"Starch" Essays and Research Papers

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    Sodium Thiosulfate Lab

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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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    Amylase Literature Review

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    follow the activity of amylase because it has a major role in the life of living organisms and is found abundantly in them. Amylase is a catalytic enzyme which hydrolyzes starch into maltose and dextrin at a certain temperature (Biology.kenyon.edu‚ 2015). In plants such as fruits and vegetables carbohydrates are referred to starch which is polysaccharide and is converted into disaccharide and eventually into monosaccharide such as glucose with the help of amylase. (Fullick‚ Locke and Bircher‚ n.d

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    Desizing

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    are enzymatic desizing and oxidative desizing. Acid steeping is a risky process and may result in the degradation of cotton cellulose while rot steeping‚ hot caustic soda treatment and hot washing with detergents are less efficient for the removal of the starch sizes. * Enzymatic desizing : Enzymes are solubilizing bio catalysts‚ mainly proteins‚ thermo labile (readily changed or desized by heat) and highly specific in their action. A

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    Saliva Lab

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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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    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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    Acetic Acid in Vinegar

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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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    World History

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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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    joined together by a covalent glycosidic bond to create more complex sugars such as disaccharides (2 monosaccharide’s)‚ oligosaccharides (between three to ten monosaccharide’s) and polysaccharides (consists of several monosaccharide’s). (Karp‚ 2010) Starch is the most common nutritional polysaccharide‚ which consists of two polymers: amylose and amylopectin. Amylose is unbranched whereas amylopectin is branched. Structural polysaccharides consist of cellulose‚ which is a major component of plant cell

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    Vitamin C Investigation

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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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    Nutrition

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    healthy carbohydrates Photosynthesis Plants / leaves stored carbohydrates. -glucose stored as startch Good carbs vs bd carbs Bad have a lot of starchbut no real nutrition Anything in excess. Stored in the form of fat Glucose in plants starch In animals glycogen In tge end in order tobe bsorbed in body it must be in form of glucse Glucagon and insulin control blood sugar are the hormones that control blood sugar - in respect to diabetes Glycogenolysis breakdown of glycogen

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