PUSAT PENGAJIAN TEKNOLOGI INDUSTRI IMG 103/3 FOOD CHEMISTRY LAB REPORT Experiment 3 : Qualitative Test for Carbohydrate Date of Experiment: 27/03/2013 Date of Submission: 17/04/2013 Submitted by: Name: Te Hui Min Matric No.: 115615 Group: 4 Title Qualitative test for carbohydrate Introduction Carbohydrates are essential in foods as an energy source (starch is the main source of human calories)‚ a flavouring (simple sugars are usually sweet) and as a functional
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down sugars into carbon dioxide and ethanol which is very important in many fields such as biofuel‚ industrial‚pharmaceutical and others. Amylase is an enzyme that break down starch/amylose in plants. Corn kernel contains starch‚ sugars and cellulose. This experiment focused on the effect of amylase on corn extract in respect to the rate of fermentation. Since amylase breaks down starch‚ the part of corn that contains the most starch should have the fastest rate of fermentation and the greatest amount
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particular enzyme is to breakdown starch and produce maltose. Each alpha-amylase functions best at an optimal temperature and pH‚ producing a larger amount of maltose in their preferred environment. This was a good way of identifying the unknown enzymes because temperature and pH are major factors in changing an enzymes shape/structure‚ which ultimately affects the enzyme’s function. References Bacterial Alpha Amylase [Internet]. c2006. India: Advanced Enzyme Technologies Ltd; [cited 2008
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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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Chemical and Physical Processes of Digestion exercise T 8 he digestive system is a physiological marvel‚ composed of finely orchestrated chemical and physical activities. The food we ingest must be broken down to its molecular form for us to get the nutrients we need‚ and digestion involves a complex sequence of mechanical and chemical processes designed to achieve this goal as efficiently as possible. As food passes through the gastrointestinal tract‚ it is progressively broken down
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Title: Investigation of action of saliva and hydrochloric acid in two carbohydrate solutions. Objective: To determine the action of amylase and hydrochloric acid in two carbohydrates solutions Apparatus and equipments: 1. Boiling tube 2. Metal test tube racks 3. Beaker 4. Graduated plastic dropper 5. Water bath‚ ~37ᵒC 6. Water bath‚ ~95ᵒC Materials: 1. Carbohydrate solution A 2. Carbohydrate solution B 3. Benedict’s solution 4. 3M Hydrochloric acid 5. 3M Sodium hydroxide Procedures: 1. Two
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activate other enzymes (Huether & McCance‚ 2012). For example‚ activated trypsin then activates chymotrypsin‚ amylase‚ lipase‚ and elastase. This further explains why patient J.A.’s blood findings reported elevated serum amylase and lipase. Although‚ elevated serum amylase concentration is characteristic of pancreatitis‚ it is not used to confirm diagnosis; however‚ an elevated serum amylase is the primary diagnostic marker for acute pancreatitis (Huether & McCance‚ 2012). Furthermore‚ the activation
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temperature is increased. With each 10oC increase in temperature‚ the rate of reaction of the enzymes will double. This is because as the temperature increases the enzyme is coming closer to its optimum conformation. At its optimum temperature the alpha amylase will be at its most efficient. But the downfall of increasing the temperature of a reaction is‚ once the enzyme temperature is raised above its optimum temperature its activity will immediately decrease. This is because raising the enzyme above its
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Amylase is a very important enzyme located in the saliva and pancreatic juices that hydrolyses (break down) starch and glycogen into more simple and readily digestible forms of sugar. Enzymes are biological catalysts that increase the rate of biological reactions. Enzymes are produced in living cells and are involved in speeding up biochemical reactions. They have an active site to which specific substrate binds. They increase the rate of reactions by decreasing the amount of activation energy meaning
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1. Associate the presence of enzymes with the catalysts of the chemical reaction in living cells. 2. Determine the effect of enzyme concentration‚ substrate concentration‚ temperature‚ pH and heavy-metal salts upon the activity of salivary amylase. Results: A. Enzyme Concentration Test tube | Drops of Enzyme | A-1 Starting Time | A-2Time Blue Color Fades | A-3Time for Starch Hydrolysis | 1 | 1 | 9:07 am | 9:42 am | 35 minutes | 2 | 5 | 9:07 am | 9:37 am | 30 minutes | 3 | 10 |
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