1-water is heated and water vapor forms 2 -a mixture of methane ammonia and hydrogen is added to the water vapor 3 -the circulating gases are bombarded by sparks of electricity 4 -cold water cools the chamber causing droplets to form 5 -after a week liquid is collected and contains amino acids and other organic compounds 6 -there are amino acids Is this experiment part of a theory or it is a law? Explain

1-water is heated and water vapor forms 2 -a mixture of methane ammonia and hydrogen is added to the water vapor 3 -the circulating gases are bombarded by sparks of electricity 4 -cold water cools the chamber causing droplets to form 5 -after a week liquid is collected and contains amino acids and other organic compounds 6 -there are amino acids Is this experiment part of a theory or it is a law? Explain

Biology (MindTap Course List)

11th Edition

ISBN:9781337392938

Author:Eldra Solomon, Charles Martin, Diana W. Martin, Linda R. Berg

Publisher:Eldra Solomon, Charles Martin, Diana W. Martin, Linda R. Berg

Chapter2: Atoms And Molecules: The Chemical Basis Of Life

Section: Chapter Questions

Problem 10TYU

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The Miller-Urey experiment used a closed system containing simple gases like ammonia, methane and water vapor, through which an electric current could flow. They found that molecules like amino acids could be produced. What did the experiment show?
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Biochemists often refer to the major classes of biological molecules as proteins, nucleic acids, carbohydrates, and lipids. List and explain ways in which proteins and carbohydrates are different as classes of molecules. List ways in which they are similar.
Experiment 1: Functional properties of starch in a food product There is wide within-species variation in starch content and composition. Rice can vary from “waxy” types with virtually no amylose in the starch to “normal” types with perhaps 20% amylose. Desserts made from different types of rice flour have very different properties, especially texture. Materials: Two types of rice flour (soaked in 64 ml of water) • Glutinous (waxy, 1% amylose) • Non-glutinous Sugar (finely granulated) Baking powder Salt Procedure: 64 g each 25 g 1 g 0.5 g Laboratory 1 Properties of Starch Starch is made up of amylose and amylopectin in various proportions. Because amylose and amylopectin have very different physicochemical properties, the types of starch and thus the amylose to amylopectin ratio significantly affects the sensory characteristics, especially the texture of food products. Objective: To compare the texture of steamed dessert made from glutinous and non- glutinous rice flour Procedures: 1.…
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