Essay chemistry

Sweetener made from corn starch that has been processed by glucose isomerase to convert some of its glucose into fructose.

When carrying this experiment the fundamental purpose was to explain fermentation which is a catabolic process that makes a limited amount of ATP from glucose (Urry, Cain, Wasserman, Minorsky, & Reece) by adding yeast to 3 different carbohydrate solutions used as a food sources. We used 4 different test tubes containing glucose, sucrose, saturated starch and water. The purpose was to see which carbohydrate would ferment the most in various temperatures.The levels of CO2 were tracked over a period of time. According to our predictions we believed from slowest to fastest at 4 degrees water, saturated starch, glucose and lastly sucrose. At 23 degrees water, saturated starch, glucose and lastly sucrose. Finally at 37 degrees water, saturated starch, glucose and making sucrose the fastest. We believed this because sucrose would dissolve faster therefore creating faster CO2 levels. On the other hand the Cellular respiration of breakdown organic molecules that use electron transport chain that produce ATP, we had to find out how increasing succinate in DPIP which is an electron acceptor that will intercept the hydrogen ions released from succinate. (Upadhyay, 2017) would allow an accelerated reaction to occur. We believed 3 would be the highest because it included every type of reduce reactions and 1 would be the slowest since succinate wasn't involved. Based on our data collected we came to a conclusion that glucose the carbohydrates that fermentation had the highest rate and most efficient food source. Due to the temperature being so high it produced more gas. Regarding the

Enzymes are biological catalysts, mainly proteins for this experiment, generated by an organism to speed up chemical reactions. They have active sites on which the substrate is attached, and then broken up or joined. For this experiment we are going to work with the enzyme a-amylase. 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 starch like rice and potatoes. Amylase turns some of their starch into sugar in the mouth. The pancreas makes

Bauer, J., Burton, J., Christopher, K., Bauer, B., & Ritchie, R. (n.d.). Ethanol Production in Yeast According to Sugar Type. Retrieved October 29, 2017, from https://undergradsciencejournals.okstate.edu/index.php/jibi/article/view/3381

A - With couple of special cases (e.g., deoxyribose), monosaccharides have this equation: Cx (H2O) y, where customarily x ≥ 3. Monosaccharides can be ordered by the number x of carbon particles they contain: triose (3) tetrose (4), pentose (5), hexose (6), heptose (7), etc. whereas glycerol is prochiral as for responses of one of the two essential alcohols and it is a basic polyol compound. The number of carbon and hydrogen atoms are different.

For the preparation of the syrup, the dry ingredients were homogenized and added to 100 mL in a volumetric flask. With the aid of an industrial blender, the melted fat (60 ºC) and the water at room temperature were homogenized for five minutes; then the dry ingredients were added, which were stirred for five minutes, the glucose syrup and the emulsifier being added. It was homogenized again for five minutes, thus obtaining the ice cream syrup. The syrup was subjected to pasteurization at 75 ºC for fifteen minutes with subsequent cooling at 4 ºC. During maturation, the syrup was kept at 4 ºC for twenty four

The core concept being investigated is cellular respiration, which is the process by which cells convert sugar and oxygen into energy (in the form of adenosine triphosphate). This process also produces water and carbon dioxide as byproducts. This relates to the guiding question, “which food source, sucrose or maltose, is yeast most effective at acquiring energy from (measured by the rate of CO2 output from cellular respiration)?”, because the type of saccharide involved in cellular respiration determines the rate at which the yeast is able to catabolize it. Sucrose and maltose are two disaccharides which undergo different catabolic processes and use some different enzymes during catabolism, which affect the rate at which cellular respiration

Aim: I am trying to find out whether the equation 2CuCO3 ® Cu2O + 2CO2

Xiaochen et al, introduced that the condensation of lignosulfonated and formaldehyde generated the solid which had COOH and –SO3H groups. The solid material shown high activity in the hydrolysis of polysaccharides to monosaccharides. Good accessibility of cellobiose to – SO3lt site and manifold binding of hydroxyls of cellobiose on-COOH and – OH group might react for the increased activity compared to other acid catalysts

First, Cellulose is the polymer of beta D-glucose however, starch is the polymer of alpha-D glucose.

They are classified under hydrolases EC 3.1.1.3. They have both hydrolytic as well as synthetic activity. Much researches were done on the lipase catalysed transesterification of triglycerides. Now a day’s researchers have been trying to overcome the limitations of enzyme catalysed biodiesel production such as the high cost of enzyme, high reaction time, low yield, need of organic solvents and need of water in the reaction mixture.

The non-enzymatic reaction of reducing sugars with amino groups of amino acids, peptides and proteins is called as non-enzymatic glycosylation or simply glycation. This non-enzymatic reaction ultimately results in the formation of complex brown pigments and protein-protein crosslinks that were first studied under defined conditions by Maillard in the early 1900s (Maillard and Gautier, 1912) and the reaction came to known as the Maillard reaction. There is a condensation reaction between reducing sugar and free amino acids at the amino terminus or susceptible ε-amino group of lysine residues of proteins producing labile N-substituted glycosylamine (Schiff base) that may undergo two sequential rearrangements, forming a stable Amadori product (Fayle & Gerrard, 2002). The reducing sugars namely, glucose, fructose, galactose, mannose, ribose and certain carbohydrate relatives are inherently reactive toward nucleophilic groups. Glucose is the least reactive among common sugars because it exists in least concentration in the open chain form (Paulsen and Pflughaupt, 1980). Amadori rearrangement was a key early step in the Maillard reaction (Hodge, 1955). Early glycation directs the formation of Schiff’s bases and Amadori products that further oxidized to advanced glycated end products (AGEs) (Chetyrkin et al., 2008). Studies have shown that the glycation process (in the early stage where the interaction of sugars, such as glucose, with free amino groups of lysine and

This polysaccharide is a plant based, obtained from seeds of tamarind. And chemically, it is polysaccharide composed of a chain of (1-4)- -D-glucan having (1-6)- -D xylose units as branches which have partial (1-2)- -D-galactoxylose substitution. Xyloglucan, itself, does not undergo gel formation but dilute solutions partly degraded by galactosidase exhibit gelling properties on heating (temperature dependent gelformation). Besides the use in oral drug delivery, it is also being used for ocular and rectal drug delivery. Xyloglucan has shown a very little gelation time of up to few minutes. Xyloglucan is a polysaccharide derived from tamarind seeds and is composed of a (1-4)-β-D-glucan backbone chain, which has (1-6)-α-D xylose branches that are partially substituted by (1-2)-β-D-galactoxylose. Xyloglucan is composed of octasaccharide, heptasaccharide and nona-saccharide oligamers, which differ in the amount of galactose side chains. Although xyloglucan itself does not gel, dilute solutions of xyloglucan which has been partially degraded by galactosidase exhibit a thermally reversible sol–gel transition on heating.[19]

Three chains of fatty acid are bonded to each of the three -OH groups of the glycerol by the reaction of the carboxyl end of the fatty acid (-COOH) with the alcohol. HOH (water) is eliminated and the carbons are linked by an -O- bond through dehydration synthesis.

English scientist to live during the first thirty years of the existence of the Royal Society.