describe fermantation of starch?
820039
The bioconversion of starch into ethanol is a two-step process.\nThe first step is saccharification, where starch is converted\ninto sugar using an amylolytic microorganism or enzymes such\nas glucoamylase and alpha-amylase. The second step is fermentation, where sugar is converted into ethanol using Saccharomyces cerevisiae.
1172209
1. investigating starch in peanuts or other edible foods\n\n2. process of photosynthesis in plants\n\nsurry got only two in mind! hope it help
835543
Do you mean reabsorption of water?\n\nFor human, reabsorption of water occurs at the large intestine where processed leftovers its water and moisture that hadn't been fully absorbed and digested is bein' extracted.
950149
D-glucose (or just glucose, or dextrose) is the "normal" carbohydrate that biochemistry uses as both energy and as a building block for starches, cellulose etc.  \nL-glucose is it's "non-superimposable mirror image".  It is the left-handed version of glucose (if you can accept the notion that it is "right handed"\nL-glucose plays no biochemical role that I know of.
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it forms amylose if there is beta1,4 glycosidic linkage &also it forms amylopectin if the molecule forms beta 1,4 and beta 1,6 glyocosidic linkage.\nits a trihydroxyalcohol\nhydrocarbon chain\nfattyacid and glycerol\nit is a high energy giving biomolecule&helps in lipid metabolism
81037
saline, albumine, hydroxystarch
1125009
Acually, it has nothing to do with carbs or starch or fat.  It has to do with the glycemic index of the foods you eat.  Those foods such as white bread, potato, rice, pasta, etc. are high on the glycemic index.  In other words, they will spike your blood sugar.  The right carbohydrates are either complex carbohydrates or fiber, and have a low-glycemic index. Complex carbohydrates and fiber generally supply additional healthy trace elements and phytonutrients, as well as energy. A healthy diet includes a variety of protein sources including complete proteins, which contain all of the essential amino acids. Beneficial fats are high in essential fatty acids and low in saturated fatty acids. No more than 10 percent of your total daily calories should be derived from saturated fat. \n\nThe glycemic index is a way of measuring the rate at which carbohydrates are broken down and appear in the blood as simple sugars. Those foods that result in a rapid rise in blood sugar have a high-glycemic index. Carbohydrates that are broken down slowly and cause only a moderate increase in blood sugar have a low-glycemic index. Some carbohydrates fall in between. \n\nHigh-glycemic foods provide quick energy, but it is usually short lived and hunger soon returns. Low-glycemic foods provide greater satiety and sustained energy, which makes eating less and losing weight easier. \n\nHigh-glycemic diets also have been linked to obesity, type II diabetes, insulin resistance, and heart disease. Virtually all convenience foods and many meal replacement and diet products on the market today are unfortunately, high glycemic.3 \n\n\nIf you want some information on the glycemic index, check out my website below.  Also, Dr. Ray Strand has some great information on his site www.releasingfat.com .
1037294
Most important of all is trophology, the laws of food combining. If you mix a starch with your meat, like with sandwhich, it causes a watery soup, where the enzymes won't operate. Amalyse requires an alkaline ph, and proteast an acid one. You mix protein and starch and you get a neutral ph, setting up putrification and other bad effects. Also, eat grass fed organic meat, otherwise the arachidonic acid will cause inflammation, not to mention growth hormones, antibiotics, and pesticide residues.
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potato,banana,yams,rice,wheat - carbs\nbutter,milk,pork,pastry,chips,fried foods -fat
861968
most likely a starch molcule, which is just a simple polymer of glucose, if the enzymes from the yeast extract were intact.
593176
leopold "butters" starch\n\nthat's what it said on his tombstone in the marjorine episode.
766393
That would be cellulose, which is a polymer of glucose that has beta-linkages that cause the chain to be straight and unbranched. (Starch is basically a glucose polymer with alpha linkages, and it and glycogen are often branched.)
48015
I assume this is a an experiment.\nI guess you mean '... inluence of ON amylase?'\n\nThe protein amylase is an enzyme which will change the macromolecule starch into sugars.\n\nIodine solution will turn blue-black when mixed with starch, but remain golden brown when mixed with sugars. The iodine solution can indicate if any starch remains after being mixed with an amylase solution.\n\nYou will firstly need to discover the concentration of amylase to use to change starch into sugars within a convenient period of time - say 5 - 10 minutes at room temperature.\n\nSet up water baths at a range of temperatures and put measured amounts of amylase solution and of starch solution into tubes in the baths. Leave them to reach temperature.\n\nAdd the measured quantities of amylase to the starch solutions. Stir.\n\nImmediately remove a drop of each mixture and mix with a drop of iodine (prepare iodine drops on a spotting tile).\n\nRepeat this every 30 seconds - yes, you'll have to be quick and organised.\n\nYour results will show whether or not temperature affects the rate of reaction of amylase on starch.
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digesting food=chem since youre breaking it down into ammino acids, carbs, etc.\n\nchewing= phys since all you are doing is breaking it into smaller pieces\n\nrusting= chem since iron is turning into iron oxide\n\ndissolving= phys since youre basically just mixing up the sugar and making it into smaller pieces. now if it was an ion like salt that disassociates i think it would be chemical since NaCl -> Na+ and Cl-
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You can see if it include starch, by putting iodine on it and seeing if it turns black. I found an article where they make vinegar by fermenting it, thi sis a cottage industry in the Phillipines. So it must have sugars in it as well.
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Hi S. r.\n\nAcid treated starch is nothing but Granular starch slightly hydrolysed with acid at low temperature.
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starvation\n\nliquid diets\n\ncalonics