contain a transparent mucilaginous jelly which is referred to as Aloe vera gel. Potential use of aloe products often involves some type of processing‚ e.g. heating‚ dehydration and grinding. Processing may cause irreversible modifications to the polysaccharides‚ affecting their original structure which may promote important changes in the proposed physiological and pharmaceutical
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Basic chemistry of a cell Properties of water – – – Life on Earth began in water and evolved there for 3 billion years before spreading onto land. Modern life‚ even terrestrial life‚ remains tied to water. All living organisms require water more than any other substance. Human beings for example‚ can survive for quite for a few weeks without food‚ but only a week or so without water. – – – Water is deceptively simple. It is shaped something like a wide V‚ with its two hydrogen atoms joined
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carbohydrates‚ simple and complicated. Monosaccharides‚ disaccharides and polysaccharides. L. O. 1.2 Carbohydrates are split into different classifications depending on how many molecules they have. Monosaccharide: one sugar molecule. E.g. Fructose‚ Galactose or Glucose. Disaccharide: Two sugar molecules linked together by a glycocidic bond. E.g. Glucose + Glucose = Maltose Glucose + Fructose = Sucrose Polysaccharide: A long chain of monosaccharides joined together by a glycocidic bond. E.g.
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a ketone functional group. Carbohydrates are classified based on size of base carbon chain‚ number of sugar units‚ location of C=O and stereochemistry. Classifications of carbohydrate are monosaccharides‚ disaccharides‚ oligosaccharides‚ and polysaccharides. Monosaccharide is the smallest possible sugar unit. Examples include glucose‚ galactose or fructose. When we talk about blood sugar we are referring to glucose in the blood; glucose is a major source of energy for a cell. In human nutrition
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disaccharide formed from two units of glucose joined with an α bond‚ formed from a condensation reaction. The isomer isomaltose has two glucose molecules linked through an α bond. Amylose- Amylose is a spiral polymer made up of D-glucose units. This polysaccharide is one of the two components of starch‚ making up approximately 20-30% of the structure. The other component is amylopectin‚ which makes up 70–80% of the structure. Amylase- an enzyme‚ found chiefly in saliva and pancreatic fluid‚ that converts
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form rather than as simple sugars Polysaccharides (starch‚ cellulose‚ inulin‚ gums) Glycoproteins and proteoglycans (hormones‚ blood group substances‚ antibodies) Glycolipids (cerebrosides‚ gangliosides) Glycosides Nucleic acids Classification of carbohydrates Monosaccharides Trioses‚ tetroses‚ pentoses‚ hexoses Disaccharides Maltose‚ sucrose‚ lactose Oligosaccharides 3 to 9 Polysaccharides or glycans Homopolysaccharides Heteropolysaccharides
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Cn(H20)n. They are made up of individual molecules called monomers which are joined together by condensation reactions to make a longer chain called a polymer. Carbohydrates are categorised in to three main groups; monosaccharides‚ disaccharides and polysaccharides. Monosaccharides are single sugars and are sweet tasting soluble substances such as glucose and fructose which are the building blocks for all carbohydrates. They are used as energy in respiration by being broken down in to carbon dioxide
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happens again to get the two carbohydrates to come together‚ making one big carbohydrate. The names monosaccharide‚ disaccharide‚ and polysaccharide all refer to how many carbohydrates are in it. Mono‚ which is Latin for one‚ has just one carbohydrate‚ di means two‚ and poly means many‚ so‚ monosaccharides have one carbohydrate‚ disaccharide has to‚ and polysaccharides have many carbohydrates. All of these different carbohydrates have at least one thing in common. They all have some form of glucose
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the contents of each test tube down the sink and flood with water. Wash out and dry each test tube and ready them for the next exercise. Title: Lugol’s Test for Starch Testable Question: Are all carbohydrates polysaccharides? Hypothesis: If a carbohydrate is a polysaccharide‚ then it will react with the reagent and change color. Variables: a) Independent: The type of carbohydrate b) Dependent: Color change Control: Water Materials: - 4 mL of each solution (Water‚
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monomers. Enzymes are a type of protein that catalyzes or speeds up chemical reactions. The simplest and smallest carbohydrate is called a monosaccharide or simple sugar‚ and is a single monomer. Disaccharides are two monomers joined together and polysaccharides have three or more. Hydrolysis is a process that breaks down chains of polymers into monomers. In this experiment‚ we Benedict’s reagent was used both before and after hydrolysis‚ to identify reducing sugars‚ which includes both monosaccharaides
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