The effectiveness of lemongrass essential oil incorporated into starch based bio-coating in lengthening the shelf life of Carica papaya (Papaya) was tested through the application of different concentrations of lemongrass essential oil and starch treatment on the papayas. The Peel Color Index (PCI) of each papaya was determined 4 days after the application of starch bio-coating. Table 1: Mean Peel Color Index of Carica papaya for Day 0 and Day 4. Treatment Day 0 Day 4 1 0 0 2 0 3 3 0 4 4 0 5 5 0
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linked through an α bond. Amylose- Amylose is a spiral polymer made up of D-glucose units. This polysaccharide is one of the two components of starch‚ making up approximately 20-30% of the structure. The other component is amylopectin‚ which makes up 70–80% of the structure. Amylase- an enzyme‚ found chiefly in saliva and pancreatic fluid‚ that converts starch and glycogen into simple sugars. Condensation- is water which collects as droplets on a cold surface when humid air is in contact with it
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Physical Warmth‚ Interpersonal Warmth and Sympathetic Nervous System Activity La Trobe University‚ Melbourne Word Count: 2481 Abstract Convergent lines of evidence indicate that introducing a physically warm stimulus‚ such as a heat pack‚ results in individuals interpreting a target person as “warmer”. Neurobiological mechanisms responsible for thermoregulation may be shared by mechanisms responsible for interpretation of interpersonal warmth‚ and may be connected to sympathetic nervous system
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the sandwich is chewed with our teeth; the incisor teeth and canine teeth bite it into chunks. The premolar and molar’s grind the chunks of food into much smaller pieces. Saliva’s produced that helps the food become a paste. Here‚ the amylase enzymes turn the starch molecules (from the bread) into maltose – which is used by cells to give us energy. The bolus (lumps of food) squeezes past the epiglottis then down the oesophagus which connects the throat to the stomach. The bolus then enters the stomach
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There are three phases for muscle cell contraction: initiation of action potential in the sarcolemma‚ excitation-contraction coupling‚ and contraction‚ sliding of the myofilaments. ATP and calcium ions are two essential elements for muscle contraction. When ATP attaches to the myosin head‚ it gets hydrolyzed to ADP and Pi. Calcium ions bind to the troponin molecules and help expose the binding sites of actin filaments to allow for the attachment of the myosin heads. After the sliding of the myofilaments
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linkages are easy for enzymes to break while β-linkages are difficult to break 2. Starch: A Storage Polysaccharide in Plants e. Starch is made up of α-glucose monomers joined by glycosidic linkages ii. Mixture of unbranched amylose and branched amylopectin 3. Glycogen: A Highly Branched Storage Polysaccharide in Animals f. Glycogen performs the same storage role in animals that starch does in plants iii. Polymer of
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Hong Kong Diploma of Secondary Education Examination Integrated Science School-based Assessment Sample Tasks Teachers may use the sample tasks for non-profit making educational and research purposes with proper acknowledgement. © 2009 Hong Kong Examinations and Assessment Authority All Rights Reserved 2009 TABLE OF CONTENT Task C1 C2 C4 C5 C6 C7 C8 E3 Title Osmosis in Living Tissue Catalytic Activity of Enzyme Action of Electricity on Substances Encountered in Daily Life Do
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process of digestion of proteins‚ carbohydrates and lipids in humans. (Total 6 marks) 4. Draw a labelled diagram of the digestive system. (Total 5 marks) 5. State the sources‚ substrate‚ product‚ and optimum pH conditions for the enzyme amylase. (Total 4 marks) 6. Describe the role of enzymes in digestion with reference to two named examples. (Total 5 marks) 7. What sequence of organs do substances pass through‚ as they move through the human digestive system? A. Mouth ® stomach
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structure‚ and protein function. • Monosaccharides are the basic molecular units (monomers) of which carbohydrates are composed. The structure of α-glucose and the linking of αglucose by glycosidic bonds formed by condensation to form maltose and starch. Sucrose is a disaccharide formed by condensation of glucose and fructose. Lactose is a disaccharide
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ingestion‚ secretion‚ mixing and movement‚ digestion‚ absorption and excretion. The mouth is the first stage of the gastrointestinal tract and is arranged with numerous structures that aid in the digestion of food. These include the tongue‚ teeth‚ and salivary glands and begin the first processes of digestion. The teeth are living structures and contain blood vessels and nerves. They are the process by which we chew food in preparation for swallowing. By chewing you allow enzymes and lubricants to release
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