ingestion‚ secretion‚ mixing and movement‚ digestion‚ absorption and excretion. The mouth is the first stage of the gastrointestinal tract and is arranged with numerous structures that aid in the digestion of food. These include the tongue‚ teeth‚ and salivary glands and begin the first processes of digestion. The teeth are living structures and contain blood vessels and nerves. They are the process by which we chew food in preparation for swallowing. By chewing you allow enzymes and lubricants to release
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ii)Distillation The peels of nendran variety of bananas are taken as they are rich in cellulose and are kept in hot oven at 338K and dried sample is taken and is dissolved in hot water for starch extraction through soxhlet apparatus. This solution is treated with amylase enzyme for hydrolysis of starch to occur. It is the subjected to fermentation process by inoculation of S.cerevisiae for 3 days at 300K which results in the production of ethanol. Ethanol from the solution is extracted by
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Compound Color Reducing Sugar (yes/no) Water Blue No Glucose Red Yes Fructose Reddish-Orange Yes Sucrose Blue No Lactose Red Yes Maltose Red Yes Starch Blue No Glycogen Blue No C. BARFOED’S TEST FOR MONOSACCHARIDES Compound Color Monosaccharides (yes/no) Water Blue No Glucose Red Yes Fructose Red Yes Sucrose Blue No Lactose Blue No Maltose Blue No Starch Blue No Glycogen Blue No D. SELIWANOFF’S TEST FOR KETOHEXOSES Compound Color Ketohexoses/Aldohexoses Water Light-Orange Aldohexoses Glucose Light-Orange
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The cardiovascular system The heart is a major organ in the body‚ this organ pumps blood around the body‚ through veins‚ capillaries and arteries. The blood carries oxygen to our cells and also carries waste products which include water and carbon dioxide‚ which are products of respiration. Blood also helps spread out salts‚ enzymes‚ urea‚ nutrients‚ hormones and heat across the body. The structure of the heart The heart is located between lungs and it is protected by the rib cage‚ it is thought
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structure‚ and protein function. • Monosaccharides are the basic molecular units (monomers) of which carbohydrates are composed. The structure of α-glucose and the linking of αglucose by glycosidic bonds formed by condensation to form maltose and starch. Sucrose is a disaccharide formed by condensation of glucose and fructose. Lactose is a disaccharide
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essay will focus on the role of mobilization and structures of both carbohydrates and lipids in the production of ATP. Mobilization of Carbohydrates When carbohydrates are consumed during a meal‚ catabolism originates in the mouth. The salivary enzyme α-amylase breaks down the carbohydrates through the hydrolysis of the α1->4 glycosidic bonds. This is followed by the further breakdown of the complex polysaccharides in the small intestine down to monosaccharides units in order for the glucose to
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Review for Exam 1 Bio 2234 Fall 2013 1. If you have been keeping up with the material as it is presented you know this stuff. Don’t get overwhelmed by these study points. These are simply to guide you through the large amount of information. Good luck! 2. Know how negative feedback works to maintain homeostasis. Use terms effector‚ control center stimulus‚ etc to explain. Using mean arterial pressure describe how a decrease triggers reset back to normal mean arterial pressure. 3.
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acid | Proteins | Sulphur carbon hydrogen oxygen nitrogen | 3. Briefly describe how large molecules are made from smaller basic units. 4. Make a table for the outcomes of these tests Substance | Test | Outcome | Starch | Iodine solution | If starch is present it will go Black/Blue | Sugar | Benedict’s Solution | when added to glucose and heated‚ turns brownish-orange | Protein | Biuret Test | The intensity of the colour is directly proportional to the concentration of a substance
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Mixing Mixing of ingredients is a critical factor to the quality of the final product as any other step in the baking process. It can be done manually or with a mixer (Pellegrini‚ 2012). In mixing‚ air cells are formed that enables leavening. At the beginning of mixing‚ air cells are large but as mixing continues‚ these cells become divided into smaller ones as gluten and other proteins develop and stretch. This entails that the length of mixing is important in achieving a desirable texture for
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are broken down and absorbed into the body at different rates‚ and into precise arrangements‚ as they travel through the organs throughout the digestive system. • Carbohydrates are the body’s preferred energy source‚ and are found in the forms of starch‚ sugar and fibre. Additionally‚ carbohydrates move into the small intestine‚ where enzymes released by the pancreas break those carbohydrates into simple forms‚ so they can be absorbed into the bloodstream. • Lipids that are consumed‚ are mainly fats
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