1/2013-5/2013 Budget estimation: II/- RESEARCH PROPOSAL 1.AIM: * Prepareration of heat-moisture treated in presentation of diferent organic acid * Deternimination of physicochemical properties of treated starch * Invesstigation of resistant starch contents of treadted starch 2. Background 2.1 Literature review 2.1.1Overview of Sweet and yam potato Sweet Potato - common name applied to a perennial‚ trailing herb of the bindweed family. The plant‚ which is native to tropical America
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the teeth allow the chewing of food to aid in the digestive process and the wetting contact of saliva ("Wikipedia.com"‚ 2013). Saliva‚ a liquid secreted by the salivary glands‚ contains salivary amylase‚ an enzyme which starts the digestion of starch in the food. After undergoing mastication and starch digestion‚ the food will be in the form of a small‚ round slurry mass called a bolus. It will then travel down the esophagus‚ the portion of gastrointestinal tract that reaches from the pharynx‚ and
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Keeping conditions inside the body the same is called homeostasis. It’s not easy. Lots of things have to happen‚ e.g. energy transferred between body and environment‚ carbon dioxide is a waste product of respiration and has to be transported by the bloodstream to the lungs where it is breathed out‚ waste and waste products are filtered out of the blood and excreted in the urine. An incubator has a temperature sensor‚ a thermostat with a switch and a heater. Negative feedback happens when one factor
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malt and fungal alpha-amylase. Amylase is used to break down starch and produce small dextrins for the yeast to act - which is needed to make bread rise. (Hayes and Laudan‚ 2009) Enzymes also help obtain an even crumb structure‚ dough improvement‚ and result in a higher loaf volume (Mapsenzymes). Bread making companies from around the world chooses to use enzymes ultimately to speed up production time - which is crucial to any business. The use of maltogenic alpha-amylases improve shelf-life of
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activity on the percentage of CO2 in exhaled air [F4-Chapter 7] Q2: To study the effect of interspecific competition between maize and paddy plants on their growth. [F4-Chapter 8] 2011 Q1: To investigate the effect of pH values on the hydrolysis of starch by amylase enzyme. [F4-Chapter 4] Q2: To study the effect of light intensity on the rate of transpiration in Hibiscus sp. [F5-Chapter 1] 2012 Q1: To determine the
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Bio Lab Report In part II of the Organic Compounds in Foods lab‚ we to examining whether or not the starch in the saltine cracker can chemically break down in sugar with the presence of salivary amylase‚ which is an enzyme found in your mouth which assists in digestion. My group and I were instructed to obtain a saltine cracker from our teacher and chew on it for approximately 2 minutes. After concluding the chewing‚ we then grabbed a beaker and spit our slimy and chewed cracker into it. Subsequently
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Biology Unit 1 – Section 3.1.1 Microorganisms as Pathogens To be considered a pathogen it must: Gain entry Colonise the tissues Resist the defences Cause damage to the tissues Pathogens include bacteria‚ viruses and fungi How do microorganisms enter the body Many pathogens enter through the gas exchange system (including ones that cause flu and TB) Food and water can carry pathogens into the stomach and intestines via the mouth and into the digestive system (including
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of the enzyme and thus increase thermal stability. The micro environment of surface and enzyme has a charged nature that can cause a shift in the optimum pH of the enzyme of up to 2 pH units. This may be accompanied by a general broadening of the pH region in which the enzyme can work effectively‚ allowing enzymes that normally do not have similar pH regions to work together. • Carrier-Binding: the binding of enzymes to water-insoluble carriers. • Cross-Linking: intermolecular cross-linking
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Unable to read the Gram Stain at first it was later confirmed that Unknown #7 was a gram negative bacteria. When introduced to Starch Unknown #7 produced no zone of clearing showing that it did not contain the enzyme amylase. When introduced to the Lipid Unknown #7 did produce a zone of clearing indicating that it did contain the enzyme lipase. When introduced to Casein Unknown #7 produced no zone of clearing indicating that it did not contain the enzyme protease. When streaked onto the Gelatin‚
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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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