#) Identifying Carbohydrates (First inital and last name of lab partner) Purpose The purpose of this lab is to learn how to identify different forms of carbohydrates by conducting the Benedict and Iodine test. Theory The theory for this concept is that if in the benedicts test the carbohydrate reacts‚ it is a monosaccharide. If it reacts in the Iodine test it is a polysaccharide. If no reaction occurs in either test the carbohydrate is a disaccharide. Data Type of carbohydrate | Benedicts Test
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ABSTRACT The hypothesis which states that the simpler the nature of substrate‚ the faster the rate of cellular respiration of yeast was tested using the smith fermentation tube method. The experiment used six smith fermentation tubes‚ distilled water and sugar substrates. It composed of six set-ups which used 15ml of 10% yeast suspension‚ 15 ml distilled water and 15 ml of their assigned sugar substrate namely: starch‚ lactose‚ sucrose glucose and fructose respectively. Set-up six was the
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question‚ this does not disprove the possibility for the choice of bread to affect blood glucose levels; the obtained results were simply not sufficient to prove a connection. This might be due to several reasons‚ but as the experiment lacked a control subject which the other values could have been compared to‚ the results are completely unusable. However‚ there is no consistency in the results and a control would not have changed that. This is probably due to the sample size. The group size limited the
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Although used by all cells‚ carbohydrates are specifically vital for the ordinary functioning of the valuable anxious system‚ brain and red blood cells. Fibre‚ an indigestible form of carbohydrate discovered in complete grain meals‚ fruits and veggies‚ allows keeping normal bowel motion that reduces risk of constipation‚ haemorrhoids‚ and diverticulosis and colon
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Intro: Carbohydrate‚ any of a large group of compounds in which hydrogen and oxygen‚ in the proportions in which they exist in water‚ are combined with carbon; the formula of most of these compounds may be expressed as Cn(H2O)n. Structurally‚ however‚ these compounds are not hydrates of carbon‚ as the formula would seem to indicate. Carbohydrates‚ as a class‚ are the most abundant organic compounds found in nature. They are produced by green plants and by bacteria using the process known as photosynthesis
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Experiment Name: Yeast Fermentation Experiment Date: 2nd and 9th November 2011 Submission Date: 23rd November 2011 Title Yeast Fermentation Purpose To allow for fermentation of the yeast‚ Saccharomyces Cerevisiae‚ in Grape and Apple juice. Materials provided Test-tube containing Grape juice and a Durham tube Test-tube containing Apple juice and a Durham tube Plate culture of the yeast‚ Saccharomyces Cerevisiae Sterile swabs Method As per manual Results · Sediments of the cell
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There are more than one forms of fermentation; yeast fermentation is probably the most common method. This process is used in many everyday products today. Yeast was first discovered in 1676‚ but was used before. It has also led to numerous scientific advances. Yeast expands‚ especially well with a good amount of sugar‚ the more of the amount the greater it expands. Yeast is a single-celled organism‚ a fungus to be more specific. They consume carbohydrates‚ mainly sugars‚ and produce carbon dioxide
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Carbohydrates H2SO4 acts as dehydrating agent forming furfural derivatives which interact with alpha-naphthol librating a violet layered compound Test | Molisch test | Objective | A general test for all carbohydrates. Monosaccharides give a rapid positive test. Disaccharides and polysaccharides react slower. | Principle involved | Dehydration of the carbohydrate by concentrated sulfuric acid to produce an aldehyde | Reagent | H2SO4 | Positive results | a purple-black layer/violet ring
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January 1999 B io Factsheet Example glucose fructose galactose Number 39 Carbohydrates: Revision Summary Carbohydrates contain 3 elements: Carbon (C)‚ Hydrogen (H) and Oxygen (O). Thus‚ if we remove water from carbohydrates‚ all that remains is carbon. Carbohydrates can be divided into 3 categories; monosaccharides‚ disaccharides and polysaccharides (Table 1). Table 1. Structure of monosaccharides‚ disaccharides and polysaccharides Category Monosaccharide (made of 1 sugar molecule)
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tation lab report Lab Exercise 7 The Effect of Temperature on the Rate of Carbon Dioxide Production in Saccharomyces I. Student Objectives 1. The student will use this lab exercise as the basis for writing a scientific method report. 2. The student will understand how the rates of chemical reactions are affected by temperature. 3. The student will understand the overall fermentation reaction by yeast‚ starting with glucose as an energy source. 4. The
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