alpha-amylase enzyme with starch substrate and establish the optimum temperature and pH for this reaction. The optimum temperature and pH for the reaction of alpha-amylase and starch was predicted to be a temperature of 50°C and a pH of 5. The optimum temperature and pH for the reaction was determined by monitoring the reaction rate of alpha-amylase at different temperatures and pH’s by means of using a spectrophotometer to measure the disappearance (in absorbance) of the substrate starch. As a result‚ the
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determine whether the dark or light coleus leaf had the presence of starch. We used a dark and light leaf to test the presence of starch and how much was produced. 2. Summarize the results and how the results were obtained. Be sure to note the reason for each treatment of the leaves. As appropriate‚ compare experimental samples to controls. Both leaves were boiled in water then placed in hot ethyl alcohol. After adding the iodine solution‚ the dark leaf was brown in the middle and the outer edges
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We found that‚ in acidic pH environment‚ the reaction rate of starch being broken down by alpha amylase is less than that of the reaction rate at a neutral and slightly basic pH environment. This finding partially supports our hypothesis. The spectrophotometer readings in our experiment measured the absorbance of 3-amino-5-nitrosalicylic acid‚ a colored molecule formed after dinitrosalicylic acid (DNSA) has reacted with the products of the enzymatic reaction or the simple sugars. Therefore‚ the absorbance
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CONDITIONS FOR STARCH HYDROLYSIS THROUGH THERMOSTABLE α - AMYLASE T. Kolusheva‚ A. Marinova University of Chemical Technology and Metallurgy 8 Kl. Ohridski‚ 1756 Sofia‚ Bulgaria E-mail: e-mail: manahova@abv.bg. Received 10 July 2006 Accepted 12 November 2006 ABSTRACT The present work determines the optimal conditions for starch hydrolysis by thermostable α -amylase (EC 3.2.1.1) produced by Bac.subtilis strain XÊ-86. The hydrolysis reaction has the greatest rate at pH = 7.0‚ starch substrate
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Describe how the uses of plant fibres and starch may contribute to sustainability How can plant fibres be used? First of all the plant fibres have to be extracted from the plant itself. The process of extraction often used is called retting. Retting involves using water or micro-organisms to dissolve or rot away the cellular tissues surrounding the bast-fibre bundles. Afterwards the fibres are obtained; usually they extract very long sclerenchyma cells and xylem tissue because of their good
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what causes starch to thicken or thin which is relevant to obtaining the desired viscosity for recipes that involve starch cookery without complication. Factors to be considered in the thickening power of cornstarch include the concentration of starch‚ extent of gelatinization thus temperature and duration of heat‚ and the addition of sugar or salt (1). Background Gelatinization‚ a physical change‚ occurs when starch is heated in water. Due to the solubility of the amylose in the starch granule
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least difficult sort of starch. Sugars are a wellspring of vitality for your phone’s‚ frame a portion of bigger‚ more perplexing particles‚ and give vitality stockpiling. Since your body rapidly processes sugars‚ they additionally give you a fast wellspring of vitality. There are three sorts of sugars. The three different types of sugars are monosaccharides‚ disaccharides‚ and polysaccharides. Monosaccharides otherwise called basic sugars‚ is the least difficult starch structure. When all is said
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materials which are seldomly used in a more different way and utilize it to make a new product which could yield useful results. Moreover‚ the main purpose of this study‚ is to make plastic that can be decomposed easily since it uses raw materials‚ to use starch instead of chemicals and to utilize some of the solid wastes in our society. BACKGROUND OF STUDY Plastic is a versatile and potentially indestructible material‚ which makes it ideal for a number of commercial and
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Comparison of Starch Content Among the Selected Crops: Gabi/Taro (Colocasia esculenta)‚ Sweet Potato (Ipomea batatas) and Potato (Solanum tuberosum) GROUP VIII - 3A Caramel R. Arcillas Jhazel Pink L. Alcaraz April Mae N. Mapute Crisha Sein R. Atienza Jesse Orven J. Tumambing RESEARCHERS Mrs. Grace R. Guaves ADVISER ACKNOWLEDGEMENT This study would not have been possible without the guidance and the help of several individuals who in one way or another contributed and extended their valuable
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LA SALLE GREEN HILLS Comparative Study Between the Bioplastic Properties of Agar-Agar (Gelidium amansii) and Potato (Solanum tuberosum) Starch Submitted by: Kyle Emmanuel A. David Rynno Gabriel Luis T. Garde Justin Carlo P. Gregorio Rufo Angelo M. Mauricio III Christian Michael A. Perreras II-B Submitted to: Miss Alvie Diaz Submitted on: January 30‚ 2012 ABSTRACT Bioplastic is a form of plastic derived from renewable biomass
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