Melting Point and Boiling Point of Organic Compounds Miranda, Marilyn1, Salen, Vladimir, A.2 1Miranda, Marilyn, School of Chemical Engineering, Chemistry and Biotechnology, Mapua Institute of Technology; 2Salen, Vladimir A., CHM142L/B22, School of Chemical Engineering, Chemistry and Biotechnology, Mapua Institute of Technology [pic] ABSTRACT In this experiment, our attention will be focused on the effect of chemical structures of different organic compounds on two physical properties: their
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conditions, diamonds are produced with a temperature range of 900 and 1300 degrees Celsius. Then put under pressure of 725,000 pounds per square inch. (World of Carbon, n.d.) Diamonds have these properties because they are macromolecules; (Encyclopedia of Britannica n.d.) macromolecules are atoms that join together and from on big molecule. In which they also have a strong bonds. Each Carbon atom has a valence electron of four, diamonds are made out of units of carbon atoms joined together using the
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There are four macromolecules that make up all living things. These macromolecules are proteins, carbohydrates, lipids, and nucleic acids. All of these macromolecules are formed from functional groups. The functional group hydroxyl is found in every macromolecule. All of these macromolecules except for lipids are hydrophilic. All of these macromolecules are broken down into monomers by hydrolysis reactions. Proteins have methyl groups, amino groups, and carboxyl groups. Proteins are polymers of
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Macromolecules Carbohydrates are a type of macromolecule. Their subunit or monomer are simple sugars such as glucose and fructose. These are created with hydrogen bonds and are inorganic CH2OH. Glucose an example of a carbohydrates function is to provide energy for the organs to function in the body. Carbohydrates are a from of short term energy. A polysaccharide starch consists of repeating glucose molecules and has the function of breaking back down into glucose to again provide energy to the body
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Titre courant: LES MACROMOLECULES ET LES INDICATEURS La présence de macromolécules dans quelques substances Rya Smith Partenaire : Jordan Hannah L’école Secondaire Sir Wilfrid Laurier SBI3UX-02 Mr. Daviault Le 8 Avril, 2016 Le but de cette experience est de determiner comment voir la presence de les differentes macromolecules dans les differentes substances, et de identifier la substance inconnue. Matériel : Voir feuille: La présence de macromolécules dans quelques substances
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molecules that make up biological systems. There are four major molecules (macromolecule) found in living organisms – Carbohydrates, Lipid, Proteins and Nucleic Acids. They all have different chemical properties and can be identified by their functional groups. A chemical test that is sensitive to these functional groups can be used to identify or test for the presence of each of the macromolecules. This lab tests for major macromolecules using such tests. (Karp, 2005) The Iodine test is used to detect starch
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that are needed to make biological macromolecules. Biological macromolecules, are large molecules (also known as polymers). A monomer is a molecule that is able to bond in long chains. Monomers are small molecules that may be joined together in a repeating fashion to form more complex molecules called polymers. Usually, polymers are organic (but not necessarily). Hydrogen bonds are responsible for the properties of water and many biological molecules. Macromolecules, that are necessary for life, include
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Evidence of Protein and Starch in Organic Materials The purpose of this scientific experiment is to test for organic macromolecules such as Proteins and Starch in different organic materials used in everyday life, by using a reagent specifically designed to indicate the presence or the lack of these organic macromolecules. Hypothesis: Di Water doesn’t contain Protein Milk solution contain Protein 50% egg white solution contain Protein 1% sucrose solution doesn’t contain Protein Materials
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There are 4 main types of macromolecules: proteins, carbohydrates, nucleic acids, and lipids. Carbohydrates which are organic compounds are found in foods and tissues of organisms. Carbohydrates include sugars, starch, and cellulose. Carbohydrates are composed of carbon, oxygen and hydrogen, which can be broken down to release energy. Lipids consist of fat, fatty acid, and steroids. Lipids are hydrophobic molecules which do not dissolve in water. They include natural oils and waxes. Proteins are
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The purpose of this lab was to use different indicators to determine what macromolecules are in different foods. We used Lugol’s solution to determine the starch content, Benedict’s solution to see the sugar content, Biuret reagent to test for the proteins, and used a paper bag to determine the lipid content. Materials: Vegetable Oil Glucose Starch from corn or potatoes Powdered egg whites Water Lugol’s solution Benedict’s solution Biuret reagent Pretzel Toast Jelly Pineapple Fat-free yogurt
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