experiment. The experiment was done during class time‚ so everyone’s results would be the same. There were four bottles with warm water in them and to those bottles were added yeast. Then to one of each bottle there was added sugar‚ corn syrup‚ corn starch. To the fourth bottle there was only yeast added and used as a control group. Balloons were then stretched onto the top of the bottles to catch any gas the yeast would produce to see if yeast is a heterotrophs or autotrophs. The bottle with the
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Lecturer’s name: Mr. Paul Davidson Discussion The name of enzyme involved in this experiment is salivary amylase‚ which presents in our saliva. Salivary amylase catalyses the breakdown of complex sugar‚ such as starch‚ into a simple sugar‚ such as glucose. In this experiment‚ the optimum temperature for salivary amylase to function is 37˚C. Above the optimum temperature‚ the kinetic energy in the substrate and enzyme increases. The number of collisions between
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Joanne Kathleen Saori T. Suzuki‚ Laurent Santos‚ Val Justin D.M. Tongco* College of Science‚ University of Santo Tomas‚ Manila Philippines Abstract Salivary amylase‚ found in humans‚ is enzyme that catalyzes the hydrolysis of starch into simpler compounds. Its enzymatic activity is affected by several factors‚ such as temperature and pH. The rates of enzymatic activity of salivary amylase in different temperatures and pH were measured and resulted to be very near 50 C and 7 respectively. However
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mixed with Benedict’s solution‚ is a solution that changes color from blue to reddish brown when maltose is present. Amylase breaks starch into maltose‚ so is the amylase isn’t denatured‚ it should change colors. Amylase is an enzyme. Enzymes are a type of catalyst‚ and speed up chemical reactions within the body. Amylase specifically speeds up the breaking up of starch into maltose. It takes the long polysaccharide‚ and breaks it into smaller disaccharides‚ called maltose. Maltose is faster‚ and
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Bio Lab Report In part II of the Organic Compounds in Foods lab‚ we to examining whether or not the starch in the saltine cracker can chemically break down in sugar with the presence of salivary amylase‚ which is an enzyme found in your mouth which assists in digestion. My group and I were instructed to obtain a saltine cracker from our teacher and chew on it for approximately 2 minutes. After concluding the chewing‚ we then grabbed a beaker and spit our slimy and chewed cracker into it. Subsequently
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starches (complex molecule) into simple sugars. That is why foods like potatoes for example‚ may taste sweet to us‚ because they contain starch. The optimum pH for pancreatic amylase is the pH of 7. In the experiment I have used buffer solutions with the pHs of 2.8‚ 4 and 6.5. I have also used iodine and starch. Normally‚ iodine is orange-yellow‚ however when you add starch to it‚ the solution will turn blue-black. Aim: The aim for this experiment is to investigate how the different buffer solutions
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Ingredients Almonds‚ pumpkin seeds‚ honey‚ non GMO glucose‚ pea crisp (pea protein isolate‚ rice flour‚ rice starch)‚ hemp seeds‚ smoked sea salt‚ sunflower lecithin‚ onion powder‚ garlic powder‚ natural smoke flavor. Allergen Information: Contains almonds. May contain nut shell fragments Ingredients Almonds‚ pumpkin seeds‚ honey‚ non GMO glucose‚ pea crisp (pea protein isolate‚ rice flour‚ rice starch)‚ hemp seeds‚ jalapeño chili‚ onion powder‚ garlic powder‚ smoked sea salt‚ sunflower lecithin. Allergen
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which breaks it into products 3) Products are released ex) BreadFast & Co.’s use of enzymes The company uses many different types of enzymes in the bread making process such as malt and fungal alpha-amylase. Amylase is used to break down starch and produce small dextrins for the yeast to act - which is needed to make bread rise. (Hayes and Laudan‚ 2009) Enzymes also help obtain an even crumb structure‚ dough improvement‚ and result in a higher loaf volume (Mapsenzymes). Bread making companies
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empirical formula: deoxysugars‚ aminosugars Carbohydrate - polyhydroxy aldehyde‚ ketones. General characteristics Most carbohydrates are found naturally in bound form rather than as simple sugars Polysaccharides (starch‚ cellulose‚ inulin‚ gums) Glycoproteins and proteoglycans (hormones‚ blood group substances‚ antibodies) Glycolipids (cerebrosides‚ gangliosides) Glycosides Nucleic acids Classification of carbohydrates Monosaccharides Trioses‚ tetroses
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negative control. ! ! ! ! ALL MATERIALS! 1. Test tubes! 2. Benedict’s solution! 3. Iodine! 4. Water-bath ! 5. Onion juice! 6. Potato juice! 7. Sucrose juice! 8. Glucose juice! 9. Distilled water! 10. Reducing-sugar solution! 11. Starch solution! 12. Sodium hydroxide (NaOH)! 13. Egg albumen! 14. Honey! 15. Amino acid solution! 16. Protein solution! 17. Water! 18. Acetone! 19. Vegetable Oil! 20. Salad oil! 21. Known lipid solution ! 22. Sudan IV! 23. Brown wrapping paper
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