Using Chemical Reagents and Indicators to Determine the Presence of Macromolecules Nutrients in Unknown Solutions Abstract: To use chemical reagents to test for simple sugars and starch, proteins, and fats in the multiple procedure lab. Important equipment that was involved in this experiment included the chemical reagents such as Benedict’s reagent and Lugol’s solution for carbohydrates, Sudan IV indicator for lipids and Biuret reagent for proteins because these reagents determined the colour
The objective in this experiment was to identify the presence of macromolecules in twelve samples using the iodine test, the Benedict test, and the biuret test. In the iodine test, starch and glycogen are the polysaccharides that can be identified if the test is done properly, (Harisha, 2006). A positive control will give a positive result at the conclusion of this experiment. In the case of the iodine test, this positive control is a change in colour when a polysaccharide of starch or glycogen
to as macromolecules or biopolymers. There are 4 major types of biological molecules: • Carbohydrates • Lipids (fats) • Proteins • Nucleic Acids Carbohydrates Carbohydrates are huge biological molecules, or macromolecules, consisting of Carbon (C), Hydrogen (H) and Oxygen (O) atoms. They are a source of energy, when carbohydrates are consumed, our bodies converts carbohydrates into sugars in the form of glucose, which is then used as an energy source by cells in the Human body. Carbohydrates make
My diet has over the years become almost paleo but not fully, therefore I choose to call it clean living. In 2009, I published a whole book about living clean with a focus on diet and since that I have learned so much. In this book I have chosen to keep this chapter simple, and then later on I can elaborate the subject at public speeches, my website and articles or maybe a new book. My checklist according to my diet I have made some rules I follow, which can scare people stiff, if they have not
SCREENING TESTS FOR DETECTION OF ADULTERANTS Adulterants can be present in food items at ppm/ppb levels , therefore simple visual examination may not always be useful. Reading the label containing the list of ingredients is essential as it will give insight into the quality and nutritional value of the packed food. As adulterants in food are cheaper than the original product, it benefits the seller but has two main disadvantages for the consumers: • Financial loss as the product is of low quality
"LP5 Assignment: Energy and Balance." For this assignment, I am to use the websites, learning materials and lab from this week and complete an internet search of my own on food energy. I will write a two-page essay that explains how energy values of foods are determined. I will include a definition of nitrogen balance and energy balance. I will also include a definition of nutrition, nutrients and essential nutrients and will provide an example of each. Nutrients, Nutrition and Essential Nutrients
sugar level that could be caused by his ‘sweet treats’ which may then trigger another hyperglycemic attack. Similarly, advice is given on his daily ‘swigging’ of brandy in accordance with Diabetes UK, (2011), to ensure that he eats plenty of carbohydrates when doing so. Mr R is also made aware of the relationship between glucose and insulin effect exercise and good diet
Results and discussion Previous analysis were performed to stablish the impact of pH and temperature on the enzymatic reactionand to select suitable reaction conditions for the enzymatic modification of corn starch. The level of hydrolysis induced by CGTaseat 95 ºC was rather low, indicating that the enzymatic activity onto the starch granules did not affect significantly the maximum viscosity of the corn starch (Fig. 1). Enzymatic activity was mainly revealed during the cooling stage of the RVA
of micro- and macronutrients because of too rapid peristalsis. Their absence or deficiency leads to constipation, sluggish bowels, rotting food, swelling of the gastrointestinal tract, flatulence, bacterial inflammation. The right balance of carbohydrates depends on the diet. Besides their distribution by type (mono- and disaccharides: digestible oligo-and polysaccharides, fiber), the balance includes their attitude in quantities to insulin, which is measured by indices: the glycemic index (GI)
The sweet truth: Is honey better than sugar? Made by honey bees using the nectar of flowers, honey is a gorgeous amber fluid that has been used as a natural sweetener for countless centuries. Although honey is considered superior to sugar in terms of its nutritional value, the latter is still consumed over 40 times more. What’s spectacular about honey is that not only is it sweeter to sugar, it also comprises many trace elements and antioxidants required for the proper functioning of the body