Starch

Research Question: What is the affect of adding different pH buffers to amylase on the rate of starch digestion measured using starch and iodine? Background information: pH is a measure of the concentration of ions in a solution. In other words, concentration of H+ and OH molecules compose pH. When the concentration of H+ and OH ions are balanced (equal), the solution is considered neutral. When the H+ dominates the OH molecules, the solution is considered acidic. When the OH dominates the H+

Results Experiment one tested how different concentrations of salt would change the rate of starch being broken down into maltose, using the enzyme amylase. For each of the solutions that did include enzyme, there was a dramatic change in the absorbance rate from time zero to 18 minutes. Figure 1 shows each absorbance level over the total 18 minutes. The 0% salt concentration had an absorbance of 2.5 at time zero and an absorbance of 0.056 after 18 minutes. The 2% salt concentration had an absorbance

breakdown of starch Isidro Planell Panther ID: 5164085 General Biology lab 1 – U06 Emmanuel Gonzalez Pablo Gonzalez Abstract: The experiment’s goal was to study the effects of temperature and the rate of breakdown of starch by fungal and bacterial amylase. In order to conduct this experiment four samples were taken from both specimen and placed in four different temperatures. After a period of time a portion of the sample was taken and added to a portion of starch which was

The Effect of pH Level on Starch Digestion by the Activity of Amylase and the Examination of the Rate of Starch Disappearance Using Iodine Solution Introduction A key enzyme found in the saliva of humans, alpha-amylase, is involved in the early stages of starch digestion. This type of amylase is classified by its glycosidic bonds and is mainly found in the bodies of animals. The digestion of starch will begin with the enzyme in saliva and will continue to break down starch as the food bolus reaches

The Effects of Different Temperatures on Starch breakdown by Amylase Daniel Pulido Panther ID: 5443744 General Biology 1 Lab Section: U-19 Lab Partners: Gretel Perez Alondra Vega Abstract 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

Monica Saripella Beibei Xin: Thurs @ 5 2/19/14 Lab Report #1 The Effect of α-Amylase Concentration on the Rate of Starch Hydrolysis in a Porcine Pancreas Introduction: Our body uses various different types of molecules that work together in order to keep us functioning. One of these molecules is called amylase. Amylase is an enzyme that breaks up the glucose chains in starch into maltose. Enzymes work to speed up a reaction by lowering the activation energy needed for the reaction to occur. There

amylase reaction rate on starch, it was evident that the chemical reaction did occur. The beaker which was heated to 80 degrees Celsius changed to a brown colour after 5 minutes. The cold beaker (5 degrees) showed similar change, however the only beaker which didn’t change at all was the body temperature one. As seen in figure 1 and 2, each temperature were tested 3 times to gain reliability. Furthermore, the results concluded that the warmer the temperature, the faster the starch is broken down. The

In part I, a dialysis bag with two pipettefuls of glucose and starch solution was mixed. The bag was placed in a beaker of tap water and I2KI solution for 30 minutes. The contents of the bag and the beaker were placed in test tubes and tested through Benedict’s Test for the presence of aldoses - both test tubes tested positive. What was happening when the dialysis bag was in the beaker? The dialysis bag’s material acted as an artificial “membrane”, exercising selective permeability (allowing certain

Criticizing “Effects of Mung Bean Starch on Rice Noodles’ Quality” In “Effect of mung bean starch on quality of rice noodles made by direct dry flour extrusion” Wu, Meng, Yang et al. (2015) focus on developing a better understanding of the influences of mung bean starch (MS) on the physiochemical properties of rice flour (RF) and quality of rice noodles produced by the direct dry flour extrusion; as well as test possible corporation of rice flour (RF) and MS fractions into rice noodles to improve

different macromolecules in the body: glucose, lipids, starch, and protein. There were four different tests used in to identify which macromolecules were present in each substance. Lipids were identified by the stains they created on a sheet of paper towel. Biuret reagent was added to the substance to identify proteins. Benedict’s Solution (and heat) identified glucose in the substance. Finally, iodine identified the presence of starch in the substance. The lab took place over the course