What Really Lets Us ‘TASTE’ The sense of smell and production of saliva was looked at to see how much of an affect the two have on a person’s ability to taste a given food. Smell was proved to be what had the most affect on a person being able to identify a certain taste and flavor. Saliva proved to have an affect but not as drastic as smell. When the sense of smell and production of saliva are used‚ volunteers are able to identify the correct taste and flavor. In everyday life people smell and
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Aim The main aims of this experiment will be to recognize the role of an enzyme and understand the nature of enzyme reactions. The first experiment will be looking at the amylase enzyme reaction on the polysaccharide starch‚ the second will be the action of the lipase enzyme on fats. Methodology Experiment 1 – Amylase on starch Materials In order to conduct the
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Design Experiment: Enzyme Inhibitors. Research question: What is the effect of adding lead nitrate solution on the activity of amylase enzyme? Aim: To test the effect of adding nitrate solution on the activity of amylase. Background Information: Inhibitors are molecules which repress or prevent another molecule from engaging in a reaction. They are substances that attach themselves onto an enzyme and reduce or prevent the enzyme’s ability to catalyse reactions. Competitive Inhibitors are inhibitors
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Spit Lab were to test for starch‚ a reducing sugar‚ and effect of amylase on a cracker that is positive for starch and negative for a reducing sugar. Iodine would test if starch was present if the cracker solution changes to a dark black/blue color. Benedict’s Solution mixed with the cracker and heated would test for a reducing sugar (if reducing sugar‚ it will turn from a green to an orange to a dark brownish color). The amylase was tested on a Triscuit cracker by heating it in Benedict’s Solution
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imitation of a caterpillar’s digestive tract using dialysis tubing and glassware. The first material in this experiment is a small beaker representing the head and crop of the caterpillar. This beaker is filled with both starch and the enzyme α-amylase. This enzyme digests the starch found in the leaves the caterpillar is eating‚ which breaks it down into glucose. The opening of the soaked dialysis tubing represents the opening between the crop and intestine‚ so you fill the tubing with the solution
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Summary for Quiz Monday‚ May 30‚ 2005 12:13 AM Title Identification of Some Macromolecules Gist of Experiment • Use different tests to check for the existence of macromolecules in various substances o Iodine test checks for starch and/or glycogen o Benedict’s test checks for reducing sugars o Biuret test checks for protein Notes on Underlying Theory Introduction • The most abundant elements in living material are: o Carbon
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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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experiments and print the data and graphs. Activity 1 What do tubes 2‚ 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
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people are looking for any alternative to lose weight (Anonymous 2011). If someone told you that they knew of a weight loss pill that actually works‚ would you consider it? A new study has proven that Carb Cutter pills are effective at preventing amylase‚ an enzyme that breaks down starch‚ from digesting starch. This then prevents starch from converting into glucose and then to body fat. The carbs that aren’t absorbed then pass through the digestive tract and are excreted. From what we hear‚ the
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Place 4 mL of amylase solution in the fifth tube. Place all of the tubes in the 37°C water bath for 5 minutes. Obtain 5 clean droppers and label them 1-5. (To avoid contamination of these solutions‚ you will use a separate dropper for each mixture.) 2. Tube 1 will be your control and it will not contain any enzyme. Remove the tubes from the water bath momentarily‚ and quickly add 3 drops of the warmed amylase solution to tube 2‚ add 6 drops amylase to tube 3‚ and add 10 drops amylase to tube 4. Mix
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