Fermentation of Carbohydrates: Ethanol from Sucrose Objective: To demonstrate a fermentation process‚ isolate the ethanol produced by fractional distillation‚ determine the composition of the ethanol solution recovered‚ and make stoichiometric and yield calculations. Procedures: Fermentation Weigh out 20.0 g of sucrose and place it into a 250-mL Erlenmeyer flask. Add 100 mL of water and gently shake until all the sucrose has dissolved. To this solution add 0.60 g of dipotassium hydrogen phosphate
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Good vs. Bad Carbohydrates Carbohydrates are the main source of energy for the body. Carbohydrates are found in plant-based foods that one consumes. There are two main types of carbohydrates; simple carbohydrates and complex carbohydrates. Simple carbohydrates are also called simple sugars. They can be found in refined sugars‚ like the white sugar that someone puts in their cookies that they are baking or on top of the cheerios in the morning. You will also find simple sugars in more nutritious
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Elderly people; exploring what levels of carbohydrates‚ fats‚ vitamins‚ minerals and proteins they both need. Children Carbohydrates are the bodies’ main source of energy. As a child is growing‚ they are very busy; always on the move‚ playing and learning new things. Therefore they will need a large part of their diet to consist of carbohydrates to keep them going through the day to ensure normal growth‚ both physically and mentally. However‚ not all carbohydrates are good as (like anything) over-indulging
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competition‚ the higher the nutritional value must be. This means good nutritional habits before‚ during and after performance. In this essay I will be discussing whether creatine phosphate can be a positive addition to sports performance‚ why carbohydrates are the primary supplement for energy‚ why water is important for a athletes‚ how fats can be used in a good sports diet‚ why vitamin and mineral are essential for a peak performance‚ and why iron helps with stamina in an athletes performance.
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the ways in which the body use food. Also the study of how and why we make food choices. Nutrients are the substances in food that provide energy or help form body tissues and are necessary for life and growth A. Six classes of Nutrients Carbohydrates are a class of energy-giving nutrients that includes sugars‚ starches‚ and fiber Fats are a class of energy-g9iving nutrients and are the main form in which energy is stored in the body Proteins are a class of energy0giving nutrients made up
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where my strengths and weaknesses lie in terms of my diet. Most of my protein came in the form of protein shakes‚ and meat‚ my carbohydrates were from waffles or the occasional potato‚ and my lipid intake is from the meat I eat. I noticed that I consume a lot of protein‚ a moderate amount of fat‚ and not enough carbohydrates. I feel in order to meet my DRI for carbohydrates I could add more whole grains like wheat bread‚ or brown rice and that may help. I do feel that most of the protein I ate are
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When exercising we burn carbohydrates. When we lose these carbohydrates they need to be replaced. There are many alternatives to replace carbohydrates such as water and sports drinks. Water has no carbohydrates unlike most sports drinks‚ however sports drinks contain sugar with makes more difficult for the carbohydrates to enter the bloodstream. The purpose of the essay is to tell when we should
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Labset Three Worksheet 1. What is a carbohydrate profile? Why are they used as a diagnostic or identifying tool? (2) Carbohydrate profiles are specific information on the type and amount of carbohydrate that a product contains. It is used to identify and differentiate two closely related species. 2. What are the carbohydrate profiles of the organisms you tested? (2) The yeast carbohydrate profile came out with glucose and fructose positive and Mannitol negative. The staph epidermidis
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Sugar is any of a class of crystalline carbohydrates such as sucrose‚ glucose‚ or lactose‚ that dissolves in water and have a characteristic sweet taste (The American Heritage Student Science Dictionary). Sugar is in many foods especially in carbs and carbohydrates‚ carbs in he digestive process break down to form sugar (Blood Sugar Basics). In smoothies and milkshakes there
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Chapter 5 An Introduction to Carbohydrates Carbohydrate – sugars‚ encompasses the monomers‚ called monosaccharides‚ small polymers called oligosaccharides‚ and large polymers called polysaccharides 5.1 Sugars as Monomers 1. How Monomers Differ a. Monosaccharide – simple sugar‚ monomer i. Carbonyl group serves as a distinguishing feature 1. At end of molecule‚ forms an aldehyde sugar (aldose) 2. In middle of molecule‚ forms a ketone sugar (ketose)
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