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Презентация на тему Carbohydrates. starch.

A carbohydrate is a biological molecule consisting of carbon (C), hydrogen (H) and oxygen (O) atoms.
Carbohydrates. Starch. Aznabakiyeva Farida FA12-5-1 A carbohydrate is a biological molecule consisting of carbon (C), hydrogen (H) and oxygen (O) atoms. The term is most common in biochemistry, where it is a synonym of saccharide, a group that includes The saccharides are divided into four chemical groups  Carbohydrates perform numerous roles in living organisms. Starch or amylum is a carbohydrate consisting of a large number of glucose units joined by glycosidic bonds. This polysaccharide is produced Pure starch is a white, tasteless and odorless powder that is insoluble History Starch grains from the rhizomes of Typha (cattails, bullrushes) as flour have been identified from grinding stones in
Слайды презентации

Слайд 2 A carbohydrate is a biological molecule consisting of carbon (C), hydrogen (H) and oxygen (O) atoms.

A carbohydrate is a biological molecule consisting of carbon (C), hydrogen (H) and oxygen (O) atoms.

Слайд 3 The term is most common in biochemistry, where it

The term is most common in biochemistry, where it is a synonym of saccharide, a group that includes

is a synonym of saccharide, a group that includes


Слайд 4 The saccharides are divided into four chemical groups 

The saccharides are divided into four chemical groups 

Слайд 5 Carbohydrates perform numerous roles in living organisms.



Carbohydrates perform numerous roles in living organisms.

Слайд 6 Starch or amylum is a carbohydrate consisting of a large number of glucose units joined

Starch or amylum is a carbohydrate consisting of a large number of glucose units joined by glycosidic bonds. This polysaccharide is

by glycosidic bonds. This polysaccharide is produced by most green plants as an energy

store. It is the most common carbohydrate in human diets and is contained in large amounts in staple foods such as potatoes, wheat, maize (corn), rice, and cassava.

Слайд 7 Pure starch is a white, tasteless and odorless

Pure starch is a white, tasteless and odorless powder that is

powder that is insoluble in cold water or alcohol.

It consists of two types of molecules: the linear and helical amylose and the branched amylopectin.





Depending on the plant, starch generally contains 20 to 25% amylose and 75 to 80% amylopectin by weight.

Слайд 8 History
Starch grains from the rhizomes of Typha (cattails, bullrushes) as flour have been identified

History Starch grains from the rhizomes of Typha (cattails, bullrushes) as flour have been identified from grinding

from grinding stones in Europe dating back to 30,000 years ago.
Pure

extracted wheat starch paste was used in Ancient Egypt possibly to glue papyrus.  
Romans used it also in cosmetic creams, to powder the hair and to thicken sauces.
Persians and Indians used it to make dishes similar to gothumai wheat halva.
Rice starch as surface treatment of paper has been used in paper production in China, from 700 AD onwards.


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