The Effects of Temperature on the Action of Diastase on a Starch Suspension Hypothesis: The practical being carried out is to observe the effects of temperature on starch break down using a synthesized version of salivary amylase‚ this being Diastase. The starch will be placed into the Diastase and water and then placed in baths of water of different l. temperatures. The test tube containing water will have little or no reaction at all. However‚ the test tube containing the Diastase
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Desizing Desizing is done in order to remove the size from the warp yarns of the woven fabrics.The sizing material present on the warp yarns can act as a resist towards dyes and chemicals in textile wet processing. It must‚ therefore‚ be removed before any subsequent wet processing of the fabric. Object: 1. To eliminate the water repellent nature of sized cloth. 2. To increase the absorbency. 3. To reduce the consumption
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Amylase is found in saliva and breaks starch into maltose and dextrin. This form of amylase is also called "ptyalin" /ˈtaɪəlɪn/[4] It will break large‚ insoluble starch molecules into soluble starches (amylodextrin‚ erythrodextrin‚ and achrodextrin) producing successively smaller starches and ultimately maltose. Ptyalin acts on linear α(1‚4) glycosidic linkages‚ but compound hydrolysis requires an enzyme that acts on branched products. Salivary amylase is inactivated in the stomach by gastric acid
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into 2 identical wells on the starch agar plate separately. Starch will be broken down by the amylase disused to the star-agar. A clean zone will be formed around the wells when iodine solution is added and flushed. The higher the amylase activity‚ the more the starch will be broken down. Hence‚ a larger and clearer zone will be observed. Thus the diameter of the clear zone can show the activity of the amylase. In this experiment‚ the independent variable is the types of washing powder in the solution
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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 100% by answering 6 out of 6 questions correctly. 1. The substrate for amylase is You correctly answered: e. starch and carbohydrate. 2. Which of the following is true of enzymes? You correctly answered: c. Their activity can be affected by temperature and pH. 3. The reagent IKI tests for the presence of You correctly answered: a. starch.
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Name: tiffanie yehudai Exercise 8: Chemical and Physical Processes of Digestion: Activity 1: Assessing Starch Digestion by Salivary Amylase Lab Report Pre-lab Quiz Results You scored 83% by answering 5 out of 6 questions correctly. 1. The substrate for amylase is Your answer : b. starch. Correct answer: e. starch and carbohydrate. 2. Which of the following is true of enzymes? You correctly answered: c. Their activity can be affected by temperature and pH. 3. The reagent IKI tests for the presence
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Observation #4 * When the solution was added to the hot water bath‚ the solution went from blue‚ to green‚ to yellow‚ and finally to orange as time progressed. This was a positive result‚ meaning that the amylase in our saliva broke the polysaccharides in the cracker into mono- and di- saccharides. As a result‚ the Benedict’s reagent changed colour because it indicated the presence of mono- and di- saccharides in the solution. Observation #5 There weren’t
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enzyme‚ amylase. When the diet pill binds to the amylase‚ it prevents the breakdown of starch. In the Biology 1103 lab‚ we conducted two experiments to determine whether or not the diet pill‚ Carb Cutter‚ actually worked. In each experiment we used an experiment tube and a control (blank) tube. The purpose of a blank is to set a base level (zero) from which other measurements can be performed. In the first experiment we were trying to see if the amylase would digest the starch. We put amylase‚ TRIS
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affect the rate at which starch hydrolyzed. In the experiment conducted‚ bacterium; Bacillus Licheniformis and the fungus; Aspergillus Oryzae was used to examine how changes in temperature of the enzymes affects the rate of the reaction with starch. Amylase is an enzyme‚ found chiefly in saliva and pancreatic fluid‚ that converts starch and glycogen into simple sugars. This enzymatic reaction therefore needs the utilization of water molecules. This is why the reaction is called a hydrolytic reaction
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What conditions are necessary for digestion of lipids‚ carbohydrates‚ protein? Certain conditions are required for digestion. I will find that enzyme is required for digestion of lipids‚ carbohydrates‚ protein. There are many conditions that are necessary for digestion of lipids‚ carbohydrates‚ protein such as pH and enzyme and substrate. The test tube that digestion of lipids occurs in was test tube 1‚3‚4‚ test tube 2 there was no digestion because there was no enzyme. Test tube 1 was the fastest
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