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  • The Effect Of Glycogen On A Healthy Body

    1270 Words  | 6 Pages

    Glycogen is a carbohydrate and mainly a stored form of glucose. This assignment will also include the molecular structure of glycogen. This molecular glycogenic structure (diagram) will be embedded into the body of the essay, together with the explanation of this molecular structure. Specific reference will be made to the polisaccharide characteristics thereof and will indicate the relation between different sub-divisions of the structure and how, where and why they are bonded together. The function

  • Lab Report for Food Test

    1465 Words  | 6 Pages

    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

  • The Effects Of Sugar Intake On Individuals

    1380 Words  | 6 Pages

    other suggestions as well, which in turn leads to confusion for the average consumer. Hypothesis The authors, Raatz, Johnson and Picklo, based out of the University of Minnesota, performed an experiment to test three popular nutrient sugars on glucose tolerant and intolerant individuals: honey, sucrose, and HFCS. HFCS is said to be the worse sweetener for health on the market followed by sucrose. On the other hand honey is thought to be the ‘natural’ sweetener based on its supposed ability to

  • Unit 11 Assignment 4 Nutritional Content Of Foodstuffs

    857 Words  | 4 Pages

    Unit 11, Assignment 4, Nutritional content of Foodstuffs:    Task 1:  A)   Nutrients  Role within the body  Food they can be found in  Fats  Fat keeps the body warm and provides energy as it absorbs certain nutrients to main your body temperature.  Chocolate, crisps, fast foods, butter, oils  Vitamins  Vitamins are essential for body function, growth, maintenance and repair.    Vitamins help enzymes function properly.  Carrots, fruit and veg  Minerals  Minerals control body reactions

  • Cellulose, Starch, Glycogen, Prion Disease and Cholesterol

    954 Words  | 4 Pages

    are used? Cellulose is built from glucose molecules bonded covalently together through a process known as hydrolysis. Hydrolysis is a chemical process in which a molecule of water is added to a substance. Each alternating glucose ring of the cellulose molecule is flipped over and the water molecule (H2O) has been split out leaving an oxygen molecule between each ring. This chain or ribbon (the cellulose molecule) will continue for 3,000 to 5,000 glucose units. Starch is

  • The Effect Of Yeast Mass On The Rate Of Yeast

    1862 Words  | 8 Pages

    The Effect of Yeast Mass on the Rate of Glucose Fermentation by Yeast - A Practical Report SACE ID: 532883T BV Hypothesis: If the mass of yeast (g) is increased the rate of fermentation of glucose (mL/s) will increase. Independent Variable: The mass of yeast in solution (g). Dependent Variable: The volume of carbon dioxide produced (mL), indicating the rate of yeast-facilitated fermentation of glucose (mL/s). Range of Independent Variable: Mass of yeast in solution (g) - 0, 1, 2, 3, 4, 5

  • What Is The Four Properties Of Water That Make It Life Sustaining

    747 Words  | 3 Pages

    with the correct ionization at pH 7. 4. Starch and cellulose are polymers of glucose formed by plants. Why is it that humans can utilize the glucose in starch but not in cellulose? How are herbivores able to breakdown the glucose in cellulose while we cannot? First, Cellulose is the polymer of beta D-glucose however, starch is the polymer of alpha-D glucose. Second, Human have the enzyme to utilize the glucose in starch but do not have enzyme that can utilize cellulose. The reason is because

  • Lundgaard Et Al. (2015) Also Recognized The Conflicting

    1559 Words  | 7 Pages

    (2DG-IR) and used two-photon microscopy to assess whether it is neurons or astrocytes which are taking up more glucose during neuronal activation. If the ANLS hypothesis is correct, astrocytes should be observed taking up more glucose. Whereas, if the parsimonious hypothesis is correct, glucose uptake should be greater in neurons. First, they assessed their 2DG-IR probe by comparing it to 14C-glucose and 14C-2-deoxyglucose (14C-2DG) uptake in neurons and astrocytes of

  • The Effect of Substrates and Temperature on Lactose and its Shape, A list

    460 Words  | 2 Pages

    the lactase enzyme to a specific substrate and how it can denature due to the rise in temperature. Background Information: Lactase is an enzyme that breaks down lactose. Lactose is the sugar found in milk. It is made up of two monosaccharides: glucose and galactose. Therefore it is a disaccharide that needs to break down in order to be digested. However some people are “Lactose Intolerant” or lack lactase in their bodies. This means that they cannot consume lactose-contained food or drinks or they

  • A Balanced Consumption Of Micronutrients

    4031 Words  | 17 Pages

    of carbohydrates by transporting the fructose molecule directly to the liver to be converted into glucose to be absorbed in the blood. This then causes a rise in both sugar concentration in the blood and the release of metabolic hormones, which results in a quicker release in energy and earlier experiences of cravings. If cravings are satisfied, and made into a habit, a continuous buildup of glucose stores take place. Although the overconsumption of sugar can lead to obesity, the regularity status