St udent Name
St udent ID
Inst it ut ion
Inst ruct or
Shelton State Community College
Biology 2542 Lab
(11th/19 Lab Sessions for Winter Quarter, 2008)
TOPICS TO BE COVERED:
Introduction: Why enzymes are needed to digest your food?
Description of the chemical composition of carbohydrates, lipids, and proteins
Perform chemical tests
Running Head; BIOLOGICAL MACROMOLECULES
Date of submission
Exercise 1; Starch and sugar
Data table one; Benedicts Reagents Data
Savvy Consumer: MyPlate
MyPlate the food guide issued by the U.S.
Department of Agriculture. It replaces
MyPyramid and incorporates recommendations
from the Dietary Guidelines for Americans.
Moderationpaying attention to portion sizes
CNH 342 Nutrition
Instructor: Jill Goode Englett, MS, RDN, LD, RN
Course Prerequisite: None
Office Hours: Tuesday and Thursday 9:30-11:00 a.m. and 2:00-3:15 p.m.
Wednesday 2:00-4:00 p.m.
Other times by appointment, conducted in person,
Hands-on Labs V-Scope Instructions - Biology
To Access the v-scope files take the following steps:
1 Within the course select the Notebook icon in the top left corner of the page.
2 Click on the Documents tab.
3 Download the V-Scope BK 2012.zip file to yo
Organic/Biochemistry Biology I Notes Carlisle
(video by Doc Miller - https:/vimeo.com/6517323)
*Make sure you watch this video and fill out this worksheet. You will see this
information again on your test. STUDY!
1. Explain the importance of carbon (organ
MyPlate assigns individuals to a calorie level based on their sex, age, and activity level. The chart below identifies the calorie levels for
males and females by age and activity level. Calorie levels are based on the Estimated Energy Requireme
Biology lab 7
The integral protein
Using a normal white onion would change what we would see under the microscope
He is going to pour salt on the slug to kill it because it will cause the liquid to be drawn out of the