See Concept 2.5: Biochemical Changes Involve Energy | Points Earned: | 0/1 | Correct Answer: | C | Your Response: | E | 4. | Which of the following is not a polymer? | | A. | A protein | B. | A nucleic acid‚ such as DNA | C. | A polysaccharide carbohydrate | D. | A lipid | E. | All of the above are polymers. | | See Concept 2.2: Atoms Interact and Form Molecules | Points Earned: | 1/1 | Correct Answer: | D | Your Response: | D | 5. | Cellulose and starch are composed
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Identify the functional group or molecule for each of the following. (3 points) COOH temp COH temp COH temp List whether each of the following substances was positive or negative for reducing sugar‚ as indicated by the Benedict’s test. (6 points) corn syrup (1 point) table sugar (1 point) unknown 1 (1 point) unknown 2 (1 point) unknown 3 (1 point) unknown 4 (1 point) List whether each of the following substances was positive or negative for starch‚ as indicated by using iodine. (7 points)
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Top of Form Feedback Marvis Kennedy BIO100 - Lesson 2‚ Quiz 2 Section 14429 Recent Submission Submitted On 12/12/2014 11:16:00 PM Points Awarded 85 Date Graded 12/12/2014 11:16:00 PM Status Graded Points Possible 100 Question 1 The subatomic particles that play the greatest role in cellular chemical reactions are Answer electrons. Comments Correct!! Max Score: 5 Actual Score: 5 Question 2 The structural unit that retains the properties of an element is the Answer atom. Comments
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Answer: D Diff: 2 Page Ref: 46-47; Fig. 2.15 2) Functional protein. Answer: B Diff: 2 Page Ref: 50; Fig. 2.19a 3) Nucleotide. Answer: E Diff: 2 Page Ref: 55; Fig. 2.22a 4) Polysaccharide. Answer: C Diff: 2 Page Ref: 45; Fig. 2.14a 5) Monosaccharide. Answer: A Diff: 2 Page Ref: 44; Fig. 2.14a 6) Polymer Answer: C Diff: 2 Page Ref: 44 7) Tertiary (protein)
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POB II: Exam II Review Chapter 6: tour of the cell Microscopy: • Microscopes provide a window to the cell. • Most important tool in cytology • Resolution has improved understanding of cells. o Resolving power – the smallest distance between two objects that allows them to be seen as distinct objects. o Resolving power of the human eye is 0.1 mm • Light microscope – uses glass lenses and visible light to form a magnified image of an object. o Resolving power of about 100 nm (.0002 mm)
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The Effect of Enzymes on Apple Juice Production Biology Period 6 Background Info The purpose of this experiment was to determine which enzyme or the combination of the two enzymes makes the most apple juice from applesauce. We did his by‚ mixing 10 drops of an enzyme (cellulose/pectinase/both) into a few tablespoons of applesauce. We then left the rest to nature‚ and watched the liquid funnel out for 10 minutes. Lastly‚ we recorded our data. The cell wall is a complicated
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for Distilled H2O (Include Color) Vegetable Oil Fat/Lipid Brown paper towel Glossy finish on paper towel No mark on paper towel Glucose Carbohydrate – monosaccharide Benedicts Positive – Orange Negative – Blue Starch Carbohydrate – polysaccharide Iodine Positive – Black Negative – Amber Powdered Egg White Protein Biurets Positive – Pinky-purple Negative – Blue-ish Part II Results Food Carbohydrate Tests
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bifurcata can be an interesting source of natural antioxidant compounds. Moreover‚ algae are rich in polysaccharides and minerals‚ but very few of them have been used widely as edible plants. The idea of the B. bifurcata as high natural source of antioxidants can potentiate its use and elevate its beneficial value as human food or for additives extraction and
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The Cell membrane surrounds all living cells and is the most important organelle‚ there is also a similar plasma membrane that surrounds all the organelles except for the ribosome. The membrane controls how and what substances can move in and out of the cell/organelle The structure of the membrane is often referred to as the “Fluid Mosaic Model”; this is because of the way it is structured It is composed of phospholipids‚ proteins‚ and carbohydrates‚ which are arranged in a fluid
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that chemical digestion can occur faster. This cutting and mixing is called mastication. Moreover‚ food is chemically digested by salivary amylase (carbohydrase) in saliva which is an enzyme (biological catalyst) which breaks down the insoluble polysaccharide starch to the soluble simpler sugar called maltose. In digestion‚ food molecules are broken down by hydrolysis reactions (breakdown with water). Saliva also contains mucus‚ which lubricates and helps hold together chewed food in a clump called
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