Draft Essay You can make ethanol from plant sugars like cellulose and starch. The ethanol production process takes polysaccharides, or complex sugars, from the plant, breaks them into single sugars and converts them into ethanol. Starch and cellulose are large carbohydrate molecules. Starch is an odourless, tasteless white substance which is found in plant tissue and obtained from cereals and potatoes. It is a polysaccharide that functions as a carbohydrate store and is an important part of the human diet used as an energy source.
Introduction: As implied by the name "lactic cultures," belong to a category of microorganisms that can digest the milk sugar lactose and convert it into lactic acid. For the cells to utilize lactose, deriving carbon and energy from it, they must also possess the enzymes needed to break lactose into two components sugars: glucose and galactose. Some representative strains are Streptococcus lactis, S. cremoris, thermophilus, Lactobacillus bulgaricus, L. acidophilus, and L. plantarum. These cultures can be purchased directly from local health food and drug stores in tablet form. These tablets, taken orally during the intake of dairy products, help those people who have digestive tract disorder and cannot tolerate lactose.
Introduction This report discusses an experiment to asses the chemical breakdown of starch into maltose (sugar) in the presence of the enzyme amylase, a digestive process within the body. Nutrients can be absorbed only when broken down to their monomers (small molecules that breakdown further to other molecules). Enzymes are large protein molecules produced by body cells. “They are biological catalysts, meaning they increase the role of a chemical reaction without themselves becoming part of the product. Digestive enzymes are hydrolytic enzymes.
Experiment 2: Food Test Introduction Food is a type of chemical test that use to determine the chemical molecule which commonly found in the food. These biological molecules include sugar, protein and starch. Sugar can be classified in to 2 groups which are reducing sugar and non reducing sugar. Examples of reducing sugar are glucose, fructose, galactose and maltose. While the non reducing sugar in this experiment is sucrose.
Treating Starch Starch and cellulose are two very similar polymers as they are both made from the same monomer called glucose, and have the same glucose-based repeat units. The only difference is that in starch, all the glucose repeat units are oriented in the same direction. However in cellulose, each successive glucose unit is rotated 180 degrees around the axis of the polymer backbone chain, relative to the last repeat unit. (http://www.pslc.ws/macrog/starlose.htm ) Ethanol preparation from cellulose, starch, and sugar that contain raw materials, involves a few general steps. First, is the pre-treatment, which is the chemical or physical conversion of a raw material to a hydrolysable substrate.
Hence, the fructose is found in such foods as desserts, dairy products and preserves. With fructose being quite a bit sweeter than the table sugar or high fructose syrup, lesser amounts of it are used to achieve the same level of sweetness which consequently results in lower amount of calories in the finished product. “Fructose has a low glycemic index (22) compared to other sweetener sources such as honey (55), High Fructose Corn Syrup (62) and table sugar (64)” (Jolliffe, 2009) The body's glycemic response depends on both, the type and the amount of the carbohydrate consumed, so a lower index and the lesser amount of the sweetener means a lower glycemic load. Since fructose does not involve insulin to be
For lactose to be absorbed, it must first be split into two simple sugars, glucose and galactose. The glucose and galactose are then absorbed by the cells lining the small intestine. Lactose intolerance is caused by reduced or absent activity of lactase that prevents the splitting of lactose (Marks). The breakdown of milk into its component building blocks allows it to be readily absorbed into our blood streams so its calories from sugars, lactose, proteins, casein, fats, vitamins, and minerals can be used efficiently. Our bodies do not work as hard to digest milk if they were to digest other foods.
Hypothesis My hypothesis is that the volume of carbon dioxide released from the yeast will be high when it is respiring with glucose and fructose, but with lactose, as it is a disaccharide and the yeast does not contain the enzyme lactase, which is needed to break lactose down. Method 1. For each repeat, the 3 boiling tubes were set up in a test tube rack, each containing 4cm3 of 30% yeast solution and 4cm3 of the 15% sugars: glucose, fructose and lactose. 2. 5 drops of Janus Green solution was then added to the substrate, in order to indicate when the substrate would begin anaerobic respiration.
When these factors vary, enzymes may change in shape so it will not be able to bond to the specific substance anymore. What is trypsin? Trypsin is produced in the pancreas as typsinogen originally allowing metabolic control. It is used widely in various biotechnological processes because it is very easy to be purified. Method: Material: • Trypsin • Casein • Water bath (to keep the temperature constant) • Colorimeter (to measure the rate of enzyme activity) • Thermometer • Test Tubes (to contain the casein and the buffer solution) • Stop watch (to control and measure the time) • Distilled water (to mix with trypsin to produce the buffer solution) • Test tube rack (to prevent the tubes rolling and smashing) Protocol: • Put 2.5 cm³ of 5% with reconstituted casein in 6 of the test
Apparently, the fermentation rate of juice seems to be less affected by high concentrations of sugar. Question How does the amount of sugar in grape juice affect it’s fermentation rate? Hypothesis When you have the same amount of grape juice in different bottles, and add different amounts of sugar to each of them, the fermentation rate of juice will work slower of those with greater amounts of sugar. Fermentation in wine is the catalyst (a substance that causes or accelerates a chemical reaction without itself being affected) function in which grape juice is turned into an alcoholic drink. The effect of high concentrations of sugar in grape juices or any solutions will affect the efficiency of fermentation.