linkages are easy for enzymes to break while β-linkages are difficult to break 2. Starch: A Storage Polysaccharide in Plants e. Starch is made up of α-glucose monomers joined by glycosidic linkages ii. Mixture of unbranched amylose and branched amylopectin 3. Glycogen: A Highly Branched Storage Polysaccharide in Animals f. Glycogen performs the same storage role in animals that starch does in plants iii. Polymer of
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Amylase is found in saliva and breaks starch into maltose and dextrin. This form of amylase is also called "ptyalin" /ˈtaɪəlɪn/[4] It will break large‚ insoluble starch molecules into soluble starches (amylodextrin‚ erythrodextrin‚ and achrodextrin) producing successively smaller starches and ultimately maltose. Ptyalin acts on linear α(1‚4) glycosidic linkages‚ but compound hydrolysis requires an enzyme that acts on branched products. Salivary amylase is inactivated in the stomach by gastric acid
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• Carbohydrates include simple sugars‚ disaccharides and polysaccharides. They are the most important source of energy for most organisms. Polysaccharides change color in the presence of iodine solution: Glycogen gives a red-brown color and starch a dark blue–violet color. While simple sugars‚ having an aldehyde group‚ or a ketone group act as reducing agents in the presence of Benedict’s reagent producing a range of colors from green to brown depending on the degree of reduction they exhibit
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HAL) Established as Habib Arkady Limited in 1980‚ Habib-ADM Limited is a world pioneer in producing starch sugars from rice. Consistent R&D over the years has made the company one of the most diversified producers of starch sugars in the world. Habib-ADM Limited and its subsidiary companies produce and market a wide range of rice based starch sugars and protein concentrates. Popular starch sugars include Clarified Rice Syrups‚ Brown Rice Syrups‚ High Fructose Syrup‚ Rice Syrup Solids‚ Maltitol
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1 2 4 3 – 3 ml 0.2% amylase – place in hot water bath for 5 min Experiment #1: Carbohydrate Digestion • Add 5.0 ml starch solution to each tube • Incubate in 37°C bath for 1.5 hr • Divide contents of each tube evenly into 2 tubes – Lugol’s Test – Benedict’s Test Experiment #1: Carbohydrate Digestion • Lugol’s Test – presence of starch 2 1 1 2 3 4 • add a few drops of Lugol’s reagent (iodine) 4 3 1 2 3 4 Experiment #1: Carbohydrate
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62 Iodine test for starch Amount of starch remaining Enzyme activity level Dark blue-black All None (0) Blue Most Low (1) Light brown Some Moderate (2) Gold None High (3) Part 1: Effect of Enzyme Concentration 1. Label five test tubes 1-5. Place 4 mL of 1 % starch in each of the first four test tubes. Place 4 mL of amylase solution in the fifth tube. Place all of the tubes in the 37°C water bath for 5 minutes. Obtain 5 clean droppers and label them 1-5. (To avoid contamination of these solutions
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There was a controlled and an experimental substance. The controlled substance was the one with starch in the dialysis bag‚ and the experimental substance was the one with starch and amylase in the dialysis bag. Both had the same solvent outside of the bag (Lugols and Distilled Water). The color change differed from inside and outside the bag as time went on‚ and at the end of the 45 minutes‚ the two bags had changed colors. The solute in the controlled substance had a darker color to it‚ with it
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|Molisch reagent | |agar-agar‚ gum arabic‚glycogen‚ cotton‚ |I2 in KI solution (Lugol’s iodine reagent) | |starch |Benedict’s reagent | |10% HOAc solution‚ |Barfoed’s reagent
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Introduction: Being able to identify a particular bacterial species is important. It is very useful in knowing its risk of toxicity to humans or animals‚ its resistance or susceptibility to antibiotics‚ and determining how to control its growth or kill it altogether. The purpose of these procedures is to discovery the identity of an unknown microbe by observing its reactions to a barrage of chemical and physical tests. Different microorganisms react in different ways‚ due to their function‚ digestibility
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salivary amylase‚ 1ml saliva‚ 9ml distilled water and 30ml of 0.5% NaCl made up the enzyme solution. One percent starch in phosphate buffer pH 6.7 was the buffered starch. The experiment was comprised of two parts. For the first part (effect of temperature)‚ 2 ml of the enzyme solution was placed in a large test tube and labelled as 4℃. In a separate large test tube‚ 2 ml of the buffered starch solution was added. Both test tubes were incubated for 10 minutes in an ice bath with a temperature of 4℃
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