Complex Food

Dionna Johnson~ Chapter 2 Paper Monosaccharides are the simplest form of carbohydrates, and they're the simplest form of sugar also. Monosaccharides are the main block of complex carbohydrates, such as disaccharides and polysaccharides. They appear in a crystal-like substance, and can dissolve in water. Molasses has a high content of the monosaccharides. Yogurt contains monosaccharide galactose, cherries contain monosaccharide fructose.

Introduction In this lab, we were assigned to investigate the question of what types of macromolecules are in both Sprite and Muscle Milk to give us an idea of what we are taking into our bodies. Those macromolecules we tested for consisted of Protein, Glucose, Start, Vitamin C, table salt or NaCl, and triglycerides. We are able to identify the different macromolecules by comparing the sprite or muscle milk with the added solution which indicates the presence of macromolecules, to the control group. We would then be able to see if the substances were tested positive or negative in containing certain macromolecules.

Controlling the proteins in an organism controls the organism’s characteristics by regulating certain conditions and chemical reactions, which shape our character. Questions 1-2; Page 376 1a. Review: Describe the two main types of mutations.

Amino acids and proteins are more negatively charged at equilibrium than in stacking gel. As a result,

Explain the relationship between the ionisation of amino acids and pH |Structural diagram of the neutral structure| |Structural diagram of positively charged structure| |Structural diagram of negatively charged structure| Explain how the form of an amino acid, whether positively charged, negatively charged or neutral, depends of the pH of the solution ? If you increase the pH of a solution of an amino acid by adding hydroxide ions, if this is done then the hydrogen ions will then be removed from the -NH3+group . . To test if it is now a negative ion a process called electrophoresis.although it is colourless its position can be detected using ninhydrin. If the amino acid has dried and then heated gently it would appear as

All enzymes are under the class of protein biomolecule. Amino acids are the basic units that are combined to make up an enzyme. The biomolecule that stores information is a Nucleic Acid. The specific 3-D region within an enzyme is called the active site. The chemical

Testing for the Presence of Macromolecules in McDonald’s Happy Meals Clayton Wagoner MST Biology White 4 duPont Manual High School Introduction Carbohydrates, lipids, proteins, and nucleic acids are organic molecules found in every living organism. These macromolecules are large carbon based structures. The macromolecules are assembled by joining several smaller units, called monomers, together through a chemical reaction called dehydration synthesis. The resulting polymer can be disassembled through the complementary process called hydrolysis.

Proteins are made up of peptide bonds holding amino acids together to perform biological functions like enzymes, antibodies, for transport and structure (Asmus, 2007). Lastly, nucleic acids

About 75% of all human nutrition derives from those four sources alone." (Ratey & Manning, 2014) These plants store and are made up of carbohydrates, which is a starch. Starches are complex carbohydrates that break down quickly, often in a person's mouth, into simple carbohydrates, which are sugars. With industrialization, we have allowed ourselves to become sedentary, not having to hunt and gather anymore.

Unsaturated fats are important for your body as they provide essential fatty acids your body can’t make. You can find these healthy fats in nuts, seeds, fish, and vegetable oils (like olive, sunflower, and canola). Avoid trans fats and limit your intake of saturated fats like butter, cheese, red meat, and ice cream. The easiest way to remember is to eat fats that are liquid at room temperature and to avoid any that is solid at room temperature. 4.

Glucose is a sugar that can be used in many different forms. Glucose in plants is used by photosynthesis and is needed in order for respiration to occur and produce energy or to produce cellulose and proteins.

3.1 Phenolics in buckwheat honey Figure 1 illustrates the wide variety of HPLC profiles of six buckwheat honey samples. As can be seen, these samples could be divided into two main types. The first type exhibited very similar chromatograms, including samples 1, 2, 3 and 4. The retention time of most compounds is 20 to 70 min. Conversely, the second type include sample 5 and 6.

Persons diagnosed with Celiac disease or affected by gluten sensitivity are unable to consume gluten. Gluten is therefore eliminated from the diet in order to prevent adverse effects. The need for gluten-free products therefore arise. However, replacement of the gluten present with non-gluten components lead to challenges which arise as a result of the structural roles of gluten, resulting in gluten-free products having low textural and sensory qualities. Addition of compounds such as starches, gums and hydrocolloids, dairy products and other non-gluten proteins results in an improvement in the sensory and textural qualities of gluten-free products.

The experiment shall use several concentrations of sucrose solution and a substance known as Methylene blue. A piece of potato/ carrot shall be placed in a boiling tube and the solution shall be poured into it. This tube shall have Methylene blue added into it. After incubation some of this solution shall be taken out with a pipette and inserted into a separate boiling tube containing the same sucrose solution however this solution shall be known as the pre-incubated solution. The drop shall be watched so as to see if the density of the water and concentration of sucrose has increased or not, displaying the water

There are two types of carbohydrates: simple and complex carbohydrates. Simple carbs are in sugar. Complex carbs give you energy that lasts longer. The third type of nutrient is fat which is in meat, dairy products, and so on. Unsaturated fats are healthy and are in fish, vegetable oil and many more.