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Biochemistry
Activity 1 Activity 2 Activity 3 Activity 4

Activity 1 Activity 2 Activity 3 Activity 4

Biochemistry
Biochemistry
9th Edition
ISBN:9781319114671
Author:Lubert Stryer, Jeremy M. Berg, John L. Tymoczko, Gregory J. Gatto Jr.
Publisher:Lubert Stryer, Jeremy M. Berg, John L. Tymoczko, Gregory J. Gatto Jr.
Chapter1: Biochemistry: An Evolving Science
Section: Chapter Questions
Problem 1P
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Activity 3

Activity 4

Activity 1: Discuss the role of nucleic acid in COVID-19 testing? Answer in 8-10 sentences ONLY. Activity 2: Illustrate the structure of the 20 amino acids and classify them by polarity, structure, type of functional group, and acid-base properties Activity 3. Fill in the spaces with the appropriate terms to complete the sentences. are identical in chemical composition but differ structurally. is a polymer of glucose and serves as a source of dietary fiber 2. for humans. 3. are an inexpensive and widely available source of energy for our bodies. is a disaccharide found in cow's milk. is a disaccharide composed of glucose and fructose. is a starch that has gelling properties and is used in making jams and 5. 6. preserves. 7. Glucose is a 8. The reaction is a non-enzymatic browning reaction that occurs when foods are roasted or baked. Activity 4 a) Fill in the spaces with the boxed letters from activity 3. b) What polysaccharide is used to stabilize the product mentioned in your answer in activity 3? R EA c) Look for more information about this polysaccharide and discuss its source, forms and industrial applications.
Transcribed Image Text:Activity 1: Discuss the role of nucleic acid in COVID-19 testing? Answer in 8-10 sentences ONLY. Activity 2: Illustrate the structure of the 20 amino acids and classify them by polarity, structure, type of functional group, and acid-base properties Activity 3. Fill in the spaces with the appropriate terms to complete the sentences. are identical in chemical composition but differ structurally. is a polymer of glucose and serves as a source of dietary fiber 2. for humans. 3. are an inexpensive and widely available source of energy for our bodies. is a disaccharide found in cow's milk. is a disaccharide composed of glucose and fructose. is a starch that has gelling properties and is used in making jams and 5. 6. preserves. 7. Glucose is a 8. The reaction is a non-enzymatic browning reaction that occurs when foods are roasted or baked. Activity 4 a) Fill in the spaces with the boxed letters from activity 3. b) What polysaccharide is used to stabilize the product mentioned in your answer in activity 3? R EA c) Look for more information about this polysaccharide and discuss its source, forms and industrial applications.
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