Concentarion ENZYME LAB Introduction- Enzymes are proteins that speed up the rate of reactions in living things. In this lab‚ we will perform four experiments exploring the way enzymes work. PART A: pH SPECIFICITY Every enzyme has a specific pH at which it works best. In this section‚ you will determine which pH is best for the enzyme‚ catalase. Living tissues produce the enzyme catalase‚ which is able to break down hydrogen peroxide into oxygen gas and water. The reaction is
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Monosaccharide‚ Disaccharide and polysaccharide. Carbohydrates have many uses such as: for energy‚ for storage of food in both plant and animal cells e.g. Starch‚ chloroplasts‚ for structure in plant cells e.g. cellulose have a structural use in plant cell walls giving it structure. Carbohydrates are sweet and soluble in water with the only exceptions of starch and cellulose. Reducing sugars react with the copper in Benedict’s reagent to form a brick-red precipitate. Non-reducing sugars however do not react
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site take part in the catalytic reaction. This happens by directly reacting with the substrate or stabilising reaction intermediates. In relation to the practical‚ amylase is an enzyme which is contained in human saliva. This enzyme is what helps starch turn into sugar called maltose. Amylase works best in neutral or slightly alkaline conditions‚ for example‚ at about pH7. The amylase stops working
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Materials: Dropper bottle of water Compound microscope Dissecting needle Carmine powder Slide and coverslip 3 test tubes Transfer pipets 2 400 ml beaker 30 cm moist dialysis tubing 500ml beaker Hot plate Benedicts reagent I2KI solution starch solution Wax pencil 30% glucose solution String or rubber band Test tube rack Slides and cover plates 4. Methods and Procedures: Experiment 1: Prepare a slide of dry carmine and water and cover slip Put under the microscope‚ examine
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cake ‚ swiss roll ‚ biscuits and so on. We choose chocolate layer cake as our main product that we want to introduce. 1.1. Raw materials Sugar ‚ wheat flour ‚ eggs ‚ vegetable fat (palm oil) ‚ vegetable oil (palm oil) ‚ refined glycerine ‚ corn starch ‚ cocoa powder ‚ glucose syrup‚ emulsifier (distilled monoglyceride E471 ‚ polyglycerol ester E475) ‚ sorbitol ‚ salt ‚ artificial flavor (chocolate ‚ vanillin) ‚ citric acid ‚ sodium bicarbonate ‚ potassium sorbate ‚ calcium propionate ‚ baking powder
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enzyme is responsible for hydrolyzing starch. In the presence of amylase‚ a sample of starch will be hydrolyzed to shorter polysaccharides‚ dextrins‚ maltose‚ and glucose. The extent of the hydrolysis depends on how long it is allowed to react – if the starch is hydrolyzed completely‚ the resulting product is glucose. You will test for the presence or absence of starch in the solutions using iodine (I2). Iodine forms a blue to black complex with starch‚ but does not react with glucose. If iodine
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Treating starch How is starch and cellulose treated to allow them to be used by the yeast? (1)Starch is a complex carbohydrate that is insoluble in water. It is supplied by traditional staple foods such as cereals‚ roots and tubers. Starch is used in cooking for thickening foods such as sauce. In industry‚ it is used in the manufacturing of paper‚ textiles and as a mould in the manufacture of sweets such as wine gums and jelly beans. Fermentation (2)As with any food preparation‚ there are
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properties and structure. (http://www.ehow.com/list_5889717_four-macromolecules-occur-living-organisms.html) A few experiments were performed to test for the presence of the different types of macromolecules of various solutions. The iodine tested for starch and glycogen‚ Benedict’s test tested for reducing sugars for carbohydrates and biuret test was performed to test for proteins. It is necessary to understand how important controls are in a lab experiment. A control is where all of the experimental
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Lab Report 8 April 15th Exercise 8: Chemical and Physical Processes of Digestion Lab Report Questions Activity 1 What is the difference between the IKI assay and Benedict’s assay? IKI assay detects the presence of starch‚ and the Benedict assay tests for the presence of reducing sugars as well as IKI turns blue black whereas Benedict is a bright blue that changes to green to orange to reddish brown with increasing levels of maltose What was the purpose of tubes #1 and #2? Why are they
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blood and carried to cells throughout the body. The things we eat turn into things such as carbohydrates‚ fats‚ and proteins. Carbohydrates are‚ any of a large group of organic compounds occurring in foods and living tissues and including sugars‚ starch‚ and cellulose. Protein‚ such as meat‚ eggs‚ and beans‚ consist of large molecules of protein that must be digested by enzymes before they can be used to build and repair body tissues. An enzyme in the juice of the stomach starts the digestion. Further
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