What carbohydartes give a positive fermentation test: glucose, fructose, lactose, sucrose, and starch?
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What carbohydartes give a positive fermentation test: glucose, fructose, lactose, sucrose, and starch?
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- What is high fructose corn syrup? What foods contain it?Please answer the following correctly: a) Would other substrates be as effective as glucose in alcoholic fermentation? Possible substrates: sucroce (table sugar- glucose and fructose disaccharide), honey (mainly fructose and glucose), corn syrup (fructose and sucrose), starch (glucose polymer in plants), saccharin, equal, splenda, fructose, maltose, pyruvate, stevia, agave nectar. b) Would fermentation rates change with different types of yeasts, for example, quick rise, champagne yeast using in wine making and candida milleri used in sourdough? c) What environmental conditions are optimum for alcoholic fermentation? what temperature ranges? What pH ranges? Do these environmental conditions have different effects on different strains or species of yeast? d) What is the maximum amount of ethyl alcohol that can be tolerated by yeast cells?How many moles of KOH is required per mole of fat in sapornification reactions?
- a) What carbohydrate(s) exhibited the greatest amount of fermentation? qlucose, fructose ,sucrose, maltose b) What carbohydrate(s) exhibited the least amount of (or no) fermentation? Galactose,1actose, Starch c) Select your choice of one carbohydrate that did not exhibit any fermentation (or very little) and explain the additional enzyme-catalyzed processes that would have to take place before that carbohydrate could be used as a source of carbon for fermentation? It is not necessary * to name the enzymes or write any reactions, just outline the path to entry of glycolysis. lactose...Given sugar solutions: fructose, galactose, arabinose, glucose, maltose, sucrose, lactose, starch and water. Which of the sugar undergo fermentation? Which does not? Why? What is the purpose of this test? How are carbohydrates differentiated by this test? What is the reaction involved in this testsucrose + lactase being combined was meant to demonstrate 1. enzymes are specific to their substrates. 2. enzymes are specific to the pH of their environment. 3. enzymes are specific to the temperature of their environment. 4. enzymes can be denatured by sucrose.
- Cabbage was first dried in a vacuum oven and was extracted with hexane. The residue was then digested with protease and amylase and further extracted with 80% ethanol. The final residue was weighed on an analytical balance. (a.) What are the functions of drying in a vacuum oven, extraction with hexane, digestion with protease and amylase, and extraction with 80% ethanol? (b.) What kind of food composition is being measured and what is the name of this analytical method? (c.) Suggest one more experimental step in order to further categorize the food composition answered in (b.)What conditions could result in the degradation of oils and fats during storage?how many steps does glycolisis have
- An example of a ketotriose seen in glycolysis is ________________________. An example of a aldotriose seen in glycolysis is __________________________.What is the effect of lowered pH on the proteins found in dairyproducts during lactic acid fermentation?What is a lactose fermenting E.coli ( LFEC) ?