Monosaccharide

and lipids. All living organisms need these organic molecules to survive. Carbohydrates are utilized for transporting and storing energy in animals and plants. The number of sugar molecules present determines the prefix for the carbohydrate. A monosaccharide is the simplest sugar, which includes single sugar molecules such as fructose and glucose. Proteins are the most versatile of the organic molecules. They are polymers composed of monomers called amino acids. Protein is primarily responsible…

HPLC columns generally difficult. Moreover, oligosaccharide structures are usually in great diversity and the comprehensive structural characterization requires the determination of the degree of polymerization, the sequence of the constituent monosaccharide units, the numerous linkages, the position of branching and possible presence of isomers51-52. Additionally, oligosaccharides lack specific chromophores in the ultraviolet-visible (UV) region suitable for the UV detection. Therefore, the…

It was hypothesized that the yeast would ferment at the most extended rate at greater temperatures. The 0.2 M glucose solution at 37 degrees C would ferment and release more CO2, because glucose is a monosaccharide which requires less work to break down because of its metabolic rate and the higher the heat the faster the production of gas. The hypothesis stated previously was proven to be true in that the simplest sugar, glucose, and the highest temperature…

browning, crystallization, and microbial inhibition, but NNS can do very little such as, increase sweetness. NS are found in food: sucrose (a disaccharide containing glucose and fructose), glucose (monosaccharide), fructose (monosaccharide found in fruit, honey, and some vegetables), lactose (monosaccharide and less sweet than sucrose and found in dairy products), maltose (disaccharide made up of two glucose), and corn-based sweetener (glucose, fructose, or both) (Fitch & Keim, 2012). On…

roduction In my report I plan Identify and discuss the following Carbohydrate Fats Vitamins Protein Minerals Water Fibre Discussing structure the needs and food sources. nutrition is a key part of life and to have a good balance of diet will mean healthy living and good long life Carbohydrate Roles within the Body, Carbohydrate is the main food source for the body, it provides energy/fuel for physical activity, organ function and brain function also a energy storage compound and components…

1. Pyrimidines are heterocyclic aromatic amines which, together with purines, form nucleotides. Nucleotides are the building blocks of nucleic acids, the basic structural component of DNA and RNA. The pyrimidines in DNA are cytosine and thymine, and in RNA uracil replaces thymine (Bettelheim, Brown, Campbell, Farrell & Torres, 2013). 
DNA and RNA are found in the nuclei of all cells and their job is to transmit the information needed for cellular growth and reproduction (Averill & Eldredge,…

The ultimate fate of digested chicken and rice is to be converted into simple biomolecules and the remains be excreted from the body through the anus. The chickens major initial biological structure when first consumed is a protein. It is then digested into its constituent, an amino acid by pancreatic enzymes prior to absorption. First, the chicken is mechanically digested in the mouth when chewed and breaks it into smaller pieces. The partially digested chicken travels to the stomach and begins…

form, they stay small and don’t increase in size too much. Also each grain of sugar consists of a small crystal made of an orderly arrangement of molecules called sucrose. Sucrose is an example of carbohydrate. The basic unit of carbohydrate is monosaccharide or simple sugar, such as glucose or fructose. The sugars can be linked in infinite ways. In sugar crystal, the sucrose molecules are placed in pattern that extends in all three dimensions, and all of these molecules are attracted to…

violet with the occurrence of peptide bonds. Lugol’s reagent is a chemical indicator that detects starch and turns into a black brown color as a result of the formation of polyiodide chains. Benedict’s reagent is a chemical indictor that detects monosaccharides and sugars and the observed change for a positive reaction is precipitation. When it is heated, it becomes either red, red-orange, or green depending on the sugar content. 3. Supplements that have a higher protein content, will in turn…

Disease Overview Type 1 or classic galactosemia is autosomal recessive disease that has the potential to become lethal. This disease causes the inability for newborns to process galactose within their liver. This can be fatal as rising levels of galactose within the body can be very toxic. Even individuals who survive the high level of galactose would obtain neurological damage. This disease has several variations, however, this particular manifestation is the result of gene that encode for…