Iodine is a test for starch while Benedict’s solution is a test for reducing sugars. When solution A is tested by benidicts test‚ the clear blue solution changed to a little reddish and brick red precipitate is formed.this result show that solution A is a reducing sugar. When carried out iodine test with solution A‚ the colourless solution remain unchanged . this tell us that starch is absent is solution A. When solution B is tested with Benedicts test‚ the clear blue solution remain unchanged‚ we
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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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temperature for these enzymes. The amylase was mixed with starch at temperatures of 0℃‚ 37℃‚ 57℃‚ and 90℃. Iodine was added to each mixture and colour changes in each case. Bacteria amylase was found to be effective at 55 0C as the temperature dropped drastically from 4.58℃ to 2.33℃. This shows that the amylase catabolized a lot of starch hence little is left which cannot turn the iodine solution to blue-black which indicates the presence of starch. Fungal amylase is denatured at 90 ℃. This was shown
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Making a plastic from potato starch – extracting starch In this activity you are going to extract starch from potatoes. This starch can be used to make a plastic. A similar process is used in industry to extract starch‚ which is then used in a number of products‚ including food and packaging. You will need: q q q q q q Approx 100 g clean (not muddy) potatoes Grater Tea strainer Distilled water Pestle and mortar 100 cm3 measuring cylinder. What to do q q q q q Grate about 100
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http://www.unaab.edu.ng COURSE CODE: ANN 502 COURSE TITLE: Nigerian Feeds and Feedstuffs NUMBER OF UNITS: 2 Units COURSE DURATION: 2 Hours COURSE DETAILS: COURSE DETAILS: Course Coordinator: Email: Office Location: Other Lecturers: Dr. Richard Abayomi Sobayo rasobayo@yahoo.com Department of Animal Nutrition Prof. Daisy Eruvbetine‚ Dr. Abimbola Oladele Oso Dr. Adebayo Olusoji Oni COURSE CONTENT: Survey of Nigerian feeds and feedstuffs. Classification of feeds
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seeds have high carbohydrate and protein content‚ hence‚ an abundant source of starch (Kurian‚ 2010). Starch is identified as a key natural product for the production of biodegradable plastic (Pranamuda‚ et al.‚ 2006). Based on the above information‚ the researchers decided to do research work on starch-based biodegradable plastic from jackfruit seeds. Henceforth‚ there is a need to establish the additive property of starch from jackfruit seeds as scientific basis for its use in the production of biodegradable
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of noncarbohydrate constituents might well be called a starch‚ is known in world trade as tapioca flour. It is used directly‚ made into a group of baked or gelatinized products or manufactured into glucose‚ dextrins and other products. Starchy foods have always been one of the staples of the human diet. They are mostly consumed in starch-bearing plants or in foods to which commercial starch or its derivatives have been added. The first starch was probably obtained from wheat by the Egyptians for
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to break down starch in food into smaller carbohydrate molecules and disaccharides such as maltose. It can be found in humans and some other mammals. Some plants and bacteria may also produce amylase. After being broken down into smaller carbohydrate molecules‚ it can be converted into a monosaccharide such as glucose‚ which fuels processes for organism function. There are two variations of this molecule but the human body has alpha amylase. Food that contains large amounts of starch will have a slightly
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Molisch Test Color of Junction Glucose Purple Sucrose Purple Starch Purple C. Bial’s Test Color Change Ribose Yellow -> Dirty Green Glucose Yellow -> Dark Yellow D. Seliwanoff’s Test Observation Sucrose 1st (Dark) Glucose 2nd (Medium) Fructose 3rd (Light) E. Benedict’s Test Color Change Glucose light blue -> Orange Fructose light blue -> light olive green Maltose light blue -> yellow brown Sucrose light blue -> blue green Starch light blue -> no change Distilled Water light blue -> no change
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solvency. Many compounds are soluble when exposed to acetone. A Styrofoam and acetone experiment can determine if Styrofoam will dissolve when placed inside a container of acetone. Starch is the major component of flour. Starch exists in tiny granules‚ which swell and break when boiled in water. This releases the starch molecules‚ which then all stick together to make a goopy‚ gluey mess. ii ACKNOWLEDGEMENT First of all I want to thank God for giving me strength for doing this investigatory
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