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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LAB 10: NAME: DaeNia La Rodé DATE: 25TH January‚ 2011. FORM CLASS: L6 3 SUBJECT: Biology TITLE: Enzymes AIM: To investigate the effect of substrate concentration on the enzyme amylase INTRODUCTION: Enzymes are perhaps one of the most important proteins of the human body. Enzymes such as amylase‚ an enzyme that breaks down carbohydrates‚ work by means of surface catalysis. In other words‚ the surface of the enzyme enables other molecules to react in a manner they would not be able to without
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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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Result Starch suspension When the yellowish-brown iodine was added into the starch suspension‚ the starch suspension was changed into dark blue. Potato slide Discussion Starch suspension When the yellowish-brown iodine was added into the starch suspension‚ the starch suspension was changed into dark blue. This is due to the yellowish-brown iodine changed into dark blue when there is a presence of starch. This shows a positive test for starch. Potato slide
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Title: Investigate the breakdown of starch at different temperature AIM This experiment has been done to investigate the action of the enzyme amylase on the breakdown of starch. MATERIALS These were the materials used: four starch/ agar plates‚ a marker pen‚ 1mm graph paper ruler‚ 8mm cork borer‚ forceps and template for cutting holes‚ 1% Amylase‚ water‚ incubator set at 5‚ 20‚ 40 and 60 degree Celsius. METHOD This was the experimental procedure carried out: the materials above were collected
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IODIMETRIC AND IODOMETRIC METHOD SUBSTANCE TO BE ASSAY AQUEOUS/NON-AQUEOUS ALKALINITY / ACIDIMETRY DIRECT/RESIDUAL TITRATION TITRANT INDICATOR CHEMICAL REACTION Assay of Antimony potassium tartrate Direct titration 0.1 N Iodine Starch TS KOOCCHOHCHOHCOO (SbO) + I2 + H2O KOOCCHOHCHOHCOO (SbO2) + 2HI + 2HI + 2NaHCO3 2NaI + 2H2O +
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fungus amylase and also discovers the optimum temperature for these enzymes. The amylase was mixed with starch at temperatures of 0℃‚ 37℃‚ 57℃‚ and 90℃. Iodine was added to each mixture and colour changes in each case. Bacteria amylase was found to be effective at 55 0C as the temperature dropped drastically from 4.58℃ to 2.33℃. This shows that the amylase catabolized a lot of starch hence little is left which cannot turn the iodine solution to blue-black which indicates the presence of starch. Fungal
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Correlation between the chemical activity of Amylase and change in temperature ABSTRACT This experiment focuses on how the change of temperature affects the rate of reaction of amylase. In the experiment there were four different environments that each contained 2 test tubes. Each test tube consisted of the same concentration and amount of starch and amylase. After having each test tube placed in these environments for several minutes a droplets of each mixture was placed onto each slot which
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This study focuses on the effect that temperature has on the enzyme amylase. Enzymes are composed of proteins and acts as a catalyst to speed up the rate of a specific chemical reaction by lowering the activation energy. Reactions do not need enzymes to occur‚ but the human body and other living organisms depend on the use of enzymes in order for biochemical reactions to happen in milliseconds. Each enzyme contains a distinct three dimensional structure which is related to its particular function
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