Maltose

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  • Why Are Carbohydrates Almost Like Water

    Glucose - plain, almost like water Fructose - sweet, like from a fruit Galactose - slight pungent taste Maltose - bitter, bad aftertaste Sucrose - slightly sweet, almost like sugar-water Lactose - plain, again almost like water 3. Fructose was the sugar which tasted the best because it was sweet, and it tasted like an actual sugar. The other sugars we tested such as galactose, lactose, maltose, and glucose all had rather bitter or plain tastes which was a surprising result. Write-Up 4. The…

    Words: 1638 - Pages: 7
  • What Is A Small Intestine?

    enzymes from the pancreas can digest it. The following are types of nutrients and how it’s absorbed Carbohydrates (breads, potatoes, pastry, candy, rice, pasta): Sugar and starch molecules are broken down into disaccharides called sucrose, lactose and maltose to the end-product of glucose, fructose and galactose and are absorbed mostly by active transport. The end products of fatty acids and monglycerides happens when pancreatic enzyme (lipase) found in pancreas and small intestine plus bile…

    Words: 711 - Pages: 3
  • The Four Challenges Of Food Security In Rural Communities

    Food security is concerned primarily with ensuring adequate food supply for all and most importantly; it also involves the ability of persons to access nutritional food improving diets and decreasing diseases often associated with poor diets and malnutrition. According to the Committee on World Food Security (CFS), “Food security exists when all People, at all times, have physical, social and economic access to sufficient, safe and nutritious food that meets their dietary needs and food…

    Words: 721 - Pages: 3
  • Scicurious High Fructose Corn Syrup Analysis

    Scicurious, High Fructose Corn Syrup: Much Maligned? Or the Devil’s Food Cake?, August 23, 2011, Fructose is a yellowish white crystallized, water soluble ketonic monosaccharide sugar found in many plants, C6H12O6. It is sweeter than sucrose and often bonded to glucose to form the disaccharide sucrose. Triglyceride is a type of fat (lipid) found in the blood. When we eat, our body convert any calories that doesn’t need to use right away into triglycerides. Triglycerides are stored in the fat…

    Words: 706 - Pages: 3
  • Why Do Red Blood Cells Appear Smaller

    In, “Movement of Molecules in or Out of Cells” on page 159 to 163, it reads, “A student put a drop of blood on a microscope slide and then looked at the cells under a microscope. Initially the magnified red blood cells looked like little round balls, however after adding a few drops of sugar water to the drop of blood, the student noticed that the cells appeared to become smaller.” Now the question stands, why did the red blood cells appear smaller? There were three possible explanations…

    Words: 811 - Pages: 4
  • Beta Amylase Lab Report

    chosen for the experiment was an amylase, specifically beta-amylase. Amylase protein can be typically found in plants and animals. The role of this protein is to hydrolyze organic materials, such as starch and dextrin, in order to form glucose, maltose, and limit dextrin. One distinction between beta amylase and alpha amylase is that beta amylase is not found in animal. It is found primarily in plants, bacteria, and fungi. In these types of organisms, beta amylase plays a huge role in its…

    Words: 2493 - Pages: 10
  • Bacterial Amylase Experiment

    amylases. By observing the effect temperature has on the amylases we found the optimal temperature. As the temperature increases the reaction the amylase is undergoing increases therefore the different amylases used in the classroom broke down to maltose. One of element we used was the iodine test as the temperature increase the color in the iodine decreased. As a result starch was catalyst by using the iodine test in which the color help indicate…

    Words: 794 - Pages: 4
  • Essay On Peristalsis

    First step is ingested food is taken into the mouth where it is torn into smaller physical parts by the teeth. The salivary enzymes; amylase and lipase are activated beginning the chemical breakdown of food. Salivary amylase divides starch into smaller glucose molecules. Physically the saliva hydrates and compacts the food for ideal propulsion through the pharynx and esophagus. Propulsion is activated voluntarily when we swallow; the tongue moves towards the hard palate of the mouth thus pushing…

    Words: 724 - Pages: 3
  • Why Are Proteins Important?

    fructose and galactose - is simple carbohydrates, they are readily dissolved in water, it is important for the formation of glycogen in the liver, brain and muscle power, maintain a normal blood sugar level. Disaccharides - sucrose, lactose and maltose – have a sweet taste, the body then split them into two molecules of monosaccharides. Polysaccharides - starch, cellulose, glycogen are complex carbohydrates, unsweetened, insoluble in water. Gradually breaking into monosaccharides, these…

    Words: 774 - Pages: 4
  • Sugar And Nutrition Essay

    “Just a spoonful of sugar helps the medicine go down in a most delightful way, “ sand Mary Poppins. Well, of course it does! What better way to mask the bitter taste of medicine then lace it with sweetness. However, the problem is the average person in the US consumes way more that the 50g of sugar per day recommended by the World Health Organization (WHO). A 2014 study conducted by the WHO concluded that the average US citizen consumes more than 126 grams of sugar per day. A sugar laden diet…

    Words: 701 - Pages: 3
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