Tests for various biological molecules and their properties

The Various Biological Molecules 1. Protein Structure: The protein is a complex, high-molecular-weight commingle positive compound made up of amino acids joined by peptide bonds. scarper: umteen proteins are enzymes or subunits of enzymes, catalyzing chemical reactions. somewhat other proteins cause the struts and joints of cytoskeleton. Many membrane proteins function as binding proteins for kiosk to cell adhesion, transport, signal molecules and for defence. 2. Fats Structure: Lipids assume of just large regions of carbon copy, total heat. They are all in all hydrophobic and not soluble in water. Function: Serves as interject for readiness, insulation, formation of plasma membrane, buoyancy for animals, form a horizontal surface around organs and thusly serve as a layer of protection. 3. reduce dough Structure: It is hexagonal .it is carbon + water. They are sugar polymers. Reducing sugar is an organic compound that is composed of tinges of carbon, hy drogen and atomic number 8 in the ratio of 1 carbon atom: 2 hydrogen atoms: 1 oxygen atom. glucose, i interpreter of reducing sugar, has six carbon atoms. Function: It provides energy and regulates blood glucose. 4. Starch Structure: Starch consists of 2 molecules, amylase and amylopectin, which two comprise of 1-4 glucose linkages. It is also a compound containing carbon, hydrogen, oxygen in the ratio 1:2:1 Function: It provides us with energy.

Aim of the experiment To interrogatory for the presence of starch, fats, reducing sugars in the bread, meat, scramble eggs and go steady whether the big breakfast is a healthy breakfast for deal to consume. Experimental effect 1 Test for lipids BREAD tone 1: wonk the b! read into small pieces which go off put into the test-tube Step 2: put the small pieces of bread into the test-tube Step 3: bestow in ethanol into the test-tube Step 4: add In water into the test-tube as well Step 5: shake... If you want to get a full essay, order it on our website: OrderEssay.net

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