It will also show that chick peas do not. However, when the beano is mixed with the chick peas it breaks down the fiber in the chick peas that’s hard to digest. It turns that fiber that’s hard to digest into digestible glucose. IV. Conclusion It was determined by comparing the positive and negative controls that chick peas are negative for glucose.
Some examples of food sources for dietary fiber are: beans, legumes, peas, nuts, whole grain breads, all natural cereals, turnip greens, mustard greens, cauliflower, collard greens, broccoli, swiss chard, raspberries, romaine lettuce, celery, spinach, fennel, green beans, eggplant, cranberries, strawberries and flax seeds. Only plants can produce fiber. No animal products can produce fiber. There are two main types of fiber and they both have different effects on the body. Soluble fiber is made up of polysaccharides which are carbohydrates that contain three or more molecules of simple carbohydrates and it can dissolve in water.
Based on this result, what biological molecules are present in the chocolate chip cookie solution? What is the relationship between monosaccharides and starches? Experiment 3: Lipid Test Fill in the table below with the results from the lipids test experiment. Results Lipids Test Solution Initial Color Color with Sudan Solution corn Oil water What results would you expect from a sudan test of chicken soup? What is the size difference between fat polymers and starch and protein polymers?
3. How will the concentration of sucrose in water affect the amount of water that diffuses into or out of the potato cells and thereby change the mass of the potato cells? Hypotheses: 1. If the solution inside the dialysis tubing is hypertonic to the water in the beaker, then the glucose will diffuse out of the bag, and the water will diffuse into the bag, however the starch will remain in the bag. This will occur because the water and glucose are small enough to diffuse out of the pores in the dialysis bag, but the starch molecules are too large to fit through 2.
Based on this result, what biological molecules are present in the chocolate chip cookie solution? starch What is the relationship between monosaccharides and starches? monosaccharid are the building blocks from which starches are made they are like a monosaccharide Experiment 3: Lipid Test Fill in the table below with the results from the lipids test experiment. Results Lipids Test Solution Initial Color Color with Sudan Solution corn Oil yellow orange-red water clear clear What results would you expect from a sudan test of chicken soup? it would stay clear no change What is the size difference
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.
i. Earthworm tasting ability j. One thumb k. Both of the above l. None of the above 4. In the homologous pair of chromosomes above, what traits is the organism heterozygous for? m. Saliva stickiness and number of thumbs n. Whether it has polka dots and its earthworm tasting ability 5. Which of the following accurately describes the phenotype of the organism?
The peas are ready for harvest in 80 to 90 days after planting. The best time to plant black-eyed peas is after the soil temperatures have reached 65 degrees or more. Fava beans are also referred to as horse beans, broad beans and English beans. Though a fava bean is a legume, it is more closely related to the pea family, than to a garden bean or legume. Fava beans grow best in areas with long, cool summers and do not like very high summer temperatures.
The sample that has been used is silver beet plants. It is not the same type of plant in my research therefore the results could differ. This source did help me to narrow down my research and increase my knowledge on the topic as it gave me an idea of what the conclusion could be in my experiment as I will also be using “grey water” (in my experiment it will be water that is polluted with detergents.) The source also gave me a clear indication on how to structure my experiment and what quantities must be used. This source is not a first person account as it is factual and is based on the conclusion of the experiment that was done.
After harvesting the cocoa beans, they are fermented, dried and fumigated locally before being sold. The quality of the cocoa bean depends on the quality of this process. Common processing problems at that stage result in ‘slatey’ beans, i.e. beans that have not been properly fermented, and germinated beans that are susceptible to insect damage. The quality of cocoa beans is further judged based on their flavour, their size regularity and their fat content.