucleic acids. Each classification performs specific functions that allow cells to grow and survive. Macromolecules can be either split or bonded through dehydration synthesis or hydrolysis. Dehydration synthesis occurs when water is released‚ electrons become shared‚ covalently bonding two
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Biology 1308 Review Quiz 3 Macromolecules 1. Class of molecules to which DNA belongs NUCLEOTIDE 2. Glucose‚ fructose and galactose are MONOSACCHARIDE (SIMPLE SUGAR) 3. The compounds above in #2 have the same chemical formula but differ in ARRANGEMENT OF THE ATOMS. IDENTICAL MOLECULAR FORMULA BUT DIFFERENT STRUCTURAL FORMULA. 4. Starch and cellulose are examples of SUGARS 5. Sucrose‚ maltose‚ and lactose are of DISACCHARIDES (DOUBLE-SUGARS) 6. Chemical reactions that link two or more
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IDENTIFICATION OF SOME MACROMOLECULES | | INTRODUCTION Dehydration-synthesis is a reaction that occurs to form different types of macromolecules. It is a reaction that leaves a macromolecule structure along the lines of developing its own specific function in a living organism. The 4 most common ones are carbohydrates which includes monosaccharides and polysaccharides‚ lipids‚ proteins and nucleic acids (Mack 2012). Scientists identify different types of macromolecules to achieve a better
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Macromolecules BCM261/BCM262 Anonymous Student #2 Aim The purpose of this lab was to use the scientific method to identify an unknown solution‚ based on the reactions (i.e. color changes) of known solutions with indicator solutions. These known solutions contained different types of macromolecules. Each type of micromolecule reacted with at least one indicator solution in a unique way‚ which allowed us to identify the macromolecule based upon the presence or
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In the sandwich you just ate‚ you have consumed three raw macromolecules. The bread would be considered the carbohydrate. The mayonnaise is the lipid. The turkey is of course considered the protein. Although the body takes in these three different forms one way‚ the way the body breaks it down is in three ways. First is the break-down of the carbohydrates(bread). The polysaccharide form of this is too big for the body to simply break down directly. So‚ instead the body uses multiple forms of procedures
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