How carbohydrates change from a raw banana to a ripe rotting banana
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5. Carbohydrates a. What is the molecular formula of all carbohydrates? How does this differ from hydrocarbons? How do monosaccharides like glucose and lactulose differ structurally if they have the same molecular formula? b. What is the function of glycoproteins? Where would you find them in a cell? How does their structure support their function? c. What is the difference between a monosaccharide, a disaccharide, an oligosaccharide, and a polysaccharide? d. What are three ways monosaccharides differ from each other?...
Carbohydrates are also known as_?What is carbohydrates?What work in body carbohydrates?Carbohydrates explanation?Carbohydrates explanation with image?
Explain why we need carbohydrates, meaning why are carbohydrates useful. Give 5 examples why carbohydrates are useful in the body and 5 reasons why carbohydrates are useful in foods.
identifying an unknown carbohydrates (tests for carbohydrates) What carbohydrates would give the following test results? a. Produces a reddish-orange solid with Benedict's reagent and a red color with Seliwaanoff's reagent in 1 minute
There are two main types of carbohydrates: Complex carbohydrates and Simple carbohydrates True False Question 10 (1 point) Saved Starch and dietary fiber are the two types of complex carbohydrates. True False Question 11 (1 point) Saved What is the Recommended Dietary Allowances (RDA) for protein intake? 10-35% 45-65% 15-30% Onone of the above
Tests for Carbohydrates F. Testing Foods for Carbohydrates Food Item Tested Benedict's test 070 Seliwanoff's test Iodine test Carbohydrates present 20 REPORT SHEET Tests for Carbohydrates Water Glucose Fructove Lactove Sucrose Stardh Takues Test Benedict's Test for Reducing Sugars A. 1. Observations 2. Reducing Nonreducing B. Seliwanoff's Test for Ketoses 1. Colors after 1 min 2. Ketose/Aldose C. Fermentation Test 1. Observations 2. Fermentation D. Iodine Test for Polysaccharides 1. Observationsa 2. Amylose (Yes/No) Questions and Problems 01 From the...
4. A particular food contains only fat, carbohydrates and protein and has a total of 388 Calories. If 40% of the total Calories comes carbohydrates and 25% of the total Calories comes from protein, how many grams of a) carbohydrates b) protein and c) fat are present in this food item?
11. If resting RER increases to 0.88, how are contributions from carbohydrates and fats to the resting metabolism altered? CHO contributions increase/fat contributions decrease CHO contributions decrease/fat contributions increase no change in contributions from CHO or fats because you are at rest. 12. This enzyme breaks down triglycerides to form glycerol and fatty acids. citrate synthase phosphofructokinase phosphorylase hormone-sensitive lipase 13. _______True/False: During high-intensity anaerobic exercise, fat utilization increases.
Experiment 33 PART B. SOME REACTIONS OF CARBOHYDRATES Spor Test Results with Carbohydrates Sucrose Carbohyd- Starch Fructose Glucose rate class Benedict's test Fehling's test Tollens test Glucose oxidase test Iodine test What class of carbohydrate can be expected to give a positive test with the spot tests below? Benedict's glucose oxidase Fehling's iodine Tollens Hydrolysis of polysaccharides Test Results Results of Result from Benedict's test strips Solution Result from iodine test Initial starch Initial sucrose Initial cellulose Final starch Final...
Once an individual is diagnosed with diabetes, changing the timing and the way they intake carbohydrates is a key element to monitoring proper blood glucose control. Carbohydrate counting is a method widely utilized to help diabetics properly space their carbohydrate intake throughout the day. Lisa is a diabetic who needs to consume 250 grams of Carbohydrates per day, but she just got diagnosed and is confused about what kinds of carbohydrates to eat and when to eat them. Utilizing the...