Enzymatic Activity of Salivary Amylase Ong‚ Janela Rose I.; Paguia‚ Maria Tricia C.; Placente‚ Dax Daven A.; Posadas‚ Grace Catherine A. 3Bio3-Group 8 Department of Biological Sciences‚ College of Science University of Santo Tomas‚ España‚ Manila 1008 Abstract This experiment aims to examine the enzymatic activity and specificity of salivary amylase depending on the changes in pH and temperature; and determine the optimum temperature and pH of the amylase. EXPERIMENTAL In the
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Introduction to Psychology Reaction Paper Guidelines Definition of Genre: In a reaction or response paper‚ writers respond to one or more texts they have read. A popular assignment with instructors in the social sciences and humanities‚ such papers require students to understand each text individually and evaluate how well each accomplishes its own objectives. If you are responding to multiple texts‚ you must also discover how the texts relate to one another. (If responding to just one text
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10 mmol/L | Albumin | 30 g/L | Glucose | 12 mmol/L | Amylase | 5000 U/L --- Normal Range: 60-180 U/L | Serum: Comment: The diagnosis of acute pancreatitis is based on the clinical history‚ evidence of inflammation is known usually by computerized tomography (CT scan) and the finding of a high serum (or sometimes urinary) amylase activity. It is effectively a diagnosis of exclusion: the finding of a very high serum amylase activity is very suggestive but is not on its own diagnostic
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test the reaction of the following 12 samples: 1% glucose‚ 0.3% glucose-1-phosphate‚ 1% maltose‚ honey‚ 1% sucrose‚ 1%lactose‚ 1% glycogen‚ 1% starch‚ protein‚ beer‚ distilled water and an unknown solution (test tube: 300). The iodine test for starch was to test how would starch reacted if we put iodine in it. The color of starch before the test was clear. The color of the iodine was brown. When you added iodine into starch‚ the result was the starch solution turned dark blue. Starch had a positive
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fungus amylase and also discovers the optimum temperature for these enzymes. The amylase was mixed with starch at temperatures of 0℃‚ 37℃‚ 57℃‚ and 90℃. Iodine was added to each mixture and colour changes in each case. Bacteria amylase was found to be effective at 55 0C as the temperature dropped drastically from 4.58℃ to 2.33℃. This shows that the amylase catabolized a lot of starch hence little is left which cannot turn the iodine solution to blue-black which indicates the presence of starch. Fungal
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Corrugating Starch Adhesives Manual Corn Products International‚ Inc. Quality Policy on Products‚ Services and Customer Relations It is the policy of Corn Products International‚ Inc.‚ to provide products that not only meet applicable government quality and safety standards‚ but also seek to meet evolving customer expectations for quality‚ value and service; and to assure the accuracy and propriety of all labeling‚ advertising‚ and other representations we make concerning our products and services
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Title: Investigate the breakdown of starch at different temperature AIM This experiment has been done to investigate the action of the enzyme amylase on the breakdown of starch. MATERIALS These were the materials used: four starch/ agar plates‚ a marker pen‚ 1mm graph paper ruler‚ 8mm cork borer‚ forceps and template for cutting holes‚ 1% Amylase‚ water‚ incubator set at 5‚ 20‚ 40 and 60 degree Celsius. METHOD This was the experimental procedure carried out: the materials above were collected
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C6H5 N=C-O C C6H5 C-NH + CH3OH O OXIDATION-REDUCTION REACTION OXIDATION-REDUCTION REACTION: IODIMETRIC AND IODOMETRIC METHOD SUBSTANCE TO BE ASSAY AQUEOUS/NON-AQUEOUS ALKALINITY / ACIDIMETRY DIRECT/RESIDUAL TITRATION TITRANT INDICATOR CHEMICAL REACTION Assay of Antimony potassium tartrate Direct titration 0.1 N Iodine Starch TS KOOCCHOHCHOHCOO (SbO) + I2 + H2O KOOCCHOHCHOHCOO (SbO2) + 2HI + 2HI + 2NaHCO3
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juice only. The amount of orange juice tested must be the same for every trial. A 1% starch solution must be used in every test tube. Identical iodine solutions must be used to test the starch solution. The temperature of the warm bath water must be exactly 37 degrees C. Materials: Eyedropper Appoximately1 Liter of orange juice 25 test tubes One test subject for swishing the juice 25- 1% starch solutions (95 mL) Warm bath with water heated to 37 degrees C Iodine Stopwatch Litmus
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Focused Question: How can one determine the presence of glucose‚ starch‚ lipid‚ and protein in various samples? Pre-lab Questions: • Glucose is a monosaccharide. What does this mean? A monosaccaride is a carbohydrate molecule with three to seven carbon atoms with the corresponding number of hydrogen and oxygen atoms. • Proteins are made of amino acids. What atom is present in an amino acid that is not present in a sugar molecule? One nitrogen atom is present per molecule in an amino acid
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