"Polysaccharide" Essays and Research Papers

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    Bio Study Guide EXAM 1 Chapter 1 Characteristics of living things (know the 7 characteristics) 1. Order 2. Regulation- controlling body temp 3. Contain DNA- evolution 4. Energy Processing – food 5. Response to the environment- adapting 6. Growth and development 7. Reproduction Classification of organisms (D.K.P.C.O.F.G.S) Domain‚ Kingdom‚ Phylum‚ Class‚ Order‚ Family‚ Genus‚ Species Prokaryotes vs. Eukaryotes (know differences) Prokaryotic cells: DO NOT have a nucleus but DOES

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    which usually results in folding of the protein into a specific three-dimensional structure that determines its activity. What is starch?2 Starch is a carbohydrate consisting of a large number of glucose units joined by glycosidic bonds. This polysaccharide is produced by most green plants as an energy store. It is the most common carbohydrate in human diets and is contained in large amounts in such staple foods as potatoes‚ wheat‚ maize (corn)‚ rice‚ and cassava. Its presence or absence in samples

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    Biomolecules Notes

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    organic molecules in living things: Monosaccharide sugars. These are the monomers from which larger polymer molecules are constructed. Molecules like glucose and fructose are metabolically active molecules usually stored in an inactive‚ insoluble polysaccharide form.  Glucose: C6H12O6 this is a hexose sugar (six carbons) most commonly found in this ring structure.  Glucose will be known to most students as a product of photosynthesis or the substrate molecule for respiration.  Glucose is also

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    Macromolecules Lab Report

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    The objective of this macromolecules lab was to identify the presence any of the major macromolecules in various every day food items. The three macromolecules that this lab was carried out for were carbohydrates‚ lipids‚ and proteins. There were five different experiments conducted and each of those experiments had one factor in common‚ they all had the same controls. The controls in this lab activity were already set for the lab activity. The controls were the distilled water and the baking soda

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    Chemistry of Coffee

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    coffee. The important groups of carbohydrates in beans are from the monosaccharides and the polysaccharides found in beans. The disaccharide Sucrose (C12H22O11) also plays a vital role later on in coffee. Generally speaking‚ Monosaccharides represent the simplest forms of sugars‚ such as glucose and fructose‚ and usually follow the formula Cx(H2O)y. These sugars serve as building blocks for polysaccharides like starches and cellulose‚ which are usually long repeating chains of a basic unit or monosaccharide

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    Pneumonia

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    The term pneumonia is applied to many pulmonary infections which are most often caused by bacteria. Pneumonia caused by Streptococcus pneumoniae is the most common and is referred to as typical pneumonia. Atypical pneumonia is caused by other microorganisms such as fungi‚ protozoa‚ and viruses. The difference between them were discovered in 1883 by Friedlander and Talamon. Streptococcus pneumoniae was first discovered by Pasteur who isolated it from saliva in a person who had rabies in 1881. Depending

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    Biology Study Guide

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    Session 1 We use the scientific method every day. Imagine your car doesn’t start one morning before school. Which of these is a reasonable hypothesis regarding the problem? I’m out of gas. A scientific theory explains what we know to this date about a natural event. Which of the following is a theory? There is molecular and biochemical evidence that all organisms are related. Choose the answer that best describes the sequence of the scientific method. observation‚ hypothesis‚ experiment‚ conclusion

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    Affect of Ph on Enzymes

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    to do their job within the body. Amylase in an enzyme that breaks down starch by breaking the long chains of polysaccharides into disaccharides‚ which is converted into glucose. In the human body there are several main sources of carbohydrates. Which are sucrose ( cane sugar) lactose (a disaccharide in milk) starches (present in all almost non animal foods these are large polysaccharides and found in particular grains there is also fructose (a monosaccharide) (Better health for the whole family)

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    nature a) 3 major classes: Monosaccharides – simple sugar – polyhydroxy aldehyde or ketone; represent individual sugar Oligosaccharides – consist of short chains of monosaccharide units joined together by covalent bonds; 2-10 strings of sugar Polysaccharides – long chains having hundreds or thousands of monosaccharide units b) Functions: Provide energy thru oxidation – glucose oxidized for energy Supply carbon for synthesis of cell components Energy storage to form a part of structural elements

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    Digestion and Food

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    amylase and lingual lipase. Amylase breaks down dietary carbohydrates such as monosaccharides‚ disaccharide sugars and complex polysaccharides (starch). Monosaccharide’s can be easily absorbed into the bloodstream so the others need to be broken down into these before they can be absorbed (Derrickson‚ Tortora 2006 p906). The salivary amylase starts to break down the polysaccharide starch found in the bread of sandwich and the rice in the chicken Tikka meal while it is being chewed. Once the food has

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