T2:BIOCHEMISTRY AND ANALYSIS:DETECTION OF FATS‚PROTEINS AND CARBOHYDRATES OBJECTIVE The main purpose of the experiment is to understand some general tests that detect fats‚proteins and carbohydrates in foods. INTRODUCTION Carbohydrates are also known as sacharides. There are 4 main groups of carbohydrates‚which are monosaccharides‚ disaccharides‚ oligosaccharides and polysaccharides. Carbohydrates play an important role in living organism as it is the energy storage‚ and it also plays
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Effects of SO2 On Fermentation Rates Purpose SO2 is the primary inhibitor for natural microbiological growth in wine. It prevents the browning of juice by inhibiting phenol oxidase activity and kills the natural yeast cells for the utilization of fermentation-controlled commercial Saccharomyce strands (Boulton et al. 1996). SO2 is pH and temperature dependent and can exist as several forms. The bisulfate form (HSO3-) can complex with soluble solids such as anthocyanins and acetaldehydes to become
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this project is to study the rates of fermentation of the following fruit or vegetable juices. i. Apple juice ii. Carrot juice INTRODUCTION Fermentation is the slow decomposition of complex organic compound into simpler compounds by the action of enzymes. Enzymes are complex organic compounds‚ generally proteins. Examples of fermentation are: souring of milk or curd‚ bread making‚ wine making and brewing. The word Fermentation has been derived from Latin (Ferver which
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Purpose: To find which of solutions will produce the most alcoholic fermentation by measuring the depth of the carbon dioxide bubbles and the diameter of the balloon. Apparatus and Material: Funnel 4 test tubes Cups Sugar Water Yeast Knife Ruler Balloon Marker Tape Method: 1) Put tape on each test tube and label them‚ 0%‚ 1%‚ 5% or 10%. 2) Fill up water in each cup. 3) Add 10 ml of water in each test tube 4) For the test tube labeled 1%‚ add 0.1 ml of sugar. 5) Add 0.5 ml of sugar
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The aim of the experiment is to investigate the effects of carbohydrate receptors in the mouth on exercise performance during a simulated time trial. Energy is required in the body for metabolic processes‚ physiological functions‚ muscular activity‚ heat production‚ growth and synthesis of new tissues. Carbohydrates have been researched and studied for centuries and are commonly viewed as a substrate for fuel metabolism‚ associated with many other energy-demanding processes. There has been extensive
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macromolecules; such as‚ carbohydrates‚ lipids or proteins‚ makes the controls ideal for this lab. In this lab‚ the controls are important because their role is to demonstrate
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Yeast Experiment – Temperature Yeast fermentation is affected by temperature as an outcome of the many different temperatures that yeasts are exposed to. The accepted value for yeasts optimum temperature is approximately 66.667 degrees Celsius. If yeast is exposed to their optimum temperature‚ then this would create the most amount of fermentation. In this experiment however‚ the yeast were exposed to temperatures below their optimum. The chemical reactions within yeast are facilitated by enzymes;
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Practical 1 : Carbohydrates Introduction : Carbohydrates are important to human life ‚ this practical is to investigate physical ‚ functional and sensual properties of different carbohydrates ‚ including monosaccharides and disaccharides . Experiment 1 Title : Relative Solubility of Carbohydrates ‚ Glucose ‚ Galactose and Lactose . Objective : To determine the relative solubility of glucose ‚ galactose and lactose by measuring their saturation point at the same constant temperature.
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Carbohydrate Polymers 39 (1999) 109–117 Compositional features of polysaccharides from Aloe vera (Aloe barbadensis Miller) plant tissues ´ ´ Antoni Femenia*‚ Emma S. Sanchez‚ Susana Simal‚ Carmen Rossello ´ ´ Enginyeria Quımica‚ Departament de Quımica. Universitat de les Illes Balears‚ Ctra. Valldemossa km 7.5‚ 07071 Palma de Mallorca‚ Illes Balears‚ Spain Received 22 September 1998; received in revised form 27 October 1998; accepted 20 November 1998 Abstract A complete chemical characterisation
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Fermentation Lab Report Introduction: Fermentation‚ a type of anaerobic respiration that breaks down glucose into ethanol and carbon dioxide without the use of oxygen‚ is extremely vital in food processing. Especially useful in the making of bread and wine is yeast‚ a single-celled fungus. The rate of fermentation of these products can be done by measuring the amount of carbon dioxide produced by the work of the yeast. The specific variable we tested was the volume of fructose in each vial solution
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