SPM Biology – Answering Techniques in Paper 3 SPM Biology candidates typically commit the mistake of thinking that the length of their answered essay or structured questions equates to marks deserve‚ under the formula‚ Length of Structure Answer/Essay = Marks. This is wrong and Berry Berry Easy wishes to clear the air regarding this issue. It is never about how long you write but more about how accurate you write. So for Berry Readers who can write long answers but never seemed to score well‚
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products. First‚ the medium was inoculated with isolate #1‚ and incubated at 37◦C for 48 hours. After incubation‚ 2.5 ml of the medium was transferred to another tube to be used for the Voges-Proskauer test. For the methyl red test‚ five drops of pH indicator methyl red is added to one of the tubes of medium. After being gently mixed by rolling the tube between the palms of the hands‚ the results are observed. The MR-VP broth has changed to a yellow-orange color. This is a negative reaction
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Digestion a. The mouth: salivary alpha enzyme chew food‚ perceive taste‚ moisten food with saliva‚ lubricate food with mucus‚ release starch –digesting (amylase) enzymes‚ initiate swallowing reflex - Enzyme: alpha amylase with cooked starch as substrate – starch digestion enzyme an enzyme that catalyses the breakdown of starch into sugar - The Functions of Saliva - 1. Moistens and lubricates food‚ permitting swallowing 2. Holds taste producing substances in solution and bring them in
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Gas Volume in ml after: 20 min. 40 min. 60 min. 1 10% glucose + yeast 2 1% starch + yeast 3 1% starch + yeast + amylase What gas accumulated in the calibrated portion of the fermentation tube? What metabolic pathway is utilized by yeast cells? Why was amylase added to the third test tube? Did respiration occur in the beaker containing yeast and starch? Why? III. Aerobic Respiration Define the following terms: Glycolysis Kreb’s or
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The reason behind that is because changes in pH level change the shape of the enzyme which ultimately affect the effectiveness of the rate of reaction‚ either increase it or decrease it. Lower or higher pH level than pH 6 will lower the rate of reaction. Looking at the graph of “Enzyme Effected by pH Levels” we can see the slope of pH6 was increasing and then it gradually decreased. One of the limitation we encountered was
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bacteria. The starch hydrolysis test is used to determine the ability to hydrolyze starch. Bacteria use amylase‚ an extracellular enzyme to hydrolyze bonds linking the glucose subunits. Starch is detected by adding iodine to the medium. If the bacteria growing on the starch agar produce amylase‚ no color change will be seen around the bacterial growth because all of the starch is consumed. The absence of a color change is a positive test. Materials needed to perform this test include a starch agar plate
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two enzymes found in the saliva of the mouth‚ salivary amylase and lingual lipase. Amylase breaks down dietary carbohydrates such as monosaccharides‚ disaccharide sugars and complex polysaccharides (starch). Monosaccharide’s can be easily absorbed into the bloodstream so the others need to be broken down into these before they can be absorbed (Derrickson‚ Tortora 2006 p906). The salivary amylase starts to break down the polysaccharide starch found in the bread of sandwich and the rice in the chicken
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Experiment no: 01 Experiment name: Study on garments washing and dyeing machine. Objectives: * To observe about the garments washing and dyeing machine. * To study about the garments washing and dyeing machine. * To study about the mechanism of garments washing and dyeing machine. Equipments: * Garments washing machine. * Garments dyeing machine. * Hydro extractor machine. * Tumble dryer machine. * Electrical machine. * Air compressor. Specification
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Biology Fermentation Practical "A comparison of the respiration of yeast in different sugar substrates" Aim: The aim was to compare the respiration of yeast in different substrates of sugars‚ i.e. between a monosaccharide (glucose) and a disaccharide (maltose) Theory: There are three types of Carbohydrates‚ monosaccharides‚ disaccharides‚ and polysaccharides. The two‚ which I will be looking at‚ are‚ monosaccharide (glucose) and the disaccharide (maltose) Classification and major properties of
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Swallowed food does not enter the airway leading to the lungs because as the food is swallowed‚ a flap of connective tissue closes over the opening of the trachea to prevent food from clogging these airways. 16. During digestion‚ enzymes such as amylase break chemical bonds between the sugar monomers in starches. Digestive enzymes also break down foods and make the nutrients available to the body. 17. Mechanical digestion includes the muscles of the stomach contracting to mix stomach fluids and
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