Ethanol Emulsion Test: Assignment 3 Introduction: The purpose of this lab was to test for the presence of lipids. Lipids consist of fats and oils. The test performed is called the Ethanol Emulsion test. The solubility of lipids and ethanol were broken down in this test. Lipids are non-polar organic compounds‚ making them un-soluble in water but soluble in organic solvents‚ such as ethanol. Sudan IV solution tested the oil in each sample by dying the lipids red and rising the oil to the top of the
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actual age. At maturity the body has hit its maximum amount of muscle and also the perfect amount of fat to have the right amount of marbling. 3. Give one of two specific ways growth can be altered and cite the things it will change within the animal. Also give an example of where growth promotants is used within the livestock industry. Neutral: Genetics Artifical: Used to increase muscle size or fat deposit 4. Be able to price lambs both on a live and harvested basis. The price sheet will be provided
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will also be tested in order to demonstrate the reactions that occur in hard and acidic water. The physical properties of the vegetable oil will be compared to a different physical properties produces from a different vegetable oil. Triglycerides are fats found in oils. Triglycerides have three components; glycerol‚ alcohol functional group‚ and fatty acid. Triglycerides can vary in size and structure depending on the fatty acid attached. Glycerol is theoretically three ester bonds. In the experiment
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while the remainder will be the test sample representing the entire population of first year university students. For the experiment‚ all participants will be put through rigorous medical exams and health screenings measuring height‚ weight‚ BMI‚ body fat percentage‚ resting heart rate‚ blood pressure‚ and full blood analysis. After a baseline is taken from all subjects the experiment will run for a full 90 days with the control group being able to eat whatever they want including fatty‚ sugary‚ or salty
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Many unhealthy foods have a substantial amount of saturated fats that may be damaging to the body. One being palmitic acid also known as palm oil which is a common saturated fat made of the chemical formula C16H32O2(National center for Biotechnology Information). Large amounts of palmitic acids are found in butter and cheese which is known for excessive weight gain for many who eat these foods with palm oil. Another unhealthy preservative found in unhealthy foods is Fructose. The chemical formula
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“alligator pear” or “avocado pear”‚ are the healthiest fruit that are loaded with a significant quantity of vitamins (B6‚ C‚ E‚ K)‚ folic acid‚ copper‚ dietary fibre and carotenoids. The avocado has a nutrient content of oleic acid‚ a monounsaturated fat‚ which helps lower cholesterol
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IV Fluid Balance Assessment 1. According to the reported data‚ my water intake is still short about 100ml/day‚ and the fluid mostly comes from water. In order to prevent the dehydration‚ which might eventually cause coma and death if severe‚ as well as increased burden on kidney and decreased blood electrolyte caused by over-consumption of water‚ the better choices will be juices that are fortified vitamins‚ such as orange juice where usually vitamin A and calcium and some other B-complex vitamins
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Wan Ching Man 5C(21) Effects of temperature on the activity of lipase Aim: To investigate the effects of temperature on the activity of lipase enzyme on milk which contain fats or lipids. Introduction: Enzyme is a kind of biological catalyst that made up of protein. It can speed up the metabolic reactions on various kinds of substances. Like lipase can break down lipid into glycerol or fatty acids in milk. Since enzyme is made up of protein which easily affected by varies temperature. This
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How much can we know by simply reading the nutrition facts on the back of any packaged foods? Certain nutrition facts are given and in most cases the most important or common‚ such as the amount of sodium‚ amount of protein‚ the total fat‚ and the amount of calories among others. But what guarantees that these nutrition facts given are correct or accurate? It is known that not everything on the nutrition labels may be true. Little do people know that not everything on the nutrition facts is accurate
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Data in Table 3 describe the percentage of pregnant women consuming each food group. In decreasing order‚ cereals and starchy roots‚ fish‚ vegetables‚ fats and oils were the most consumed food groups. Milk and dairy products and fruits were consumed respectively by at most 10.60% and 14.49% of pregnant women during the two seasons in urban and suburban areas. The frequency of legumes‚ fruits‚ meat‚ nuts and seeds consumption was relatively stable during the two seasons. Eggs were not eaten at all
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