linked through an α bond. Amylose- Amylose is a spiral polymer made up of D-glucose units. This polysaccharide is one of the two components of starch‚ making up approximately 20-30% of the structure. The other component is amylopectin‚ which makes up 70–80% of the structure. Amylase- an enzyme‚ found chiefly in saliva and pancreatic fluid‚ that converts starch and glycogen into simple sugars. Condensation- is water which collects as droplets on a cold surface when humid air is in contact with it
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be delayed or expedited based on how thick the fluid is. Experiment 2 1. Iodine seeped into the bag causing it to turn purple. 2. The starch 3. No 4. The contains more starch. The beaker contains more glucose. 5. The beaker was more hypotonic in regards to the IKI solution while the baggie was more hypotonic in regards to the starch. 6. The iodine would seep out of the bag and turn the beaker solution purple. 8. The dialysis tubing represents a cell membrane. 9. Glucose
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` Milkfish Chanos chanos Scale as Bioplastic Project Proponent: Rj G. Erestingcol Project Adviser: Mrs. Revilla Garcia Acknowledgement The researcher wishes to extend her heartfelt gratitude to the following persons and entities for their invaluable services in coming up with this science endeavor. To Almighty GOD‚ for his provision and guidance. To the researcher’s parents‚ for their undying support‚ financial and emotional‚ for being an inspiration. To Mr. Arturo S
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test: Blue coloration turned to brick red precipitate. Reducing sugar is present in the solution A. Iodine test: The coloration remained unchanged. Starch is absent in solution A. Solution B Benedict’s test: The blue coloration remained unchanged. Reducing sugar is absent in solution B. Iodine test: The coloration turn into dark blue coloration. Starch is present in solution B. Table 2: Tube Contents Temperature(°C) Benedict’s Test-Colour Observation After min 5th min (from tubes
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digestive tract‚ which includes the esophagus‚ stomach and intestines and other organs that aid in digestion such as the liver‚ pancreas and gall bladder. The breaking down of food for digestion begins in your mouth. As you eat something‚ your teeth break down the food‚ and your saliva helps to breakdown and it moistens the food so you can swallow it easily. Saliva also turns sugars into starch. After chewing‚ the food is swallowed and travels through the esophagus. The esophagus is a
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Lecture 2 Macromolecule components of cells I Chapter 5 Dr Ahmed Aldarmahi Assistant Professor College of Medicine – Jeddah Lecture Objectives • Distinguish between monosaccharides‚ disaccharides and polysaccharides. • Distinguish between saturated and unsaturated fats. • Describe phospholipids and steroids. Glossary • • • • • • • MonoDiPolyMacroPolymer Phospholipids Steroid Overview: The Molecules of Life • All living things are made up of four classes
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strong | Squishy‚ pliable | Data and Analysis: Diffusion: Iodine molecules entered the sack‚ while glucose molecules left the sack. When the iodine came in contact with the starch and changed color‚ the Iodine was entering the sack. You can tell the direction of the iodine by looking at the changing colors. The starch molecules remained in the sack because they were too large to pass through‚ so they couldn’t leave the sack. The glucose was able to get out of the sack‚ we know this because we
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UTILIZATION OF GABING SAN FERNANDO (Xanthosoma sagittifolium) IN THE PRODUCTION OF ETHANOL USING SACCHARIFICATION AND FERMENTATION April 2013 Jill Nathalie P. Bandian Andrea Marie H. Malinawan A Research Proposal Submitted in Partial Fulfilment of the Requirements in Science 2B‚ UP Rural High School‚ Paciano Rizal‚ Bay‚ Laguna TABLE OF CONTENTS Page No. I. Introduction ..........................................................................
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Mrs. Feeney Biology 9 October 16‚ 2012 Identifying Organic Compounds Objective: To use indicators to test for the presence of organic compounds in certain substances. Theory: Major types of organic compounds in some common foods are Lipids‚ Carbohydrates‚ and Proteins. An indicator is a chemical compound that changes color and structure when exposed to certain conditions and is therefore useful for chemical tests. The purpose of using distilled water as one of the substances in the test
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stock once already. 19. Rondeau - A shallow‚ wide‚ straight-sided pot with two loop handles. 20. Roux - a cooked mixture of equal parts flour and fat‚ by weight‚ used as a thickener for sauces and other dishes; cooking the flour in fat coats the starch granules with the fat and prevents them from lumping together or forming lumps when introduced into a liquid. 21. Sachet d’ epices - French for "bag of spices"; aromatic ingredients tied in cheesecloth bag and used to flavor stocks and other foods;
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