Sucrose

Rudrappa, 2016). The ripe jackfruit pulp consumes in fresh state and eaten in fruit salads. Jackfruit is relatively small in calories and fat and a great source of Vitamin A (Crane et al., 2005) The jackfruit consists of ellagic acid, free sugar (sucrose), fatty acids, and amino acids like arginine, histidine, cystine, leucine, metheonine, lysine, tryptophan, theonine, and others nutritional composition (Pavanasasivam and Sultanbawa 1973). On the other hand, Jackfruit seeds are loaded in…

My journey to the microscopic world of bacteria can be likened to a child exploring the world for the first time. As the child discovers the world, she also learns several survival skills along the way. In the same manner, all the knowledge I learned from Microbiology class and laboratory sessions regarding microbial world equipped me to identify bacterial unknowns from a clinical sample. The task was to successfully separate and accurately identify two bacteria of a specimen taken from an…

detecting salty or sour tastes.. Experiments have shown that cooling the tongue and taste compounds from 36 to 28 has proven that there are large decreases within the perception of the taste intensity for the sweetness and bitterness of coffee and sucrose. Studies have revealed that the temperature of a food with differ the intensity of it if the food were to be salty or sour. “The saltiness of NaCl and the sourness of citric acid were unaffected by cooling,” which was stated from the Oxford…

The Effect of pH on Sucrase Kase Fears, Julia PaskVan, Austin Shead, Kylie Bonham, Haley Finkenbinder Introduction: Enzymes are proteins that function as catalysts. Catalysts speed up reactions by bringing substrates together into a precise orientation. The enzyme that will be tested is sucrase. Sucrase is secreted within the small intestine which will be used to speed up hydrolysis reaction into the products glucose and fructose. Therefore, the pH within a solution of benedict’s reagent will…

about sugar and its effects on society and the individuals making it up, as the facts I do know are limited. I am aware that there are three different forms of known as Fructose, Glucose, and that there is a name for the mix of the two, also known as Sucrose in which fructose and glucose are combined by a glycosidic bond. I would like to learn where the three different types can…

your blood sugar and insulin levels, to promote greater energy and fat burning.7 grams of natural dietary fiber, including Beta Glucans, providing 30% of the RDA for fiber to support intestinal and cardiovascular health.No maltodextrin, fructose, sucrose, or simple sugars added.FOS (fructooligosaccharides) pre-biotics to promote good intestinal flora which aids in digestion.Aspartame FreeContains Omega-6 fatty acids plus medium-chain triglycerides for energy.6:1 ratio of potassium to sodium, to…

This experiment demonstrates how the results of two reactions can create a colored flame with the sugar in the gummy bear. When potassium chlorate is heated to its molten state, it goes through a thermal decomposition reaction that causes it to dissociate into potassium chloride and excess oxygen. The gummy bear is mostly made up of sugar and causes a combustion reaction when mixed with the excess oxygen. Carbon dioxide and gaseous water are released as a result of the reaction. The purple…

Summary: Porphyria is an uncommon, genetically caused disease, which makes the blood pigment in hemoglobin to not properly be changed into material for your body to use. The title porphyria originates from the modern latin term porphyrin which are pigments containing heme or chlorophyll with molecules that have a flat ring of four connected heterocyclic groups and occasionally a metal atom. There are two different forms of porphyria; acute porphyria and cutaneous porphyria. Acute porphyria…

121° C, 15psi for 15 minutes. Effect of temperature, pH, carbon and nitrogen sources on protease activity The experiment was carried out at different temperature (27° C, 32° C, 37° C) and pH (4, 6 and 8). Different sources of carbon such as maltose, sucrose and glucose at 1.5 % (w/v) were used and nitrogen sources such as beef extract, peptone and yeast extract at 0.3 % (w/v) were used to determine their effect on the production of protease…

Pure-bred Sprague Dawley rats (brown laboratory rats) are to be used in this experiment. These rats are preferred due to known calmness and ease of handling. To reduce variability, rats of the same weight, age, and gender will be chosen. Thirty-seven ADHD rats and thirty-seven non-ADHD rats will be chosen. This provides a sample size large enough to produce statistically significant values. Because there is no physical biological marker for rats with ADHD, behavioral symptoms must be…