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    Week 2 Ilab Nutrition

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    Week 2 iLab 1. Select a sweetener. Sucrose 2. Explore the history of the sweetener (when it was developed‚ its composition). Sucrose‚ according to our text‚ is composed of one glucose (the most common sugar molecule) molecule and one fructose (the sweetest natural sugar) molecule. The bond is called glycosidic linkage. Because of this mixture‚ Sucrose is known to be sweeter than lactose or maltose (the other 2 out of the 3 most common disaccharides‚ which is a carbohydrate compound consisting

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    Sugar Crystals

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    grain of sugar is made of a small crystal that is made of an arrangement of molecules called sucrose. In a sugar crystal‚ the sucrose molecules are arranged in a pattern that extends in all three dimensions‚ and all of these molecules are attracted to each other by a type of interaction that binds molecules together called intermolecule forces. When you add granulated sugar to water‚ some of the sucrose molecules start separating from one another because they are attracted to the water molecules

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    Nutrition Study Guide

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    Let’s start. • Nutrition is a study of the interactions occurring between you & food. • Nutrients – about 45 substances that provide energy‚ structure or regulation of body processes. • Essential nutrients- need them‚ but can’t make them or fast enough. • Macronutrients- need in large amounts (carbohydrates‚ fats/lipids‚ proteins – provide energy/calories) • Micronutrients – need in very small amounts (vitamins‚ minerals- no energy/calories) • Phytochemicals- another category in plant food-

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    Candy Making Chemistry

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    boiled water and sugar‚ the type of candy formed is dependent on the presence of sugar crystal formation and its size. At a molecular level‚ sucrose molecules form a small crystal that is orderly arranged in three dimensions.These molecules are attracted and held together by intermolecular forces. However‚ when water is added to the granulated sugar‚ the sucrose molecules begin to dissociate from one another due to the attraction of intermolecular forces

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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 formed

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    bio molecules

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    BIOLOGY LABORATORY Biologically Important Molecules Carbohydrates‚ Proteins‚ Lipids‚ and Nucleic Acids Objectives In this lab you will learn to: 1. Perform tests to detect the presence of carbohydrates‚ lipids‚ proteins‚ and nucleic acids 2. Recognize the importance of a control in a biochemical test 3. Use biochemical tests to identify an unknown compound Introduction Organic molecules are those primarily made up of carbon‚ hydrogen and oxygen. The common organic compounds of living

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    A: As a result of the Benedict’s test on various sugar solutions‚ it was found that galactose‚ mannose‚ arabinose‚ ribose‚ lactose‚ fructose‚ maltose‚ and cellobiose tested positively and therefore are considered reducing sugars. Glucose‚ starch‚ sucrose‚ and methyl-D-glucopyranoside on the other hand tested negatively and therefore are considered non-reducing sugars. Table 1. Results of Benedict’s test on various sugar solutions Sugar Solution | Color | Clarity | Glucose | Bright blue with

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    Leucocephala Case Study

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    Malaysia is one of the countries with the most abundant types of tropical tree species available in nature. Woods and timber are important in the economic development of Malaysia especially in the import and export industry. One type of woods with such vital function is Leucaena leucocephala. It is a plant species with many branches and numerous clusters of flat pods that enveloped the seeds (Shelton et al.‚ 1994). L. leucocephala was first brought into Southeast Asia in the last few centuries by

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    School Projects

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    Raw Sugar Receiving Affination Melter Defecation/Clarification Filtration Decolorization Evaporation Crystallization Amorfo Sugar 4 4 4 4 4 4 5 5 5 6 Technical Information Physical Constants of Sucrose Ash vs. Conductivity Sucrose Viscosity 28 28 30 30 Regenerant Concentrations 34 Conversions 35 Mesh and Slot Sizes 37 Resin Technical Data A860S A500PS A420S MN102 MN150 IP4 C115EC A500S A850S A440S

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    mass . CONTROL VARIABLE : Initial mass of mustard green . APPARATUS AND MATERIAL : Mustard green ‚ solution of sucrose with concentration of 0.5% ‚ 1.0% ‚ 1.5% ‚ 2.0% and 2.5% ‚ filter paper ‚ cork borer ‚ knife ‚ beaker ‚ test tube ‚ electronic balance ‚ stopwatch . PROCEDURE : 1) Cut a mustard green and weight it to 5 gram 2) Fill up six beaker labeled A to F with sucrose solutions of concentration 0.5%‚ 1.0%‚1.5% ‚ 2.0% and 2.5% 3) Immerse one mustard green into each of the beaker

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