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Essay artificial sweeteners effects on health
Assignment about artificial sweeteners considering
Essay artificial sweeteners effects on health
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Natural and artificial sweeteners both store potential energy, but are broken down in different ways Splenda, composed primarily of sucralose, and Equal, composed primarily of aspartame, are examples of artificial sweeteners. Sucrose, a disaccharide of fructose and glucose, and honey are examples of sweeteners produced naturally. Honey is a unique sweetener produced from the enzymatic breakdown of regurgitated nectar from namely, honey bees (genus Apis). Honey is a great substitute to artificial sweeteners and is known to have anapestic and health related properties (Edwards et al, 2016). Honey is composed primarily of monosaccharides: fructose and glucose; and a variety of disaccharides, like sucrose (Edwards et al, 2016).
Saccharides
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In the process of breaking down sugar, ethanol and carbon dioxide are produced. When there is more energy available, more ethanol is produced and subsequently so is carbon dioxide. The amount of carbon dioxide released can be measured by the air gap established in the respirometer. In this experiment, the single-celled fungi Saccharomyces, known as yeast, is used to consume and convert the sugars to ethanol and carbon dioxide. In this experiment, the Independent variable is the type of sugar being used by the yeast and the dependent variable is the size of the air gap in the respirometer after two …show more content…
The average person consumes, on a daily basis, three times the recommended amount of sugar (Nemoseck et al, 2010). Since this experiment has shown very little variance in the amount of potential energy stored in the different types of sugar, honey as a substitute for sweeteners should be considered. Honey not only provides glucose need for cellular metabolism but provides antioxidants, vitamins, and minerals (Edwards et al, 2016). Honey can also help regulate body weight and provide for improved cardiovascular health (St Pierre et al,
Hypothesis If the sucrose concentration increases in a fixed amount of yeast, then the CO2 production will proportionally increase over time. Null Hypothesis If the sucrose concentration increases in a fixed amount of yeast, then the CO2 production will not proportionally increase over time.
Rate of Respiration in Yeast Aim: I am going to investigate the rate of respiration of yeast cells in the presence of two different sugar solutions: glucose, sucrose. I will examine the two solutions seeing which one makes the yeast respire faster. I will be able to tell which sugar solution is faster at making the yeast respire by counting the number of bubbles passed through 20cm of water after the yeast and glucose solutions have been mixed. Prediction: I predict that the glucose solution will provide the yeast with a better medium by which it will produce a faster rate of respiration. This is because glucose is the simplest type of carbohydrate (monosaccharide).
Reynolds, Coriena . Sugar Alternatives, Not So Sweet. James Madison University. 23 Jul. 2007 .
They even suggested that glucose slows the uptake of fructose if the two sugars are present in the same solution. Enzymatic carriers on the cell membrane of Saccharomyces cerevisiae have a higher affinity for glucose. The experiment also indicates the necessity for sucrose to be broken down into fructose and glucose before it go through glycoosis and prepare for fermentation (Verstrepen et al., 2004). Congruent to our hypothesis and prediction, glucose has been shown to produce the highest amount of carbon dioxide during
The Effects of Concentration of Sugar on the Respiration Rate of Yeast Investigating the effect of concentration of sugar on the respiration rate of yeast We did an investigation to find how different concentrations of sugar effect the respiration rate of yeast and which type of concentration works best. Respiration is not breathing in and out; it is the breakdown of glucose to make energy using oxygen. Every living cell in every living organism uses respiration to make energy all the time. Plants respire (as well as photosynthesise) to release energy for growth, active uptake, etc…. They can also respire anaerobically (without oxygen) to produce ethanol and carbon dioxide as by-products.
Zamora, Antonio. "Sugar Substitutes and Artificial Sweeteners Chemical Structure." Chemical Structure of Sugar Substitutes and Artificial Sweeteners. Scientific Psychic, 2014. Web. 29 Apr. 2014.
We are all aware of sugar, the sweet delicious substance commonly used in food and beverages, but table sugar is not the only sugar there is. There are many artificial sugars that many people now-a-days aren’t aware of. In this research paper I will be identifying four different types of synthetic sugars which are: Saccharin, Aspartame, Sucralose, and Sodium cyclamate. Synthetic sugars, or artificial sweeteners, have both positive and negative effects that can either make a big impact in our body or a small impact. Synthetic sugars can be used in many ways but are most commonly used in regular everyday foods and beverages or they can be mixed with other artificial sweeteners. Synthetic sugars tend to look very similar to real sugar so sometimes it may be hard to distinguish them with the naked eye.
The first and the biggest part in skittles is sugar. Sugar is the ingredient that gives the main sweet taste in skittles. More specifically, the sugar in skittles is called sucrose, commonly named table sugar. The formula of sucrose is C12H22O11 which is covalent. It’s white, sweet, odorless solid and the melting point is 186 。C. It’s non-toxic, flammable and react with heat, acid, base, and yeast. Though sugar is non-toxic, it still can be hazardous
Anything that is used to replace regular sugar, or sucrose, can be considered an artificial sweetener or sugar. Americans are increasingly using artificial sugar. “Fake sugar” is toxic, not just to the body, but to the metabolism as well. Artificial sweeteners were designed to be sugar substitutes as a less fattening alternative because seventy five percent of the population is overweight in United States. These are in the brand names that most people recognize such as Splenda, Sweet One, Equal, Sweet 'N Low, and many more. These artificial sweeteners are all synthetically made in labs and can legally be labeled as 'natural' because it appears somewhere on the Earth, despite it being made in a lab. The reason people use artificial sweeteners in their food is because these products do not add calories to the food. Dieters and people who are aggressively trying to lose weight see this as a golden opportunity to eat something that is just as sweet, but does not contain the calories. Likewise, artificial sweeteners do not need to be used in huge quantities to sweeten something. In fact, it takes much less than regular sugar to sweeten the same product. Perhaps this seems way too good to be true. This would then lead us to investigate the following question: How do artificial sugars affect our body?
Counting calories to loss weight? do not replace sugar with honey once selecting a sweetener. Teaspoon for teaspoon, honey really has a lot of calories than sugar. A teaspoon of honey contains twenty one calories, whereas a teaspoon of sugar contains fifteen. Honey has slightly a lot of nutrients, however within the amounts that folks use, it isn't vital enough to create it well worth the further
The Holland Sweetener Company (HSC) is planning to enter the low-calorie, high-intensity sweetener market which is currently dominated by NutraSweet. Below we first analyze our target industry. Next we look at what kind of response should HSC expect from NutraSweet upon its entry into this market. We will also analyze few likely scenarios that could play out and we will try to estimate the likelihood of each scenario. Based on our analysis, we will give a recommendation for HSC to plan their entry into this market.
The Immediate Effects of Ingesting Sour Versus Sweet Candy on the Heart Introduction In this particular study we observed the immediate effect that sweet candy (Skittles) versus sour candy (sour SweetTarts) has on heart rate and blood pressure upon ingestion and the time that was required for these statistics to return to basal measurements. This study does not infer the long term effects that these treatments have on the heart but can be considered a baseline for future exploration of these effects. The rate and blood pressure of the human heart varies based upon several outside and internal sources. Specifically, the ingestion of any materials will have an immediate and altering effect on the heart based upon its composition (DiNicolantonio and Lucan 2014).
Glucose, fructose, and galactose are examples of single or simple sugar molecules or monosaccharides. Maltose, sucrose, and lactose are examples of two sugar molecules linked, also known as disaccharides. Starch, glycogen, and cellulose are examples of many sugar molecules linked. They are also called polysaccharides. If you wanted to test if there were carbohydrates in something, you could do the sugar or the starch test.
This lab attempted to find the rate at which Carbon dioxide is produced when five different test solutions: glycine, sucrose, galactose, water, and glucose were separately mixed with a yeast solution to produce fermentation, a process cells undergo. Fermentation is a major way by which a living cell can obtain energy. By measuring the carbon dioxide released by the test solutions, it could be determined which food source allows a living cell to obtain energy. The focus of the research was to determine which test solution would release the Carbon Dioxide by-product the quickest, by the addition of the yeast solution. The best results came from galactose, which produced .170 ml/minute of carbon dioxide. Followed by glucose, this produced .014 ml/minute; finally, sucrose which produced .012ml/minute of Carbon Dioxide. The test solutions water and glycine did not release Carbon Dioxide because they were not a food source for yeast. The results suggest that sugars are very good energy sources for a cell where amino acid, Glycine, is not.