very important in many fields such as biofuel‚ industrial‚pharmaceutical and others. Amylase is an enzyme that break down starch/amylose in plants. Corn kernel contains starch‚ sugars and cellulose. This experiment focused on the effect of amylase on corn extract in respect to the rate of fermentation. Since amylase breaks down starch‚ the part of corn that contains the most starch should have the fastest rate of fermentation and the greatest amount of CO2 produced. Strength In our positive control
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Saliva Lab Since the amylase enzyme is present in saliva‚ starch digestion begins in the mouth. Salivary amylase changes the polysaccharide starch into many disaccharide molecules of maltase (a simple sugar) which are further broken down into glucose units by maltase enzyme in the As stated above‚ saliva contains the amylase enzyme which begins the breakdown of starches. The efficiency of starch digestion by amylase can be measured by how much simple sugar it produces under
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lipids‚ proteins‚ and nucleic acids. This lab exercise is designed to show you the qualitative tests commonly used to detect their presence. Objectives Test for the presence of monosaccharides by using the Benedict’s test Test for the presence of starch‚ a polysaccharide‚ by using the Lugol’s iodine test Test for the presence of lipids by using the Sudan test Test for the presence of proteins by using the Biuret reagent test Determine the identity of an unknown substance by detecting the presence
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testing for starch and glycogen‚ Benedict’s test for reducing sugars‚schultz’ solution for cellulose‚ Phloroglucinol to test for lignin ‚Xantoproitec test and Biuret’s test for protein.And for lipid ‚ Sudan 3 test and emulsion test was conducted. Depending on the test performed‚ certain results acquired‚ clearly identified the macromolecules present in each food sample. With the aid of the results from the lab‚ the unknown solution will also be determined. Starch 1. To test for starch‚ the starch
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Prior to begin the experiment‚ preparation for some solutions is required to enhance the lab performance. The solutions needed are standardized potassium bromate‚ standardized sodium thiosulfate‚ and starch indicator. First‚ to prepare a starch indicator‚ pulverize 1g of soluble starch and add 15mL of water to make it as a paste-like substance. Dilute it with about 500mL of boiling water‚ and continue to heat until the mixture becomes clear. Cool it to room temperature and save it into a stoppered
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Vitamin C: freshly squeezed OJ‚ bottled OJ‚ frozen OJ‚ canned OJ * Optional: container for waste solutions and source of clean rinse water There are two different preparations (starch-iodine or indophenol) that may be used for the vitamin C indicator solution. Neither is more accurate than the other. The starch-iodine mixture is much cheaper. It can be made ahead and stored in a dark‚ cool place in two liter soda bottles and dispensed in liter containers at the lab stations. Both indicators
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and proteins. To identify the presence of these macromolecules in a substance‚ three different tests were performed. Lugol ’s iodine solution was used for identification of starch and glycogen - polysaccharides - in the twelve solutions. A positive outcome of the test results in a colour change; blue-black in the presence of starch and a red-brown in the presence of glycogen. A negative outcome results in no colour change and all solutions remain a very pale yellow (Pavia‚ 2005). Benedict ’s solution
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Biological Molecules: Carbohydrates‚ Lipids‚ Proteins By the end of this lab‚ the student should be able to: Identify the functional groups for each of the biomolecules that react in the following biochemical tests: Benedict’s test‚ Iodine test‚ Brown Bag test‚ Sudan III/IV test‚ and the Biuret’s Test. Describe the mechanism of reaction for: Benedict’s test‚ Iodine test‚ Sudan III/IV test‚ and the Biuret’s Test. Interpret the results when presented with data for each of the biochemical
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EXPERIMENT: Biological Molecules Here are your goals for this lesson: • To conduct tests for glucose‚ starch‚ lipids and proteins • Use these test results to identify the biological molecules found in food Student Name: Brittany Gerdes Date Experiment done:12-20-12 Date Report Completed: 12-20-12 Name of Grader: Hypothesis: A prediction of what you think the results of the project will be. Write your hypothesis before you begin the experiment and‚ if the experiment has
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Blue coloration turned to brick red precipitate. Reducing sugar is present in the solution A. Iodine test: The coloration remained unchanged. Starch is absent in solution A. Solution B Benedict’s test: The blue coloration remained unchanged. Reducing sugar is absent in solution B. Iodine test: The coloration turn into dark blue coloration. Starch is present in solution B. Table 2: Tube Contents Temperature(°C) Benedict’s Test-Colour Observation After min 5th min (from tubes 1
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