Carbohydrate Lab Report Introduction Qualitative identification of a substance is of significant importance in chemistry. Physical constants such as melting points have traditionally been used by organic chemistry for identification of unknown compounds. As for inorganic substances‚ the precipitation of a solid‚ results of a flame test‚ or the formation of a colored substance could all be keys to identifying a sample. Chromatography and spectra are amongst the newer techniques
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“Investigate the factors affecting the rate of yeast respiration” Lab Report Introduction The aim of this experiment was to investigate the effect of different amounts of a substrate on the respiration rate of yeast and to compare this to the effect of different amounts of glucose on the rate of yeast respiration. The substrate which I chose to further investigate was fructose. Fructose is a fruit sugar which is one of the three‚ along with glucose and galactose‚ dietary monosaccharides that
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Human Body Sugar has occurred naturally in our environment since the dawn of time‚ and mankind has been enjoying its sweet taste almost that long. After all‚ glucose occurs naturally in corn‚ fructose is the natural sweetener found in fruit‚ sucrose occurs naturally in sugar beets and cane‚ and lactose is found in milk. They all taste "equally" sweet on the tongue‚ but our bodies can tell the difference between these monosaccharide ’s‚ and they most certainly don ’t have equally beneficial effects
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and let sit for 3 hours. 4.You can carefully scoop the crystals out of your bowl or cup to get a better look at them. Rock Candy: It’s easy to grow your own sugar crystals! Sugar crystals are also known as rock candy since the crystallized sucrose (table sugar) resembles rock crystals and because you can eat your finished product. You can grow beautiful clear sugar crystals with sugar and water or you can add food coloring to get colored crystals. It’s simple‚ safe‚ and fun. Boiling water is
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Food Science Study Guide Food Science- the discipline in which biology‚ physical sciences‚ and engineering are used to study the nature of foods‚ the causes of their deterioration‚ and the principles underlying food processing Food Technology- the application of food science to the selection‚ preservation‚ processing‚ packaging‚ distribution‚ and the use of safe‚ nutritious‚ and wholesome food Aspects of Food Quality -Appearance -Size and shape -Color -Structure -Transparency
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substituted for three hydroxyl groups in the sugar molecule sucrose (white table sugar)‚ creating a tightly bonded‚ highly stable molecule. The tight bonds that hold the molecule together prevent the body from recognizing sucralose as a sugar‚ therefore preventing it from being metabolized and causing most of it to pass through the body undigested. Although sucralose has been used outside
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overconsumption of energy and thus may contribute to the global sugar epidemic. This epidemic can lead to a different epidemic such as chronic disease. In addition‚ sugar provides only “empty calories”‚ potentially leading to nutrient inadequacy‚ which can lead to corresponding health consequences. There are many sugar substitutes that can be used and the most recent one that came into the news spotlight is stevia. Of course as with all sugar products and its substitutes there are problems. The controversy
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of sugar such as monosaccharide‚ disaccharides‚ trisaccharides and polysaccharides are abundant in nature. Amongst the commercially important sugars are glucose‚ lactose‚ maltose and most importantly sucrose from which we obtain sugarcane. Worthy of note is the fact that of all sugars‚ only sucrose can be crystallized. At Dangote Sugar Refinery Plc‚ where I performed my industrial experience‚ the various department where I worked during the industrial experience includes: Chemical Department‚ which
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was knotted at one end to make a small tube. A 10 cm3 sample of a mixture of active yeast in 2% sucrose solution was placed in the tube and the tube was knotted at the top. The tube was suspended in a small beaker containing limewater‚ as shown in Fig. 1.1. The apparatus was left for 30 minutes at room temperature (22 °C) and then observed. For Examiner’s Use limewater active yeast in 2% sucrose solution Visking tubing Fig. 1.1 (a) (i) Suggest what changes you might expect to observe in the
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Agitation‚ stirring or beating supersaturated syrup incorporates air and promotes the formation and growth of sugar crystals due to the rapid movement of the molecules. If the solution is allowed to cool before it is beaten‚ only tiny crystals forms‚ which are not allowed to grow. This results in a creamy mass. So when making candy‚ like fudge‚ you should allow cooling the sugar syrup to 38°C before beating it‚ otherwise you will end up with crystals that are too large‚ resulting in a grainy texture
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