consists of starch/ proteins/ reducing sugar/disaccharide out of 4 given samples A‚ B‚ C and D. Research Question: Out of the four given samples which sample consists of protein/ starch/reducing sugar/ disaccharide? What color changes will help to identify the contents of each sample when treated with iodine‚ biuret agent and benedicts solution? Theory and background information: What is a protein?1 Proteins are macromolecules‚ consisting of one or more chains of amino acid residues. Proteins perform
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1890s. While experimenting around‚ Will made an unsweetened taste of cereal that sold 113‚400 pounds in1896. In doing that‚ he kept the experimenting ongoing with flakes of corn which later would be called the Sanitas Toasted Corn Flakes. Then the sugar was added secretly in. John was furious so Will set out on his own creating what we know today at Kellogg’s Toasted Corn Flakes. Churning out 2‚900 cases a day; the brothers became rivals and enemies‚ taking on another to court twice. After it all
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Experiment 2: Food Tests Objective * To study the presence of reducing sugars. * To study the presence of protein. Introduction In this experiment‚ glucose‚ maltose‚ lactose and sucrose are used for testing reducing and non-reducing sugars. Glucose is monosaccharide while maltose‚ lactose and sucrose are disaccharides of carbohydrates. Monosaccharaides are the monomers which make up all other carbohydrates and cannot be broken into smaller molecules by hydrolysis. Disaccharides are
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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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Protein SCI/241 Protein A protein are organic compounds that made up of amino acids and are the building blocks of the cells in the body. Every cell in the body requires proteins to grow and repair themselves so these proteins are necessary for a healthy body and survival. Having so much protein can hurt your body so when you consume so much can get you sick and the right size of protein can keep you from getting sick. They’re five types of protein in everything that we eat. The largest class
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Cynthia Vang Derrick 24 Title: Digestion of Starch Problem: Hypothesis: If synthetic saliva breaks down the cracker the most Then more of the cracker should be digested Because synthetic saliva contains amylase‚ and amylase helps break down complex carbohydrates. Interpretation: Data Table: The results of the iodine and Benedict’s tests for the Carbohydrate lab Test Tube contents and number Color of iodine test Color of Benedict’s test How much is present? 0= none 1= present
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Salt Sugar Fat is a book written by Michael Moss‚ to inform the audience of the effects of salts‚ sugars and fats on the human race when it is found in foods consumed everyday. Parts of the brain and stimulants such as the bliss point are introduced to inform the reader just how these substances can stimulate the body during the consumption of foods. Large food corporations are brought under fire throughout most of the book as well. The main argument of the book written by Moss is that salt‚ sugar
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SUGAR‚ SALT‚ FAT Our world‚ as a whole‚ is facing great challenges that affect our current and long-term health. We are stuck on the availability of processed food and need to break this vicious cycle that we are in. We need to take responsibility for ourselves and stop blaming it on consumerism. The big food companies have made it almost impossible to cut them out because health food is more expensive than what they offer. They have hooked us not only because of its
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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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Week Four Deserts Lab Report Answer the lab questions for this week and summarize the lab experience using this form. Carefully read ch. 15 of Geoscience Laboratory. Complete this week’s lab by filling in your responses to the questions from the Geoscience Laboratory. Select answers are provided for you in red font to assist you with your lab work. Although you are only required to respond to the questions in this worksheet‚ you are encouraged to answer others from the text on your own
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