Maltose

Macromolecules are of great interest to the study of anatomy and physiology due to the fact that they carry out most functions of a cell providing it with life. They provides structural support, a source of stored fuel, the ability to store and retrieve genetic information, and ability to speed biochemical reactions (Prakash, 2008). There are four main types of macromolecules including proteins, carbohydrates, nucleic acid and lipids. This essay is specifically on the study of carboyhdrates as…

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…

Carbohydrates : Carbohydrates are commonly identified as sugars, they are the 'staff of life' for mainly organisms. They are mainly rich class of biomolecules in nature, based on mass. Carbohydrates are also known as saccharides, in Greek sakcharon mean sugar or sweetness. They are generally distributed molecules in plant and animal tissues. In plants, and arthropods, carbohydrates from the skeletal structures, they also provide as food reserves in plants and animals. They are main energy…

Salivary amylase is an enzyme that helps with the breakdown of carbohydrates, specifically starch (Tracey et al. 2016) and works in the mouth (VanPutte et al. 2014). Salivary amylase works to hydrolyze the – 1, 4 –glycosidic linkages between the maltose and glucose monosaccharides in starch (Tracey et al. 2016).…

Marshmallows were once of the first ever sweet treats to ever be made. Originally, marshmallows were made from the root sap of the Athea Officinalis. They are called marshmallows because part of the recipe called for the sap from root. This plant’s root was soft, spongy and sticky, just like a marshmallow. This plant grows in swampy fields. People used to use marshmallows as medical treatments. They were used to clear sore throats and the Romans used them for fights. In the mid 1800s people…

Clean out your pantry and refrigerator to reduce temptation. Sugar can have many different names, such as corn sweetener, corn syrup solids, glucose, maltodextrin, maltose, lactose and more. Sugary ingredients should never be one of the first five ingredients listed in any food you consume. Get rid of the foods that could tempt you and be aware of foods that claim to be healthy but could contain too much sugar. These…

Purpose The main purpose of this experiment to learn about the organic molecule of the substances that we use daily with the common foods. The organic molecule that we use for this lab are monosaccharides of sugar, protein, starch, lipids, nucleic acids, and carbohydrates. Introduction Carbohydrates are the organic compounds that are organized as the ring structures and always compose the carbon, hydrogen, and oxygen atoms that represent by the structure of H2O. The carbohydrates are…

Each dialysis tube was used to obtain 5mL solutions. Protein, starch, glucose, fructose, lactose, maltose, NaCl, and MgCl2 were the solutions that were put inside of each dialysis tubing. After each dialysis tubing was obtained the same amount, they were put on each of the cylinder that was prepared. These graduated cylinders were sat for about 60 minutes…

Dextrose Equivalent setting up it for step. 7. The liquid-factions performed by a complete scarification to a high DE hydro lysate with amylo-glucosidase to an assortment of the monosaccharide dextrose and also smaller amounts of the disaccharide maltose and also lower polysaccharides. This kind of inter-mediate product will replace the beet and stick sugar in the fermentation. 8. With this method bacteria are grown aerobically in a liquid nutrient solution with the starch sugar viscous syrup as…

is then introduced wherein there is no shrinking of the actual product but the removal of water from the system. It is commonly used in culture conservation. Other uses are for cryoprotection of carbohydrates such as glucose, fructose, mannose and maltose (Agnieszka and Andrzej,…