The enzymatic hydrolysis of starch is carried out under milder conditions: lower temperatures (up to 1000C)‚ normal pressure‚ pH of the medium around 6 – 8. At the same time enzymatic hydrolysis is characterized by high reaction rate‚ high stability of the enzyme towards the denaturizing action of solvents‚ detergents‚ proteolytic enzymes‚ and a decrease in the viscosity of the reaction medium at higher temperatures‚ etc. Most often‚ enzymatic hydrolysis is carried out with the enzyme α-amylase from
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Experiment 2: Starch Hydrolysis by Amylase Theoretical Background Polymers of carbohydrates are called polysaccharides‚ and make up some of the most important naturally occurring compounds [1]. They have thousands of monosaccharide units linked to each other by oxygen bridges. They include starch‚ glycogen‚ and cellulose‚ all three of which yield only glucose when completely hydrolyzed [2]. A B Figure 1. Starch (amylose) (A) and cellulose (B) Starch occurs
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HYDROLYSIS OF ESTERS Anhydrous alkanoic acids react with alcohols in the presence of heated sulphuric acid (H2SO4) to form an ester and water. This process is known as esterification. This can be represented by the equation: Alkanoic acid + Alcohol (means reversible eq) ester + water Esters occur naturally in fruits and flowers and are described as oily‚ sweet smelling liquids. Vegetable oils and animal fats are esters of long-chain acids. Esters can undergo a range of reactions and
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Hydrolysis of macromolecules Abstract: This lab was designed to teach the process of “hydrolysis”‚ a chemical reaction in which water is added to a polymer‚ breaking its bonds and forming smaller molecules. A hydrogen cation and a hydroxide anion (which once formed water) break apart and attach themselves to the ends of shorter polymers. Hydrolysis plays an important role in our lives and in the lives of every living thing on earth. Living organisms rely on digestion (hydrolysis) to convert
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CONDITIONS FOR STARCH HYDROLYSIS THROUGH THERMOSTABLE α - AMYLASE T. Kolusheva‚ A. Marinova University of Chemical Technology and Metallurgy 8 Kl. Ohridski‚ 1756 Sofia‚ Bulgaria E-mail: e-mail: manahova@abv.bg. Received 10 July 2006 Accepted 12 November 2006 ABSTRACT The present work determines the optimal conditions for starch hydrolysis by thermostable α -amylase (EC 3.2.1.1) produced by Bac.subtilis strain XÊ-86. The hydrolysis reaction has the greatest rate at pH = 7.0‚ starch substrate
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Hydrolysis Report Bile Esculin Hydrolysis‚ Starch Hydrolysis‚ UreaHydrolysis‚ Casein Hydrolysis Hydrolysis Report Introduction Hydrolysis is a chemical reaction that uses water to split complex molecules. The water molecule H2O is split in the mechanism of hydrolysis‚ hydrogen cations and hydroxide anions. When the enzyme catalyzes its reaction inside the cell‚ it is referred to as intracellular hydrolases. When the enzymes secreted from the organism to catalyze reactions outside the cell‚ it
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The Equilibrium Constant of an Ester Hydrolysis Reaction Abstract: The results from this experiment show four different Kc equilibrium constants of: .1522 for bottle two‚ .1853 for bottle three‚ .2094 for bottle four‚ and .2678 for bottle five. The average Kc value came out to be .2037 for all four bottles. Purpose: The purpose of this lab is to determine the equilibrium concentrations of an organic acid‚ an alcohol‚ an ester‚ and water in four bottles with varying measurements of each
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It about modified starch Journal of Agricultural Science Vol. 2‚ No. 2‚ June 2010 requirements are properties such as viscosity‚ resistant to shear‚ low pH and high temperature. Accordingly‚ varieties of modified starches are used in food industry. Table 1 lists some of the modified starches that can be prepared from different sources to meet the marketing-related requirements. Today‚ modified food starch is a food additive and limits of its modification‚ use and labeling are clearly defined
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Amylase and hydrolysis of Starch Abstract This experiment consisted of setting up a control group of starch in various temperature and then placing both fungal amylases and bacterial amylases in a mixture of starch and placing the solution of amylase and starch in various temperatures of water. After a certain amount of time- different amount of time needs to be used in order to have reliable results- iodine is added in a well on spot plates‚ then two drops of the mixture of amylase-starch is added
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HCL TECHNOLOGIES In 2011‚ HCLT ERS (Engineering and R&D Services)‚ a division of HCL Technologies‚ a global IT services corporation headquartered in New Delhi‚ India‚ had to devise next year ’s plan for the Engineering Out Of The Box (EOOTB) business concept that it had initiated in 2009‚ which transformed the division ’s ability to create "16 productized solutions" and to engage new and old customers in new revenue services. The productized solutions were heavily reliant upon IT platform-based
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