Table 5.1 Descriptions/observations of the different tests for carbohydrates. Description/Observation (indicate also if + or-) Sucrose Tests Glucose Fructose Lactose Starch Molisch's NA Benedict's NA Fehling's NA Barfoed's NA Seliwanoff'sogy Envirormenta Sciende NA Iodine NA NA NA NA NA - not applicable

Table 5.1 Descriptions/observations of the different tests for carbohydrates. Description/Observation (indicate also if + or-) Sucrose Tests Glucose Fructose Lactose Starch Molisch's NA Benedict's NA Fehling's NA Barfoed's NA Seliwanoff'sogy Envirormenta Sciende NA Iodine NA NA NA NA NA - not applicable

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

See similar textbooks

Similar questions

Match the following terms to their definitions below. Albumin Amino Acid Benedict’s Biuret’s Carbohydrates Fatty acids Glucose Lipids Iodine Monomer Ninhydrin Polymer Polypeptide Polysaccharides Proteins Starch Sudan IV Triglyceride Vegetable ____________________: A solution used to detect the presence of polypeptides ____________________: A chain of monomers linked by covalent bonds ____________________: Chemical used to detect lipids ____________________: Chain of monosaccharides ____________________: Turns purple when added to amino acids ____________________: A polypeptide found in blood, egg white and milk. ____________________: A monosaccharide produced by plants ____________________: Possible positive control used in a lab test using Sudan IV ____________________: Class of macromolecules that are important for structural fibers in cells, present in monomer and polymer forms and can be found in meats and tofu. ____________________: Monomer of proteins…
Based on international classification of Body Mass Index (BMI) (WHO 1998), determine Miss A’s BMI category. Show the formula and all the calculations involved.
Please answer fast Based on the following, select if differential, selective, minimal, complex, & defined? Beef extract 4.0 g Pancreatic digest of casein 11.0 g NaCl 6.0 g Agar (low percentage to allow for visualizing swimming motility) 3.0 g Water 1.0 L
46 46 1:42 (c3) A 58% ll Answered: 2. W... bartleby.com = bartleby Q&A sign In Science / Biochemistry / Q&A Library / 2. What hap... 2. What happened to the Lactic Acid... Start your trial now! First week only $4.99! Point Guard? Transcribed Image Text People also view Man burns his manhood with culpburio soid in ablution oan ... AT () II
Please answer both questions.
What are the serving sizes for each brand? Why is it important to note serving sizes when comparing?
Discuss how carbohydrates can be stored as fat. Please answer precisely, clearly, and directly.
what discrepancy does this food label have?
Calculate the total amount of calories and % of energy intake of each macro nutrient present in the following fast food meals: 1. Glutenfreehamburger:10gProtein,37gCarbohydrates and 8g Fat 2. Crispy chicken honey mustard: 27g Protein, 62g Carbohydrates and 30g Fat 3. Chickennuggets:11gProtein,14gCarbohydratesand8gFat 4. Cesar Salad: 23g Protein, 29g Carbohydrates and 14g Fat 5. Portionoffries:5g Protein, 54g Carbohydrates and21g Fat
Review the Valenti, Vandenberg, and Lehman articles in this week's Readings and Resources and answer the following prompts: Compare and contrast plant-based and animal-based protein sources. What are the similarities? What are the differences? Describe two meals, one should include a combination of plant-based proteins and the second should include an animal-based protein. https://www.eatingwell.com/article/289961/top-vegetarian-protein-sources/ https://health.osu.edu/wellness/exercise-and-nutrition/healthiest-animal-protein-sources
Give the functional classification of the given protein. 1. Insulin 2. Ceruloplasmin 3. Lipoprotein 4. Troponin 5. Carbonic Anhydrase