Polysaccharide

different tubes. Next, I placed three drops of iodine solution into each tube. Then, I observed the result, if it changed color to brown then dark purple or black, it contained starches. Solutions two, four, and five had a positive result for polysaccharides. After that, I preformed the Biuret test, which sees if a substance contains proteins. I first placed 5 drops of each stomach content into the appropriately labeled tube. Next, I added one drop of Biuret solution into each tube. Then, I…

celsius and is incubated for twenty-four hours; this increases the bacteria growth by five to ten percent. The characteristic of the culture of S. pneumonia is a small smooth colony with alpha hemolysis. S. pneumoniae pathogenic strain forms large polysaccharides capsules and their cell wall is a common peptidoglycan layer. The peptidoglycan layer has a backbone of N-acetyl glucosamine and N-acetylmuramic acids that are present in both Gram positive…

carbohydrates are the main source. Carbs are more affordable than fats and proteins. In the US, approximately half of the calories consumed by people are made up of carbohydrates. Carbs are divided into three groups: monosaccharides, disaccharides, and polysaccharides. Monosaccharides are also…

The scientist’s want to see if certain sugars affect the amount of fermentation caused by yeast. The problem statement is; in which of these sugars, monosaccharides, disaccharides, or polysaccharides, will fermentation by yeast occur the best? The independent variable is the variables the scientists can control, so the scientists decided to use certain sugars, such as dextrose, maltose, and lactose being the IVs (Independent variables). The scientist’s Dependent Variable (DV) is the outcome of…

Sodium alginate (SA) is a natural anionic polysaccharide obtained from sea weeds. It contains β-D-mannuronate (M) and α-L-glucuronate (G) residues linked by (1-4)- glycosidic linkages (Fig. 7.1) and arranged in homopolymeric blocks of each type and in heteropolymeric blocks [1]. It is a water soluble polysaccharide and has pKa values of 3.38 for the ‘M’ and 3.65 for ‘G’ units [2]. It can form complexes with positively charged polymers due to its anionic character. It is utilized as emulsifier,…

Polysaccharides Starch is turned into glucose to store energy in humans and plants Glycogen stores energy in the human body Cellulose is made up plants and is a source of fiber for humans 7. What is the difference in structural formula between a saturated and…

In 1957, biochemists Richard Marshall and Earl Kooi developed the chemical process for making high fructose corn syrup (HFCS). HFCS is an alternative sweetener to sucrose originally derived from corn. Through a chemical and enzymatic process, corn is broken down through the molecular levels until the monosaccharide fructose is produced (Parker et al, 2010). The product was adopted by the food and beverage industry in the 1970’s. Due to it’s diversability and cost effectiveness, it was embraced…

Introduction An exudate is a liquid secreted by an organism through pores, wound or cut by a method known as exuding. In plants exudates include saps, latex, nectar, resin and gums (Power et al., 2010). These plant exudates are used in a broad range of food and pharmaceutical product in addition to several other technical applications. As a result, they form an essential group of non-wood forest products (NWFPs) and are therefore a foundation to multi-billion industries worldwide. These plant…

Cellulose derivatives The cellulose derivatives widely used in mucoadhesive formulations are hydroxyethylcellulose, hydroxylpropylmethylcellulose, hydroxypropylcellulose and carboxymethylcellulose etc. • Hydroxylpropylmethylcellulose (HPMC): Hydroxylpropylmethylcellulose is semi synthetic, inert, viscoelastic polymers, extensively used not only for mucoadhesion properties but also for its controlled release mechanism. It has been applied to deliver various drugs via different type of dosage…

Carbohydrate digestion involves the conversion of polysaccharides and disaccharides into their relevant components of monosaccharides. Digestion begins in the mouth, where chewing and biting breaks down carbohydrates physically and chemically. The enzyme salivary amylase combines with food. When the food enters the stomach hydrochloric acid present causes hydrolysis of sucrose to glucose and fructose. The food passes to the duodenum where pancreatic amylase is secreted and has optimum PH, so…