BIOFERTILIZER: The pathophysiology of the Tuberculin reaction is explained thus: M. Tuberculi are engulfed by macrophages after being identified as foreign‚ but due to a self- preserving mechanism peculiar to TB it is able to block the fusion of the phagosome within which it is existing with the lysosome which would destroy it. So it can continue existing and replicating within the immune cell designed to destroy it. After several weeks‚ the immune system somehow [ mechanism as yet unexplained]
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Glucose would have the highest fermentation rate because the structure of glucose suggests that it would require less work to break down into the pyruvate. Because of its simple molecular structure‚ it can be decomposed the quickest. Within glucose‚ starch‚ truvia‚ sucralose‚ saccharin‚ fructose‚ maltose‚ sucrose and lactose‚ there will be different fermentation rates because sugars like fructose have a 5-ring structure differing greatly from glucose. Lactose won’t ferment because this disaccharide
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out how much starch grains are distributed within a transverse section of a banana Apparatus: banana‚ iodine solution‚ ruler‚ white tile‚ stopwatch‚ microscope slide‚ coverslip‚ filter paper‚ Light microscope Method: 1) A piece of banana was place on a tile and a section was cut across the piece of banana about 5mm thick. 2) The surface of the banana was covered with iodine solution and left for about one minute. 3) The distribution of starch in the section
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experiment is to see the enzyme amylase catalyse starch in a chemical reaction. | | Introduction Enzymes are proteins. They act as catalysts‚ allowing chemical reactions to take place by lowering the amount of energy needed. They therefore speed up a reaction without being consumed themselves in the process. Enzymes are needed by all human beings‚ without them we couldn’t survive. They act as catalysts that break down substances such as starch and convert them into different products such
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iodate ions; therefore‚ this part was performed to detect any iodate ions. In the blank determination experiment‚ exactly 2.00 grams of KI was dissolved in 50 mL of distilled water and then acidify with 5 mL of 3M sulfuric acid. After the acid‚ 5 mL of starch was immediately added into the solution. The solution didn’t turn into a blue color‚ so a blank correction was not needed for the standardization and analyzes volumes. After determining that a black correction is not needed‚ the standardization of
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Chemical and Physical Processes of Digestion exercise T 8 he digestive system is a physiological marvel‚ composed of finely orchestrated chemical and physical activities. The food we ingest must be broken down to its molecular form for us to get the nutrients we need‚ and digestion involves a complex sequence of mechanical and chemical processes designed to achieve this goal as efficiently as possible. As food passes through the gastrointestinal tract‚ it is progressively broken down
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Analysis of a Commercial Bleach Purpose: The purpose of this lab is to determine the amount of sodium hypochlorite (NaClO) in commercial bleach. This can be done by forming triiodide ions. To make the measurement more accurate‚ starch was added to help determine the endpoint of the solution. The significance of this lab is that industry can use these techniques to determine the amount of NaClO in the bleach of the rival industry and improve it. Hypothesis: The hypothesis is that‚ an accurate
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College of Home Economics‚ Univeristy of the Philippines‚ Diliman‚ Quezon City 1101 Philippines ------------------------------------------------- ABSTRACT ------------------------------------------------- Alcohols react with hydrogen halides (HCl is used in this experiment) to yield the resultant alkyl halides and water. The insolubility of the alkyl halide in water allows the separation of it from the aqueous layer using a separatory funnel. The alkyl halide‚ then‚ were purified by a simple
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experiment. Include one photograph from the chemical reaction tests in Data Table 1‚ one photograph of the food/starch test‚ and one photograph of the household chemical test. Data Table 1 – Chemical Reactions Well Chemicals Observations Chemical Change? NaHCO3 + HCl Nothing occurred it remained the same. No NaOCl + KI Observation 1: It turned brown‚ but had no odor. Yes NaOCl + KI + starch Observation 2: It turned ark purple‚ but had no odor. Yes KI + Pb(NO3)2 It turned bright yellow and formed
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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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