experiment to test for glucose with the Benedict reagent sugar should be positive for glucose. Starch mixed with the Benedict reagent is probably positive for glucose because it is a polysaccharide. Onion juice mixed with Benedict reagent is probably positive for glucose because it is a fructose. Distilled water with Benedict reagent should be negative for glucose. The third experiment to test for starch using with and without the IKI reagent by looking under a microscope a slice of potato cells
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rate of amylase in starch? In this experiment diluted solutions of amylase were created and then tested using a starch solution‚ I2KI for reaction times. The answer to the question was proved to be that more concentration of amylase speeds up the reaction time. Introduction The enzyme‚ amylase is found in the saliva of most animals and in humans. Amylase hydrolyzes starch‚ a plant’s reservation of carbohydrates. Amylase causes a chemical reaction in the polysaccharide starch that breaks down
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CHAPTER ONE 1.0 INTRODUCTION Starch is one of the most abundant substances in nature‚ a renewable and almost unlimited resource. Starch is produced from grain or root crops. It is mainly used as food‚ but is also readily converted chemically‚ physically and biologically into many useful products to date; starch is used to produce such diverse products as food‚ paper‚ textiles‚ adhesives‚ beverages; confectioning‚ pharmaceuticals‚ and building materials. Cassava starch has many remarkable characteristics
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Introduction Starch is composed of α-amylose and amylopectin. The structure of α-amylose consists of long polymer chains of glucose units connected by an α (1-4) linkage. Amylopectin consists mainly of α (1-4) linked glucose residues but is a branched molecule with α (1-6) branch points every 24 to 30 glucose residues on average. As a result of the bond angles in the α (1-4) linkage‚ amylose actually forms a spiral much like a coiled spring. Amylose is responsible for the formation of a deep blue
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conditions affect a plants starch levels. Hypotheses: 1. If the plant that is in absence of CO2 and is kept in a closed environment‚ then it will have a starch level of 1 because the plant is missing CO2‚ which it needs to complete the photosynthesis process. 2. If the plant is in a closed environment‚ then the plant will have a starch level of 3 because it has all the environmental conditions it needs. 3. If the plant is kept in a dark environment‚ then it will have a starch level of 1 because it’s
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The Effect of Temperature on Animal and Fungal Amylase’s Ability to Breakdown Starch. Abstract This experiment was designed to test the reaction of the enzyme amylase at various temperatures. There were two different kinds of amylase being tested‚ one was fungal amylase also known as aspergillus oryzae and human amylase. The changes in temperature effect the rate at which an enzyme and a substrate collide. When the temperature is too high the active site changes shape or denatures‚ once this
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to gelatin‚ then it will turn. If Benedict solution is added to butter‚ then it will turn. If iodine is added to starch‚ then it will turn. If Benedict color is added to apple juice‚ then it will turn. If any organic substance is tested with distilled water‚ then nothing will happen. Materials: -12 test tubes -Test
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have become a huge importance to industry and sparked a large interest into the exploration of enzyme activity in microorganisms. Amylase is one of the most widely used enzyme required for the preparation of fermented foods. Apart from food and starch industries‚ in which demand for them is increasing continuously‚ amylase is also used in various other industries such as paper and pulp‚ textiles‚ and medical labs. The global market for enzymes was about $2 billion in 2004 (Sivaramakrishnan et
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Title: Investigation of action of saliva and hydrochloric acid in two carbohydrate solutions. Objective: To determine the action of amylase and hydrochloric acid in two carbohydrates solutions Apparatus and equipments: 1. Boiling tube 2. Metal test tube racks 3. Beaker 4. Graduated plastic dropper 5. Water bath‚ ~37ᵒC 6. Water bath‚ ~95ᵒC Materials: 1. Carbohydrate solution A 2. Carbohydrate solution B 3. Benedict’s solution 4. 3M Hydrochloric acid 5. 3M Sodium hydroxide Procedures: 1. Two
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the industry as well as the SWOT analysis of the industry. Summary The market research report titled Maize (Corn) Products in India (Starch‚ Glucose‚ Dextrose‚ Sorbitol) Trends‚ Opportunities‚ Market Analysis and Forecasts (Upto 2017)’ released by Niir Project Consultancy Services‚ provides a comprehensive analysis on Indian maize products industry. Starch‚ Glucose‚ Dextrose and Sorbitol are maize products covered in this report. The report starts with a brief on the global scenario of maize
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