How Sweet It Is! Determining Percent Sugar ANONYMOUS Chemistry 6th Due: 3/21/12 Introduction Background Information Sugar is an import compound that is used by all complex living organisms. There are many types of sugar including glucose, fructose, and lactose. However, the type of sugar that is tested for in this lab is the common sugar used while cooking. This sugar is called sucrose.
The extent to which a substance dissolves is a characteristics property of the substance is called the solubility. White vinegar (actually clear vinegar) is made from allowing a distilled alcohol to under go acid fermentation. During the process of the baking soda, salt, and sugar, oxygen which combined with chemicals in a substance in a way that reduces the atom content of the substance. White vinegar is an aqueous solution of about 5% acetic acid, which is a common constituent of most of the canning and picking activities. The ingredients in white vinegar are mainly comprise acetic acid; one of the most important sources is corn or rice.
This amylase converts the remaining starch into maltose. Maltose and lactose are absorbed into the small intestine. Multiple enzymes reside in the microvilli that lines the small intestine: maltase, lactase and sucrose. They’re called brush border enzymes The brush border enzymes convert the disaccharides into monosaccharides: glucose, fructose, and galactose. The monosaccharides are them absorbed into the bloodstream.
Esterfication Abstract: Through the process of esterification, carboxylic acid was reacted with an alcohol in order to produce an ester and water as the products. An acid called benzoic acid was reacted with an alcohol identified as ethanol. Through the use of heat and a catalyst, which in this case was sulphuric acid, an ester in the form of ethyl benzoate was produced along with water. The cherry odour comes from the ester called ethyl benzoate. Theory: The purpose of this lab is to achieve a specific odour through the process of esterification where carboxylic acid and alcohol react to produce an ester and water with the assistance of heat and a catalyst such as sulphuric acid.
Do Apples, Potatoes and Saliva Contain Starch? 11/07/2014 Abstract: Do apples, potatoes and saliva contain starch? I tested this theory by taking samples of each and spraying the samples with Iodine-Potassium Iodide (IKI). IKI reacts to starch by changing color when starch is present. This experimented fully supported my hypothesis that apples, potatoes and saliva contain starch.
As a more polar solvent is use to push the different rings of pigment, these are collected in their own test tubes to then be run in a TLC which will determine the polarity using the Rf values and then comparing them to the table in the organic lab manual ones. This is important because we want to know what some things are composed of and by using the polarity in different components makes it easier to determine them. The gain from this experiment is determining the different pigment of spinach and by doing so comparing the polarity of each of them. Then determine why that could be by looking at the structures of the pigments separated. Discussion: The first thing done in
Liver – Major role in dealing with the nutrient products of food digestion. Detoxifies harmful substances in the intestines. Involved in recycling red blood cells by breaking them down. By product is bile, which is important in the breakdown of fats. Produces essential proteins and clotting factors for the blood and regulates metabolism and cholesterol.
This is an indicatore because sucrase is an enzyme found in the small intestine that catalyzes the splitting of the disaccharide sucrose into the monosaccharides glucos and fructose. The amount of product produced indicate the level of sucrase activity that occured. 5. Explain why denatured sucrase was used as a control. Denatured sucrase was used as a control because denatured enzymes, in this case sucrase, lose their shape and can potentially lose their ability to catalyze a chemical reaction.
We use it to make many types of sweeteners, it can produce oil, along with processed foods and animal-derived foods. Author Linda Pollak also states, “In addition, corn is eaten directly in bread and in cereal -type foods, snack foods, and foods made from masa flour. Corn gluten meal is a by - product of grain processed by wet milling. Although primarily used as animal feed, its use as human food is being investigated. Specialty - type corns eaten directly include popcorn and sweet corn.
Thermal coagulation of this material results in a protein-rich material that is commonly used as a feed additive. This thermal treatment however cause protein denaturation, leading to a loss of the potato proteins functional properties. These functional properties and its potential as a medicinal compound (Reviewed in Vlachojanis [2]) have lead several researchers to investigate technologies to obtain potato protein in its native form [3-6]. As a result, native potato protein has recently become commercially available. These protein preparations are used as foaming- [7] and gelling agents [8] and as emulsifiers [9], while still retaining their bioactive properties.