back into translucent and remaining solution was blue which is translucent. 4 10 ml solution B 1 ml saliva 95 The blue coloured solution remains unchanged. The blue coloured solution remains unchanged as well. Discussion : In the experiment‚ the enzyme amylase was involved. Amylase breaking down the starch suspension into maltose and maltose into glucose when HCL was added into solution B .This is because solution B was hydrolyzed and the H+ ions present break down the bond in between molecules
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Group Members: Johnny Nguyen‚ Therese Pham‚ Linda Tang Name of Enzyme You are Investigating: Amylase Brief Background: Amylase is a digestive enzyme‚ produced mainly by the salivary glands and the pancreas‚ to break down starch in food into smaller carbohydrate molecules and disaccharides such as maltose. It can be found in humans and some other mammals. Some plants and bacteria may also produce amylase. After being broken down into smaller carbohydrate molecules‚ it can be converted into a monosaccharide
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translucent and remaining solution was blue which is translucent. 4 10 ml solution B 1 ml saliva 95 The blue coloured solution remains unchanged. The blue coloured solution remains unchanged as well. Discussion : In the experiment‚ the enzyme amylase was involved. Amylase breaking down the starch suspension into maltose and maltose into glucose when HCL was added into solution B .This is because solution B was hydrolyzed and the H+ ions present break down the bond in between molecules
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unchanged The transparent blue solution turns into translucent light brown solution 4 10ml solution B 1ml saliva 95 The transparent blue solution remain unchanged The transparent blue solution remain unchanged Discussion : 1. In the experiment‚ the enzyme amylase was involved in saliva. 2. The enzyme act as a catalyst in the experiment and it lowers the activation energy needed and increase the rate of
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10. Tubes 2‚ 6‚ and 7 showed the effect of pH on amylase activity. The results of this experiment indicate that the activity maximum of amylase is at pH 7.0‚ whereas pH 2.0 and pH 9.0 demonstrated very little activity. In this experiment‚ pH 7.0 showed the highest level of amylase activity. Tube 3 showed that amylase did not contain maltose contamination. Tubes 3‚ 4‚ and 5 showed that water had no starch or maltose contamination. Tube 3 directly showed that water did not have maltose or starch contamination
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Exercise 8: Chemical and Physical Processes of Digestion: Activity 1: Assessing Starch Digestion by Salivary Amylase Lab Report Pre-lab Quiz Results You scored 0% by answering 0 out of 6 questions correctly. 1. The substrate for amylase is Correct answer: e. starch and carbohydrate. You have not answered this question. 2. Which of the following is true of enzymes? Correct answer: c. Their activity can be affected by temperature and pH. You have not answered this question. 3. The reagent IKI tests
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SBI3U1 November 6th‚ 2014 Spit and Armpit Lab Partners: Kara Washer and Josh Young Abstract This lab shows the use of salivary amylase with strong and weak starch mixtures to break down complex carbohydrates into simpler sugars. This lab was conducted to physically see the breakdown of carbohydrates into simpler sugars (glucose‚ fructose‚ galactose) using the salivary amylase enzyme. This is extremely important to all metabolic functions in the human digestive system. It is found that benedict’s solution
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Name: Lillie Cyr Exercise 8: Chemical and Physical Processes of Digestion: Activity 1: Assessing Starch Digestion by Salivary Amylase Lab Report Pre-lab Quiz Results You scored 16% by answering 1 out of 6 questions correctly. 1. The substrate for amylase is Your answer : a. maltose. Correct answer: e. starch and carbohydrate. 2. Which of the following is true of enzymes? Your answer : b. They are used up in the reaction. Correct answer: c. Their activity can be affected by temperature and pH. 3.
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malt and fungal alpha-amylase. Amylase is used to break down starch and produce small dextrins for the yeast to act - which is needed to make bread rise. (Hayes and Laudan‚ 2009) Enzymes also help obtain an even crumb structure‚ dough improvement‚ and result in a higher loaf volume (Mapsenzymes). Bread making companies from around the world chooses to use enzymes ultimately to speed up production time - which is crucial to any business. The use of maltogenic alpha-amylases improve shelf-life of
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Biology Open – Ended Investigation Assessment Task 1 Weighing: 20% Due Date: • Part A – Term 4‚ Week 7 Monday‚ 19th November‚ 2012 • Part B – Term 4‚ Week 7 Friday‚ 23rd November‚ 2012 Shamiran Khamis Part 1 – Scientific Report Title: Factors Affecting Enzyme Action Introduction: Enzymes are catalysts‚ because they control the rate of the reaction that helps chemical reactions work properly within living organisms. They are specialised proteins that have a unique shape and chemical
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