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- 1. Does milk contain protein (casein)? 2. What carbohydrate is present in milk? 3.Does milk contain chlorides?1. Explain the stepwise breakdown of starch. 2. Discuss the role of undigestible carbohydrates in human nutrition and health.1.describe the effect of adding fluoride to drinking water. 2.where is saliva secreted into from the salivary gland 3.Where is gastric juice made containing pepsin and hydrochloric acid 4.where does amylase break down starch to maltose 5.where does mastication increase the surface area of the food 6.where does bile salts emulsify fats 7.where does pepsin break down protein to polypeptides 8.where is sodium hydrogen carbonate neutralises acid from the stomach 8.Where does lipase break down fats to fatty acids and glycerol
- 1. What are the general properties of Lipids? 2. How do Lipids vary from other macromolecules? 3. Identify the different test done to determine the presence of Lipids1. Carbohydrates a. If lactose were to react with an acid or an enzyme within the gastric system, what type of compound(s) would be formed in the stomach? explain. b. If fructose is ingested, but in this case you have just taken an alkaline medicine (milk of magnesium, for example), what would be the result of this mixture in our stomach? c. Explain in your own words what the Benedict test is (use at least one example). d. Arrange the next molecule in a chain CH₂OH OH OH ОН OH Lo (Ctri) -1. Which do you think is NOT a property of cholesterol? A. It appears as yellowish crystalline solid B. It appears as crystals, under the microscope, showing a gotched appearance C. it is soluble in water and soluble in organic solvents such as chloroform D. Sakowski Test is used for the qualitative identification and quantitative estimation of cholesterol 2. Bile is produced by the gall bladder. A. TRUE B. FALSE 3. What is the process by which bile is produced from cholesterol? A. Hydrolysis B. Oxidation C. Condensation
- . 2Complete the table below. Indicate what is observed if each test is positive. State what this result implies about each of the carbohydrates tested. TEST EXPECTED OBSERVATION FOR A POSITIVE TEST SUBSTANCE INDICATED BY A POSITIVE TEST I2 Solution Molisch Barfoed Seliwanoff Bial- OrcinolMatch the following: A. Lauric acid is a, 1. Corn 2. Saturated fat B. Oleic acid is a C. Arachidonic acid is a 3. Mono unsaturated fat D. Palmitooeic acid is from 4. Nutmeg 5. Poly E. Linolenic acid is from unsaturated fat F. Stearic acid is from G. Myrisitic acid is from H. Lauric acid is from 6. Coconut oil 7. Butter 8. Animal fat I. Oleic acid is from 9. Meats , eggs and Fish J. Arachidonic acid is from 10. Olives and
- 3 distinct test for fats that will distinguish them from carbohydrates 2 techniques that can be employed to extract oil from seeds 4 processes used to refine oil1. What is the observed brick red precipitate in the experiment/qualitative tests of carbohydrates? (isolation & characterization)1. What percentage of your carbohydrates should be from whole grains vs refined grains? 2. Identify each of the following foods as a whole grain or refined grain: рoрcon white rice pasta oatmeal grits wonder bread whole wheat pita bread