PLANNING COURSEWORK- STARCH AND AMYLASE AIM The aim of this coursework is to investigate the effect of temperature change‚ on the rate of hydrolysis of starch catalysed by amylase. PREDICTION I think that as the temperature increases‚ the rate of reaction also increases‚ to a point when it dramatically decreases. On graph 1‚ you will see a sketch of the graph which I expect to be the result of the experiment. SCIENCE REASONING I think my prediction is correct because the rate of
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Instructions: a) Formal writing assignment #2: The Peerless Starch Company of Blair‚ Indiana. b) Grading to be based on the CWE scoring rubric previously provided. c) Assignment must be placed on the online portfolio and must be submitted to etutoring for review. d) Read the case study below in its entirety and give it some serious thought. Then‚ in your own words‚ summarize the issues involved in this case (there are quite a few) and indicate whether Glen Baxter has a case and provide a thorough
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Bread contains starch. The starch content in bread is derived from the starchy endosperm of wheat. Refined breads have the bran and germ removed from the wheat in order to produce softer‚ silkier flour. there is a lot more food containing starch like: Starchy foods such as potatoes‚ bread‚ cereals‚ rice and pasta should make up about a third of the food you eat. Where you can‚ choose wholegrain varieties‚ or eat potatoes with their skins on for more fibre. Starch is the most common form of
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MANAGEMENT CASE describes a real-life situation faced‚ a decision or action taken by an individual manager or by an organization at the strategic‚ functional or operational level HCL: Facing the Challenge of the Laptop Market Jaydeep Mukherjee and Mahalingam Sundararajan M r. Ajai Chowdhry‚ Chairman and CEO at HCL Infosystems Limited‚ a major technology hardware player in India‚ was pondering upon the company’s marketing strategies to build its laptop sales in 2010-111. Driven by powerful
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Report Name Module Name: Financial Analysis & Management (NOTE: Word count 3714 excluding Appendix and References) Contents 1. About HCL Technologies 4 2. Objectives of Study 6 2.1 Scope 6 3. Concept of Financial Statement & Ratio Analysis 7 3.1 Financial Statement 7 3.2 Ratio Analysis 7 3.3 Significance of Ratio Analysis in Financial Statement 8 3.4 Limitations of Ratio Analysis 9 4. Data Analysis 11 4.1 Liquidity Ratio 11 4.1.1 Current Ratio 12 4.1.2 Quick Ratio 13 4
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VIBRATIONAL-ROTATIONAL SPECTRA OF HCl Physical Chemistry Laboratory II‚ CHEM 3155.001 April 20‚ 2012 Introduction and Objective The experimental objective of this lab was to collect an IR spectrum of gaseous HCl and from it the experimental rotational constant‚ B‚ and fundamental vibration frequency‚ v0‚ can be calculated(1). The concept of infrared spectroscopy deals with the infrared region of the electromagnetic spectrum. Molecules absorb at specific resonant frequencies that are characteristic
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Property of Starch The experiment obtained Starch to have a bulk density of 0.48g/ml‚ i.e. 0.48g of Starch occupies 1ml of water. This value represented the density of starch incorporating the voids. The tapped density was found to be 0.60g/ml. This value represented the density of starch excluding the voids and intra- particle pores greater than molecular and atomic dimensions in the crystal lattice. This simple means‚ by reducing the number of intermolecular spaces between the starch particles‚
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Hydrolysis of tert-butyl Chloride in different solvents Practical conducted on 5 March‚ 2013 Reported by Pham Vu Hung on 10 March‚ 2013 Introduction: This practical is meant to measure the rate of reaction of the hydrolysis of tertiary-butyl chloride –a colorless‚ liquid organic compound at room temperature that is sparingly soluble in water - in water/acetone and water/isopropanol mixtures. Since there are many influencing factors for the rate of reaction‚ all are kept constant but the
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Starch is a type of Carbohydrate that’s made from thousands of glucose units. Simple sugars are the basic units that make up starch. Carbohydrates provide us with energy so that we can carry out our daily routines. Our body then digests it into glucose so we can have energy to do that. Saliva is a form of chemical digestion that is in the mouth. Amylase is an enzyme that catalysts the breakdown of starch into sugars. Amylase is present in human saliva‚ where it begins the chemical process of digestion
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2013 Title: Starch Digestion by Pancreatic Amylase Statement of the Problem: What happens to enzymes when they are boiled? If digestion doesn’t occur‚ which will be present starch or maltose? If digestion does occur‚ which will be present starch or maltose? Hypothesis: I predict that when enzymes are boiled‚ they will become larger. If digestion does not occur starch will be present‚ and if it does occur maltose will be present. Materials: Test Tube Boiling Water Starch Suspension
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