Maltose

The structure and function of carbohydrates (25 Marks) Carbohydrates are made from Carbon (C), Hydrogen (H) and Oxygen (O). A monosaccharide is the monomer sub unit of carbohydrates and can be joined together through a condensation reaction to form a glycosidic bond between the two monomers which is known as a disaccharide. The above diagram shows a condensation reaction taking place. There is a reaction between two monomer sub units, in this case α-glucose and ethanol, which involves the…

enzymes break down starch into maltose, break complex sugars into simple sugars, and break protein chains (this can happen without the help enzymes.) Amylase is the first enzyme that takes action in the dough of bread. Amylase acts on starch (amylose or amylopectin), breaking the starch chain between adjacent sugar rings. Amylases, which are found in flour, are mobilized when water is added. When yeast encounters a maltose, it absorbs it. The enzyme maltase bonds to the maltose and breaks it in…

Enzymes are organic catalysts that speed up reactions that occur by lowering the activation energy of the reactants. By lowering the activation energy, the chemical bonds are weakened, thus the reactions are much faster than without the catalyst. Enzymes are composed of proteins which shape dictates the function of the enzyme. On the enzyme it contains a part called the active site where the substrate binds and the chemical reaction undergoes. A substrate is the chemical involved in the…

Next, the 1% glucose, 1% maltose, and 1% lactose solutions turned red-brown as well as had a precipitate form. The honey solution turned brown and also had a precipitate form. The protein solution turned a dark blue colour and the beer solution turned yellow. Table 3: Biuret Test Results Beaker Contents Colour 1% Glucose solution Light clear blue 0.3% Glucose-1-phosphate solution Light clear blue 1% Maltose solution Light clear blue Honey solution Yellow / green 1%…

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…

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…

INTRODUCTION: In this lab, proper laboratory technique was implemented to have the experience in the lab. Furthermore, the unknown solution needed to be investigated, to determine the solution’s macromolecules. Three methods were comprised to determine the unknown but a set of other solution were used to help as indicators to match the unknown solution’s results. It consisted of biuret, iodine and benedict solution. Iodine solution is used to determine if the source had starch or glycogen.…

had to look for was a gram negative coccus, often in flattened pairs, non-motile, aerobic, acid from glucose but not maltose, nitrites not reduced, and isolated from a sick human. I found out that there seems to be a very small amount of gram negative coccus bacteria. The biggest factor that helped me in determining my unknown was seeing that the acid came from glucose and not maltose. Actually treating gonococci has become more difficult because they are exhibiting a decrease…

Identification of Unknown Carbohydrates Using Various Biochemical Techniques Practical Assessment LO1 Introduction: The experiment conducted involved subjecting six samples of unknown carbohydrates to different methods of identification, this is involved several reagents including Benedict’s reagent, Barfoed’s reagent and iodine solution, these reagents provided the investigation with credible and accurate results as the reagents stated above give good indicative results to the types of…

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…