Since only Alpha-Amylase worked in the experimental, there was probably bigger carbohydrates present in the flask, therefore, there was a lower alcohol percentage since yeast can’t digest bigger sugars. b. My results also matched my prediction regarding mean reducing carbohydrate levels during the mashing process between the control and the experimental. My prediction stated that there would be less reducing carbohydrate ends in the experimental, which was proven in the data table. c. My results also matched my prediction regarding the amount of carbohydrates left after fermentation in the flasks.
Based on result driven from various trials done, more of polyvinyl acetate and cornstarch are required to establish stable spherical shape ball. Less of polyvinyl alcohol and borate should be used since no evident loss of bounce efficiency was seen when a decreased amount of polyvinyl alcohol was used. Same was observed with borate since borate is just a pH buffer between reactants for proper collaboration of reactants. These conditions were practiced in trial ten, which was the most successful trial in developing the most effective bounce and resistance in temperature change without resulting in major change in quality of bounce. Overall bouncy ball in trial ten proved to be the best quality bounce due to its ability to withhold spherical shape under gravity, and temperature change.
When your body digests too much sucrose sugar, it is very bad for your body because most of it does not contain any nutrients such as protein, vitamins or minerals (too much glucose and fructose is bad for your body too, they just contain healthy substances). This causes the food to be mostly converted into fat, which can cause obesity and heart disease. A good amount of fat is healthy because your body needs a certain amount of it to function correctly, but when too much sugar is consumed, then too much fat is gained, this causes serious health issues. I found this topic interesting because I like learning about the body and how to take care of it. What to eat and what not to eat, and how that affects us in the long run is also very fascinating.
In contrast, when you heat sugar at the same temperature the solubility does not rise nearly as fast as the solubility of glucose. In a product like soda you would hope that the solute would dissolve in the solvent properly to create the solution, which would be the finished product of the soda. In this case, the solvent is the other mixture of ingredients and the solute is the sweetener that is being used. When making a product such as soda, you would want a solute that would have a high solubility and easily dissolve into the soda. A drink like soda would require a large amount of sweetener to give it to the taste that customers
This was most likely the carbon dioxide escaping after the decomposition of the carbonic acid. The Tums tablets contained corn starch within them while the Life Brand only contained normal starch. Cornstarch has a much greater consistency than normal starch (Christensen), which means that the cornstarch had stopped the carbonic acid from decomposing. This is done so that the bodies natural buffer system can turn the carbonic acid into its conjugate base, bicarbonate, which will lower the pH as well if needed. The sodium hydroxide would have reacted with the carbonic acid to produce sodium bicarbonate and water making the solution slightly basic.
AGMATINE SULFATE Agmatine comes from the primary amino acid arginine. Agmatine acts as a neurotransmitter to aid the production of growth hormone, nitric oxide, creatine, and protein. Agmatine can also decrease blood glucose levels and the removal of nitrogen waste productions in the body. L-NORVALINE L-Norvaline is an analog of the branched chain amino acid, valine. It can be found in foods such as dairy, meat, grains, soy and peanuts.
This process might decrease the amount of CO2 released in the dough. The difference between the rise of the doughs with brown and white sugar could be explained by their level of processing. My theory is that the dough with brown sugar rose more than the dough with granulated sugar because brown sugar is less processed than granulated sugar. Granulated sugar is 99.9% sucrose because it has been processed while raw sugar is 96% sucrose, it is more pure, and contains other minerals . In our experiment we ran into some procedural errors such as not having the same water temperature for all the doughs and time rolling the doughs.
It often is used as a sweetener for diabetic food and this is because it is poorly absorbed in the intestines so as to not spike insulin levels. This is because it has a higher heat of solution than most sugar alcohols and it has low solubility that is found in candies and such. It can also be used in medicine. It can be used to for glaucoma and can be used to lower intracranial pressure. If it used as a medication it is often given in injection form.
When testing one organism, for example Mycobacterium tuberculosis, the dilution is prepared in agar slopes but at this time it is necessary to prepare another identical set to be inoculated with the organism which is control. To make dilution a small volume of water is used and then the dilute is added to agar that melted and then cooled to 60degrees C. If chocolate agar is required blood is added, and the medium must be heated before addition of the antibiotic. Petri dishes with 90mm diameter are convenient to be used and one ml of the desired drug dilutions is added to 19ml of the broth. Agar dilution factor must be allowed in the first calculation as follows: • The final volume of the medium in the plate equals 20ml • Top concentration of the antibiotic equals 64mgL • Drug total amount equals 1280 microgram is added to 1ml water • 2mls of 1280microgram per ml is required to start the dilution equals 2560micrograms in 2mls. • 1.28mls of 2000micrograms per ml ± 0.72ml of water.
This is a quick and simple test used to determine how efficiently the patients kidneys are diluting the urine. If the urine lab results show that the urine is too concentrated, this could be an indication that the patients kidneys are not functioning properly. If your lab results showed your urine had a pH of 6, then that is a great sign because that is the average pH in healthy individuals. Although your pH was in what is considered a normal range, the turbid appearance and amber color suggests that you need to increase the amount of water that you are drinking daily. Your lab results showed that there was no protein in your urine.
They believe that banning chocolate milk will not only help end obesity in children, but can help decrease obesity in everyone. What about banning chocolate milk in our country? Believe it or not, schools are actually banning chocolate milk in their lunches. Many think that chocolate milk is unhealthy, but they are all wrong! Chocolate milk is helpful because it has a very healthy nutrient composition, a taste everyone loves, and can serve as a recovery drink after exercise.
HFCS is used often due to being cheap. But high fructose corn syrup is chemically related to cane sugar. Most scientists believe that HFCS cannot be so important to obesity because it isn’t proven. Although HFCS may contribute to obesity, there are more factors that affect a person’s weight. Some people argue that high fructose corn syrup is the reason behind obesity, but overeating, genetics, and environment more greatly affects obesity.
This lack of nutrition leads to me wanting more sooner cause it does not fill me up. This excess amount of sugar from sodas can also lead to obesity, diabetes and hypertension. (Harvard) Another nutrition that I consume far too much of is cholesterol. This nutrient can be found in oils, meat, poultry,