Coursework.Info - Inspiration in an Instant

On the left is an image preview of every page of this document, and below are the first 150 words with formatting removed:

Valentina Zunarelli IB Biology Practical Identification of Biological Important Compounds Introduction Starch is a common name applied to a white, powdery, odorless, tasteless, complex carbohydrate, (C6H10O5)x, it is found in the seeds of cereal plants and in bulbs and tubers in great amounts. Starch is manufactured by green plants during the process of photosynthesis. It forms part of the cell walls in plants, constitutes part of rigid plant fibers, and serves as a kind of energy storage for plants. Sugar, chemical compounds in the carbohydrate group that are readily soluble in water; are colorless, odorless, and usually crystallizable; and are more or less sweet in taste. In general, all monosaccharides, disaccharides, and trisaccharides are termed sugars, differently from polysaccharides such as starch, cellulose, and glycogen. Sugars, which are widely distributed in nature, are manufactured by plants during the process of photosynthesis and are found in many animal tissues. Proteins are a...

Get instant access

• Instant, unlimited access to our documents in full
• Swap your work for free access, or pay £4.99
• To see the full version of this document and 147,195 others

OR

Receive email updates for this category

• Simply tell us your email address and receive a weekly Study Help Email for FREE
• Receive 3 FREE essay views with each email
• Get all the latest essays from Coursework.Info & discussion from TheStudentRoom.co.uk