Tube 1 2 3 4 5 Tube 1 2 3 4 5 6 7 8 Tube 1 2 3 4 Time of Starch % Amylase Disappearance (in seconds) 0.500 0.250 0.125 0.063 0.031 pH 2.0 3.0 4.0 5.0 6.0 7.0 8.0 9.0 Temperature (°C) 80.0 37.0 22.0 4.0 3 7 13 24 Time of Starch Disappearance (in minutes) 10.00 7.00 1.17 0.67 0.33 1.90 8.00 10.00 Time of Starch Disappearance (in minutes) 60 7.5 4 12

Tube 1 2 3 4 5 Tube 1 2 3 4 5 6 7 8 Tube 1 2 3 4 Time of Starch % Amylase Disappearance (in seconds) 0.500 0.250 0.125 0.063 0.031 pH 2.0 3.0 4.0 5.0 6.0 7.0 8.0 9.0 Temperature (°C) 80.0 37.0 22.0 4.0 3 7 13 24 Time of Starch Disappearance (in minutes) 10.00 7.00 1.17 0.67 0.33 1.90 8.00 10.00 Time of Starch Disappearance (in minutes) 60 7.5 4 12

Basic Clinical Laboratory Techniques 6E

6th Edition

ISBN:9781133893943

Author:ESTRIDGE

Publisher:ESTRIDGE

Chapter6: Basic Clinical Chemistry

Section6.5: Blood Glucose And Hemoglobin A1c

Problem 8RQ

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Citric acid production: Anaerobic fermentation is used to produce citric acid from glucose derived from the hydrolysis of corn starch. Assume: 1 bushel = 56 lb total mass (15.5% moisture) Corn dry matter is 75% starch by mass Starch has a molecular weight of 162 g/mol What is the maximum yield (theoretical) of citric acid that could be expected from a bushel of corn ?
explain the results of this experiment effect of temperature and pH on amylase activity Table 1 Effect of Temperature on the Hydrolysis of Starch Time (minutes) 15 °C 37 °C 65 °C 0 2 4 5 8 10 >3 >3 >3 >3 >3 >3 >3 >3 1.831 0.642 0.993 0.300 >3 >3 >3 >3 >3 >3 Table 2 Effect of Ph on the Hydrolysis of S trach Time (minutes) 3.0 7.0 11.0 0 2 4 5 8 10 >3 >3 >3 >3 >3 >3 >3 >3 >3 1.930 1.070 0.747 >3 >3 >3 >3 >3 >3
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