number of cells. Variety of Living Organisms Plants: o o o o o o Multicellular organisms Contain chloroplasts and are able to carry out photosynthesis Have cellulose walls outside the cell walls to provide support to the cell Store carbohydrates as starch and sucrose Have large permanent vacuoles filled with cell sap that contains water and dissolved substances Vary greatly in size and shape Example of flowering plant: Rose Examples of cereals: Maize Examples of non-flowering plant: Conifers
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Enzyme Activity cheryl yelton November 30‚ 2014 Predictions 1. Sucrase will have the greatest activity at pH 6 2. Sucrase will have the greatest activity at 40 °C (104 °F) 3. Sucrase activity increases with increasing sucrose concentration. Materials and Methods Effect of pH on Enzyme Activity. 1. Dependent Variable. amount of product (glucose and fructose) produced 2. Independent Variable. pH 3. Controlled Variables. temperature; amount of substrate (sucrose) present; sucrase + sucrose incubation
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6‚ and 7 reveal about pH and amylase activity? Hint: What variable was changed in the procedure? a. maximum of amylase is at pH 7.0 (tubes 2 & 5‚ brownish red) and pH 9.0 showed little activity (tubes 6 & 7‚ green) Which pH buffer allowed the highest amylase activity? a. 7.0 Which tube indicates that amylase was not contaminated with maltose? a. 3 - showed water Which tubes indicate that the deionized water did not contain contaminating starch or maltose? a. 3
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Effects of Temperature and pH on Enzyme Function Chelsie Mesa Section 0479 Robin Cotter Introduction The purpose of this experiment is to identify three unknown enzymes. This is done by using different temperature and pH to affect the function of the enzyme‚ which ultimately‚ will affect how much maltose is produced. Enzymes are proteins that help catalyze chemical reactions. In enzymatic reactions‚ the molecules at the beginning of the process are called substrates‚ and the enzyme
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Activity 1: Assessing Starch Digestion by Salivary Amylase. 1. At what pH did you see the highest activity of salivary amylase? 7.0 Why? because that is when the salivary is most effective and it breaks down carbohydrates 2. How do you know that the amylase did not have any contaminating maltose? because the sample didn’t change color. Negative sugar/IKI test. No change from original blue bright color. We used a negative control to see if there is any amylase in the maltose 3. What
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microbes before exposed to gastric juices Mouth Tongue Used more by cattle and goats (also use lips) Teeth No upper incisors Used more by sheep (use lips to “sort” feed) Saliva Continual production Cattle: 12 gal/d vs Sheep: 2 gal/d No enzymes; High pH Esophagus No sphincter valve Opens into reticulum and rumen Muscle contractions move in both directions Stomach compartments Reticulum Rumen Omasum Abomasum A higher proportion of a ruminant’s digestive system is stomach Reticulum characteristics
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Mr. Paul Davidson Discussion The name of enzyme involved in this experiment is salivary amylase‚ which presents in our saliva. Salivary amylase catalyses the breakdown of complex sugar‚ such as starch‚ into a simple sugar‚ such as glucose. In this experiment‚ the optimum temperature for salivary amylase to function is 37˚C. Above the optimum temperature‚ the kinetic energy in the substrate and enzyme increases. The number of collisions between substrate and enzyme
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remained on the white tile. It was opaque. Presence of reducing sugar ‚ absence of starch Solution B Benedicts test: Blue colour remained the same. Abundant amount of blue solutions remained the same and it was opaque. Iodine test: Yellowish-brown colour turned to blue-black. Moderate amount of blue-black precipitate was left on the white tile. It was opaque. Absence of reducing sugar ‚ presence of starch Table 2 : Tube Contents Temp (℃) Benedict’s Test – Colour Observation
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room temperatures)‚ the experiment may start. The amylase and starch solutions should be checked in order to test their pH values and be sure they are the precise and correct pH needed for the experiment. If desired‚ the pH values can be measured using pH strips. Add around 2cm3 of amylase solution into a 10cm3 measuring cylinder. After precisely reaching 2cm3 of amylase‚ the solution is to be poured into test tubes 1-5 of group 1. 2cm3 of starch solution should be poured in test tubes 1-5 of group
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Lab Report 8 April 15th Exercise 8: Chemical and Physical Processes of Digestion Lab Report Questions Activity 1 What is the difference between the IKI assay and Benedict’s assay? IKI assay detects the presence of starch‚ and the Benedict assay tests for the presence of reducing sugars as well as IKI turns blue black whereas Benedict is a bright blue that changes to green to orange to reddish brown with increasing levels of maltose What was the purpose of tubes #1 and #2? Why are they
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