6. Why did the enzyme activity differ in the ice bath compared to the boiling water bath?
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See attached, you have a table that is perhaps required for some of the questions.
Answer question number 6 in your own words. Do not copy and paste from google.
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- Kindly answer numbers 1, 2, and 3 please1. What color difference will be observed in glycogen with iodine test or how can iodine test be used to distinguish between amylose and glycogen? 2. What purposes do starch, pectin and cellulose serve in plants? 3. What are the uses of starch as food additive and in medicine? 4. What are the similarities and difference between amylopectin and glycogen? Give at least 2 Similarities and 2 differences. 5. Why do you think is the reason why liver stores glycogen and not glucose?A student performed Benedict’s test on fructose, maltose, lactose, and sucrose to determine if they are reducing or non-reducing sugars. a. Draw out the products of those carbohydrates/sugars that can be oxidized and explain why those sugars are so easily oxidized. Please provide only those sugars that are reducing sugars.At what pH values is pepsin likely to be denatured? Justify your answer.
- A patient has chronic indigestion due to an overproduction of stomach acid. Which foods should the patient avoid until the condition is resolved? Justify your answer. pH Values of Some Important Foods Vegetables pH Citrus pH Dairy/Egg pH Starches pH Asparagus Beans 5.6 Grapefruit 3.2 Butter 6.2 Bread (white) 5.5 5.5 Lemons 2.3 Cheese 5.6 Corn 6.2 Peas 6.1 Limes 1.9 Eggs (fresh) 7.8 Crackers 7.5 Spinach 5.4 Oranges 3.5 Milk 6.5 Potatoes 5.8A derivative of pyridoxine (Vit. B6) is required as a coenzyme in? a.transamination b. oxidative deamination c. both transamination and oxidative deamination d. urea cycleKindly answer questions 4, 5, and 61. What is animal oil/fat used for?2. Why are animal fat not used in cooking?3. What is the difference between fats and oils?4. What are essential fatty acids? Give examples.5. What is the implication of inadequate essential fatty acids in a person’s diet?6. Explain the health risks and benefits of saturated, monounsaturated, polyunsaturated fatty acids and trans fat.
- Which of the following statements best explains the positive result of the acid hydrolysate of sucrose for benedict's test? A. The acid hydrolysate of sucrose contains glucose only B. The acid hydrolysate of sucrose contains fructose only C. Both glucose and fructose are present in the acid hydrolysate of sucrose D. Neither glucose nor fructose is present in the acid hydrolysate of sucroseAn unknown carbohydrate tested positive for Molisch test and Seliwanoff's test. it tested negative on Barfoed's test and benedict's test. identify the unknown a. Glucose b. sucrose c. Fructose d. LactoseBased on the information in Chapter 3, evaluate the nutritional label of a food item, either one in the supermarket or one that you have available. Make sure your ingredient list on that label has at least five (5) ingredients. Please discuss the answers to the following questions: List the individual ingredients by category (carbohydrate, protein, fat, vitamins, minerals, and additives). Using the information from your textbook, explain the function and relative safety of the identified ingredients. Find a similar organic food item and contrast the ingredients including the food additives to the original product. What did you find in your comparison? What is the relative safety of the organic variation?
- for part 4 of the answer, there is no bioavailable glucose and carbohydrates, so keep in mind those conditions and answer that question?330 Review Sheet 25 17. In the procedure concerning the action of bile salts, how did the appearance of tubes 1 and 2 differ?. Explain the difference. 18. Pancreatic and intestinal enzymes operate optimally at a pH that is slightly alkaline, yet the chyme entering the duo- denum from the stomach is very acidic. How is the proper pH for the functioning of the pancreatic-intestinal enzymes ensured? 19. Assume you have been chewing a piece of bread for 5 or 6 minutes. How would you expect its taste to change during this interval? Why? Physical Processes: Mechanisms of Food Propulsion and Mixing mys 20. Match the items in the key to the descriptive statements that follow. 1. blocks off the nasal cavity during swallowing 2. voluntary phase of swallowing 3. propulsive waves of smooth muscle contraction 4. sphincter that opens when food or fluids exert pressure on it 5. movement that mainly serves to mix foodstuffs 6. forces food into the pharynx 7. involuntary phase of swallowing Key: buccal…The following enzymes are substrate specific except?? a. urease b. glucose oxidase c. alkaline phosphatase d. uricase