intermolecular hydrogen bonds? How do they form? How would you determine whether a molecule is likely to dissolve in water or not? Macromolecules (Structures (monomers‚ polymers)‚ roles and structures) Carbohydrates Monosaccharides Disaccharides Polysaccharides (glycogen‚ starch‚ cellulose) Lipids (Mainly hydrophobic) Fats and oils (saturated vs monounsaturated vs polyunsaturated fatty acids) Phospholipids (amphipathic components of phospholipid bilayer membranes) Steroids Proteins Amino acids
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blue green Starch light blue -> no change Distilled Water light blue -> no change F. Barford’s Test Observation Amount of Precipitate Glucose Blue Solution‚ Red Precipitate Most Fructose Less Maltose More Sucrose Least G. Hydrolysis of Polysaccharides Total Drops: 11 (11 mins. ) Color Changes: Dark Violet -> Brown -> Orange -> Yellow Unhydrolyzed - > Hydrolyzed Hydrolyzed Starch Blue -> brown Hydrolyzed Sucrose Blue -> reddish brown Questions: 1) Draw the structures of the osazones produced
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than 3 or 4 ft. long Red in color‚ due to phycoerythrin -a red pigment present with chlorophyll The cell walls of Red algae: >have cellulose as a framework but are mostly containing mucilages contains agars and carrageenans‚ both of which are polysaccharide. Sold as food many thickeners. >Corallinered algae that form layers of calcium carbonate in their cell walls. >Phycobilins and caratenoids gives many red algae. Eg. Rhodymenia pseudopalmata- red or pink in color >Halosaccion- species that do not
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Food Chemistry: Option F Food Groups: F.1 Food & Nutrients Food: any substance‚ whether processed‚ semi-processed or raw‚ which is intended for human consumption‚ and includes drinks‚ chewing gum and any substance which has been used in the manufacture‚ preparation or treatment of “food” but does not include cosmetics or tobacco or substances used only as drugs. Nutrients: any substance obtained from food and used by the body to provide energy‚ to regulate growth‚ and to maintain and repair
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Abd Rashid Ahmad Harith Bin Amiruddin WHAT IS FIBER ??? Fiber is material that we cannot digest (the cell wall in plants made of a carbohydrate called cellulose is very difficult to digest Dietary fibers are often described as nonstarch polysaccharides. Fiber is also known as roughage is essential in the human diet to help exercise the muscles of the digestive tract. An adequate amount of fiber in the diet has been shown to reduce the risks of colon and rectal cancers HOW DOES FIBER
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Chemical Basis of Life Chemistry Atoms – smallest particle of an element Subatomic particles: * Protons * Neutrons * Electrons Molecules – a unit formed by 2 or more atoms joined together Elements Compounds Mass Weight Inorganic Compounds – molecules that do not necessarily contain a carbon Organic Compounds – always contain large amounts of carbon * theses are the molecules composing living things – organisms Biologically important Inorganic Molecules
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A number of such substrates have been employed for the cultivation of microorganisms to produce host of enzymes and in this case‚ amylase. Amylases are starch-degrading enzymes that catalyze the hydrolysis of internal glycosidic bonds in polysaccharides (Sivaramakrishnan et al.‚ 2006). To be effective‚ enzymes require specific environmental and chemical conditions. For example‚ the slightest variation in pH levels can significantly
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found in red meat/poultry; sources of carbohydrates include rice and wheat. Fats are found in dairy products. Carbohydrates are the main source of energy for the body; carbohydrates can be sugars‚ (monosaccharaides e.g. glucose) or starch. (Polysaccharides). Proteins are needed for repair‚ growth and repairing of the body. Fats are important for the absorption of vitamins and also in the forming of and insulating lair to keep the body warm. Mechanical digestion happens in the mouth with the
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non-reducing sugar will be verified by a negative test of Benedict’s solution before hydrolysis by acids‚ followed by a positive test of its hydrolysis into monosaccharide components. The iodine test is done to identify glycogen and starch. The polysaccharides combine with the iodine which will give out a black-blue coloration. There are two tests that are commonly used to test for protein which are the Millon’s and Biuret’s test. A Millon’s test detects the amino acid tyrosine and if the proteins possess
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________ cavities are spaces between bones. D) Synovial Which of the following is an example of catabolism? B) break down of glycogen into individual glucose molecules C A long chain of simple sugars would be a: A) polysaccharide. Which of the following statements is most correct of homeostatic imbalance? C) It is considered the cause of most diseases. The figure below represents a nucleic acid. In humans‚ the majority of it is synthesized by aerobic cellular respiration. It is the
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