Grace Chung Abstract: Amylase is an important enzyme in the human body as it allows for the consumption of starch by breaking the polysaccharide down into maltose units. All enzymes‚ including amylase‚ function best at a certain optimal pH. Therefore‚ in this experiment‚ the effect of different pHs on the reaction rate of amylase is studied. It was hypothesized that the amylase-starch reaction would proceed fastest at a pH closest to that of the body‚ or 7.0‚ since that is where the enzyme normally
Premium Enzyme Starch Amylase
contained starch solution‚ a buffer‚ and the amylase enzyme. In results‚ the absorbance and concentration‚ decreased as they were added in the other test tubes. The highest concentration occurred at pH 8 and 9 vs. the lowest concentration occurred at pH 5‚ which had a negative concentration. For most of the pH experiments for tracking enzyme activity over time‚ concentration decreased as time increased. As the activity was going on during laboratory‚ investigation of the breakdown of the starch over time
Premium Enzyme Starch Chemistry
lab AIM: To test a leaf for starch APPARATUS/MATERIALS : * bunsen burner‚ tripod stand‚ wire gauze(OR 90oC electric water bath OR hot plate) * 250 cm3 beaker * boiling tube * anti- bumping granules * forceps * test tube holder * white tile * leaf to be tested (hibiscus leaves are excellent) * 90% ethanol * iodine/potassium iodide solution PROCEDURE: The video above shows the steps in Testing a Leaf for the Presence of Starch. The Procedure outlined below
Premium Water Starch Photosynthesis
Natural Dyes from Plants in Producing Colored Paste Abstract: Paste is a type of glue made from starch or dextrin‚ a starch product. This investigatory project shows that we can produce our own colored paste without spending much time and money and by performing simple steps. That’s why this Science Investigatory Project can help students save their money instead of spending it in buying expensive and commercialized colored glue. In addition‚ this colored paste can be an additional source of
Premium Starch Turmeric E number
the cell by absorbing water. This allows the cell to become metabolically active. After water absorption‚ gibberellin is produced in the cotyledon of the seed. The enzyme gibberellin stimulates the production of amylase‚ which catalyzes the digestion of starch and converts it into maltose in the food the seed stores. Maltose is then transported to the growth regions of the seed. Maltose is converted into glucose‚ which can either be used in the cell for aerobic cellular respiration or other substances
Premium Germination Statistical significance Starch
Name: Yuguo Hou Glucose Intake Experiment In ruminants‚ starch is enzymatic hydrolyzed digested to glucose which is highly energetically efficient and absorbed by brush border membrane in small intestinal. In order to better understanding of digestion and absorption of glucose in the ruminants‚ they did a lot of experiments on three kinds of ruminate‚ cow‚ calf and sheep. Determining from different aspects such as mRNA expression‚ protein expression and enzyme activity‚ hormone
Premium Nutrition Metabolism Protein
Working Paper No 9. Crops – Africa Branch at Cotonou‚ Benin‚ 1998. Grace. M.R. (1977). Cassava Processing. FAO Plant Production Series No 3. FAO‚ Rome. http:/ www.fao.org/inpho/vlibrary/x0032/X0032E00.htm Henry‚ G. and A. Westby (2000)‚ Global cassava starch markets: current situation and outlook‚. IFAD and FAO (2000) The world cassava economy‚ facts‚ trends and outlook‚ Rome Knipscheer‚ H Kormawa‚ P.M. (2003). Annual sourcing of 21‚000 tonnes of high quality cassava chips for a crude alcohol distillery
Premium Starch
the presence of organic compounds in certain substances. Hypothesis: Honey will contain sugars‚ egg white contains proteins‚ corn oil contains lipids‚ oats contains starches and proteins‚ gelatin contains sugars and proteins‚ potatoes contain starch‚ and apple juice contains lipids and sugars. Materials: 9 test tubes Test tube rack Test tube holder Grease pencil Hot plate 20 ml honey solution 20 ml egg white and water mixture 20 ml corn oil Oats and water 20 ml
Premium Carbohydrate Protein Starch
Food Science Study Guide Food Science- the discipline in which biology‚ physical sciences‚ and engineering are used to study the nature of foods‚ the causes of their deterioration‚ and the principles underlying food processing Food Technology- the application of food science to the selection‚ preservation‚ processing‚ packaging‚ distribution‚ and the use of safe‚ nutritious‚ and wholesome food Aspects of Food Quality -Appearance -Size and shape -Color -Structure -Transparency
Premium Starch Glucose Sugar
there were trace amounts at the bottom. Overall‚ my conclusion is that only acidic solutions inhibit Amylase’s ability to digest starch. Background The goal of the experiment is to test whether or not Amylase can withstand abnormal changes in pH without denaturing itself. Salivary Amylase is an enzyme that acts upon any polysaccharide that enters the mouth (mainly starch). However‚ it has a few other clinical uses. It is used for the diagnosis of acute pancreatitis‚ an inflammation of the pancreas
Free Enzyme Starch Amylase