A Macromolecule is a molecule with a very large number of atoms .The word macromolecule is usually used for describing polymers. Molecules that are made up of smaller molecules are called monomers‚ there are also Organic Molecules composed of carbon atoms .The functions of the Four big Macromolecules: First‚ Carbohydrates‚ carbohydrates is the function of being used for energy production during cellular respiration. Second ‚ Lipids‚ lipids are used for four things; insulation and long-term energy
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Title: Starch Aims 1. To identify starch in food. 2. To study the microscopic appearances of raw and heated starch. 3. To compare the viscosity of various gelatinized starch solutions. Introduction Starch is one of the most abundant substances on the earth. It can be found in seeds‚ grains‚ and roots of many crops where it is synthesized in granular form. Starch granules are packages of starch molecules. The importance of starch is well-known‚ as is its central role in human diet.
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Experiment 9. The action of saliva on starch Study the flow chart on p. 9.02 for a few minutes to gain an idea of the outline of the experiment. (a) Prepare a water bath by using a Bunsen burner to heat some water in a beaker on a tripod and gauze till it boils; then turn the flame down to keep the water just boiling. While waiting for the water to boil‚ carry on from (b). (b) Label eight test-tubes 1 - 8 and in tube 1 collect saliva as follows: (i) Thoroughly rinse the mouth with
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Introduction: In this lab i used glucose and starch to show if the cell membrane is permeable‚ impermeable‚ or selectively permeable to these substances. Dialysis tubing is a plastic like substance that has small pores in it. These pores allow certain chemicals to flow into and out of the cells. The size of the molecule determines what goes through the tubing. On of the materials that we will be using is glucose. glucose is a simple sugar that easily dissolves in water. To test for the presence of
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Identification of Macromolecules Introduction The most common macromolecules found in living organisms are lipids‚ carbohydrates‚ proteins and nucleic acids. Briefly‚ the meaning of macromolecules is that they normally contain two or more molecules in them and their main functions are to store energy‚ information and much more. Most foods are known to be combinations of macromolecules. While some of these compounds can be detected by taste tests‚ many cannot. Scientists then use certain
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Chapter 5: The Structure & Function of Macromolecules Reading Guide Part 1: Carbohydrates: Read pages 68-74 and complete the following questions. 1. Define the following: a. monomer-repeating units that serve as building blocks of polymers b. polymer-long molecule consisting of many similar building blocks linked by covalent bonds c. dehydration synthesis or condensation reaction-monomers are connected by a reaction in which two molecules are covalently bonded‚with loss of water
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how starch and cellulose are treated to allow them to be used by the yeast? One potential ethanol feedstock is starch. Starch molecules are made up of long chains of glucose molecules. Thus‚ starchy materials can also be fermented after breaking starch molecules into simple glucose molecules. Examples of starchy materials commonly used around the world for ethanol production include cereal grains‚ potato‚ sweet potato‚ and cassava. A great amount of ethanol fuel is currently produced by starch
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Treating Starch How are starch and cellulose treated to allow them to be used in yeast? Starches: · All potable alcohol and most fermentation industrial alcohol is currently made principally from grains. · Fermentation of starch from grain is somewhat more complex than fermentation of sugars because starch must first be converted to sugar and then to ethanol. · Starch is converted enzymatically to glucose either by diastase presents in sprouting grain or by fungal amylase. · The resulting
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Purpose The purpose of the lab is to determine how different factors affect the digestion of starch. Starch is a type of complex carbohydrate with large polysaccharide molecules that are made up of hundreds of glucose subunits. The digestion of starch begins in the mouth with the enzyme amylase and continues in the small intestine. Maltose‚ a disaccharide‚ breaks down the large polysaccharide molecules. Maltase‚ also found in the small intestine‚ splits each maltose molecule
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Dialysis of starch‚ glucose and sucrose Introduction: Research question: Does the dialysis tube only allow certain substances to pass through the pores because of their size? Dependent and Independent variables: Independent variables: The temperature of the classroom The size of the molecules The size of the pores in the tube The concentration of the indicators Dependent variables: The substance will either pass the pores of the tube or not The result will vary in darkness (color) Controlled
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