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  • Nutrition: Discussion Questions

    Nutrition 1 Assessment Item 1: Short Answer Questions 1. Define what a nutrient is and discuss the difference between the major macronutrients. The human body uses nutrients for energy, growth and bodily functions. Nutrients come in different types, some that the body requires in smaller amounts and some that the body will need to take in a greater amount of. The nutrients that are required in larger amounts are called macronutrients. The three macronutrients consist of; Carbohydrates, Lipids…

    Words: 1492 - Pages: 6
  • Carbohydrates

    condensation products of two monosaccharide units; examples are maltose and sucrose. A disaccharide is 2 monosaccharides covalently linked molecule. Polysaccharides are polymers consisting of chains of monosaccharide or disaccharide units. Monosaccharides such as glucose and disaccharides such as sucrose are small molecules. Maltose is made by combining two glucose units together. Glucose has six carbons, six oxygens, and twelve…

    Words: 1011 - Pages: 5
  • Starch Digestion Lab

    digestion. The first one was to test for sugar. We used a dropper and measured 2 ml of maltose and 2 ml of benedict’s solution in a pyrex test tube. After, using a test tube holder, we placed the test tube in a boiling water bath and heated for 5 min. After the 5 min, using a test tube holder we removed the test tube from the water bath. We then repeated the same procedure using starch solution instead of maltose. When we did the test for digestion of starch. First, using separate medicine…

    Words: 495 - Pages: 2
  • Iodine Test

    INTRODUCTION The objective of this experiment was to group a variety of samples of matter into subcategories of different macromolecules, which were determined by the use of various tests, as well as designated negative and positive control samples. Chemical samples may be experimentally identified as specific macromolecules through treatment with Benedict’s solution, the iodine test, or the Biuret test; each, when positive, identifying reducing sugars, starch or glycogen, and protein,…

    Words: 1352 - Pages: 6
  • Hydrolysis Of Starch Essay

    The hypothesis was justified based on the observation that the overall average of average colour grades representing the presence of starch molecules in the test solution was the highest at 37°C as 7.2 units, proving that maximum level of maltose and glucose production by α-amylase occurred at this temperature. This was 7.77%, 17.77%, 4.44%, and…

    Words: 1197 - Pages: 5
  • Carbohydrates Research

    Carbohydrates are biological molecules made up of organic substances such as Oxygen, Hydrogen and Carbon ( 2015). They normally have a two to one hydrogen to oxygen ratio and can be classified by the empirical formula Cm (H20)n where m and n could be possibly different. Some biologists refer to carbohydrates as hydrates of carbon and they are technically correct. Alternately, there is no possible empirical formula that can describe lipids. Lipid must be identified…

    Words: 1225 - Pages: 5
  • Amylase's Role In Bread Processing Case Study

    absorb water and form dough and yeast will do the fermentation to sugar that exist and produce carbon dioxide (CO2). Fermentation dough is shown with the dough will expands because of the formation of carbon dioxide that be detained inside the dough. Maltose and glucose is very important as substrate for yeast in dough fermentation process. The addition of glucoamylase it can increasing and fastening the glucose production and it will be used by yeast. Beside then, the addition of glucoamylase…

    Words: 727 - Pages: 3
  • Mate And Fly Perfume: A Comparative Analysis

    ting who organisms will mate with, as shown in the paragraphs Sniffling out a mate, and Fly Perfume. With the ability that bacteria has on mating, it is possible to extend and create a whole new species. When it comes to mating, organisms usually prefer to mate with an organism similar to them. The author believes that a major change with a species could happen because of preference, and natural boundaries. One example of this can be found on page five, “Over time, two isolated groups of a…

    Words: 1822 - Pages: 8
  • Essay On The Effect Of Temperature On Catalytic Activity Of Amylase

    Introduction Catalysts speed up the rate of a reaction without being consumed in the process4. Enzymes are proteins that act as catalysts to a given biochemical reaction4. Enzymes manage to expedite metabolic reactions by lowering the activation energy required for the reaction to proceed4. In ideal conditions, the reactant macromolecule binds and acts on what is referred to as a substrate. However, enzymes require specific conditions specific conditions to perform most effectively4. Enzymes are…

    Words: 1842 - Pages: 7
  • Food Digestion Essay

    Digestion can be described as food being broken down into its most basic and simple components so that we can absorb the nutrients to give us energy and nutrition. Digestion occurs in what is known as the gastrointestinal (GI) tract which consists of the mouth, esophagus, stomach, small intestine, large intestine (colon), and other important organs such as salivary glands, the liver, pancreas, and gallbladder. Digestion first occurs with food entering the mouth. Food is usually comprised of…

    Words: 845 - Pages: 4
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