Neale SBI3U1 November 6th‚ 2014 Spit and Armpit Lab Partners: Kara Washer and Josh Young Abstract This lab shows the use of salivary amylase with strong and weak starch mixtures to break down complex carbohydrates into simpler sugars. This lab was conducted to physically see the breakdown of carbohydrates into simpler sugars (glucose‚ fructose‚ galactose) using the salivary amylase enzyme. This is extremely important to all metabolic functions in the human digestive system. It is found that benedict’s
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family‚ them put my child to bed‚ I am too tired to exercise.” She reports her feet hurt; they often “burn or feel like there are pins in them.”She reports that‚ after her delivery‚ she went back to her traditional eating pattern‚ which is high in carbohydrates. In reviewing Y.L.’s chart‚ you notice she has not been seen since the delivery of her child 6 years ago. She has gained considerable weight; her current weight is 78.5 Kg‚ she is 160 cm (5’3”) tall. Today‚ her blood pressure is 152/97 mm Hg
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leg strnght and power. II. Basketaball Pass III. 40 meter Sprint * Measure the running speed of the student. Mannose is a sugar monomer of the aldohexose series of carbohydrates. Properties Molecular formula C6H12O6 Mannose is not well metabolized in humans.[1] Therefore‚ it does not significantly enter the carbohydrate metabolism when taken orally‚ and although traces of exogeneously introduced mannose have been detected in all body tissues‚ using radioactive markers‚ in a well hydrated mammal
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Dancer’s nutrition To be a healthy and successful dancer you need a balanced diet to ensure your body has maximum energy. A massive part of a dancer’s health is what they consume and the nutrients such as carbohydrates‚ fats‚ protein‚ vitamins‚ minerals‚ fibre and water that they take in through these foods. The amount of these nutrients that are in the food we eat varies a lot so we need to make sure we eat a variety of different foods to fulfil the body’s requirements of all nutrients. The five
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Date Submitted: May 11‚ 2015 Lab Schedule: M-F 7:00-10:00 Score: Group No. 4 Experiment No. 3 Carbohydrates Objectives Use of chemical tests to identify some physical and chemical characteristics of typical carbohydrates. Differentiate between monosaccharides‚ disaccharides‚ and polysaccharides using above tests Identify an unknown carbohydrate Results A. STRUCTURAL FORMULAS FOR CARBOHYDRATES MONOSACCHARIDES STRUCTURES FISCHER HAWORTH CHAIR Glucose Fructose DISACCHARIDES (Haworth and
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Teacher’s Guide EXPLORE Part I: Testing Known Substances Teacher Prep: 1. Prepare and label four Erlenmeyer flasks and disposable pipettes with the following suggested solutions and place them in the front of the room for easy access for students: a. Polysaccharide Solution - blended potato or lab grade starch solution b. Monosaccharide Solution – apple juice or lab grade glucose solution c. Protein Solution – blended meat or egg whites d. Lipid Solution – vegetable oil‚ melted butter 2. Set up
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Carbohydrateby Anthrone Method Carbohydrates are the important components of storage and structural materials in the plants.They exist as free sugars and polysaccharides. The basic units of carbohydrates are themonosaccharides which cannot be split by hydrolysis into more simpler sugars. The carbohy-drate content can be measured by hydrolysing the polysaccharides into simple sugars by acidhydrolysis and estimating the resultant monosaccharides. PRINCIPLE Carbohydrates are first hydrolysed into simple
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Historical background 1.2 Background to the technical workshop 1.3 Rationale for the technical workshop CHAPTER 2: METHODS OF FOOD ANALYSIS 2.1 Analytical methods for proteins in foods 2.2 Analytical methods for fats in food 2.3 Analytical methods for carbohydrates in foods v 1 1 2 4 7 7 11 12 CHAPTER 3: CALCULATION OF THE ENERGY CONTENT OF FOODS – ENERGY CONVERSION FACTORS 18 3.1 Joules and calories 18 3.2 Theoretical framework for an understanding of food energy conversion factors 19 3.3 Flow of energy
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separates starch from polysaccharides‚ monosaccharides‚ and disaccharides. Starch is a curled polymer of glucose and iodine interacts with molecules‚ which changes the color of the molecules to a kind of black color. Iodine does not respond with carbohydrates that are not curled or coiled‚ thus the color stays yellowish brown. A black color result means that starch is current and a yellowish brown color result means that starch is not current. In the test for starch‚ we will be adding 3 drops of iodine
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Carbohydrates are the primary fuel of the human body. A few days without consuming carbs drives the body into a metabolic state known as ketosis‚ where the primary energy source is fat. A diet that induces a permanent state of ketosis is known as a ketogenic diet. This dietary regimen is currently gaining popularity‚ largely as a result of the publicity created by American physician Dr. Atkins for his Atkins diet. But while a ketogenic diet is commonly employed to successfully treat some ailments--notably
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