What was the Effect of the Initial Temperature of Heavy Cream on the Mass of Milk Fat Formed? Purpose The purpose of this lab was to determine how temperature affected the mass of milk fat formed from heavy whipping cream, and which initial temperature formed the milk fat with the greatest mass. Background A colloid is defined as a solution containing particles that are sized between 1-1000 nanometers and are dispersed throughout the entire solution, never settling to the bottom (Law, 2017).
The human body consists of enzymes which allow foods to be broken down and enable organisms to build chemical substances such as other proteins, carbohydrates and fats that are necessary for life. This experiment will be testing the enzymatic reactions with toothpicks. This experiment depicts the process when a substrate binds with an enzyme. However, only a specific substrate can attach to a specific enzyme. This allows the substrate to attach to the enzyme and then disconnect the enzyme overall causing the substrate to break in two.
Introduction In this lab, we were assigned to investigate the question of what types of macromolecules are in both Sprite and Muscle Milk to give us an idea of what we are taking into our bodies. Those macromolecules we tested for consisted of Protein, Glucose, Start, Vitamin C, table salt or NaCl, and triglycerides. We are able to identify the different macromolecules by comparing the sprite or muscle milk with the added solution which indicates the presence of macromolecules, to the control group. We would then be able to see if the substances were tested positive or negative in containing certain macromolecules.
A table to show the pH of certain solutions Solution Test 1 Test 2 Test 3 Average Distilled water 7.7 7.9 7.8 7.8 2.5 g NaHCO3 (Sodium bicarbonate) 8.1 8.3 8.3 8.2 10ml of 0.85% lactic acid 3.1 3.2 2.9 3.1 5g NaHCO3 (Sodium bicarbonate) 8.1 7.9 8 8 Dry ice 4 4.1 4.2 4.1 Solid NH4Cl 6 6.8 6.5 6.4 0.1M HCl 2.5 2.4 2.3 2.4 Compare the increase or decrease of pH in different solutions to the pH of the distilled water. According to the research done in the Literature Review, acidosis is usually caused by a buildup of lactic acid in the body due to muscle exertion.
INTRODUCTION Two organisms that cannot produce gas when grown separately but can produce gas when grown in association, that is termed synergism. S.aureus and E.coli are also referred as synergistic pair. A sucrose is the sugar that some organisms can utilize because it is having the enzymes that break down the compound. Acid or gas is produced when the organisms are grown in association.
The substrates bind to a region on the enzyme called the active site. The active site is precisely shaped to hold specific substrates. Beta-galactosidase is one of the three genes in the lac operon. A lac operon is an operon required for the digestion of lactose in bacteria cells. B-galactosidase converts lactose, a disaccharide, into glucose and galactose, monosaccharides.
Bio: The following artifacts are from the Biology classes that I have taken at Central Washington University (CWU): The Lactose and lactase lab report is an investigation on how gastric acidity and temperature affect the effectiveness of a commercially available lactase product. The genetics exam demonstrates my knowledge about inheritance as the result of sexual reproduction. The photosynthesis and cellular respiration document demonstrates my understanding about the chemical processes that take place in plant and animal cells to create Adenosine triphosphate (ATP). The ecosystems, population, and selection document is a compilation of notes that describe the source and flow of energy, the factors responsible for speciation, and selection
One of the largest class of last resort clinically used antibiotics worldwide are β-Lactams, such as cephalosporins and carbapenems. β-Lactams inhibit the transpeptidase enzymes which aids in cross linking adjacent peptidoglycans strand. This inhibits the cell wall synthesis which then causes the cell membrane to lysis and causes cell death. They are valued because of their broad activity, limited toxicity and the bioavailability. Unfortunately, bacteria have developed a resistance to the β-Lactams by the expression of the enzyme called β-lactamases, which clinically inactivates the antibiotic by hydrolyzing the four-membered lactam ring of the β-Lactams.
Describe the general structure and shape of an enzyme. In particular, the role of the amino acid R groups in stabilising the shape should be covered. (P4) Enzymes are important catalysts for biochemical reactions. Enzymes can speed up the biochemical reactions by providing another reaction pathway of lower activation energy.
Blood Glucose Response to Consumption of Beverages Containing Carbohydrates Following a 30 Minute Bout of Moderate Intensity Exercise Michael Griffith Comprehension: Carbohydrates (CHO) can be found in anything from breads and pastas to fruits, candy bars and even various beverages. These molecules are of utmost importance for the human body due to the fact that they are its main source of energy during rest, as well as exercise. A lack of CHO decreases physical performance and can inhibit post-exercise recovery (4). Proper CHO levels help prevent gluconeogenesis, improve recovery and have been suggested to improve performance and decision making in sports like soccer, tennis, and basketball (2).
Joshua Miller 12/18/17 Fermentation Lab report Introduction The term fermentation refers to the chemical breakdown of a substance by bacteria, yeasts, or other microorganisms, typically involving effervescence and the giving off of heat (wikipedia). Sugars are converted to ethyl alcohol when fermentation happens. In this experiment we determined if yeast cells undergo fermentation when placed in a closed flask with no oxygen. Glucose and yeast are mixed together in a closed flask and allowed to incubate for about one hour.
Galactosemia is a type of genetic disorder that modifies the process of breaking down galactose, a simple sugar. Galactose is essentially part of a common sugar named lactose. Furthermore, it can also be present in a variety of foods, especially in baby formulas and dairy products. “Galactosemia” is a term that represents that the blood contains too much galactose.
For lactose to be absorbed, it must first be split into two simple sugars, glucose and galactose. The glucose and galactose are then absorbed by the cells lining the small intestine. Lactose intolerance is caused by reduced or absent activity of lactase that prevents the splitting of lactose (Marks). The breakdown of milk into its component building blocks allows it to be readily absorbed into our blood streams so its calories from sugars, lactose, proteins, casein, fats, vitamins, and minerals can be used efficiently.
AN INTRODUCTION TO THE VARIOUS CARBONATED SOFT DRINKS AVAILABLE IN THE MARKET Soft drinks, especially carbonated soft drinks are products of western culture. The first known instance of manufacture of carbonated soft drinks was in the year 1767 when the British scientist Joseph Priestley discovered a system of mixing carbon dioxide in water to prepare carbonated water. His invention was known as soda water and this invention was the founding stone for the proliferation of carbonated soft drinks in the world. A Swiss person, Johann H Schweppe founded the Schweppes company in the year 1783 in Geneva for selling carbonated water.
Using glucose would require lower temperatures and reach a much higher solubility faster. Due to the fact that the lactose and sugar need higher temperatures to reach a higher solubility, these solutes would most likely create supersaturated solutions. This is because the solution would need more heat in order to dissolve the
