enzyme activity. (3) Amylase is a digestive enzyme found in saliva and in pancreatic secretions to the small intestine. The function of amylase is to catalyze the hydrolysis of carbohydrates‚ such as the polysaccharide‚ starch‚ to the disaccharide maltose. Maltose is subsequently hydrolyzed to glucose by another digestive enzyme‚ maltase. These glucose molecules are the starting point of glycolysis. Glycolsis is the first process organisms employ to harvest energy‚ (ATP)‚ from ingested
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Abstract If we live in a place that gets cold in the winter‚ we have probably seen trucks out spreading a mixture of sand and salt on the streets after a snowfall to help deice the road. Do we sometimes dump ice cubes into a drink to help keep cool on a hot summer day? Have we ever watched the ice cubes melt and wondered how we could make them melt more slowly—or even faster? In this science activity we will get to try some different‚ common household substances to try and answer this question:
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substrate is starch. When the active site of amylase binds with the starch‚ hydrolysis takes place. When the hydrolysis (the breaking of a chemical bond with the insertion of the ions of a water molecule) of starch is complete you are left with a disaccharide called maltose. Enzymes are necessary for metabolic reactions‚ the question I pose is this--do variances of temperature‚ ph‚ substrate and enzyme concentration affect the rate of reaction? METHOD To prepare for the experiment the following
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contained large amount of starch‚ while the yellow banana tasted sweet since it contained large amount of reducing sugars. Biological principles: Benedict’s test for reducing sugar: Reducing sugars include all monosaccharides (glucose) and some disaccharides (maltose). Benedict’s solution contains copper sulphates. Reducing sugars reduce copper(2) ions present in the blue copper sulphate solution to insoluble red brown precipitates. The initial blue colour of the mixture turns green‚ then yellowish
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A molecule is a group of atoms bonded together that represent the smallest unit of a chemical compound that can take part in a chemical reaction. (http://www.dictionary.com) In kitchen chemistry today‚ there are many types of food molecules such as minerals‚ vitamins‚ fiber‚ and water. But there are four molecules that people refer to as food‚ also known as the four basic food molecules‚ which can be used to produce energy which are carbohydrates‚ lipids‚ proteins‚ and alcohol which is not considered
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Part 1. Cellular Respiration Prarthana Minasandram Partner: Ben Liu Introduction Purpose: To examine the rate of alcoholic fermentation using various carbohydrates. Hypothesis: If the yeast is placed in 5% glucose or sucrose solutions‚ then carbon dioxide production will increase over time. If boiled yeast is placed in a 5% sucrose solution‚ then carbon dioxide production will remain constant. Variables Independent variable: Carbohydrate solutions (5% solutions of glucose and sucrose) and
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Chapter 1: May/June 06 1 What is the resolution‚ in nanometres‚ of an electron microscope and of a light microscope? A electron microscope 0.5 light microscope 20 B 0.5 200 C 5.0 20 D 5.0 200 2 The diagram shows a drawing of an electron micrograph of a cell. Which structures are surrounded by double membranes? Golgi apparatus lysosome mitochondrion nucleus cytoplasm A ✓ ✓ ✓ ✓ ✓ B ✓ ✗ ✗ ✗ ✗ C ✗ ✗ ✓ ✓ ✗ D ✗ ✓ ✗ ✗ ✓ 3 In which animal cells would Golgi apparatus be most abundant
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The principal structure of the digestive system is an irregular tube‚ open at both ends‚ called the alimentary (al-i-MEN-tar-ee) canal or the gastrointestinal (GI) tract. In the adult‚ this hollow tube is about 9 meters (29 feet) long Think of the tube as a passageway that extends through the body like a hallway through a building. Food must be broken down or digested and then absorbed through the walls of the digestive tube before it can actually enter the body and be used by cells The teeth
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UNIVERSITI TEKNOLOGI MARA COURSE INFORMATION Confidential Code Course Level Credit Hours Contact Hours : : : : : CHM 556 Organic Chemistry II Degree 4 3 hr (Lecture) 3 hr (Practical) 3 Core CHM 456 Part Course Status Pre-requisite : : : Course Outcomes : Upon completion of this course‚ students should be able to: 1. Determine functional groups present in organic compounds using Infrared Spectroscopy and interpret Nuclear Magnetic Resonance spectra and relate the information to structural
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Introduction: This provides general guidelines to help Improve and optimize an athlete’s knowledge of sports nutrition. In this booklet guide you through: 1) Nutritional requirements. 2) Components of a healthy diet. 3) The impact fast food has on the body. 4) Hydration. 5) Dietary intake requirements and how they are affected by an individual’s lifestyle. Now more than ever‚ athletes need accurate sports Nutrition information. Optimal nutrition is an integral part of optimal performance
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