For the food test that use to determine the of presence protein we use Biuret test instead of Million’s Test. The reason why we are choosing the Biuret test is because the Millon’s Test cannot have positive result on specific protein such as gelatine due to the gelatin had no tyrosine beside the Million’s Test will show positive result on every substance which had the tyrosine including non protein substance. So we used albumin solution and it will only show positive result on protein only. Objective -To determine the presence of reducing sugar by carrying of Benedict’s test -To determine the presence of non reducing sugar by carrying out Hydrolysis process by using dilute hydrochloric acid. -To show the presence of starch by carrying out iodine test.
Some enzymes act on one substrate only, while other enzymes act on a family of related molecules. Amylase is an enzyme that breaks starch down into sugar. Amylase is present in human saliva, where it begins the chemical process of digestion. Foods that contain much starch but little sugar, such as rice and potato, taste slightly sweet as they are chewed because amylase turns some of their starch into sugar in the mouth. (Swann, 2008) The pancreas also makes amylase (alpha amylase) to hydrolyse dietary starch into disaccharides and which are converted by other enzymes to glucose to supply the body with energy.
Meat eaters may need more calcium than vegetarians because animal protein tends to block the absorption of calcium. Calcium-rich foods that are acceptable for vegetarians include broccoli, dark leafy greens, almonds, brazil nuts, hazel nuts, legumes, and tofu processed with
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.
Proteins are amino acids in food that has been broken down in the digestive system. Proteins help build and repair muscles, red blood cells, and other tissues. Fat is like proteins and carbohydrates but it has a lot more calories and is not good if too many are eaten. Fat is needed for survival and heat but too much fat can cause health issues. Fat is broken down into saturated and unsaturated.
It is a polysaccharide that functions as a carbohydrate store and is an important part of the human diet used as an energy source. It is a polymer of glucose sugar which means it is composed of many glucose molecules linked in a chain. Plants store the starch instead of simple sugars. Cellulose is an insoluble substance which is the main part of plant cell walls and vegetable fibres such as cotton. It is also a polysaccharide consisting of chains of glucose monomers.
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.
This simple sugar is also known as monosaccharide, since it is actually a single sweetening molecule. Crystalline fructose, just like the high fructose corn syrup is derived from corn, and is often mistakenly assumed to be the same thing, it is not. Extra processing steps result in the crystalline product that is almost a 100% pure fructose. Federal standards define crystalline fructose as a 98% fructose with the remaining 2% being minerals and water. It is 20% sweeter than sucrose (table sugar) or high fructose corn syrup.
These byproducts will be used in a later anaerobic digestion stage. After hydrolysis, though the molecules have decreased in size, it is still not small enough and must be broken down further. This is when the next process comes in. In Acidogenesis we bring in acidogenic microorganisms to aid in the breakdown of the organic material. These fermentative bacterica produce an acidic environment within the tank.
Starch and glycogen are under the storage category while Chitin and Cellulose are under Structural category. Starch is a carbohydrate consisting of many of glucose units joined by glycosidic bonds, it is a storage carbohydrate. These storage carbohydrates are needed because glucose by itself is too reactive to be stored within cells where it could react and damage cell organelles causing unwanted problems, in this case the problem is solved by the joining of glucose molecules which form a long, less reactive chain of glucose molecules called starch. Starch is an unbranched long chain of carbohydrate this means it lacks the ability to release energy fast enough for animals as the speed of reaction is too low, this is caused by the fact that in order to release energy from starch, glucose molecules must be cut from the two ends of the unbranched starch molecule. Having only two ends to be able to react at the same time the reaction would be slow meaning only plants could survive by this type of storage chemicals.