Glucose and Marks

Because you can control on the amount of time you spend doing physical activities and the intake of both caffeine and alcohol.

Carbohydrates have two functions which is, provides short term energy and structure in some organisms. They have an atomic makeup of Carbon, Hydrogen, and Oxygen, with a 2:1 ratio of Hydrogen to Oxygen. The monomer is a monosaccharide which contains a single sugar. A couple examples of this would be glucose, fructose, and deoxyribose which is found in DNA. Yet, foods with this monomer in it would be mostly fruits, candy, and soda. Carbohydrates also have a polysaccharide which is a polymer made of many monosaccharides strung together. Some examples of these are starch, glycogen, cellulose, and chitin. A starch is storage from glucose in plants(potatoes, pasta, waffles, and toast). Glycogen is storage from glucose in animals. Cellous is structure in plants (cell wall). Chitin is structure in animals (exoskeleton).

A monosaccharide is a carbohydrate that doesn’t hydrolize. A disaccharide is a group of that yield monosaccharides on hydrolosis. Lastly, polysaccharide is a carbohydrate that contains more than three monosaccharide units per molecule.

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

16a. A water molecule gets added to a disaccharide to split it into two monosaccharides.

    Unknown four is C12H22O11, or sucrose. Sucrose is a mixture of two sugars, glucose, and fructose. Glucose is a sugar found in blood and Fructose is a sugar found in fruit. However this substance is most commonly known as plain old sugar. Sugar is used to sweeten food, drinks and other materials. We predicted it was sugar for multiple reasons, one, it was very sticky, and two, because when burned it blew up like a marshmallow.

Sucrose can be found in small amounts in fruit and vegetables but is more commonly consumed as table sugar (French, n.d.). Similarly to Lactose, Sucrose does not begin digesting until it reaches the small intestine (Jamerson, n.d.). There, the carbohydrate is broken down into absorbable monosaccharides through hydrolysis assisted by the enzyme Sucrase (Jamerson, n.d.). Also commonly ingested is the homopolysaccharide Starch (Decker, n.d.).

This paper will look at the performance of blood glucose level (BGL) tests which was carried out during the clinical intensive workshops. This paper will firstly explore and discuss the value and importance of personal reflection in nursing in a health care setting and how personal reflection is a key component in the learning processes of an individual and how it improves skills. Secondly, this paper will identify blood glucose levels and reflect on how I felt I performed this skill during the clinical intensive workshop. Thirdly, discussing how I feel I preformed this skill and how constructive feedback allowed for me to improve my skill to overall result in faster and more efficiently BGL’s. Lastly, this paper will explore how I believe I can improve future BGL’s through improving my speed and how to become faster, this is through becoming more prepared prior to starting a BGL.

Sucrose, commonly referred to as ‘sugar’, is a carbohydrate molecule consisting of 12 carbon atoms, 22 hydrogen atoms and 11 oxygen atoms, C12H22O11 (Cole et al, 2015). Sucrose is a complex disaccharide molecule comprised of two simpler monosaccharide sugars: glucose and fructose. The World Sugar Research Organisation (2012) states that sugar is vital in the daily intake of food, as it provides the energy to carry out cellular processes once it is broken down and absorbed by the small intestine and transported around the body through the blood stream. The World Health Organisation (2015) suggests the average adult meeting the recommended 8700kJ daily intake

Maltose, also known as malt sugar, is made up of two glucose molecules. It has a molar mass of 342.3 g/mol. The melting point of maltose when it is anhydrous is 160-165 °C and 102 °C when it is a monohydrate. Maltose looks like a syrup, smells sweet, and has a somewhat sweet taste. This chemical is mainly used as a sweetener, but it can also be used in fermentation processes to extend the shelf life of foods. It is a natural chemical that can be found in your body when digesting starches or in germinating seeds. To artificially make maltose you can caramelize glucose or a 3 step process involving germinating grains. The first step is germinating and drying. The second step is mixing the grains with water to produce a slurry. In the last step

C. Glucose and fructose have the same chemical formula but the atoms are arranged differently. Therefore they are structural isomers, however due to the atoms being arranged differently it will give rise to different functions/abilities that make them different. D. Cellulose is the polysaccharide similar to the beta-glucose chain we made, since cellulose consists of thousand linear chains of beta-glucose and forms beta(1->4) linkages. Amylose is the polysaccharide that can be made if we were using alpha-glucose since it consists of alpha

This is because glucose is the simplest type of carbohydrate (monosaccharide). However sucrose is a

Carbohydrates are the product that made up from carbon, hydrogen and oxygen. Carbohydrates are form by the combination of carbon dioxide and water molecules. The carbohydrates contain two specific functional group in it which is the hydroxyl groups and carbonyl groups.A reducing sugar is a type of sugar with is an aldehyde group.This means that sugar can act as a reducing agent.The procces of reducing sugar is isomerisation,example of reducing sugar islactose,maltose,glucose and fructose.All monosaccharides are capable of reducing other chemicals such as copper (II) sulphate to copper oxide.Beside that disaccharides such as maltose and lactose are reducing sugar,however sucrose is non reducing

three basic parts. There is a sugar called ribose, and at one end of the sugar

Flour always has a suitable supply of beta amylase that can digest amylose totally into sugars. Beta amylase attacks amylose the chains and breaks them into molecules of maltose. Maltose is a disaccharide (A disaccharide is the sugar formed when two simple sugars are joined by glyosidic linkage) containing two glucose