Starch

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nutrition

Excipients

Carbohydrate chemistry

sugar

Student Worksheet?Biology Strand: Molecules and Cells Name___________________________ Date__________________ School_________________ Student?please print this worksheet and complete it as you interact with the tutorial. The completed worksheet should be turned in to your assigned teacher. Tutorial: Carbohydrates Watch the video and answer the following: What three elements make up carbohydrates? _________________, ___________________, and ______________________ What is the main use of carbohydrates in the diet of living things? Complete the following table: Class of Carbohydrate Structure Examples Solubility monosaccharide single sugar unit disaccharide soluble multiple sugar units starch, glycogen, cellulose

carbohydrates

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nutrition

Carbohydrate chemistry

Glucose

1 Carbohydrate Outline ? Carbohydrates (structure and function) ? Levels of organization ? Monosaccharides e.g., glucose ? Disaccharides e.g., sucrose ? Polysaccharides e.g., starch, cellulose, glycogen ? Isomerism ? structural & stereoisomeris ? Roles in energy transfer, structural frameworks, storage 2 Objectives: At the end of this lesson you should be able to: ?Describe structure of carbohydrates: ? at different levels of organization ? monosaccharides (glucose), disaccharides ( sucrose) and polysaccharides (starch, cellulose, glycogen) ? different isomers ? structural (alpha, beta), optical (D and L) ?State the function of carbohydrates 3 Carbohydrates Etymology ?Name carbohydrate (?hydrate of

Cell Lab

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cell

Plastid

health

NAME: ________________________ Hour: ______ CELLS & CELL ORGANELLES LAB Purpose: In this lab, you will learn to identify different cell types and certain organelles. Objectives: Students should be able to: Recognize the major visible organelles of the cell. Give the function of the major organelles. Draw animal and plant cells. Tell the difference between animal and plant cells. Demonstrate good lab technique and explain the techniques used. NOTE: When drawing cells seen though the microscope, draw only a few, large cells accurately. All drawings must be labeled. PART A: Onion Skin. Using the procedure used in the microscope lab to prepare a microscope slide of an onion skin. (Thin skin layer only!)

Chemistry SL design IA

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Food and drink

matter

Iodine

Oxidizing agents

Halogens

Beaker

Thermometer

Technology

Chemistry SL design IA

What Effect does Temperature on the Rate of Reaction? Introduction Temperature is nothing more than the average kinetic energy of a mass of atoms. This being said, the less kinetic energy present, the fewer collisions between the conglomeration of atoms, and thus the slower a reaction will progress (chemguide.co.uk). This idea is powered by the collision theory, allowing us to accurately hypothe- size what will happen based on the temperature of a solution. As we approach absolute zero (0o K), the rate of reaction asymptotically approaches zero, never reaching it ,since we can never thoeretically reach absolute zero, but getting infintesimally closer by a mesurable degree.

Chemistry Lab Report

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matter

Iodine

Vinegar

sugar

Baking powder

Lab Reports

Properties and Changes Logan Bell Purpose: The Purpose of the Properties and Changes lab was to determine the unknown substances in the assigned mixture by comparing reactions and end results with certain variables. Procedure: Part one: 1. Obtain one of the following white powders: Starch, Baking Soda, Sugar and Salt (Sodium Iodide) 2. Make as many observations of each powder that you can before it is mixed with anything. Record your observations in your data table. 3. Put a small amount of your Sugar in two pea sized piles on a watch glass. 4. Add one drop of Vinegar to one of the piles of Starch. Record your observations. 5. Add one drop of Iodide solution to the other pile of Starch. Record your observations.

AP Biology: Lab 1 Example

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Sucrose

Glucose

Osmosis

health

lab

Contents Initial Mass Final Mass Mass Difference Percent of Change in Mass Average Change in Mass for Repeated Contents 0.0 M Distilled Water 7.04 8.15 +1.11 +15.76% 0.2M Sucrose 9.47 9.79 +0.32 +3.37% +2.08% 0.2M Sucrose 8.85 8.93 +0.07 +0.79% +2.08% 0.4M Sucrose 9.75 9.50 -0.25 -2.56% -2.41% 0.4M Sucrose 7.05 6.89 -0.16 -2.26% -2.41% 0.6M Sucrose 6.96 4.80 -2.16 -31.03% 0.8M Sucrose 13.50 9.50 -4.00 -29.62% 1.0M Sucrose 4.98 3.52 -1.46 -29.31% DATA Potato Core Data In Sucrose Solutions Assigned Questions Which substances are entering the bag and which are leaving the bag?

AP Biology Diffusion and Osmosis Lab Report

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