The Effect of Beverage on Glucose Concentration after the Addition of Invertase Abstract The purpose of this experiment was to determine which common beverage (apple juice, orange juice, Gatorade, milk, or Coca-Cola) would result in the highest glucose concentration after the addition of invertase, an enzyme that emulates a bodily enzyme called sucrase. Both sucrose and invertase break down sucrose into simpler carbohydrates that can easily be absorbed into the human bloodstream. Applied to a real-life situation, this experiment identifies which beverage would get more glucose into the bloodstream of a diabetic going into hypoglycemic shock. The hypothesis was that Coke would result in the highest glucose concentration after the addition of invertase as it has the highest initial concentration of sucrose, the main sugar that is broken down by invertase and sucrase. A tablespoon of each drink was poured in a cup and its glucose concentration was determined before and after the addition of invertase with glucose test strips that were dipped into the cups.
Analysis: My conclusion, that the change in enzymes will affect the amount of apple juice produced because each enzyme will work differently with the apple sauce, can be proved with the data from this experiment. It can be proved because when the enzyme was changed different amounts of apple juice were produced. An example of this could be the pectinase and cellulase solutions. When the cellulase was added to the apple sauce it produced only 1 mL of apple juice, but when the pectinase was added to the apple sauce it produced 4.5 mL of apple juice. That is a change of 3.5 mL from one enzyme to another.
Beginning with squeezed grape-juice which contains sugar, water and yeast, design a procedure for making a fortified wine. Fortified wine is a wine to which distilled beverage like brandy is added to it. Two common fortified wines are Port and Sherry. Port is a type of wine that has alcohol added to it during the fermentation process. The grapes are picked when
DIFFERENCES IN STRUCTURAL PROPERTIES OF SUGARS AND THE INFLUENCE OF SUGAR ON ABILITY OF YEAST TO FERMENT Sarah Yacobi In this study, we investigated the structural properties of various sugars that influence yeast’s ability to ferment. Fermentation is an anaerobic process in which energy is released in the absence of oxygen. This is a metabolic process in which an organism converts a carbohydrate such as starch or sugar, into an alcohol or acid. It is known that many alcoholic beverages are made with fruit juice from things such as grapes, etc. Therefore, we hypothesized that fructose, which is a 6 carbon sugar, will be likely to ferment more readily than ribose, which is a 5 carbon sugar, when in the presence of yeast.
Erythritol- * Erythritol is a naturally-derived sugar substitute that looks and tastes very much like sugar, yet has almost no calories. * Erythritol is classified as a sugar alcohol. Sugar alcohols, also called polyols, are sugar substitutes that are either extracted from plants or manufactured from starches. Erythritol is approximately 70 percent as sweet as table sugar (sucrose). Some manufacturers, however, claim that their erythritol products are as sweet as sugar.
Purpose and Hypothesis The pupose of this project is to investigate how the presence of seed crystals changes the growth rate of rock candy. My hypothesis is that seeding the string will affect the growth rate of sugar crystals. Materials 1 quart saucepan 1 glass container with a lid 2 cups of regular table sugar 3/4 measuring cup a few drops of food coloring 1/4 teaspoon of flavoring (such as peppermint, lemon, cherry or strawberry extract)optional 1 thin wooden stick or string ruler tape or plastic wrap Experimental procedure 1.measure 3/4 of water and pour it in sauce pan. Heat on medium high until it comes to a boil. 2.pour 2 cups of sugar in sauce pan and stir.the solution should look cloudy at first then i will become clear .then keep stirring for 2 minutes 3.After the sugar is dissolved pour the solution into the jar.
You should make sure that all of your wine list and clean and tidy and don't have any spillages on them that could lead to them being sticky and unpleasant to touch. 2 State what equipment is necessary for different types of wine Equipment necessary for serving different types of wines include; wine measures (125ml, 175ml, 250ml), a waiters friend, wine glasses, ice buckets, a clean cloth to dry the wine bottle when serving from a wine bucket. 3 State what glassware is necessary for different types of wine White wine should be served in smaller wine glasses whilst red wine should be served in bigger glasses. Champagne and sparkling wines should be served in flutes. 4 State what temperatures different types of wine should be stored and maintained at before service Lighter red wines are best served at 58-62ºF, whilst fuller reds are better at 62-65ºF.
Great lengths are made to advance technology that improves these processes. Technology has also impacted on the crushing on the grapes. From ancient times this process was done by treading the grapes by foot, later with machines that were cheaper and safer, but less gentle with the grapes where breaking the pips was a problem, as they release unwanted tannins into the must. Today some châteaux such as Château Smith-Haut-Lafitte simply don't crush the grapes and let the fermentation begin within each grape (a process widely used in the Beaujolais region). After the crushing a number of wineries have stopped using pumps and instead raise the grapes by conveyor belt.
Red wine, in moderation, has long been thought of as heart healthy. The alcohol and certain substances in red wine called antioxidants may help prevent heart disease by increasing levels of high-density lipoprotein (HDL) cholesterol (the "good" cholesterol) and protecting against artery damage. White Wine White wine is a wine whose color can be straw-yellow, yellow-green, or yellow-goldcoloured. [1] It is produced by the alcoholic fermentation of the non-colored pulp of grapes which may have a white or black skin. It is treated so as to maintain a yellow transparent color in the final product.
Citrus fruits Citrus fruits are highly acidic. In fact, drinking a glass of orange or apple juice at night isn’t as healthy as you think because of the acid involved. These fruits are rich in vitamins and minerals, but there’s a right time to have them and late at night isn’t. On the other hand, there are some people who can eat red apples without experiencing any reflux symptoms. Hence, it depends on every individual.