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Ch 3: Chemical Composition of Cells

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A student adds iodine solution to egg white and waits for a color change. How long will the student have to wait? An unknown sample is tested with both Biuret reagent and Benedict's reagent. Both tests result in a blue color. What has been learned? Are fats polar or nonpolar? Based on your study of organic molecules in this lab, why do plants benefit from nitrogen fertilizer? If Benedict's reagent turns red, what substance is present? If Biuret reagent turns purple, what substance is present? If iodine solution turns blue-black, what substance is present? Is starch a monosaccharide or a polysaccharide? starch and water are mixed together as ingredients for making gravy. Why doesn't starch react with water to yield monosaccharides? To test whether a sample contains glucose, what reagent should be used? What group is different between types of amino acids? What is the function of fat in animal cells? What is the function of starch in plant cells? What molecules are released when fat undergoes a hydrolysis reaction? What type of bond joins amino acids to make peptides? What type of organic molecule requires the action of emulsifiers to be successfully digested? What type of protein speeds chemical reactions? Why is it necessary to shake a bottle of salad dressing before adding it to a salad?

It never changes No protein or sugar nonpolar Proteins need nitrogen Sugar Protein Starch Polysaccharide No amylase Benedict's reagent R group long time energy stores glucose Fatty acids peptide bonds Oil enzymes To mix oil and water

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