Sucrose Investigation

Amylase experiment # 2 was done to see how the pH affected the efficacy of the enzyme. First we collected all of the materials that were necessary to make this experiment. We needed five clean test tubes, the following standard solutions, 1% Starch Solution pH 3,1% Starch Solution pH 5,1% Starch Solution pH 7,1% Starch Solution pH 9,1% Starch Solution pH 11

Enzymes react differently under different conditions and concentrations, being the most productive at the enzymes specific optimum condition and concentration. The enzyme sucrase, extracted from yeast, breaks down the complex sugar sucrose into the simple sugar glucose. Testing for sucrase’s optimum environment, multiple reactions were ran using varying amounts and concentrations of sucrose and sucrase at different pHs and temperatures. The product was then treated with Benedicts solution to visually observe what amount of glucose was present after the reaction was ran; negative results being little to no glucose present and positive results being

Normally the level of glucose in the body rises after a person eats a meal. This rise in blood glucose stimulates the beta cells to release insulin. Insulin then either helps body cells take up glucose to use as energy or promotes the conversation of glucose to fat, which are used by the cells later. Some glucose maybe stored in the liver this is called glycogen. Then the level of glucose drops (usually several hours after the meal has been eaten), other cells in the pancreas stimulate the conversion of glycogen to glucose and its release into the bloodstream. In this way, the level of glucose in the bloodstream stays relatively constant until the next meal is eaten.

When your body is found to have too much glucose in it, your body isn’t making enough insulin or the insulin is working correctly to help move the glucose through the blood into the cells. Your pancreas make insulin and puts it in your blood stream. The glucose stays in the blood and doesn’t get to the cells to be used up.

Three peaks are observed in Figure 1 (concentration of glucose vs. elution volume) which was expected due to the results in table 4 that show intervals of elution. The intervals of the elution are represented as peaks on the graph. The intervals are due to the glucose molecules that enter the beads of the column causing the glucose molecules to elute slowly. Two peaks are observed in Figure 2 (concentration of starch vs. elution volume), which was not expected. One peak was expected for the

There were several steps completed to prepare for the experiment. Three dialysis tubes were filled with approximately the same volume of distilled water and then were tied shut. The initial mass (in grams) of the tubes was taken using a triple beam scale. I then filled three 500 mL beakers with 400 mL of water each and dissolved different masses of solute (table sugar) in each beaker in order to make 5%, 10%, and 20% solutions. The beakers were labeled accordingly, and then 20 g, 40 g, and 80 g (respectively) of table sugar was weighed out using a digital scale and placed into the corresponding beakers. The sugar was stirred in using a stirring rod until all of the solute was completely dissolved.

This lab investigates the effects of Sucrose concentration on cell respiration in yeast. Yeast produces ethyl alcohol and CO2 as a byproduct of anaerobic cellular respiration, so we measured the rate of cellular respiration by the amount of CO2

The research question asks how varying sucrose concentrations affect the rate of anaerobic cell respiration in yeast, measured in CO2 production. The rate of anaerobic respiration will be determined by measuring the rate of CO2 production by the yeast cells.

Throughout this experiment the amount of dextrose will be altered which will be shown in the variable bottle of ginger beer. It is stated that the difference between dextrose and sucrose is ‘plants produce dextrose and sucrose, but each sugar has a different structure. Dextrose is identical to glucose, or blood sugar. It consists of just one molecule of sugar, which makes it a type of carbohydrate called a simple sugar. Plants store dextrose as starch, so it’s easily extracted from corn starch to create a sweetener. Sucrose is also a simple sugar but it’s made from one molecule of glucose connected to one molecule of fructose. Sucrose is better known as table sugar, which is extracted from cane sugar and sugar beets’ (LIVE STRONG 2015, dextrose vs sucrose, http://www.livestrong.com/article/309335-dextrose-vs-sucrose/, accessed on the

We saw that the 10 drops of cracker solution didn’t have any glucose in it because the solution was the same colors as the control solution after we added the Benedicts solutions. But after we added Benedict's solution to the solution containing 10 drops of the cracker solution and the amylase we saw a color change that differed from the control, we saw the cracker solution and amylase turn green which shows that there was glucose in the solution. Compared to the control and the test tube with the cracker solution which were a light

A sugar called glucose enters the bloodstream. Glucose is a source of fuel for the body.

Diabetes mellitus, or better known as Diabetes, is an endocrine system disorder. In this case, your body is unable to produce enough or any insulin at all. Insulin, produced by the pancreas, has a very important role. When sugar is ingested from food, it is turned into energy for the cells in our body. Without insulin, the transfer of sugar into the cells would be compromised. Insulin is also vital to keep the right balance of sugar in the bloodstream (Hess-Fischl, 2015). If too much insulin is produced, blood sugar levels are decreased resulting in hypoglycemia. Hyperglycemia occurs when the blood sugar levels are increased (Sargis, n.d.).

I. Science Fair Question How does an enzyme convert sucrose into glucose and how we digest glucose from different foods? II. Background Research The idea of this project is to test drinks and foods by dipping a urinalysis test strip into them and see how much sugar is in each drink and food. This project will measure two sugars, glucose and sucrose in different foods.

Sugars exist in solution as an equilibrium mixture of open chain and closed ring(orcyclic), strutures. sugars that can be oxidised by mild oxidising agents are called reducing sugars because oxidising agent is reduced in the reaaction. A non reducing sugar is not oxidised by oxidising agent . All common monosaccrides are reducing sugars. there are several test forr sugars which are based on composition or specific group. Hence sucrose is not a reducing agent due to bonding of oxygen with carbon to form glycosidic bonds between monosacrrides. Therefore they are not free to let go so cant be reduced , some of test includes seliwanoff 's test which distinguish between aldose and ketose sugars.Other test for sugars is benedicts test which commonly used to detect presence of

| The reaction between the glucose and the benedict’s solution in the 70 degrees Celsius water-bath and this reaction could carry on after taking it out.