Short Note on Starch

In the short story “Star Food” by Ethan Canin, an eighteen year old named Dade lives in a conflicting family that owns a grocery store. His father believes he should be working hard and beginning his career as the future owner of the store, but instead Dade spends his time on the roof staring up at the clouds. Throughout the story, Dade and his father have opposing opinions, including when Dade begins to let a woman steal from the store. In the end, Dade let the woman go because he felt empathetic towards her as a result of his father's actions towards him in the past.

In the short story “Star Food” by Ethan Canin, a young adult named Dade disappoints both of his parents for the first time when he lets a woman steal from the family store. Dade’s parents have always been opposites, and they have always had conflicting plans for Dade. Dade has constantly had to choose between the two, usually pleasing one and disappointing the other in the process. Therefore, when the woman steals and Dade catches her, Dade has to once again choose between his parents expectations. Dade decides to let the woman go to symbolize him essentially choosing his mom in the end over his dad.

Proteins are the basis of the protoplasm (fluid living content of the cell that contains the cytoplasm and cell nucleus) and are found in all living organisms. Proteins make up the bulk of animals body’s non-skeletal structure. As enzymes, they catalyze biochemical reactions; as antibodies, they prevent the effects of invading organisms; and as hormones, they control metabolic processes (C. Bissonnette, 2011). The Biuret test was used to detect the presence of peptide bonds within proteins, and they were found present in test tube #9 (control for peptide bonds).

glycogen 11. glycogen 12. urea 13. triglyceride 14. peptide bonds 15.

1) Amylase is utilized to break down starch molecules into more simple sugars for use by the body. It performs this function by hydrolyzing glycosidic linkages in the polysaccharide chain.

Confusion is often seen as a trail of thought that leads to unfavorable situations, and a majority of people like myself do not appreciate being confused. When I was in algebra one day, we were learning about transformations in functions, and my mind had not fully absorbed that information as if the concept was like a mist of fog. Thus, the information had left me in a profound confusion where I was unable to comprehend the lesson. The public often views teachers as unprofessional and inexperienced if they left their students with hesitation, but this is not the case due to the ability to learn is all within the student, not the teacher. I admit that at the time, I was irritated and frustrated at how my teacher had taught the lesson because I was convinced that the method she used to teach the class was ineffective. Rather, the most important lesson was that I had learned how confusion was part of the learning experience. Confusion is something that everyone encounters at some point in their life because our brains do not always understand a concept on the first try, and Ethan Canin is trying to confess that confusion helps the mind develop.

The product ratio of N-ethylsaccharin to O-ethylsaccharin that occurred due to alkylation with iodoethane at 80 oC was determined to be 81.5% to 18.5%, respectively, based on an analysis of the 1H NMR spectrum that was collected. The melting point range of 87.8-94.7 oC also indicated that the mixture was largely composed of N-ethylsaccharin. The more prevalent product structure is:

bonds and taking a glucose molecule off of the structure (Ball, Vialle, Alonso-Casajus, Duavillee, Munoz, Baroja-Fernandez, Moran-Zorzano, Eydallin, Pozueta-Romero, 2006). The conditions for the reaction of Phosphorylase and

In this lab experiment the action of the enzyme Amylase was observed on starch (the substrate). Amylase changed the starch into a simpler form, the sugar maltose, which is soluble in water. Maltose then breaks down the glucose chains of starch in the pancreas and intestines. Amylase is present in human saliva, and begins to act on the starch in the food while still in the mouth. Exposure to heat or extreme PH (acid or base) will denature proteins. Enzymes, including amylase, are proteins; if denatured enzymes can no longer act as a catalyst for the reaction. In the presence of potassium iodide, starch turns a dark purple color; however maltose does not react with I2KI. The rate of fading of starch allows a quantitative measurement of reaction rate.

The branched chain structure of glycogen provides many units for enzymes to attach to making it easier to breakdown, speeding up the process and allowing for the more immediate release of glucose.

« Temperature must be kept the same because if it is not kept the same

In this experiment we wanted to determine the optimal temperatures for fungal, Aspergillus oryzae, and bacterial, Bacillus licheniformis. In order to see if any of the starch was broken down, Iodine was mixed with the starch-amylase substance. In four spot plates, the groups labeled the different temperatures, once the iodine came in contact with the starch, the result would be a reaction that turns the fluid into this dark blue/black color. In a span of 10 minutes, with occasional check ups on the solution every 2 minutes, the amylase-starch solution was placed into five types of temperature, all being Celsius. The five temperatures were 0 degrees, 25 degrees, 55 degrees, and 85 degrees Celsius. The solution would change colors, so in order to measure the changes, a scale was used. Such scale was a 1-5 scale, with colors next to each number. One being the lightest color, or yellow, and 5 being the darkest color, or black. Based on the change of color, we could tell how fast it hydrolyzed the starch in a span of 10 minutes. To keep record of the results, the results were put in Data Tables used from the Lab Manual. The average optimal temperature for Bacteria Amylase was 85 degrees Celsius, while the Fungal was 55 degrees Celsius. You can see this by looking for the

In this lab our group observed the role of pancreatic amylase in the digestion of starch and the optimum temperature and pH that affects this enzyme. Enzymes are located inside of cells that increase the rate of a chemical reaction (Cooper, 2000). Most enzymes function in a narrow range of pH between 5 through 9 (Won-Park, Zipp, 2000). The temperature for which enzymes can function is limited as well ranging from 0 degrees Celsius (melting point) to 100 degrees Celsius (boiling point)(Won-Park, Zipp, 2000). When the temperature varies in range it can affect the enzyme either by affecting the constant of the reaction rate or by thermal denturization of the particular enzyme (Won-Park, Zipp, 2000). In this lab in particular the enzyme, which was of concern, was pancreatic amylase. This type of amylase comes from and is secreted from the pancreas to digest starch to break it down into a more simple form called maltose. Maltose is a disaccharide composed of two monosaccharides of glucose. The presence of glucose in our experiment can be identified by Benedicts solution, which shows that the reducing of sugars has taken place. If positive the solution will turn into a murky reddish color, where if it is negative it will stay clear in our reaction. We can also test if no reduction of sugars takes place by an iodine test. If starch is present the test will show a dark black color (Ophardt, 2003).

Starch or amylum is a carbohydrate consisting of a large number of glucose units joined by glycosidic bonds. This polysaccharide is produced by all green plants as an energy store. It is the most common carbohydrate in the human diet and is contained in large amounts in such staple foods as potatoes, wheat, maize (corn), rice, and cassava.

The dough must contain some alpha amylase to be able to digest the portion of starch that is amylopectin. If the alpha amylase is too much in the dough the starch will completely liquify. Alpha amylase attacks starch virtually wherever along its chains, producing smaller chains of different lengths. These chains can hold smaller units called dextrin’s that contain numerous units of glucose. Beta amylase can then digest these dextrin’s into maltose.