Starch

of Concentrations of Starch and Sugar Solutions on Synthetic Semi- Permeable Membranes Question: Is dialysis tubing selectively permeable? Hypothesis: If one has dialysis tubing, which is dipped in water, filled with Gatorade and starch and is left for 15 minutes, the sugar in the Gatorade will exit the dialysis and into the water. So the dialysis is semi-permeable. Materials: 16 cm dialysis tubing beaker cylinder test tubes transfer pipettes Gatorade Starch solution     10

Starch-based snacks and ready-to-eat breakfast cereal continue to increase in sales worldwide. Starch-based snacks are commonly made in the form of puffed products. Puffed products are appreciated mainly for their lightness and crispness. These qualities are related to the air cellular structure and degree of expansion. Puffing is a process used for engineering structures and properties of food materials to give a light, airy and crispy texture (Nath and Chattopadhyay, 2008; Mariotti et al., 2006)

different. This experiment will test how carbonated water, like that of soda, affects the production of sugars by breaking down starch through amylase. Amylase is an enzyme that breaks down plant starches into simple sugars like glucose. There are many types of amylase, but the one found in humans’ saliva is alpha-amylase. Alpha-amylase breaks up polysaccharide bonds within the starch molecules - by using water - in order to reduce them to glucose. This breaking up is called hydrolysis. The alpha-amylase

Tensile Strength of Starch-Based Bioplastic vs. Petroleum-Based Plastic Beatriz Chen Deeke Sasse Science Department - Escola Americana de Campinas Campinas – SP, Brazil Introduction Plastics are, by definition, “a class of material that has one or more polymers as its primary ingredient, that is shaped by flow when it is processed (usually using heat), and that is solid in its final form.” They’re usually composed of a combination of polymers, plasticizers, and one or more additives, according

Unit 4 - Starch Synthesis In this lab, I tested in which conditions starch synthesis will take place and how the temperature of the reaction mixture influences starch synthesis. My main goal for this experiment is to learn about the basic principles of enzyme functions, and how their environment around them can influence them. Hypotheses: I hypothesized that glucose would give off the most starch, compared to the other solutions, and I also predict that the room temperature test tubes would be

The Effect That Diverse Temperature Have On Breaking Down Starch Of Bacterial and Fungal Amylase Lawnda Jackson PID 3336699 BSC 1010L-U10 ABSTRACT Researchers have conducted research to help us better understand the importance of enzymes and how they are a essential part of our daily living. Enzymes help us produce energy necessary to maintain our daily basic routines. Currently, bacterial and viral research is the leading approach when it comes to understanding epidemics and

Wichterich The Effect of Temperature on the Starch Hydrolyzing Ability of Aspergillus Oryzae Amylase and Bacillus Licheniformis Amylase Lab section: U28 Abstract The optimal temperature range of bacterial amylase, Aspergillus oryzae, were found and compared to the optimal temperature range of fungal amylase, Bacillus licheniformis, by testing the ability of the enzymes to hydrolyze starch after being exposed to different temperatures. The starch hydrolyzing ability of both the fungal amylase

hydrolysis of Starch Abstract This experiment consisted of setting up a control group of starch in various temperature and then placing both fungal amylases and bacterial amylases in a mixture of starch and placing the solution of amylase and starch in various temperatures of water. After a certain amount of time- different amount of time needs to be used in order to have reliable results- iodine is added in a well on spot plates, then two drops of the mixture of amylase-starch is added from

Starch Only the Gram positive organisms were put through the starch test, as testing the Gram negative organisms would not have helped with identifying the unknown organism. Proper inoculation techniques were used to transfer the Gram positive organisms onto the starch plate in a straight line, and then the plate was incubated. The following week, after incubation, the plate was flooded with Gram’s iodine and was left to sit for ten minutes. Gram’s iodine indicated the presence of starch by forming

(Calland) Data See attached sheet. Graph See attached sheet. Results and Discussion Part 1 consisted of examining the effects of Amylase on starch. Throughout the tests, the water was boiling. Amylase is a digestive enzyme, that acts on starch in food breaking it down into smaller carbohydrate molecules. The enzyme is made in two places, in your