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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Tanya 2012 Ruminant fluid lab Tanya 2012 Ruminant fluid lab Lab report Ruminant fluid Tanya Zoo Physiology 31.10.2012 Zoo phy Zoo physiologysiology Lab report Ruminant fluid Tanya Marlene Tysnes Zoo Physiology 31.10.2012 Zoo phy Zoo physiologysiology Introduction Ruminants - Grass-eating (herbivorous) mammals with a paunch with micro-organisms that digest cellulose and other polysaccharides from plant sources. Most animals lack the enzyme‚ that is necessary
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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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DETERGENT PESTICIDE DISINFFECTANT PRESERVATIVES ADDITIVES MEDICINES BLEACH PETROLEUM JELLY ALUMINUM FOIL CORN STARCH NAME.ROMELYN.VILLAMAYOR YR&SEC; IV-EDISON TEACHER; MRS. SALUDES NAME:ERICA E. VILLAMAYOR GR&SEC: VI-MALINIS TEACHER:MR:PENIDA A detergent is a surfactant or a mixture of surfactants with "cleaning properties in dilute solutions."[1] These substances are usually alkylbenzenesulfonates
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Review Sheet Exercise 8 Chemical and Physical Processes of Digestion NAME Dane Wilson LAB DATE/TIME august 4th Carbohydrate Digestion The following questions refer to Activity 1: Assessing Starch Digestion by Salivary Amylase. 1. At what pH did you see the highest activity of salivary amylase? Why? 7.0 because that is when the salivary is most effective and it breaks down carbohydrates. 2. How do you know that the amylase did not have any contaminating maltose
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students: a. Polysaccharide Solution - blended potato or lab grade starch solution b. Monosaccharide Solution – apple juice or lab grade glucose solution c. Protein Solution – blended meat or egg whites d. Lipid Solution – vegetable oil‚ melted butter 2. Set up 4 lab stations (twice around the room) for students to rotate. Each station should have the materials needed to conduct one of the following tests: a. Iodine Test: starch + iodine (yellowish orange) blue-black Ex. Potato solution b. Benedict’s
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Macromolecules * September 20‚ 2012 – September 25‚ 2012 * SBI4U1-01 * Rebekah Alto‚ Chayene Banta‚ Taylor Denton‚ Sarosh‚ Brianna Madar * Mrs. Kolobaric Purpose: To use a set of standardized procedures to test for simple sugars and starch‚ proteins‚ and fats. Hypotheses: A.) B.) C.) Equipment: -Safety goggles -Lab apron -400 mL beaker -Utility stand with ring clamp -Hot plate -Thermometer -10 mL graduated cylinder -Test-tube
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