Maltose

Decent Essays
Improved Essays
Superior Essays
Great Essays
Brilliant Essays
    Page 11 of 12 - About 113 Essays
  • Improved Essays

    PURPOSE We used chemical indicators to identify possible sugar, starch, protein, and lipids present within two common food items as well as the dead Anna Garcia’s stomach contents. HYPOTHESIS If Anna ate foods like pizza, ice cream, and Oreo cookies like she said on her food log, then her stomach contents should react with the chemical indicators for glucose, maybe starch due to the pizza. INTRODUCTION The experiment considers the types of macromolecules within each piece of food. Each type…

    • 1645 Words
    • 7 Pages
    Improved Essays
  • Superior Essays

    Nutrition Research Paper

    • 1497 Words
    • 6 Pages

    Every year thousands of people make the choice to start on the road to healthier lifestyle whether it 's because they want to look and feel good or because if they don 't their life could be in danger if they don 't change what they are eating. In this paper I will examine what is good for your body, how many calories it needs to function, what your body uses fats, carbohydrates and proteins for, and what diet is the best for what your goal is. The first step to nutrition is knowing how the…

    • 1497 Words
    • 6 Pages
    Superior Essays
  • Improved Essays

    Table Sugar Facts

    • 1823 Words
    • 8 Pages

    Fact 1 Not All Sugars Are the Same People often think that the word “sugar” means table sugar. It does, but it also refers to many other types of sugars, too, including, fructose, galactose, glucose, lactose, maltose, and sucrose (the table sugar mentioned above). These sugars are found naturally in fruits, vegetables, and dairy products and in such foods as honey, molasses, and maple syrup. Sugars also are extracted from their sources to produce ingredients such as table sugar. This can include…

    • 1823 Words
    • 8 Pages
    Improved Essays
  • Superior Essays

    found in food: sucrose (a disaccharide containing glucose and fructose), glucose (monosaccharide), fructose (monosaccharide found in fruit, honey, and some vegetables), lactose (monosaccharide and less sweet than sucrose and found in dairy products), maltose (disaccharide made up of two glucose), and corn-based sweetener (glucose, fructose, or both) (Fitch & Keim, 2012). On labels, sugar is referred to sucrose, and added sugars are other sugars and syrups added to the food product. Why it’s…

    • 1840 Words
    • 8 Pages
    Superior Essays
  • Superior Essays

    Microorganism Lab Report

    • 1710 Words
    • 7 Pages

    Materials and method Microorganisms are classified in to the three domains of life. The organism that is predominately found in our environment is bacteria closely followed by archaea and eukaryote. Although, microorganism might seem similar, they are different interims of their structures, biochemical composition, and the habitat they adopt. Conducting an extensive test on microorganism has many benefits. We can protect our self’s from different types of infectious disease. In the unknown…

    • 1710 Words
    • 7 Pages
    Superior Essays
  • Great Essays

    Identifying Bacteria

    • 1868 Words
    • 8 Pages

    Identifying a bacteria based off of physical characteristics is almost impossible due to the commonality of shapes and physical features. Because of this, a wide range of biochemical tests were preformed in order to better identify the bacteria. Being able to identify an unknown was the most interesting part of the microbiology lab this semester, as well as, being able to preform the various tests. Proper aseptic technique was used throughout the semester and followed during all biochemical…

    • 1868 Words
    • 8 Pages
    Great Essays
  • Great Essays

    Biochemical Unknown Lab

    • 1827 Words
    • 8 Pages

    Biochemical Unknown I. Introduction Cultural Characteristics or morphology and biochemical tests can be used to identify and classify microorganism. By culturing microorganism in nutrient broth, slants, and on nutrient agar plates, the cultural characteristics or morphology can be determined. In this lab, the test tube 2 was incubated in a nutrient broth. The pigmentation of the tube was yellow. The media for test tube 2 was turbid. There were a few sediment on the bottom of the broth. In…

    • 1827 Words
    • 8 Pages
    Great Essays
  • Improved Essays

    sugar, Caramel, Coconut sugar, Corn syrup, Date sugar, Dextrose, Disaccharide, Evaporated cane juice, Free sugar, Fructose, Fruit juice, Fucose, Galactose, Glucose, Golden syrup, High fructose corn syrup, High maltose, Honey, Icing sugar, Inositol, Inverted sugar syrup, Jaggery, Lactose, Maltose, Mannose, Maple sugar, Maple syrup, Molasses, Monosaccharide, Palm sugar, Ribose, Rhamnose, Sucrose, Toffee, Treacle, Trehalose, Xylose. Protein: ... Proteins are required for the structure, function,…

    • 3617 Words
    • 15 Pages
    Improved Essays
  • Superior Essays

    many living organisms. Enzymes work by binding to specific molecules called substrates. The enzyme observed in this experiment was amylase and its corresponding substrate was starch, by binding together amylase was able to break down starch into maltose. The question of interest of this experiment was whether or not temperature would affect the rate of enzymatic activity, this was observed by measuring the amount of starch that was digested by amylase at varying temperatures.…

    • 1966 Words
    • 8 Pages
    Superior Essays
  • Superior Essays

    George is a 42-year-old man that works an office job as an accountant. He was a former track star back in the day, but has now succumbed to a sedentary lifestyle. He does not exercise regularly and eats whatever he wants when he pleases. After years of this, he now has a BMI of 31 standing at 5’11’’ and weighing 220lbs. 1. Describe some of George’s health risks associated with this BMI. (200 pts; 100 words minimum) Coronary Heart Disease For people with high body mass index, their risk of…

    • 2109 Words
    • 9 Pages
    Superior Essays
  • Page 1 4 5 6 7 8 9 10 11 12