Cynthia Vang Derrick 24 Title: Digestion of Starch Problem: Hypothesis: If synthetic saliva breaks down the cracker the most Then more of the cracker should be digested Because synthetic saliva contains amylase‚ and amylase helps break down complex carbohydrates. Interpretation: Data Table: The results of the iodine and Benedict’s tests for the Carbohydrate lab Test Tube contents and number Color of iodine test Color of Benedict’s test How much is present? 0= none 1= present How
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temperature and the enzyme activity of amylase. This was achieved by attaining amylase enzyme‚ starch solution and potassium iodide (determines if enzymes hydrolyses the starch solution)‚ water bath and a hot plate. The temperatures used for this experiment were room temperature‚ 37oC‚ 60oC‚ 80oC‚ and 90oC. The hypothesis developed was that as the temperature increased‚ so will enzyme activity. Therefore‚ the ability of the enzyme to break down the starch solution will occur at a faster rate because
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There was a controlled and an experimental substance. The controlled substance was the one with starch in the dialysis bag‚ and the experimental substance was the one with starch and amylase in the dialysis bag. Both had the same solvent outside of the bag (Lugols and Distilled Water). The color change differed from inside and outside the bag as time went on‚ and at the end of the 45 minutes‚ the two bags had changed colors. The solute in the controlled substance had a darker color to it‚ with it
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Activity of Porcine Pancreatic Amylase Introduction There are many types of enzymes and each has a specific job. Enzymes are particular types of proteins that help to speed up some reactions‚ such as reactants going to products. One of them is the amylase enzyme. Amylases are found in saliva‚ and pancreatic secretions of the small intestine. The function of amylase is to break down big molecules of starch into small molecules like glucose; this process is called hydrolysis. Enzymes are very specific;
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Effect of different temperatures on amylase activity. Literature review This study is an attempt to follow the activity of amylase because it has a major role in the life of living organisms and is found abundantly in them. Amylase is a catalytic enzyme which hydrolyzes starch into maltose and dextrin at a certain temperature (Biology.kenyon.edu‚ 2015). In plants such as fruits and vegetables carbohydrates are referred to starch which is polysaccharide and is converted into disaccharide and eventually
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of Human saliva (Salivary amylase) against Temperature Proponent: Ian Angelo P. Dela Cruz BS-Biology 1-3 Prof. McJervis S. Villaruel Professor – BIOL2015(Lab) ABSTRACT This report entitled “Enzymatic activity of Human saliva (Salivary amylase) against temperature” aims to know and observe the enzyme activity of the human saliva. The research only included the use of starch-agar as the medium to observe enzyme activity during the experiment. Five starch-agar plates were prepared
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the rate in which Amylase breaks down starch into maltose. In this reaction starch is the substrate and maltose is the product. Amylase is an enzyme‚ Enzymes‚ also called catalysts‚ are in living things and there are thousand of them. Enzymes break down food by the active site on the Enzyme forming a chemical bond with a substrate and then water attacks the substrate until it is hydrolysed (split in 2). Equipment: Boiling tubes Timers/ stopwatch Starch Solution of Amylase colourless Thermometer
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Purpose The purpose of the lab is to determine how different factors affect the digestion of starch. Starch is a type of complex carbohydrate with large polysaccharide molecules that are made up of hundreds of glucose subunits. The digestion of starch begins in the mouth with the enzyme amylase and continues in the small intestine. Maltose‚ a disaccharide‚ breaks down the large polysaccharide molecules. Maltase‚ also found in the small intestine‚ splits each maltose molecule
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Affect of pH on Porcine Pancreatic Alpha-Amylase Activity Introduction Proteins function in a variety of different ways‚ and one of their fundamental tasks is to act as enzymes. Enzymes are extremely important in controlling reaction speed (by initiating and regulating biological activity)‚ cell communication‚ and growth. One particularly significant enzyme is amylase‚ which catalyzes the hydrolysis of alpha glycosidic linkages of amylose‚ starch components‚ and other oligosaccharides (Qian
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temperature on amylase activity Design principle Background: Amylase activity products? (show the equation) Which factors will affect enzyme activity? How to study the rate of reaction? (e.g. rate of disappearance of substrates or rate of formation of products) Independent variable: temperature of reaction mixture or at which the enzymatic reaction occurs. It can be varied by setting water bath at different desired temperature ranging from 0oC to100oC). Dependent variable: rate of amylase activity
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