Report Table CHO.15: Hydrolysis Conclusions for Starch     Iodine test observation Conclusion for Iodine test Benedict's test observation Conclusion for Benedict's test Starch + H2O (negative control) Blue to black solution   Choose... A. Amylose presnet  B. Amylose not present    Blue solution   Choose... A. Reducing sugars not presnet  B. Reducing sugars presnet     Starch + HCl (potential hydrolysis) more blue-black compared to starch+water   Choose...   A. More amylose presnet B. Less amylose presnet C. No change  no longer blue compared to starch+water   Choose... A. More reducing sugar present B. Less reducing sugar present C. No change    Did hydrolysis of starch occur in the presence of acid?   A. yes  B. no Give a summary of your results for the hydrolysis of disaccharides and polysaccharides. In your own words, explain why you saw these results.

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Q: thanks

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Micelles and Biological Membrane

Micelles are the type of lipid molecules that organize themselves in spherical shape in aqueous solutions. The production of the micelle is a reply to the amphipathic behavior of fatty acids. It means that they consist of both hydrophobic regions and hydrophilic regions. In micelles, polar head groups (hydrophilic groups) produce an outer layer associated with water whereas nonpolar tails (hydrophobic groups) are organized in the interior.