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Lipids and carbohydrates
Carbohydrates proteins and lipids
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Lipids and Carbohydrates
Lipids are a group of substances, which include fats, oils and waxes.
Carbohydrates include sugars, starches, glycogen and cellulose. They
are stored in plants as starches and in animals as glycogen.
There are many differences between carbohydrates and lipids. For
example lipids are insoluble in water whereas carbohydrates are
soluble in water. This is because lipids contain non - polar
hydrocarbon units whereas water contains polar hydrocarbon units. So
when the two are mixed together there is no attraction between
particles so no breakdown is possible. But lipids care soluble in non
- polar solvents, e.g. alcohol. Carbohydrates have polar hydroxyl
groups, so there are able to break down in water.
The structure of each is also different. Carbohydrates form long
chained polymers and lipids form shorter chains of polymers. Also they
belong to different groups; lipids belong to the Ester group and
carbohydrates belong to the Keto and Alcehyde groups. In carbohydrates
the ratio of Hydrogen to...
To uncover organic compounds like carbohydrates, lipids, proteins and nucleic acid, by using tests like Benedict, Lugol, Biuret and Beta Carotene. Each test was used to determine the presents of different organic molecules in substances. The substances that were tested for in each unknown sample were sugars, starches, fats, and oils. Moreover, carbohydrates are divided into two categories, simple and complex sugars. Additionally, for nonreducing sugars, according to Stanley R. Benedict, the bond is broken only by high heat to make make the molecules have a free aldehydes (Benedict). As for Lipids, there are two categories saturated and unsaturated fats. One of the difference is that saturated fats are mostly solids and have no double bond (Campbell Biology 73). The Beta Carotene test works by dissolving in a lipid, thus giving it color to make it visible. Moreover, proteins are made out of amino acids that are linked by a polypeptide bond (Campbell Biology 75). The purpose of this experiment was to determine whether an unknown class sample or food sample had any carbohydrates, lipids, or proteins in it. The expected result of the lab was that some substances would be present while other would be absent.
plants and adorable little animals, have you ever wondered what makes all living things? Lipids are
An Investigation into the Effect of Lipase Concentration on the Hydrolysis Of Fats Using the data loggers a recording of the pH was taken every 5 seconds and for each experiment the data loggers produced graphs of the change in pH. From each of these graphs a gradient was calculated which showed the rate of pH change per second. Firstly I calculated the gradients by choosing the steepest section of the graph and dividing the change in pH of this section by the time. However this method proved to be quite inaccurate giving very varied results, for example in these results the average rate of reaction for the 4% lipase solution (-0.457 pH/min) was lower than the 3% lipase solution (-0.471 pH/min). Also the rates in the 2% lipase solution ranged from -0.01 pH/min to -0.95 pH/min showing little reliability in the results. This was partly as I was only guessing which the steepest part of the graph was.
Acid or base-catalyzed hydrolysis yields the component fatty acid, some examples of which are given in the following table, together with the alcohol component of the lipid. These long-chain carboxylic acids are generally referred to by their common names, which in most cases reflect their sources. Natural fatty acids may be saturated or unsaturated, and as the following data indicate, the saturated acids have higher melting points than unsaturated acids of corresponding size. The double bonds in the unsaturated compounds listed on the right are all cis (or
The Structure and Function of Carbohydrates Large biological molecules are called macromolecules, there are giant molecules (polymers) made up of repeating units (monomers). Carbohydrates are one of the main classes of biological molecules. Macromolecule units (monomers) are joined together by condensation reactions and hydrolysis reactions split macromolecules down into their individual units. Carbohydrates are molecules that contain elements of carbon, hydrogen, and oxygen. Carbohydrates have a 2:1 hydrogen to oxygen ratio, there are twice as many hydrogen atoms as oxygen atoms (the same proportion as in water).
The solubility of a substance depends on the used solvent and the temperature and pressure. Solubility results from simultaneous and opposing dissolution and phase joining.To dissolve is to break into smaller pieces.Even if something’s dissolved, the solute is still there.When something is insoluble, you can’t dissolve it, and you can see it floating on the surface of the water.
Both diets largely differ from each other as well as from the USDA recommended meal plan. Carbohydrates, which are chemical compounds such as sugars, starches, and celluloses, are converted by the body into energ...
Cholesterol can be linked to many diseases, but what most people don’t know is that cholesterol is actually essential for all animal life to exist. Without it, all animals, including humans, would cease to exist. Without a sufficient amount of cholesterol in the formation of an animal, birth defects occur because the fetus did not have enough cholesterol to function normally. There is actually “healthy” cholesterol and “bad” cholesterol. The “healthy” cholesterol is the approximate 1,000 mg the body needs to function, whether it be produced by the body itself or consumed through the diet. The “bad” cholesterol is all the excess that is ingested through the diet that our body cannot use nor digest. Without anywhere to go, it builds up in the body, leading to many heart-related diseases.
Diabetes is chronic metabolic disease characterized by high blood glucose and insulin resistance resulting in hyperglycaemia and affects approximately 347 million people worldwide (WHO, 2013). Prevention and treatment often include being physically active, maintaining a healthy body weight, eating a healthy diet and avoiding saturated fat and tobacco use (WHO, 2013). However, studies have recently shown that carbohydrate consumption may be a risk factor for the development of the disease. The quality of carbohydrates has been of particular interest in many studies because of the rate of digestion and blood glucose response (Manuel-y-Keenoy et al, 2012). Carbohydrates that cause a rapid elevation in blood glucose (high GI) may have unfavorable metabolic effects compared to carbohydrates that cause a slow elevation in blood glucose (low GI) (Similia et al, 2011). The increased consumption of refined foods worldwide has been seen to have an affect on diabetes risk. In western population, the increased consumption of sugar-sweetened beverage has seen an associated increase in the rate of diabetes (Malik & Hu, 2012). In many Asian populations, a high consumption of refined grains, particularly white rice and noodles, has been reported to be associated with a higher risk of type 2 diabetes (Zuniga et al, 2014). However, foods high in fiber are thought to decrease the risk of type 2 diabetes (Weickert & Pfeiffer, 2008). There is ongoing research into gene-environment interactions and the way carbohydrate restriction has a varied effect on diabetes risk based on genetic variability . Although type 2 diabetes risk may be increased by consuming high GI, high GL and refined carbohydrates, consuming the right kind of carbohydrates su...
up of a glycerol (a type of alcohol with a hydroxyl group on each of
Enzymes are proteins that help speed up chemical reactions. Some enzymes associated with carbohydrate breakdown are sucrose, lactose, maltase, and amylase. They aid in turning carbohydrate into glucose. The body uses glucose for energy, especially within the cells. Lipids or fats must be emulsified by bile found in the liver, and will be broken down into fatty acids and glycerol, and the body is able to absorb them. The enzyme associated with lipid breakdown is lipase. Protein that is ingested use the enzymes proteases and peptidases to help break up the protein and make amino acids in the
Milk and milk products are the only foods derived from animals that contain a significant amount of carbohydrates. Carbohydrates are divided into two groups, simple carbohydrates and complex carbohydrates. Simple carbohydrates, sometimes called simple sugars, include fructose (fruit sugar), sucrose (table sugar), and lactose (milk sugar), as well as several other sugars. Fruits are one of the richest natural sources of simple carbohydrates. Complex carbohydrates are also made up of sugars, but the sugar molecules are strung together to form longer, more complex chains.
protein in your body that is not being used as energy. This is because your body
Another group of lipids is soups and detergents these lipids are also known as car...
Carbohydrates defined as polyhydroxy aldehydes or ketones,or as substances that yield compounds on hydrolysis.Many carbohydrates have the empirical formula (CH2O)n where n is 3 or larger.this is also known as hydrates of carbon.