The structure and function of carbohydrates A carbohydrate is an organic molecule containing only Carbon‚ Hydrogen and Oxygen with the general formula 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
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Carbohydrate Lab Report Introduction Qualitative identification of a substance is of significant importance in chemistry. Physical constants such as melting points have traditionally been used by organic chemistry for identification of unknown compounds. As for inorganic substances‚ the precipitation of a solid‚ results of a flame test‚ or the formation of a colored substance could all be keys to identifying a sample. Chromatography and spectra are amongst the newer techniques
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The main purpose of carbohydrate loading is to reestablish both the glycogen of the muscles and liver in order to keep hunger away during some types of competitive sports. These types of competitive sports include: marathons‚ long distance swimming‚ and cycling. Carbohydrate loading is done anywhere from a week out from a competition or event to only twenty four hours before. There are three main benefits to carb loading for athletes of sports like marathons‚ long distance swimming‚ cycling‚ and
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looking for the next best thing‚ there are all kinds of fad diets out there that are consistently making outrageous promises to consumers. The latest in the fad diet trend is the “Low Carbohydrate/High Protein” diet. To break it down simply proteins are needed to help the body to grow and repair while carbohydrates provide energy. Both are needed in order for a person to remain healthy‚ which is why fad diets that promote one over the other are harmful to our bodies. Fad diets such as the “low carb/high
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PUSAT PENGAJIAN TEKNOLOGI INDUSTRI IMG 103/3 FOOD CHEMISTRY LAB REPORT Experiment 3 : Qualitative Test for Carbohydrate Date of Experiment: 27/03/2013 Date of Submission: 17/04/2013 Submitted by: Name: Te Hui Min Matric No.: 115615 Group: 4 Title Qualitative test for carbohydrate Introduction Carbohydrates are essential in foods as an energy source (starch is the main source of human calories)‚ a flavouring (simple sugars are usually sweet) and as a functional
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regular diet for it to be more nutritious. By reviewing my regular eating patterns‚ I realized I eat too many carbohydrates a day. The amount of carbohydrates I consumed was more than double the RDA‚ Recommended Dietary Allowance. To help reduce my carbohydrate consumption‚ I plan on eating less cereal because that has become a go-to meal for me at college. Cereal can add up in sugar and carbohydrates quickly when it is eaten as a meal or in large amounts. I also plan to eliminate the amount of bread I
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nutrition facts label‚ they can tell you the content of fat‚ carbohydrate‚ and protein in the foods they eat. Many participate in low carbohydrate dieting‚ one of the most popular diets around. Others have opted for the United States Department of Agriculture ’s low fat diet‚ but neither understands the chemistry of the body or may have misinformation about these compounds. Not many Americans can tell you confidently what a fat‚ carbohydrate‚ or protein is chemically or how it works in the body. It
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Compare the Rate of Carbon Dioxide Production by Yeast under Anaerobic Conditions using different Carbohydrate Substrates. Hypothesis. The hypothesis that I draw is that "" out the five carbohydrate substrates that I will use‚ Glucose will produce the highest volume of Carbon Dioxide at every five-minute interval. Null Hypothesis. The null hypothesis that I am composing is that "" the five carbohydrate substrates that I am to use will not produce any Carbon Dioxide. Scientific Research. Under anaerobic
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OF MEDICAL SCIENCE BIOLOGY-FGS0044 LAB REPORT 3.1 : CARBOHYDRATE DETECTION TEST LAB REPORT 3.2 : PROTEIN DETECTION TEST LAB REPORT 3.3 : LIPID DETECTION TEST GROUP MEMBERS : CONTENTS NO. | TITLE | PAGE | 1 | INTRODUCTION | 3 | 2 | LAB 3.1 : CARBOHYDRATES DETECTION TEST | 5 | 3 | LAB 3.2 : PROTEINS DETECTION TEST | 8 | 4 | LAB 3.3 : LIPIDS DETECTION TEST | 12 | 5 | REFERENCES | 14 | INTRODUCTION Carbohydrates (saccharides) are molecules consist of carbon‚ hydrogen
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Lim‚ Jean Rya Que 2013 – 72199 ATQ 1 – Qualitative Analysis of Carbohydrates Data Sheet: A. Osazone Formation Crystals Formed? (hot) Crystals Formed? (Cold) 5% sucrose Yes (orange) Yes (yellow) 5% glucose Yes (orange) Yes (yellow) 5% fructose Yes (brown) Yes (brown) 5% maltose Yes (orange) Yes (gold) B. Molisch Test Color of Junction Glucose Purple Sucrose Purple Starch Purple C. Bial’s Test Color Change Ribose Yellow -> Dirty Green Glucose Yellow -> Dark Yellow D. Seliwanoff’s Test Observation
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