PROTEIN Prior to completing the lab experiment‚ it was predicted that whipping cream‚ soy milk‚ and the flour solution would all contain proteins. Looking back at the collected observations it can be concluded that the hypothesized statements were all deemed accurate. However‚ corn syrup was the only substance that did not test positive for proteins. This abnormality was researched‚ and it is now clear why only three out of the four substances tested positive for proteins. To start‚ it was hypothesized
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bread provided me with carbohydrates. As I take a bite of the peanut butter and jelly sandwich I crush all three of the macronutrients with my teeth. The role of saliva helps moistens the food while a digestive enzyme in the saliva called salivary amylase (ptyalin) helps breaks down the complex carbohydrates mostly contained in the bread into simple sugars. Once the food has been sufficiently chewed‚ the tongue rolls it into a ball known as a bolus and pushes it into the pharynx. In a combination of
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Respiration‚ digestion and rocks Respiration Respiration is a chemical reaction that happens in all living cells. It is the way that energy is released from glucose‚ for our cells to use to keep us functioning. Remember that respiration is not the same as breathing (which is properly called ventilation). The glucose and oxygen react together in the cells to produce carbon dioxide and water. The reaction is called aerobic respiration because oxygen from the air is needed for it to work. Digestion
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GROUP No.: | DATE: 02/14/13 | | NAME: | | EXPERIMENT No.25BACILLUS: Diagnostic Tests | | ASCOLI’S THERMOPRECIPITIN TEST Purpose: used to identify anthrax bacilli in animal hides and meat. Principle: This test was designed to detect B. anthracis antigens in the tissues of animals being utilized in animal by-products and thereby to reveal when these products contained ingredients originating from animals that had died of anthrax. The thermostable antigens involved are common to other
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carbohydrates. OF agar is used as the nutrient medium and it will turns yellow when cultured with fermentative microbes and only top few mm will turns yellow when cultured with oxidative microbes. B) Starch hydrolysis Not every microbe can produce amylase to hydrolyze starch. This session is to test the ability of microbes for the activity of starch hydrolysis. The presence of blue color upon the adding of iodine indicates that starch is not hydrolyzed. C) Gelatin Hydrolysis Gelatin is the convenient
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have prevented me from obtaining accurate results. So for this reason‚ my results would be more accurate and reliable. For everything else‚ I followed my original plan. To ensure the results were accurate‚ I made sure I accurately measured out the amylase and starch solutions for each experiment. This is because‚ if I had the wrong amounts‚ I would not get a valid conclusion‚ as I will not know whether my results are affected by the concentration of starch‚ or whether the results I got were due to
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This creates a slightly basic environment‚ meaning the semiliquid becomes alkaline. This is when the intestinal digestion begins. The pancreas secrets pancreatic fluid into the intestine. This fluid contains‚ Amylase‚ Trypsin‚ and Lipase. Amylase is released first in the fluid. Amylase breaks down starches into their component sugars. Trypsin hydrolyzes polypeptides‚ converting them into amino acids. Lipase breaks down fats into glycerol and fatty acids. The bile acids produced by the liver act
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ENZYME TIME (posted 9-7) Written by: Len Davis Creatine. Check. Arginine. Check. Protein powder. Check. Enzymes. Che . . . wait‚ what was that last one? You may not think of them as you compile your supplement shopping list‚ but enzyme products can be a smart choice for packing on muscle mass. Traditionally‚ enzymes are known as a digestive aid‚ but studies have shown that they also play an important role in recovery from high-intensity training‚ making them a prime addition to a bodybuilding
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positive because I was able to see the growth on the slant surface. The color of the medium changed to an intense Prussian blue therefore this organism was able to use the citrate as a sole carbon and energy source. Another test we did in class was the amylase -starch hydrolysis
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stomach and the intestine this is by the churning action of the muscular walls. Chemical digestion is by a series of specific enzymes in which are produced within numerous regions of the alimentary canal. The salivary glands produce an enzyme called amylase which breaks down polysaccharides into simpler sugars. These enzymes then hydrolyse the chemicals within the larger food molecules by breaking them down into very tiny constituent molecules. In the mouth the larger particles of food are broken
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