approximately what percentage of total kcalories? | | | Student Response | Feedback | A. | 15% | | B. | 35% | | C. | 50% | | D. | 60% | | | Score: | 0/1 | | | 6. | | | Which of the following has the most starch? | | | Student Response | Feedback | A. | 1 medium orange | | B. | 1 cup of kidney beans | | C. | 8 fluid ounces of milk | | D. | 4 ounces of meat | | | Score: | 1/1 |
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Page Writing of Lab Reports Identification of Biomolecules 5 13 Identification of Unknown Carbohydrate Solutions and Investigation of Action of Saliva and HCl in Carbohydrate Solution at Two Different Temperatures Investigation of the Effects of Catalase Concentration on Hydrogen Peroxide Decomposition 20 Synthesis of Starch Using an Enzyme Extracted from Potato Tuber Investigation of the Effects of Different Catalytic Conditions on Hydrogen Peroxide Decomposition Microscopy
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Page Writing of Lab Reports Identification of Biomolecules 5 13 Identification of Unknown Carbohydrate Solutions and Investigation of Action of Saliva and HCl in Carbohydrate Solution at Two Different Temperatures Investigation of the Effects of Catalase Concentration on Hydrogen Peroxide Decomposition 20 Synthesis of Starch Using an Enzyme Extracted from Potato Tuber Investigation of the Effects of Different Catalytic Conditions on Hydrogen Peroxide Decomposition Microscopy
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thorax 2) Thoracic Duct much larger b/c receives lymph from the rest of the body Lymph Transport: Lymphatic vessels are low-pressure conduits Use the same mechanisms that promote venous return in blood vessels to move the lymph a)Milking action of active skeletal muscles b)Pressure changes in the thorax during breathing c)Valves to prevent back flow Lymphoid Cells: Agranulocytes: 4.Lymphocytes Only 2% are found in blood, Most are in lymph tissue (lymph nodes, & spleen) Perform
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* Mouth: Food begins its journey through digestive system in the mouth; inside the mouth are many organs that aid in the digestion of food –the tongue, teeth, and salivary glands. Teeth chop food into small pieces, which are moistened by saliva before the tongue and other muscles push the food into the pharynx. * Pharynx: the throat; a tube that starts at the internal nares and runs partway down the neck where it opens into the oesophagus posteriorly and the larynx anteriorly. It functions
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Nutrition test 1 Nutrition- study of nutrients in food and how body handles them: ingestion, digestion, absorption, metabolism, storage, excretion Diseases that have a strong correlation with diet: heart disease, malignant neoplasm, cerebrovascular diseases, DM, aspiration pneumonia Nutrient- substance obtained from food that is needed by the body for growth, maintenance, and/or repair Energy providing nutrients (provide calories): * Carbohydrate – 4 Kcal * Protein – 4 Kcal * Fat – 9
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UTAR FHSC1214 Fundamentals of Cell Biology Trimester 1 How YOU can do well in BIOLOGY Follow the 4A’s and you can expect A’s. A ttitude • Attend ALL lectures, tutorials and practicals on time without fail. • Be attentive in class and revise your notes after class while the topic is still fresh in your mind. Why waste time re-reading 2-3 months later? • Do your assignments faithfully as they carry marks for the finals. • Come prepared for lessons (i.e. read up beforehand). •
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CARBOHYDRATE METABOLISM Carbohydrates are found as monosaccharides, disaccharides, and polysaccharides or complex carbohydrates. They function in energy storage (starch&glycogen), signaling (glycoproteins and glycolipids, e.g. blood group determinants), fuel the nervous system and muscle (and virtually all cells, although there are distinct cell type specific differences in choice of primary fuel molecule), are parts of nucleic acids (genes, mRNA, tRNA, ribosomes), and as cell surface markers
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Topic 1 Basic Molecules of Cells Chapter 3 The Molecules of Cells PowerPoint Lectures for Campbell Biology: Concepts & Connections, Seventh Edition Reece, Taylor, Simon, and Dickey © 2012 Pearson Education, Inc. Lecture by Edward J. Zalisko Learning outcomes: 1. Explain how a cell can make a variety of large molecules from a small set of molecules 2. Define monosaccharides, disaccharides, and polysaccharides and explain their functions 3. Define lipids, phospholipids, and steroids
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Disaccharide: 3 common types glucose + fructose alpha glucocsidic bond = sucrose (table sugar) glucose + galactose beta galactosidic bond = lactose glucose + glucose = maltose Polysaccharide: 4 common types Starch: alpha 1,4 & 1,6 bonds btwn glucoses. amylose and amylopectin Glycogen: different branching than starch. Found in animals Cellulose: beta glucose polymer. Plant cell walls Chitin: similar to cellulose with extra nitrogen containing group. Fungus cell wall and exoskeleton Lipids Triglyceride 3 fatty
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