2013 Title: Starch Digestion by Pancreatic Amylase Statement of the Problem: What happens to enzymes when they are boiled? If digestion doesn’t occur‚ which will be present starch or maltose? If digestion does occur‚ which will be present starch or maltose? Hypothesis: I predict that when enzymes are boiled‚ they will become larger. If digestion does not occur starch will be present‚ and if it does occur maltose will be present. Materials: Test Tube Boiling Water Starch Suspension
Premium Starch Enzyme Amylase
TITLE OF EXPERIMENT: An investigation of the iodine/propanone reaction. DATA COLLECTION AND PROCESSING : Chemical Equation: CH3COCH3 (aq) + I2 (aq) ( CH3COCH2I + H+ (aq) + I- (aq) Rate of reaction: R = V T Concentration of reactant after dilution : Volume of reactant x concentration of reactant Total volume of mixture Uncertainty for rate of reaction: R =( V + t ) x R V t Eg
Premium Chemical reaction Chemistry Reaction rate
Starch/Amylase Experiment Report Objective: The purpose of the starch/amylase experiment was to simulate and observe the process of enzyme digestion. Materials: * 1 small beaker * 2 large beakers * 2 cut pieces of soaked dialysis tubing * 2 dialysis tubing clamps or pieces of twine * 2 clean plastic pipettes * 1 bottle of Lugol’s solution * 2 glucose test strips Procedure: Begin the experiment by placing 4 full pipettes worth of cooked starch in a beaker. Then‚ use
Premium Starch Enzyme Glucose
Identifying the four major classes of macromolecules through various tests. Group Members: Antonia Johnson‚ Payton Ewing‚ Lenneisha Hepburn‚ Kendisha Hanna‚ Introduction: Macromolecules also known as biological molecules are monomers which are the simple units of polymers. All macromolecules contain carbon and hydrogen which are found in organic compounds. In this Experiment we will test for the presence of protein‚ starch‚ lipids‚ and sugars by analyzing the content off food and / or other
Premium Benedict's reagent
Charlene Villanueva - Biology Charlene Villanueva - Biology Starch‚ Glycogen and Cellulose Independent Research A polysaccharide is a long chain of monosaccharide molecules‚ held by glycosidic bonds. They are usually not sweet in taste‚ insoluble in water and often do not produce crystals when water is taken out. Starch Starch is a complex solid carbohydrate‚ consisting glucose molecules held together by glycosidic bonds. It is a storage polysaccharide. They can be found in fruits‚ seeds‚ roots
Premium Polysaccharide Starch Cellulose
the presence of small quantities of starch and sodium thiosulfate solutions. As the iodine molecules are produced they immediately react with the thiosulfate ions and are converted back to iodide ions: I2(aq) + 2S2O32⁻(aq) → 2I⁻(aq) + S4O62⁻(aq) During this period the reaction mixture remains colourless. But once the thiosulfate ions have been used up‚ a blue/black colour suddenly appears because the iodine molecules now get the chance to react with the starch. A series of experiments will be carried
Premium Reaction rate Chemical reaction Sodium
Instructions: a) Formal writing assignment #2: The Peerless Starch Company of Blair‚ Indiana. b) Grading to be based on the CWE scoring rubric previously provided. c) Assignment must be placed on the online portfolio and must be submitted to etutoring for review. d) Read the case study below in its entirety and give it some serious thought. Then‚ in your own words‚ summarize the issues involved in this case (there are quite a few) and indicate whether Glen Baxter has a case and provide a thorough
Premium President of the United States
Bread contains starch. The starch content in bread is derived from the starchy endosperm of wheat. Refined breads have the bran and germ removed from the wheat in order to produce softer‚ silkier flour. there is a lot more food containing starch like: Starchy foods such as potatoes‚ bread‚ cereals‚ rice and pasta should make up about a third of the food you eat. Where you can‚ choose wholegrain varieties‚ or eat potatoes with their skins on for more fibre. Starch is the most common form of
Premium Nutrition Wheat Starch
Experiment A1: Kinetics of the Reaction between Acetone and Iodine The key aim of this experiment was to determine the rate equation for the acid-catalysed iodination of acetone and to hence consider the insinuations of the mechanism of the rate equation obtained. The stoichiometric equation for the reaction between iodine and acetone is below‚ followed by the rate equation (where x‚y‚z and k are the values to be obtained): I2 + CH3COCH3 CH3COCH2I + HI -d[I2]/dt = k [I2]x [CH3COCH3]y [H+]z
Premium Erlenmeyer flask Iodine Sulfuric acid
Amylases are enzymes that break down starch or glycogen. Amylases are produced by a variety of living organisms‚ ranging from bacteria to plants and humans. Bacteria and fungi secrete amylases to the outside of their cells to carry out extracellular digestion. When they have broken down the insoluble starch‚ the soluble end products such as (glucose or maltose) are absorbed into their cells. Amylases are classified based on how they break down starch molecules i. α-amylase (alpha-amylase)
Premium Starch Enzyme