clearly glucose has highest respiration rate of 455 ppm/min. Sucrose is second with 391 ppm/min‚ then fructose with 231 ppm/min and lastly lactose with 92 ppm/min. We can see a clear trend‚ that glucose had the highest rates and that lactose was the lowest‚ so we see a clear downwards sloping trend‚ which was also expected. This suggests that yeast respires best with glucose instead of sucrose fructose or lactose. To explain this process‚ we must first understand how sugar affects yeast growth. First
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Introducton : The most common macromolecules found in living organisms are carbohydrates ‚ lipids‚ proteins and nucleic acids. Briefly‚ the meaning of macromolecules is that they normally contain two or more molecules in them and their main functions are to store energy‚ information and much more. Most foods are known to be combinations of macromolecules. While some of these compounds can be detected by taste tests‚ many cannot. Scientists then use certain tests to determine the presence of
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Yeast and Sugar - The Chemistry must be right Jansen‚ C. Gymnasium Felisenum‚ The Netherlands 14-04-2010 Summary Yeast can metabolize sugar in two ways‚ aerobically‚ with the aid of oxygen‚ or anaerobically‚ without oxygen. In this experiment yeast ferment sugars anaerobically. When yeast ferments the sugars anaerobically‚ however‚ CO2 production will cause a change in the weight of the sugar/yeast-solution. This raises a further question: What is the effect of different kinds of sugars
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used 3 different sugar types (sorbose‚ glucose and maltose) to see at which temperature the yeast work at its best to produce CO2. Glucose – it is a simple monosaccharide found in plants. It is one of the three dietary monosaccharides‚ along with fructose and galactose‚ that are absorbed directly into the bloodstream during digestion. Sorbose - it is a ketose belonging to the group of sugars known as monosaccharides. It has a sweetness that is equivalent to sucrose. The commercial production of vitamin
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Aim: To find out which samples consists of starch/ proteins/ reducing sugar/disaccharide out of 4 given samples A‚ B‚ C and D. Research Question: Out of the four given samples which sample consists of protein/ starch/reducing sugar/ disaccharide? What color changes will help to identify the contents of each sample when treated with iodine‚ biuret agent and benedicts solution? Theory and background information: What is a protein?1 Proteins are macromolecules‚ consisting of one or more chains
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ABSTRACT Almost all people today use hair conditioners even i use hair conditioner because my hair is so frizzy. Many commercial hair conditioner today are not so effective so i came up with the idea to make a hair conditioner. I can often see banana and honey at home and some banana are already going to rot and our honey is already going to expire and I’ve heard that some people are putting honey on their hair and some put banana but I haven’t heard of mixing honey and banana together to be a
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because it’s sweeter and denser than table sugar. In addition‚ table sugar is essentially just sucrose – a product of one fructose and one glucose molecule bonded together. Therefore‚ your body has to use its own enzymes to split the two. In the case of honey‚ fructose and glucose are already kept separated by an enzyme added by honeybees. Honey is beneficial because it releases fructose gradually into the bloodstream‚ thus providing sustained energy that lasts for hours [1]. 2. Low glycemic
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information about reducing sugars and various methods used to identify them‚Biotechnology students were provided with a Fructose sample solution and were required to find its concentration Materials • A freshly prepared solution of DNS was provided • Sugar solution of unknown concentration • Stock sugar standard(fructose solution in saturated benzoic acid) • Working sugar standards(fructose solutions diluted 1 in 4 before use • Boiling water bath Method A serial dilution was made by using 1ml of
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TERMS Acceptable Daily Intake (ADI) Acesulfame-K Amylopectin Amylase Amylose Aspartame Cellulose Cyclamate Dental caries Dietary fiber Diverticula Diverticulitis Diverticulosis Epinephrine Fasting hypoglycemia Fiber Fermentation Fructose Functional fiber Galactose Glucagon Glycemic index (GI) Glycemic load (GL) Glycogen Glucose Gums Hemorrhoid Hemicellulose Hyperglycemia Hypoglycemia Insulin Invert sugar Ketone bodies Ketosis Lactase Lactose Lactose intolerance
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companies‚ the amount of money wasted and the concentration of the sport drinks available. Sports drinks have a negative effect on your health. The sugars fructose and sucrose are the main ingredients in most sport drinks; fructose is a monosaccharide which means the fructose cannot be broken down into simpler sugars by hydrolysis. Fructose can affect the kidney functions by evaluations in the uric acid; simulating fat synthesis in the liver; increasing the amount of lipid in the bloodstream and
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