aim of this experiment is to investigate the affect of pH on the enzyme amylase. The amylase is used to break down the polysaccharide starch. Amylase is a digestive enzyme classified as a saccharidase (an enzyme that cleaves polysaccharides). It is mainly a constituent of pancreatic juice and saliva‚ needed for the breakdown of long-chain carbohydrates (such as starch) into smaller units. Amylase is also synthesized in the fruit of many plants during ripening‚ causing them to become sweeter‚ and also
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the permeability of the dialysis tubing to glucose‚ starch‚ and iodine. Initially‚ glucose and starch were placed into the bag‚ and iodine outside of the bag in the beaker. We used the iodine test for the presence of starch which proved positive inside of the bag‚ and Benedict’s reagent for glucose which was positive outside of the bag. We therefore concluded that only small molecules like glucose and iodine can permeate through the bag‚ starch is too large. Introduction This lab has several key
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out how much starch grains are distributed within a transverse section of a banana Apparatus: banana‚ iodine solution‚ ruler‚ white tile‚ stopwatch‚ microscope slide‚ coverslip‚ filter paper‚ Light microscope Method: 1) A piece of banana was place on a tile and a section was cut across the piece of banana about 5mm thick. 2) The surface of the banana was covered with iodine solution and left for about one minute. 3) The distribution of starch in the section
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negative reaction with the indicator solutions. Seven sets of three 10ml test tubes were set up‚ with one set for each of the following sample solutions: water‚ protein‚ starch‚ lipid‚ vitamin C and an unknown sample. 0.5 L of each solution was added to each tube. One drop of each of the three indicator solutions (iodine‚ Sudan III and Biuret & copper sulfate) was added to each sample solution to determine how that sample solution (and that type of macromolecule) would react with each specific
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Report of redox titration--- Iodine titrated against sodium thiosulphate Objectives The objective of this experiment is to balance the equation for the reaction between sodium thiosulphate and iodine. Principle As the reaction between sodium thiosulphate and iodine is a redox reaction‚ so I make use of this to perform a redox titration‚ iodine titrated against sodium thiosulphate. From the experimental result‚ I can find out the number of mole of the two substances‚ hence I can calculate
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Enzymes are globular proteins that are synthesized by the ribosomes in a cell. They act as catalysts during biological reactions; therefore‚ enzymes are able to speed up these reactions without undergoing a permanent change themselves. These proteins are able to do this by lowering the activation energy of a reaction. To add on‚ enzymes require specific conditions under which they can work best. Reactions occur at faster rates when the temperature is higher. However‚ the rate of an enzyme-catalyzed
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Benedict’s solution is added to each test tube. Both test tube are heated together in the water bath for two minutes. The result is recorded in Table 1. 2. A few drops of fresh solution A and B are added separately spaced on a white tile. 1-2 drops of iodine solution are added on each solution. Observations are recorded in Table 1. 3. 2 ml of solution B is pipetted into each of four boiling tubes. The tubes are labelled 1‚ 2‚ 3and 4 respectively near mouth of tube. 4. Tubes 1 and 2 are placed in
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Determination of the presence of carbohydrates and protein in aqueous solution samples Objectives To determine the presence of starch‚ glycogen‚ reducing sugar‚ peptide‚ and proteins by utilizing Iodine test‚ Benedict test‚ and Biuret test. Introduction The purpose of this experiment was to identify the presence of macromolecules by using various positive and negative controls. The principle building blocks of living organisms are essentially constructed by carbon-containing
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tested for the presence and localization of starch. One leaf was a light-grown plant with mask‚ and the other was a dark-grown plant with mask. Both leaves were soaked in iodine solution and then rinsed in order to observe the pattern of staining. According to the result‚ the light-grown leaf’s masked areas had no blue-black coloration and the unmasked area turned blue-black in color. The blue-black coloration of the leaf indicated the presence of starch. The light-grown leaf’s unmasked areas turned
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positive test results are Benedict’s test: orange to brick red Tollen’s test: metallic silver Starch iodine test: blue-black 3. Identify each of the samples in Part 1 as monosaccharide‚ disaccharide or polysaccharide. Water = not a saccharide Glucose = monosaccharide Fructose = monosaccharide Galactose = monosaccharide Sucrose = disaccharide Lactose = disaccharide Starch = polysaccharide Honey = primarily monosaccharides with some disaccharide Saccharine = not a saccharide
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