Dialysis of starch‚ glucose and sucrose Introduction: Research question: Does the dialysis tube only allow certain substances to pass through the pores because of their size? Dependent and Independent variables: Independent variables: The temperature of the classroom The size of the molecules The size of the pores in the tube The concentration of the indicators Dependent variables: The substance will either pass the pores of the tube or not The result will vary in darkness (color) Controlled
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Introduction: The purpose of this lab was to check the time needed for salivary amylase and phosphorylase to produce a negative result and how different concentrations affected those times. Enzymes are biological catalysts that can cause a specific chemical change in any part of the body (Walsh‚ 2002). Many of the reactions that take place within a cell would normally take place at temperatures substantially higher than those present inside a cell (Alberts et al.‚ 2010). Because of this‚ these chemical
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Protein Hydrolysis and Characterization Group 7 Niez‚ Robert Francis‚ *Orbin‚ Alfonso Ricardo* Parro‚ Athena Emmanuelle Peralta‚ Christian Department of Biological Sciences‚ University of Santo Tomas‚ Manila‚ Philippines • Abstract Hydrolyzed Protein is protein that has been hydrolyzed or broken down into its component amino acids. While there are many means of achieving this‚ two of the most common are prolonged boiling in a strong acid (acid-HVP) or strong base or using an enzyme such
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Abstract α-amylase was immobilized covalently on iron oxide magnetic nanoparticles. The synthesis of magnetic nanoparticles was done by the coprecipitation conventional method. The chemical composition and particle size of the synthesized particles was confirmed via X-ray diffraction. Tyrosine‚ Lucien and chitosan and glutaraldehyde were investigated to make a covalent binding between the iron oxide magnetic core and the immobilized enzyme. Immobilization using chitosan and glutaraldehyde show
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Effects of pH on fungal amylase activity BI 211 November 25‚ 2011 Introduction In recent years‚ the uses of microorganisms have become a huge importance to industry and sparked a large interest into the exploration of enzyme activity in microorganisms. Amylase is one of the most widely used enzyme required for the preparation of fermented foods. Apart from food and starch industries‚ in which demand for them is increasing continuously‚ amylase is also used in various
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Starch is a type of Carbohydrate that’s made from thousands of glucose units. Simple sugars are the basic units that make up starch. Carbohydrates provide us with energy so that we can carry out our daily routines. Our body then digests it into glucose so we can have energy to do that. Saliva is a form of chemical digestion that is in the mouth. Amylase is an enzyme that catalysts the breakdown of starch into sugars. Amylase is present in human saliva‚ where it begins the chemical process of digestion
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How does pH affect the activity of the Amylase? Abstract: In my experiment I aimed to observe how ranging pH levels will affect the rate in which amylase will break down the starch molecules. I will be measuring the time it takes for the dark liquid to disappear and leave a yellow brown liquid to be shown‚ which would show that there is no starch present in the solution because it would have broken into maltose by adding amylase. Results did not fully demonstrate what we expected in our hypothesis
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Charlene Villanueva - Biology Charlene Villanueva - Biology Starch‚ Glycogen and Cellulose Independent Research A polysaccharide is a long chain of monosaccharide molecules‚ held by glycosidic bonds. They are usually not sweet in taste‚ insoluble in water and often do not produce crystals when water is taken out. Starch Starch is a complex solid carbohydrate‚ consisting glucose molecules held together by glycosidic bonds. It is a storage polysaccharide. They can be found in fruits‚ seeds‚ roots
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enzyme that involved in the reaction is salivary amylase. The action of amylase on starch is with the mixture of IKI (iodine and potassium iodide test).Starch solution will have a blue-black colour in the mixture but no changes in colour for maltose solution. When hydrochloric acid (HCl) is added to the starch solution‚ the color will
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The Determination of the Effect of pH on Amylase Activity Grace Chung Abstract: Amylase is an important enzyme in the human body as it allows for the consumption of starch by breaking the polysaccharide down into maltose units. All enzymes‚ including amylase‚ function best at a certain optimal pH. Therefore‚ in this experiment‚ the effect of different pHs on the reaction rate of amylase is studied. It was hypothesized that the amylase-starch reaction would proceed fastest at a pH closest to
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