Biochemistry Answers

During baking, Maillard reaction cause the crust of the bread to turn golden brown and the typical freshly baked bread flavour to develop. Discuss the chemistry of the reaction (12 Marks) and the implications (10 Marks) if glucose oxidase had to be added in the bread formulation.

Discuss the relationship between the melting point of a fat and the composition and conformation of its fatty acids. Use examples of specific fatty acids to support the discussion. (9 Marks)

3.2 Name and briefly discuss the technological functions of two synthetic emulsifiers that are used in baked products such as bread (8 Marks)

You are preparing soft maize porridge at home using the following procedure: 1) the maize meal is suspended in cold water, 2) it is added to a pan with boiling water and brought to the boil, 3) it is cooked on the stove for 20 minutes while stirring continuously, 4) after cooking the porridge is removed from the stove and cooled to room temperature, 5) it is then stored it the refrigerator until the next day. Explain the chemical, physical and viscosity changes that starch in the maize meal and porridge undergoes during each stage of the process (20 Marks)

A female in her sixties (Mrs J) makes an appointment with her GP because she has been suffering with pains in her legs and having difficulty walking. She is also having problems with her vision. She presents as overweight, bordering on obese. When questioned about her appetite she mentions that she seems to feel thirsty a lot of the time. The GP takes a blood sample and asks the patient to provide an MSU urine specimen. After using a dipstick on both samples, the GP arranges for the patient to attend the clinic for a glucose tolerance test. The results are in Table 1 below.

Table 1: Plasma glucose concentrations (mmol/L) determined for Mrs J

minutes after glucose load

0

30

60

90

120

Patient T

8.5

16.1

16.8

15.9

15.5

1> Using the data for J in Table 1 construct a correctly labelled graph using appropriate software to show the profile and paste it into yourwork.

3> Briefly describe the clinical biochemistry test that would be used to monitor the patient during treatment. 

1> Discuss how the outcome of the test relates to the symptoms described by Mrs K

2> Briefly describe the clinical biochemistry test(s) that would be used to monitor the patient during treatment. 

3> Using the data for Mrs K in Table 1 construct a correctly labelled graph using appropriate software to show the profile and paste it into your work. (Remember that the title, also called the figure legend, should be below the graph.) 

If eight acetyl - Coa are produced from a fatty acyl -CoA in B- oxidation, what is the equivalent number of ATP Molecules synthesized solely from them

Proteins are dynamic macromolecules. To study proteins a scientist needs to understand their chemical and physical properties. You are a scientist working in an analytical laboratory, your job description is to analyse proteins. A crude sample containing a protein is to be analysed. Discuss all steps and techniques that can be employed in order to isolate, characterise, and determine its amino acid sequence.

Discuss the contribution by scientist that led to the development of central dogma. Further explain how genetic information is expressed in proteins.

discuss the formation of a peptide bond at ph 7. in your answer describe the.basic structure of this molecule including covalent bonds linking the amino acids , ionised end groups partial double bond character of the peptide bond. also include in your answer general features.side chains and the importance of associated non covalent bond interactions in protein structure