Digestive Enzymes Convert Sucrose Into Glucose

From the graph, R2 can be extrapolated from the y-axis and the corresponding value on the x-axis (the point of intersection on the curve) gives the concentration of the unknown solution.

gluconeogenesis 21. sucrose Part II: Putting It All Together Multiple Choice 1. A 2.

4. Explain how sucrase activity in the intestine is affected by the sucrose content of food. Why is this important?

Hydrocarbons: Hydrocarbons are a form of organic compounds consisting exclusively of hydrogen molecules and carbon molecules. Classes of this composite entail: arenes, alkynes, alkenes, and alkanes. Hydrocarbons are chief workings of natural gas, oils, and pesticides, which can lead to some negative effects on the environment.

4. Fructose is component of sucrose, normal table sugar, along with glucose. Whereas glucose is able to immediately enter into glycolysis, fructose is not. Fructose is broken down via fructokinase into fructose- 1-phosphate. Fructose – 1-phospate then gets converted into DHAP+ glyceraldehyde via aldolase B. DHAP+ glyceraldehyde is used in glycolysis to produce pyruvate that goes into the citric acid cycle to produce ATP

The response to each carbohydrate was quantified when the respective carbohydrate was given alone in a drink or when given in combination with protein and fat in a test meal. The data demonstrate that (1) fructose ingestion resulted in significantly lower serum glucose and insulin responses than did sucrose or dextrose ingestion in all study groups, either when given alone or in the test meal; (2) although fructose ingestion always led to the least glycemic response compared with the other hexoses, the serum glucose response to fructose was increased the more glucose intolerant the subject; (3) urinary glucose excretion during the 3 h after carbohydrate ingestion was greatest after dextrose and least after fructose in all groups. In conclusion, fructose ingestion results in markedly lower serum glucose and insulin responses and less glycosuria than either dextrose or sucrose, both when given alone or as a constituent in a test

The type of sugar affects the rate of cellular respiration because each sugar is classified as either a monosaccharides, disaccharides or polysaccharides. The data from this experiment was collected by the amount of carbon dioxide produced from the type of sugar that was used. The data was then analyzed using a line graph. Data was also collected in class averages. There were three sugars in this experiment, glucose, lactose, and fructose. An example of a monosaccharides would be glucose and fructose. The slope for glucose should be about 283.07. The slope for fructose should be about 269.77. Second, an example of a disaccharides would be lactose. The slope for a disaccharide in this experiment should be about 67.055. The data shows that

This lab investigates the effects of Sucrose concentration on cell respiration in yeast. Yeast produces ethyl alcohol and CO2 as a byproduct of anaerobic cellular respiration, so we measured the rate of cellular respiration by the amount of CO2

Determining the effect of varying sucrose concentration on the rate of anaerobic cell respiration in yeasts

Lactose and sucrose tests were done, which are very similar to the glucose test. The only difference is the 1% carbohydrate in the medium. For sucrose, the medium contained sucrose. For lactose, the medium contained lactose. Both of the test tubes resulted in a K result. There was no color change to yellow or any gas produced in the inverted test tube. The color did change to an unusual bright pink, but it did not turn yellow like it would have in the presence of acid.

The species of bacteria used to make yogurt both have a β-galactosidase system which hydrolyzes lactose into glucose and galactose. Because lactose is a disaccharide, it can be transported into the cell via the permease system. As aforementioned, glucose then enters the EMP pathway to yield pyruvate.

Explain expediency and benefits of their intake and excretionThe digestion of carbohydrate begins in the mouth, and then the salivary gland moistens the food as the food is chewed. The salivary glands have an enzyme called amylase. The amylase is a catalyst that helps in the breakdown of polysaccharides Carbohydrate food. After eating the carbohydrate food into pieces with the help of amylase, it is swallowed to the stomach (chyme) through the oesophagus, at chyme, no digestion takes place. The salivary amylase stops action, and the stomach produces acid that destroys any bacteria. From the stomach, the chyme enters the small intestine (duodenum), the pancreas releases an enzyme called pancreatic amylase that helps in the splitting of polysaccharide into disaccharide. The small intestine t produces maltase, lactase, sucrose. These are enzymes that aids in splitting the disaccharides into monosaccharides.How did the carbohydrate, fats, and proteins differ in digestion process? Explain suitability and benefits of their intake and excretion. (Atoba, MA 1988) The intestinal bacteria help in digesting carbohydrates that refused to digest like other carbohydrates or excreted with faces.Example of carbohydrate foods are bread,Paste,

2007, p. 173). Hydrocarbons are the simplest organic compounds, being that they only contain hydrogen and carbon atoms (Taylor et al. 2007, p. 173). Hydrocarbons are structured in a way that the carbon atoms in a hydrocarbon are covalently bonded to the other carbon atoms present in a chain like structure (BBC n.d., p. 1).

In the second experiment I knocked over the 24 degrees celsius test tube so the starting volume was 2.5mL in contrast to the other tubes 1 mL initial volume; this exposure may have affected the outcome for this sample. The third experiment was both correct and incorrect as the monosaccharides, fructose and galactose, demonstrated wildly different CO2 production. Sucrose produced about 11mL of CO2 while galactose produced only 0.5mL. The disaccharides of sucrose, maltose, and lactose demonstrated a similar trend where sucrose produced significant amounts of CO2 whole maltose and lactose lagged behind in production. However, fructose still produced significantly more CO2 (1.5mL) than the most productive disaccharide sucrose. This suggest that while the energy barrier of two reactions vs one reaction between monosaccharides and disaccharides might be a contributor, it is more likely that the availability of specialized enzyme is more important. For example, in the data, it is more likely that there is a sucrose enzyme in higher concentration/availability than a galactose enzyme given the substantial difference in CO2

Sucrose is a type of sugar found in many plants, and is often used as an energy source for a process known as cellular respiration. This process breaks down of sugars like sucrose in the presence of oxygen to release energy (Miller and Levine 222). It involves many different parts of which the main include breaking down food molecules, releasing chemical energy, and then converting this energy into usable energy for the body. Thus, making it an essential practice of all heterotrophs, as energy must be produced for survival A heterotroph is an organism that obtains energy from the foods it consumes (Miller and Levine 68). An example of a heterotroph is yeast, and it cannot survive without its food sources of sugars like fructose, glucose, and sucrose, as they are needed as products for cellular respiration. Yeast is seen and used in our everyday lives from baking bread to fermenting beer, but we rarely appreciate its intricacies and the processes that create and sustain it. Therefore to look deeper we must observe how it utilizes the environment around it and how the yeast is affected.