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
Premium Protein Amino acid
Starch/Amylase Experiment Report Objective: The purpose of the starch/amylase experiment was to simulate and observe the process of enzyme digestion. Materials: * 1 small beaker * 2 large beakers * 2 cut pieces of soaked dialysis tubing * 2 dialysis tubing clamps or pieces of twine * 2 clean plastic pipettes * 1 bottle of Lugol’s solution * 2 glucose test strips Procedure: Begin the experiment by placing 4 full pipettes worth of cooked starch in a beaker. Then‚ use
Premium Starch Enzyme Glucose
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 +
Premium Chlorine Sodium Ammonia
report Aim : To check the presence of starch in the leaves Hypothesis : the presence of starch can be detected if the specimen turns black blue after iodine solution. Materials : 1) Green leaves 2) Wire gauze 3) Iodine solution 4) Forceps 5) Specula 6) Bunsen’s burner 7) Test tube 8) Water 9) Tile 10) tripod stand 11) glass 12) slide 13) dropper 14) water 15) water bath Procedure: collect dark green leaves (as leaves contain starch) take a water bath and let it heat with
Premium Blue Green Iodine
Amylases are enzymes that break down starch or glycogen. Amylases are produced by a variety of living organisms‚ ranging from bacteria to plants and humans. Bacteria and fungi secrete amylases to the outside of their cells to carry out extracellular digestion. When they have broken down the insoluble starch‚ the soluble end products such as (glucose or maltose) are absorbed into their cells. Amylases are classified based on how they break down starch molecules i. α-amylase (alpha-amylase)
Premium Starch Enzyme
released. These are the most commonly made of recycled and/or natural organic materials. They utilize nature’s abundant supplies to create a replica or substitute for our plastics. One example would be the “Biodegradable plastic bags” made from the starch of the Cassava plant (Manihot esculent). The new plastic has been able to capture the interests of buyers‚ enabling it to advocate the benefits and obvious effects one can receive from using an eco friendly product. To further elaborate the example
Premium Starch
glucose-1-phosphate‚ 1% maltose‚ honey‚ 1% sucrose‚ 1%lactose‚ 1% glycogen‚ 1% starch‚ protein‚ beer‚ distilled water and an unknown solution (test tube: 300). The iodine test for starch was to test how would starch reacted if we put iodine in it. The color of starch before the test was clear. The color of the iodine was brown. When you added iodine into starch‚ the result was the starch solution turned dark blue. Starch had a positive result is because of the complex of iodine stuck inside the amylase
Free Glucose Protein Amino acid
Introduction This practical experiment was performed in an attempt to observe how enzymes (starch phosphorylase in particular) are affected by varying its temperature before introducing it to the substrate it will be reacting with. A catalyst (enzyme) is a substance that changes the rate of a reaction; for a reaction to take place at all‚ the enzyme must first come into contact with the substrate. Enzymes are subject to a number of factors which effect how fast they can cause a reaction with a substrate;
Free Enzyme Starch Chemical reaction
PLANNING COURSEWORK- STARCH AND AMYLASE AIM The aim of this coursework is to investigate the effect of temperature change‚ on the rate of hydrolysis of starch catalysed by amylase. PREDICTION I think that as the temperature increases‚ the rate of reaction also increases‚ to a point when it dramatically decreases. On graph 1‚ you will see a sketch of the graph which I expect to be the result of the experiment. SCIENCE REASONING I think my prediction is correct because the rate of
Premium Enzyme Chemical reaction Catalysis
sizes of molecules and how the chemical reactions take place. Therefore‚ the experiment was conducted using glucose and starch solution inside the dialysis tube. The starch and glucose that was put inside the dialysis tube help identify which of the two will reacted with potassium iodide inside the breaker‚ as the latter passed from the beaker into the tube‚ the glucose/starch solution’s change of color showed that the potassium iodide was small enough that it able to pass through from the solution
Premium Chemistry Glucose Enzyme