Source of energy * Effects of too much carbohydrates A CARBOHYDRATE IS the ideal source where your body get your energy from. Even though carbohydrates are good for your body too much of it can upset the delicate balance of your body’s blood sugar level which can result in fluctuation in energy and mood that leave you feeling irritated and even tired. It is also better for your body to have a balance of carbohydrates along with proteins with a little fat and fiber. The current advice for people
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Bubble Quality Lab Hypothesis: The sugar solution will produce the best quality bubbles because of it’s sticky texture. Procedure: First‚ three cups were labeled as #1‚ #2‚ and #3. Next‚ each cup had one teaspoon of dish detergent and ⅔ cup of water added to them and swirled around to have everything mixed. Cup #2 then had half a teaspoon of table sugar added and cup #3 had half a teaspoon of table salt added to them. After that‚ a straw was dipped into each solution separately‚ and blown through
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to know the concentration of sugar content which can be used for other purposes like bioethanol. Three samples were used‚ each sample was composed of two trials; S1T1 (60 degree Celsius for 30 min.)‚ S1T2 (60 degree Celsius for 60 min.)‚ S2T1 (70 degree Celsius for 30 min.)‚ S2T2 (70 degree Celsius for 60 min.)‚ S3T1 (80 degree Celsius for 30 min.)‚ S3T2 (80 degree Celsius for 60 min). The phenol- sulfuric acid method was used to determine the concentration of sugar content present in the substrate
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iLab #2 Carbohydrate Tests INTRODUCTION - For this experiment we will be testing four different bacteria with four different tests‚ using glucose‚ lactose‚ and sucrose. Hopefully we will use the information from those test to be able to identify the organisms in each of the samples from the case studies. We will use the results from the four different tests along with the information of how different bacteria react to match up to the case
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the principal role of carbohydrates is the production of energy. Carbohydrates are groups of sugars that contain carbon‚ oxygen‚ and hydrogen in a 1:2:1 ratio. Three main units of carbohydrates are monosaccharides‚ disaccharides‚ and polysaccharides. Monosaccharides are a single chain of CH2O while disaccharides are two units bonded together through dehydration reaction but they are both considered sugars. Polysaccharides on the other hand are a combination of three or more units of monosaccharides
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Opportunities LEGAL 1. In 2014 budget keeping corporate efficiency in mind government planned to reduce corporate taxes by 1% to 33% only. 2. In 2014 budget it decided to remove inequalities in tax systems hence all entities will be treated in same way. 3. In 2014 budget it is decided to give on simple consolidated export facility instead of six exporter facilities which were complex. 4. It is only Pakistani product which is present globally in America and several other nations. Economic 5. Per
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Variables The Variable of this experiment is the different bananas is different phases of ripeness and the sugar content in each banana. Constants The constants are the ripening and spoiling period of the banana and the taste of the banana. Results After measuring the sugar content in the banana and calculating the ripening and spoiling period the banana that had the lower sugar content ripened slower and spoiled in a smaller amount of time‚ due to lower starch layers. Abstract This
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Learner’s Guide Manufacture craft baked flour confectionery products using the whisking method (No. 6) Unit Std # 6 NQF Level 3 Credit(s) 12 Field NSB 06: Manufacturing‚ Engineering and Technology Sub-Field Manufacturing and Assembly Issue date: July 2002 Review date: TBA Contents Why am I doing this? 3 At the end of the module you will 3 How to use this module 3 Introduction 4 5 Introduction baked flour confectionery products 6 11 The production of baked flour confectionery
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high value and nutritious food products. Coconut sap sugar‚ considered to be one of the best natural sweeteners‚ is truly a perfect and healthier substitute for artificial sweeteners because it is not a product of chemical laboratories‚ not an artificial sweetener and not a by-product of sugar cane‚ not brown sugar nor muscuvado sugar. Coco sugar is good for both diabetic and non-diabetic consumers because it does not induce high blood sugar because it has a Low Glycemic index. Glycemic index (GI)
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microscope onion did not contain starch‚ but after some research‚ I have discovered that onions actually contain glucose‚ a component of starch‚ but when tested with iodine for starch (as we did in class) it will result negative because glucose is a simple sugar. Table 3.5 Benedict’s Reagent Test Tube Contents
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