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- List 3 complex carbohydrates 1. Plant-derived digestible carbohydrate 2. Plant-derived indigestible carbohydrate 3. Animal-derived carbohydrate Explain 3 health benefits of plant-derived indigestible carbohydrates Although they are good for your body, we should not eat too much. Explain why1. Describe the physical properties of the isolated gluten. What does it look like (i.e., color, structure)? How does it feel like (i.e., texture)? Color Structure Texture 2. What is the purpose of kneading? 3. What is the test for the presence of starch? 4. What proteins comprise gluten? 5. What makes dough elastic and firm?Hello, please answer the questions 1, 2, 3, 4, 5, 6, and 7 directly 1. What is isoelectric precipitation/point? 2. Differentiate whey from casein base on the slides below: (slides are posted in pictures) 3. List the common amino acids that can be found in bean proteins (ex. Mongo or mung bean) 4. State the uses of the proteins/nutrients found in mongo or mung bean. 5. Discuss myoglobin’s molecular description, functions and mechanism of activity. 6. Write down the difference between hemoglobin and myoglobin. 7. Myoglobin’s relationship with rhadomyolysis and myocardial infarction.
- will UPVOTE Answer the questions. 1. Inulin is a polysaccharide composed of entirely fructose units. Which test should be used to best identify the presence of fructose? Why? 2. Which test can you use to distinguish a monosaccharide from a disaccharide? Hexoses from Pentoses? How?Please state if the statements are true or false.1. Ribulose is a pentose and a ketose2. GTP means guanidine triphosphateGive three diseases concerning (carbohydrates), what is the biochemical explanation for the diseases
- Answer the following. 1. What functional group is contained in most hydrolyzable lipid? = __________________ 2. Which type of unsaturated fatty acid is most common in olive oil? = ______________________________ 3. As the number of double bonds in the fatty acid increases, the melting point _____. 4. Triacylglycerols, or triglycerides, are triesters formed from glycerol and three molecules of ______. 5. Linolenic acid, CH3CH2CH=CHCH2CH=CHCH2CH2CH2CH2CH2CH2CH2COOH, is omega ___ acid Classify whether Hydrolyzable or Nonhydrolyzable lipids. Eicosanoids Oleic acid Phospholipid Cephalin Wax Estrogen Prostaglandin Triacylglycerol Leukotriene Vitamin A Prostaglandin Phosphoacylglycerol Lecithin Cholesterol PGE1IV. Write on the first column the monosaccharide unit(s) that is present in the given disaccharide. On the second column, give the specific type of glycosidic bond between saccharide units. Maltose Lactose Sucrose CellobioseVI Give the complete name of the ff. sugars and indicate whether it is reducing or non-reducing. OH ОН ОН ОН OH но Но Но, HO HO OHO OH ÓH OH OH ОН ОН
- Carbohydrate (True or False) 1. linked to lipids in hormones 2. contains C=O 3. linked to proteins in the cell membrane 4. provides energy in the form of glucose 5. possesses HC=O linked to lipids in hormones contains C=O linked to proteins in the cell membrane provides energy in the form of glucose possesses HC=OWrite about the uses of beta-glucanase in daily life including industry, food, medicine etc... Disscuss in detail.Kindly answer numbers 1, 2, and 3 please1. What color difference will be observed in glycogen with iodine test or how can iodine test be used to distinguish between amylose and glycogen? 2. What purposes do starch, pectin and cellulose serve in plants? 3. What are the uses of starch as food additive and in medicine? 4. What are the similarities and difference between amylopectin and glycogen? Give at least 2 Similarities and 2 differences. 5. Why do you think is the reason why liver stores glycogen and not glucose?