3. Issues in perception: a. Which is sweeter, fructose or sucrose? Is this true over the entire concentration range? Looking at our data fructose was rated as being more intensely sweet most of the time, however there are some points in our data plot that suggest otherwise. The categorical scale for rating sucrose and fructose shows for equal percentages of sucrose and fructose, fructose was rated as sweeter every time. However, when we look at the magnitude scale we see that at 5% concentration fructose and sucrose were rated to be about the same sweetness and at 10% concentration fructose and sucrose had the exact same average sweetness intensity score. Although we have a few point in our data that might suggest that fructose is not necessarily …show more content…
This is because a 5% concentration of sucrose has a molarity of 0.000146M while a 5% concentration of fructose has a molarity of 0.000278M. Although they have the same concentration percent they have different Molarities because they have different molecular weights. This makes it more difficult to see that fructose is sweeter than sucrose because they have different x variables. b. Which type of plot makes more sense from a business point of view? The plot that used percentages for the concentration of fructose and sucrose makes more sense for a business point of view because someone working in the business sector might not understand molarity as easily as percentages. Percentages neatly explain the amount of sweetness in a way that is easy for everyone to understand so it would be much easier to present data to a conference or business meeting. c. Which plot makes more sense from a chemical/stoichiometric point of view? The plots that used molarity as for the concentration of fructose and sucrose make more sense from a chemical/stoichiometric point of view because with these plots we would be able to see exactly what measurable amount of fructose and sucrose would be
Under anaerobic conditions, alcoholic fermentation occurs in Fleischmann’s Rapid-Rise yeast (Saccharomyces cerevisiae). During glycolysis, glucose is converted to two pyruvate; consequently, the end products are two ATP molecules from substrate level phosphorylation and two NADH molecules. Then, NAD+ regeneration occurs, first converting two pyruvate to two acetaldehyde while also releasing two carbon dioxide molecules, and ultimately two acetaldehyde converting to the end product of two ethanol with the regeneration of two NAD+. It is important to indicate that the alcoholic fermentation process can be applied to the use of ethanol as biofuel. With this in mind, ethanol biofuel is expected to produce lower levels of pollution with the use
We are doing a gummy bear lab. Gummy bears come in different sizes, shapes, and colors. Gummy bears are squishy, chewy, and sticky, they are made of sugar which are glucose and glucose are carbohydrate. We predict that during this stage of lab the solute and solvent will go through the stages of hypertonic, hypotonic and isotonic. We get 4 gummy bears and 4 cups filled half way with different types of liquid, such as Salt-Water, Coffee-Creamer, Vinegar, and Soda.
The Federal Trade Commission does not have adequate regulations. PART II: The Federal Trade Commission does not have adequate regulations. The FTC does not have adequate regulations regarding misleading food/drink product labels. Dietary Supplements are severely lacking in regulation and policing power.
In terms of composition, HFCS is nearly identical to table sugar (sucrose), which is composed of 50 percent fructose and 50 percent glucose. Glucose is one of the simplest forms of sugar that serves as a building block for most carbohydrates. Fructose is a simple sugar commonly found in fruits and honey. ” says Iowacorn.com. basicly HFCS is made from corn fructose is a sugar found in honey and fruit. For example soda candy and frozen junk food have high levels of fructose corn syrup.
When it comes to nutrition labels on food packaging, it only shows the amount of sugar in grams, never in percent. This gimmicks people into thinking that its not much sugar in the product they’re eating, because while the grams seem small, people are unaware of the actual amount of sugar placed into the product. Moving on, since the 1900s, obese rates in America have drastically increased in the 2000s. This meaning that people are starting to eat more food, with sugar they did not even know was in there. This is unfair to the people who develop diseases and illnesses, like getting obese, diabetes or cancer, because of the unknown amount of sugar placed into the food.
Macromolecule test 1 differs from the second chart by testing non-reducing sugars in the first test and proteins in the second. In depth the lab required to heat the sample at times, mix them, and add them to a warm water bath of 100 Celsius. The following graphs were obtained by following the guidelines within the
The sugar used in this experiment was created by mixing ten milliliters of starch,glucose, and regular countertop sugar. This was transferred into the joint water bottle tunnel using a funnel. Both ends of the tunnel were sealed shut and each measurements were taken every three minutes and final measurements were taken after 21 minutes. The results were
Dependent Variable amount of product (glucose and fructose) produced 2. Independent Variable temperature 3. Controlled Variables pH, amount of substrate (sucrose) present, sucrase + sucrose incubation time Effect of Substrate Concentration on Enzyme Activity 1. Dependent Variable amount of product (glucose and fructose) produced 2.
7. In this experiment, if the sucrose concentration were increased to 70 g/l would you expect sucrase activity to be significantly higher than the activity at 35 g/l. Explain your answer. No, because based on the results once it reached 30 g/l 35 g/l the results had stayed the same. There, the activity is lessening and coming to what looks like a plateau. 8.
I predicted that the control would have a higher alcohol content than the experimental since beta and alpha amylase are working together. 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.
There is a significant difference (p-0.009) on the type of the sugar concentrated solution preferred (Table 1). The interactions between treatments indicate that there is significant difference between the 5% and the 30% sugar concentrated solutions preference by ants compared to the 15% and 30% sugar concentrated which is insignificant (Table 2). We therefore can accept the hypothesis that ants prefer high concentrated sugar solution than the less concentrated. In most studies it has been shown that ants prefer sugary foods and according to Went et al. (1972) it is because sugar is in abundance, it is easy to store, provides high energy levels and its ease of digestion.
The results of the phenol-sulfuric acid analysis conducted in this experiment suggest that the data acquired was relatively precise but inaccurate with respect to the given carbohydrate concentrations of the soda and Gatorade samples. Using a standard curve generated from a glucose solution with a known concentration, the carbohydrate concentration of the samples was determined (in terms of glucose) and a low coefficient of variation was calculated. However, a high percent relative error was apparent in the analysis of both samples. This may have been due to the fact that the analysis was conducted assuming glucose was the carbohydrate of interest, while, in fact, a significant portion of the monosaccharides would have existed as fructose (a
In Figure 15, we can see that majority ranked the sweetness for tea with SugarNature™ at 1 & 2, which is the least sweet and for tea with cane sugar was ranked at 2 & 3, which is a bit sweeter compared to tea with SugarNature™. This is due to the sucrose level each beverage contained. In Table 9 & Table 10, we can see that tea with SugarNature™ has a reading of 0% while tea with cane sugar is 3%. Thus, this explain the difference in ranking of their sweetness level. In Figure 16, majority ranked the sweetness level for tea with SugarNature™ & cane sugar at 3 where the sweetness is just nice and tea with cane sugar & soymilk at 2 where it is a bit less sweet compared to tea with SugarNature™ and soymilk.
1.0 Introduction The name of the business that we investigate is Sugarbun. This business provides the consumer the fast food and delivery services. The food provided are vary from sandwiches to broasted chicken to Eastern Cuisine such as nasi lemak classic, sambal eco fish, chicken curry and else and also varieties of beverages. SugarBun is the first Malaysian homegrown fast food restaurant to internationally.