is expelled. Digestive anatomy includes: Mouth = entrance to gastrointestinal (GI) tract‚ contains: teeth- cuts and grinds food to increase its SA to improve the rate of digestive reactions salivary glands- 3 pairs that lubricates food with saliva‚ containing salivary amylase (breaks starch into disaccharides) and antibacterial enzymes. Saliva dissolves some food. taste buds- identify the type and quality of food. Food dissolves in saliva and moves into the taste pores. Receptor cells
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ENZYME LAB REPORT 1. In your own words‚ define objective qualitative and objective quantitative data. DO NOT USE EXAMPLES AS YOUR SOLE DEFINITION. (3) There are two different types of information that can be obtained from research. The types of information that can be obtained are quantitative and qualitative data. Research results are considered qualitative when the results can be answered with a simple statement of yes or no. Qualitative data does not attempt to give a numerical value; instead
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bacteria. The starch hydrolysis test is used to determine the ability to hydrolyze starch. Bacteria use amylase‚ an extracellular enzyme to hydrolyze bonds linking the glucose subunits. Starch is detected by adding iodine to the medium. If the bacteria growing on the starch agar produce amylase‚ no color change will be seen around the bacterial growth because all of the starch is consumed. The absence of a color change is a positive test. Materials needed to perform this test include a starch agar plate
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Test for Starch – with Iodine solution. Iodine solution is used to identify the presence of starch- a complex carbohydrate. Iodine solution (potassium iodide solution) reacts with amylase – a type of starch – whereby a blue-black polyiodide complex is formed. Method 1) Mix smalls amount of each food samples (i.e.‚ Egg lumen‚ cylindrical piece of potato tuber‚ bread crump and crisps) in different test tubes with distilled water to make a liquid test. Take another test tube with starch solution
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My partner and I were given unknown number 3 in the laboratory. After performing various tests over the course of a few weeks on our unknown‚ we came to the conclusion that our unknown organism is Klebsiella pneumoniae (K. pneumoniae). K. pneumoniae is a gram negative bacillus shaped microorganism. We observed that K. pneumoniae is a nonmotile organism. We performed multiple tests on our unknown culture‚ therefore we are very confident that it is correctly identified. We identified that K. pneumoniae
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still have too few answers to many questions: "Why can we not predict who will get the disease?" "Why do we not become immunized?" "How much saliva is enough?" or "Which salivary components are protective?" and "Which salivary components predispose for caries?" It is generally accepted‚ however‚ that saliva secretion and salivary components secreted in saliva are important for dental health. The final result‚ "caries to be or not to be"‚ is a complex phenomenon involving internal defense factors‚
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up 20% of starch‚ while amylopection makes up 80% of the starch molecule. Amylopectin is also a molecule that has a high molecular weight (Alexander N.Glazer). The primary starch is cornstarch. To make cornstarch‚ dry corn is grinded‚ followed by the addition of water. The mixture of dry corn and water is then sent to a cooker (Alexander N.Glazer). This mixture is then heated up in order to break down the starch to make it susceptible to hydrolysis (Alexander N.Glazer). An alpha amylase enzyme which
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structures aid this early stage of digestion: Tongue — a muscle that is covered by taste buds. It assists the process of chewing and man oeuvres food to a position where it can be swallowed easily. Salivary glands — begin the process of chemical digestion through the secretion of the enzyme‚ salivary amylase. This enzyme begins the process of breaking down carbohydrates. Saliva also moistens food which helps it to be swallowed more easily. Teeth — break food down mechanically into smaller particles
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1. INTRODUCTION 1.1 ENZYMES THE ENZYMES SPEAK!! “We are the catalysts of the living world! Protein in nature and in action specific; rapid and accurate; huge in size but with small active centres; highly exploited for disease diagnosis in lab centres”. DEFINITION Enzymes may be defined as biocatalysts synthesised by living cells. They are protein in nature (exception RNA acting as ribozyme) colloidal and thermo-labile in character and specific in their action. HISTORICAL BACKGROUND In
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Carbohydrate | contents | Initial color | Color after heating | conclusion | Distilled water | blue | blue | neg | glucose | blue | red | pos | maltose | blue | red | pos | lactose | blue | red | pos | sucrose | blue | blue | neg | starch | Cloudy blue | Cloudy blue | neg | fructose | blue | orange | pos | Lemon juice | Teal/blue-green | green | neg | Orange juice | green | Creamy orange | pos | Non-diet soda | blue | orange | pos | Diet soda | blue | blue | neg | 5.2
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