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
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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
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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
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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
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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
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Compound Color Reducing Sugar (yes/no) Water Blue No Glucose Red Yes Fructose Reddish-Orange Yes Sucrose Blue No Lactose Red Yes Maltose Red Yes Starch Blue No Glycogen Blue No C. BARFOED’S TEST FOR MONOSACCHARIDES Compound Color Monosaccharides (yes/no) Water Blue No Glucose Red Yes Fructose Red Yes Sucrose Blue No Lactose Blue No Maltose Blue No Starch Blue No Glycogen Blue No D. SELIWANOFF’S TEST FOR KETOHEXOSES Compound Color Ketohexoses/Aldohexoses Water Light-Orange Aldohexoses Glucose Light-Orange
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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
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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
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Determination of the tensile strength of starch bioplastic cast-film reinforced with Pineapple peel 1Caburnay‚ Frances Dianne R.‚ 1Contreras‚ Jonathan S.‚ 1D ulnuan‚ Gwen Kristin C 2Asst. Professor Catherine D. Sanchez 1Bachelor of Science in Food Technology 2Chemical Engineer ABSTRACT Natural fibers have become new alternative materials that can replace petroleum-based plastic‚ either alone or combined with another material‚ to produce greener composite materials. One of the most important
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lab‚ I will learn how the complex digestive system breaks down substrates such as fats‚ proteins and carbohydrates. Activity 1: Assessing Starch Digestion by Salivary Amylase Data: Chart 1 – Salivary Amylase Digestion of Starch Tube # 1 2 3 4 Additives Amylase‚ Starch Amylase‚ Starch Amylase‚ DI Water DI Water‚ Starch pH 7.0 buffer pH 7.0 buffer pH 7.0 buffer pH 7.0 buffer Incubation Cond. Boil‚ Inc. 37 deg.C 37
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