Starch Hydrolysis Lab Report

The results for Benedict’s test for reducing sugars before hydrolysis, the control dH2O had no color change, as well as sucrose and raffinose. Gelatin became a dark blue and egg albumin a light greyish blue. Glucose yielded a dark orange, milk albumin turned orange, and starch had a yellow precipitate. In the Benedict’s test for reducing sugars by hot acid hydrolysis, the control dH2O was blue or no reaction. Glucose turned a brownish-orange; sucrose, a reddish-brown, raffinose, light pink; starch, a dark yellowish-orange; gelatin, violet; milk powder, a light yellow; and egg albumin, a greyish-violet. In the Lugol’s test for polysaccharides, the control dH2O turned yellow or no reaction, as well as glucose, sucrose, raffinose, milk powder and albumin. Starch was clear with blue-violet on the bottom (precipitate) and gelatin turned a slightly opaque white. In the test for polysaccharides remaining after hydrolysis with Lugol’s solution the control dH2O was yellow or no reaction. Glucose, sucrose, raffinose, starch and gelatin also had no reaction. Milk powder had a white precipitate and particle suspension. Egg albumin had an even greater white precipitate and particle suspension. In Biuret’s test for proteins there was no reaction for dH2O, glucose, sucrose, raffinose, and starch. Gelatin, milk powder and egg albumin all turned slightly violet with bubbles.

Buffers can be used to resist change in pH in an acid or base solution. The purpose of the lab is to understand the properties of buffers in relative concentrations, in the presence of a strong acid/base and dilution of buffer components the ammonia/ammonium buffer system. In this case, these laboratory techniques associated with buffers are performed to determine the pH values in diluted solutions. This is done by observing the Henderson-Hasselbalch equation. This represents the pH value by comparing the p value and the concentrations of a weak acid and conjugate base of a buffer solution, as long as assumptions are valid. From there, a pH vs log can be used from the values obtained. Then, the theoretical pH of solutions can be determined with the addition of a strong acid (HCl) and base (NaOH). From this, the effect of dilution can be viewed when plotting the calculated pH values vs dilution on the same graph.

0.0375 mg/ml Porcine Pancreatic Amylase Solution (amylase powder in 0.9% NaCl ), Iodine Solution; each solution were pipetted into each of the 5 test tubes with 5 ml of 1% starch. Each tube contained a 1% starch solution with a different pH. All tubes were at room temperature. Room temperature was 22C. 0.2 ml of porcine pancreatic amylase solution was then pipetted into each tube. A timer was started and every 3minutes the starch / amylase mixture were pipetted from each tube and pipetted into the spot plate for every sample tube, then the iodine solution were added to a spot plate cell for each sample. Iodine reacts with starch to change from yellow to deep blue /black in the presence of starch. A lightening of the blue/ black to a brown color will occur as less starch is present. Results were reported as (+) for presence of starch in the sample or (–) for the absence of starch. After every three minute increment had passed, these same

Carbohydrates have two functions which is, provides short term energy and structure in some organisms. They have an atomic makeup of Carbon, Hydrogen, and Oxygen, with a 2:1 ratio of Hydrogen to Oxygen. The monomer is a monosaccharide which contains a single sugar. A couple examples of this would be glucose, fructose, and deoxyribose which is found in DNA. Yet, foods with this monomer in it would be mostly fruits, candy, and soda. Carbohydrates also have a polysaccharide which is a polymer made of many monosaccharides strung together. Some examples of these are starch, glycogen, cellulose, and chitin. A starch is storage from glucose in plants(potatoes, pasta, waffles, and toast). Glycogen is storage from glucose in animals. Cellous is structure in plants (cell wall). Chitin is structure in animals (exoskeleton).

The procedure of this lab is to determine if liver and potato cells contain natural buffers that resist large change in pH as 1. NaCl or 1. NaOH are added to the solution.

(Driskell 29) These simple carbohydrates are easily broken down, converted into glucose for the body and easily flow into the blood stream. The downside to this form of carbohydrates is that they are most common in the form of refined sugars or refined flours which retain very few vitamins after being processed. (“HealthStyle Fitness”) As the body uses this form of glucose a cycle begins which involves fluctuations of high and low blood sugar. This cycle works when blood sugar rises after the consumption of simple carbs and then as the blood sugar begins to drop the body demands more simple carbs to bring blood sugar levels back to up. The cycle that is formed essentially keeps the body from burning body fat because there is a continuous demand and consumption of simple carbohydrates. The second form of carbohydrates is that of complex carbohydrates which consist of polysaccharides, three or more monosaccharides. These complex carbs are found in the form of starch, fiber and glycogen (animal starch). Those complex carbohydrates consumed in the form of starch are found in plant foods like corn, wheat, potatoes, cereals, pastas, and beans. When they are broken down these carbs allow for the slow production and release of glucose into the blood stream and allowing for a consistent blood sugar level. (Guthrie 27) Dietary fiber is another form of complex carbs which are present in plant foods because fiber is

Add to this 5 drops of pH 4 buffer solution * Measure out 2 cm³ starch solution * Start stopclock and leave for 1 minute * Measure out 1 cm³ amylase and place in second corvette * Add to this 2 cm³ distilled water *

Carbohydrates are macromolecules which and contains carbon, hydrogen and oxygen (C,H,O). There are also two types of sugars, sweet soluble and starches which are non-soluble. Sugars can also be single or simple sugars.Carbohydrates can be found in a wide variety of foods such as pasta, wheat and grains, rice, potatoes, fruits and sugars. Carbohydrates are broken down into

The major storage polysaccharide in plants is starch. These molecules would be found in abundance in the stroma in the plant tubers where it is found as granules. Glucose is stored mainly in the form of starch granules, in plastids like chloroplasts and amyloplasts. Plant starch starts out as glucose, but glucose is very hard for plants to store, so it is converted to starch through polymerization. Amyoplasts turn the glucose into starch and move it to the stroma, and in tubers the stroma is a place to store the food (starch), and when plants need the energy in the starch, it converts the starch back into glucose.

An experiment was performed to test how temperature variations affect enzymatic activity of the enzyme amylase. The results of the experiment will also determine the optimal temperature of the amylase enzyme. The results of the experiment provide evidence for determining the environments that the enzyme amylase would most likely be present. By determining the possible environments, one can predict what and how environmental factors will affect the enzyme amylase. Two forms of amylase (Bacterial - Bacillus licheniformis and Fungal - Aspergyllus oryzae) were combined with starch molecules at four different temperatures (0⁰, 25⁰, 65⁰, 85⁰ Celsius). The combination of starch and the amylase enzyme resulted in a visual chemical reaction that was recorded. The enzyme activity was recorded every two minutes, starting at 0 and ending at 10. The start time 0 served as the control group of the experiment. The results concluded that both bacterial and fungal amylase has an optimal temperature around 65⁰C. This was possible to determine by recording the color change of the spot plate wells. Amylase catalyzes efficiently at its optimal temperature which resulted in yellow spot plate wells. Enzymatic activity decreased when the temperature was less than 65⁰C, resulting in a green-brown well. The green wells indicated that starch wasn’t broken down completely and was still present. Temperatures greater than 65⁰C resulted dark-green wells which resembled the denaturing of

1. Carbohydrates: Are Molecule composed of carbon, hydrogen, and oxygen, and they include sugars and starches.

How does decreasing the levels of pH by adding Hydrochloric acid affect the Amylase’s ability to break down potato starch solution?

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.

We have timed each of the three experiments for 5 minutes to make sure that our results are correct. Thanks to the program, we got the transmittance and the absorbance, together with the graph portraying our results.

The term ‘’Carbohydrates’’ is defined as the carbon compounds which contains hydroxyl groups in large quantities (King, 2013). Carbohydrates are those organic compounds which have the empirical formula CnH2nOn, or (CH2O)n (Fromm 1997). Carbohydrates are one of the four types of organic compounds in living cells that are produces during photosynthesis and are the important source of energy in both plants and animals (Ahmed 2014). They are built from monosaccharides. These monosacchradies are the small molecules that consists of three to nine carbon atoms and differ in size and in the stereochemical configuration at one or more carbon centers. The simplest carbohydrates also contain either an aldehyde or ketone compounds (freeman 2002). Carbohydrates are classified as simple and complex carbohydrates. The classification of carbohtdydrates is based on the chemical structure of the food and how fast it absorbs. Simple carbohydrates contains single or double sugars in their chemical structure whereas complex carbohydrates consists of three or more sugars (ahmed 2014). There are four major types of carbohydrates depending on their chemical composition.