1st Bag: shredded wheat original cereal, Warm water, and yeast (no sugar) 2nd Bag: Cinamon Toast Crunch, Warm Water, and yeast  3rd Bag: Fruit Loops, Warm Water, and yeast  (all these bags were placed under a heat lamp for 25 minutes) (After these bags were placed under the heat lamp and they all had different reactions after put under the heat lamp, due to the sugar contents in the cereals) So the question is:  The sugar content was higher in some bags than others. What did you observe in the bags containing more sugar?

What results would you predict when testing table sugar (sucrose) with Benedict’s solution?

# 1 # 2 1. The nitrogen base v would be found at the position labeled #1. 2. The nitrogen base v Would be found at the position labeled #2. 3. In the diagram above, the pentagon shape represents 4. In the diagram above, the circle shape represents

Aspergillus can be used to produce α-amylase (α-AM), which is an enzyme that hydrolyzes the glycosidic bonds in starch molecules into maltose (disaccharide). Pure α-AM has a specific activity of 56.00 U/mg. The α-AM is secreted into the culture media during production (after 5 days, production is complete). Following, the Aspergilluscells are separated by centrifugation and discarded. The culture supernatant (with α-AM) is filtered giving a clarified supernatant with a volume of 100.0 L, activity of 3.00 U/mL, and total protein concentration of 0.650 mg/mL. After purification, the product stream (7.50 L) contains α-AM (25.00 U/mL) and a total of 6.788 x 103 mg total protein. Calculate the following: Concentration of total protein (g/L) and total units of activity in the clarified supernatant and purification product stream. Specific activities (U/g) of the clarified supernatant and purification product stream. Consider significant figures in your answers (may want to use scientific…