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.
Exploring enzymes through Lactex. Problem: Does pH affect the results of Lactex? Independent Variable: pH value Dependent Variable: Glucose Control: Lactex enzyme Hypothesis: I think pH will cause the result of Lactex to change. Materials: · Soap (basic) · Antacid (basic) · Soda (acidic) · Vinegar (acidic) · pH test strips · eye dropper · Cow’s milk Experimental Design: 1. Set up plastic cups 2.
What type of building block would you use? Amino Acids 3. Digestive enzymes break down starch to what disaccharide studied in this experiment? Sucrose, Lactose, Maltose, Glucose 4. Why is it necessary to shake a salad dressing before adding it to a salad?
The sequel of refeeding syndrome adversely affect nearly every organ system and include cardiac dysrhythmias, heart failure, acute respiratory failure, coma, paralysis, nephropathy, and liver dysfunction. The primary cause of the metabolic response to refeeding is the shift from stored body fat to carbohydrate as the primary fuel source. Serum insulin levels rise, causing intracellular movement of electrolytes for use in metabolism. The best advice when initiating nutritional support is to "start low and go slow". Recommendations to reduce the risk of refeeding syndrome
Lactase is effective at pH 2 – 7 (including dH2O) and therefore breaks down the lactose sugar in milk into glucose and galactose. As a result, the test strips will turn a shade of brown. . Lactase is not effective at pH 10 – 12. At the high pHs, the enzyme lactase is denatured and is no longer able to break down the sugar lactose in milk.
It is involved in breaking down a simple sugar called fructose. This is mostly found in fruits and can be used in the body for energy. Aldolase B is responsible in the second step of the metabolism of fructose. At this stage, the enzyme will break down the molecule fructose-1-phosphate into DHAP (dihydrozyacteone phosphate) and glyceraldehyde. Without aldolase B, this cannot be done (Hudon-Miller, 2012c) Mitochondrial Disease Cori Cycle If the amount of energy available to a cell would remain in that single cell during a Cori cycle, there would not be enough energy to convert the lactate back to glucose.
Villi and microvilli increase the surface area of the small intestine to increase the ability to absorb nutrients. Villi absorb materials using active transport How would the introduction of cyanide, a chemical that inhibits ATP (chemical energy) production affect the functioning of the small intestine? Cyanide would prevent mitochondria from producing ATP (energy) thus active transport in the small intestine would stop and no nutrients would be absorbed Graph the data on page 994 (Miller/Levine). Identify the independent and dependent variables. Copy and answer question 23 on page 993 (Miller/Levine) The experiment was repeated a third time, using apple instead of gelatin.
With these solutions, the students were able to test whether not the amylase continues to break down starch with the presence of the carb cutter. Amylase mimics the enzyme activity that occurs in the body upon starch. The carb-cutter acts as the diet pills. The I2KI was used to add color to the solution. It binds with starch so the more starch, the darker the solution was.
Experiment-Specific Questions Experiment 1: Monosaccharide Test Fill in the table below with the results from the monosaccharide test experiment, and your conclusions based on those results. Results Monosaccharide Test Solution Initial Color Color with Benedict's Solution Color After Heating Monosaccharide? glucose solution clear blue orange yes water clear blue blue no sucrose solution clear blue blue no fructose solution clear blue orange yes Benedict’s solution is added to white grape juice and heated. The color changes from blue to orange. Based on this result, what biological molecules are present in the white grape juice?
The three more significant forms of sugar are sucrose, glucose, and fructose. Sucrose, mass-produced by processing sugar cane or beet sugar, is the white table sugar that people add to various foods or drinks to increase their sweetness. Glucose can be recognized more frequently than either sucrose or fructose because of its involvement in diabetes which hampers the production of the hormone, insulin, a chemical messenger that is used to regulate glucose levels in the bloodstream. Additionally, glucose is not significantly dangerous on its own; it only becomes problematic for patients suffering from diabetes or dental cavities which are holes in one’s teeth. And without a doubt the real problem with sugar lies with fructose, it is metabolized just like the fructose in fruit, but with some significant differences.