ethanol which is very important in many fields such as biofuel‚ industrial‚pharmaceutical and others. Amylase is an enzyme that break down starch/amylose in plants. Corn kernel contains starch‚ sugars and cellulose. This experiment focused on the effect of amylase on corn extract in respect to the rate of fermentation. Since amylase breaks down starch‚ the part of corn that contains the most starch should have the fastest rate of fermentation and the greatest amount of CO2 produced. Strength In our
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Enzyme application in diary MODIFICATION INDUSTRY PRESENTED BY GROUP H S/NO. NAMES MATRIC NUMBER 99. BASSEY C WINIFRED ENG1102141 100. ABIOLA RAYMOND ENG1106478 101. AMAYO .F. 0SARUWENSE ENG1105472 102. MATH-OSAGIE FRANCIS ENG1102177 103. BETTY .O. UKHUEDUAN ENG1102209 104. IJELI .J. CHUKWUMA ENG1102163 105. EMOGHENE EMUDIAGHA ENG1102151 106. 107. OGBOZOR .J. TOCHUKWU ENG1106008 108. BABAFERI .V. EVUARHERE ENG1102140 109. OTOIDE .O. JOSEPH
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of the enzyme diastase and investigate its effect on the rate of starch digestion. The rate will be determined by the amount of time it takes to completely digest the powdered starch‚ the complete digestion will be indicated by the color change of the solution by iodine. Hypothesis: My hypothesis is that an increase in enzyme concentration will cause the faster digestion of starch. This means that it will increase the rate of starch digestion. Background information explains that substrates bind
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of temperature and pH on catalase activity BACKGROUND Catalase is an enzyme that detoxifies chemicals that might harm the cell such as hydrogen peroxide (H2O2). The enzyme breaks H2O2 into water and oxygen. The production of the oxygen gas bubbles serves as evidence that the catalase enzyme is working. As catalase is breaking the bonds between H2O2‚ it is releasing energy in the form of heat which is reason for the warmth of the bubbles during the reaction. Starch acts to trap these bubbles
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Common Introduction: -Beer-Lambert Law found by Beer August and Johann Heinrich Lambert is the linear relationship between the attenuation of light and concentration of the material through which the light is travelling. It states the absorbance is proportional to the concentration when a parallel beam of monochromatic radiation of equal pathlength is passing through a homogenous concentration. A=εbc‚ where A is absorbance‚ ε is molar absorptivity (L molˉ1cmˉ1)‚ b is the pathlength (1cm) and c
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in the mouth‚ where an enzyme‚ salivary amylase (α-amylase;ptyalin) starts to breaking the polysaccharides (starch) into short polysaccharides (dextrin). Dextrin is a partial degradation of starch‚ shorter chains of maltose units. Salivary amylase is inactivated by stomach acid in the stomach and to a small extent‚ it continues breaking down starch (but there’s no enzymatic activities on carbohydrates in the stomach). An intestinal enzyme‚ pancreatic amylase‚ continues the activity
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Amylase is a very important enzyme located in the saliva and pancreatic juices that hydrolyses (break down) starch and glycogen into more simple and readily digestible forms of sugar. Enzymes are biological catalysts that increase the rate of biological reactions. Enzymes are produced in living cells and are involved in speeding up biochemical reactions. They have an active site to which specific substrate binds. They increase the rate of reactions by decreasing the amount of activation energy meaning
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Casa Del Nino Science High School Fe. Medalla Street‚ Pacita Complex II‚ San Pedro‚ Laguna Making Black Grape (Vitis vinifera) as an Ink Chapter I Introduction A. Background of the Study Grape is a fruiting berry of the deciduous woody vines of the botanical genus Vitis. Grapes can be eaten raw or they can be used for making wine‚ jam‚ juice‚ jelly‚ grape seed extract‚ raisins‚ vinegar‚ and grape seed oil. Grapes are a non-climacteric type of fruit‚ generally occurring in clusters. The
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water with nonpolar membrane molecules. 15. 16. Acid: A chemical a corrosive or sour-tasting liquid substance‚ that neutralizes alkalis‚ dissolves some metals‚ and turns litmus red. Examples: citric acid vinegar Anything with a pH less than 7 = Acid 17. Base: A base is a material that can take in hydrogen ions and
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(pg-15) -efficiency of food production (pg-15) -calculating energy efficiency (pg-16) Shorter food chains (pg-16) -carbon cycle (pg-17) 4 Enzymes and Digestion…………………………………………….pg-18 -What are enzymes? (Pg-18) -Temperature and enzymes (Pg-18) -Ph and enzymes (Pg-19) -enzymes and respiration (Pg-20) -digestive system (Pg-20) -Enzymes and digestion (Pg-21) -Other substances in digestion (Pg-22) -Enzymes in industry (Pg-23) 5 Homeostasis……………………………………………….…………...pg-24 -Removing waste products
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