Maltose

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…

effectiveness. While that was going on one of our group members put one drop of IKI, a die that changes the color of starch to a black blue color, in each depression of the spot plate. The reason for that is according to the lab manual, IKI does not stain maltose, so it can determine the effectiveness of the enzyme on starch. after the five minutes had elapsed, one of my group members grabbed one test tube with SS and 1 percent amylase and brought it back to the table. When she returned she…

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…

1. Describe the structure of an atom, including the subatomic particles, their charges, and their location. An atom is made up of subatomic particles called protons, neutrons, and electrons. The protons carry a positive charge found in the nucleus; neutrons carry no electrical charge and are also found in the nucleus. Electrons carry a negative charge and orbit around the nucleus. 2. Name five characteristics of water and relate them to the structure of water. Water has a high heat capacity…

In this experiment, alpha- amylase is the enzyme which reacts with a substrate molecule of starch to produce a simpler sugar molecule of maltose (Biology Department, 2012). A greater absorbance reading is an indication that more products are released from the polysaccharide (Biology Department, 2012). It is hypothesized that enzymes and substrates function most effectively when subjected to…

Phaseolus vulgaris L. (Leguminosae/Fabaceae) is commonly known as kidney bean. It is named so because of its resemblance in shape and colour to human kidney [1]. It is an edible item consumed by large number of people in Asian and Eastern countries. It is a sub-erect or twining annual herb. It was the first cultivated crop by the early humans. It is considered to have originated from Peru. Then it spread to Central and South America by Indian traders who brought it from Peru. But it is now grown…

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…

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…

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…

“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…