Lab 5: Enzymes Student Name: Date: September 27‚ 2014 Course ID/Section: Bio 1408 Lab5 Answer the questions and report your data in this fillable PDF using the observations and results you recorded in your lab manual while performing the experiments. Save the completed PDF file with your last name and lab number and submit the report as directed by your instructor. (For example: jones_lab5.pdf) Consider the Concepts 1. If a chemical reaction is exergonic‚ it is considered spontaneous. Explain in
Premium Enzyme Chemical reaction
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
Premium Starch Carbohydrate Enzyme
starch and of reducing sugars. Also‚ to test the chewed cracker‚ the one that didn’t have a reducing sugar‚ for the presence or absence of a reducing sugar with the saliva in it. Adding on‚ another part of the objective is to determine the effect of amylase on starch. For the Chemical Aspects lab‚ the objectives were to test for the presence or absence of carbohydrates‚ lipids and proteins in several test samples. In the starch test‚ the objective was to find the substances that contain starch. In the
Premium Glucose Enzyme Fructose
aerogenosa‚ B. amyloliquefaciens) but also able to degrade Castrol oil. Out of two isolates one was able to produce Amylase enzyme but lack in producing other enzymes like beta-Glycosidase‚ Chitinase. Our work can be taken forward to study many more biological activities. Also each activity we study is a complete project in itself and our results promise for application of our isolates in Amylase production and also possible source of novel antibiotics. Keywords: Antimicrobial activity‚ Heavy metal
Premium Enzyme Petroleum Bacteria
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 in to two glucose molecules that can be absorbed into the bloodstream. The experiment will be performed by adding amylase to starch solutions under varying conditions of temperature and pH. After an appropriate
Premium Starch Glucose Enzyme
The Relationship between Gene Copy Number‚ Amylase Concentration‚ and Gene Evolution Matthew Fantauzzi 400007178 Shawn Hercules - L15 25 November 2015 Abstract In this lab‚ students were experimenting to determine if a relationship exists between gene copy number‚ amylase concentration‚ and gene evolution. At the same time‚ this lab was designed to introduce university freshman to the etiquette and conventions used in a formal research setting. The methods used ranged from sample production
Premium DNA Gene Molecular biology
digestive system‚ carbohydrates start the digestive process in the mouth. Salivary amylase is created by by three large salivary glands. This amylase breaks down starch and carbohydrates. However‚ since only a few people keep the food in their mouth long enough for the amylase to digest the carbohydrates completely‚ it continues down to the stomach through the esophagus. A lot of people may think that the salivary amylase continues working on the carbohydrate. However since the stomach’s acidity is very
Premium Digestion Digestive system Small intestine
Living Digestion The first step in the journey of a sandwich is the mouth‚ where mastication occurs. The salivary glands secrete saliva which includes enzyme amylase. The teeth masticate and reduce the food into smaller pieces. The tongue moves the food around and enables swallowing. While the food is being broken into smaller pieces‚ amylase breaks down the carbohydrates found in the bread. After chewing (or mastication) is done‚ the food moves down the esophagus through peristalsis. The epiglottis
Premium Digestive system Digestion Stomach
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
Premium Digestion Small intestine Digestive system
reached the desired temperatures (0°C and room temperatures)‚ the experiment may start. The amylase and starch solutions should be checked in order to test their pH values and be sure they are the precise and correct pH needed for the experiment. If desired‚ the pH values can be measured using pH strips. Add around 2cm3 of amylase solution into a 10cm3 measuring cylinder. After precisely reaching 2cm3 of amylase‚ the solution is to be poured into test tubes 1-5 of group 1. 2cm3 of starch solution should
Premium