Maltose

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  • Starch Experiment

    Analysis and Discussion The hypothesis that amylase would no longer hydrolyse the starch solution into maltose past 37°C was not supported by the data. Fig 1b, Fig 2.1 and Fig 2.2 all show the colour samples for various temperatures taken at increments of 10 seconds up to 40 seconds. Initially, 4°C was the slowest followed by 19°C then 37°C, 45°C, 80°C and 60°C being the fastest acting in the first 30 seconds. 80°C was the second-fastest acting temperature up until 20 seconds, but slowed down at the 30-second mark, allowing 37°C and 45°C to become higher ranked in the speed scale. This can be clearly seen at the 30 to 40 seconds increments on Fig 2.1 where the lines for 37°C and 45°C cross-over 80°C. Fig 1a, Fig 1.1 and Fig 1.2 show samples…

    Words: 1428 - Pages: 6
  • Lab Experiment: Fermentation Rate In Different Sugars

    Maltose is slower with 0.3 mL of CO2 release in 20 minutes. Starch is the lowest with 0 mL of gas produce. Conclusion: The speed of fermentation depend on the structure of sugar. The simpler the structure the faster the speed will be, because there are less steps required to break down the polymer. Discussion: Students hypothesize that the sugar need to be broken down to simpler monomer to start the process of glycolysis, so the fastest rate of fermentation will occur to the simplest substance…

    Words: 786 - Pages: 4
  • Summary: How Carbon Sources Affect Biofilm Growth

    We were given five. Four for treatments and one for the control. divided the plates into three section. The sections were labeled TRY 138, TRY 140, TRY 143. TRY 138 has no modifications to the FLO protein. TRY 140 has a decreased amount of FLO proteins while TRY 143 has an increase in the amount of FLO protein. After the sections were labeled, one member of the group used a sterile toothpick and used that to gently touch the center of the yeast growth of one of the sample strains. The same…

    Words: 1160 - Pages: 5
  • How Environment Affects Enzyme Behavior

    lactase. The chart show the results of glucose produced from lactase activity in each tube. The control has the greatest average rate of glucose production with a mean of 117.3mg/dL and EDTA has the lowest amount of glucose production rate with a mean of 9.0mg/dL Discussion The specificity of enzymes experiment tested putting lactase into similar solutions of its substrate (lactose and maltose), to see if lactase would still bind to the similar substrates with the same amount of binding…

    Words: 1704 - Pages: 7
  • Chemical Digestion Essay

    protein to polypeptides. The fat within the cheese and the turkey and bread are broken down by tributyrinase to tributyrin to glycerol and fatty acids. The stomach issues for the storage, mixing and controlled emptying of food. There is a sphincter at the end of the stomach called the pyloric sphincter that controls the food from entering the small intestines. As the food bolus leaves the stomach entering the small intestines the digestive process continues on the carbohydrates, protein and fat.…

    Words: 1401 - Pages: 6
  • Starch Lab Report

    This used the already gelatinized starch from Experiment 2.1, where amylase is 25% present. The production of saliva, is when α-amylase is secreted to start the digestion process (Bailey and Howard 1963). Glucose, maltose, malotriose are all low molecular weight products that that are formed through hydrolysis of amylase of internal α-1,4 and α-1,6-glycosidic linkages (Fenemma and others 2008). Through gelatinization both amylose and amylopectin are realised making it easier for α-1,4 and…

    Words: 1016 - Pages: 5
  • Research Paper On Carbohydrates

    It is found in dairy products and is also known as a milk sugar. Its main role in the body is to provide energy. Once it is digested and has entered your cells, it is metabolized for energy. Another positive role of lactose is its ability to allow you to build muscle. A disproportionate amount of lactose in the diet can lead to weight gain and ultimately obesity. This would then increase the risk for cancer, cardiovascular disorders and type 2 diabetes, so it is wise to limit your intake of…

    Words: 1087 - Pages: 5
  • Iodine And Benedict Lab Experiment

    therefore resulted as a negative. The maltose solution did not change colour but the shade of yellow was darker than 0.3 Glucose-1phosphate solution. Therefore, there is no glycogen or starch. However, it did change colour during the benedict test and considered as a negative result. The sugar broke down and changed to a dark orange and opaque solution. Therefore, there is the presence of a reduced sugar inside the solution. It was deemed as a positive because it did change colour. Since…

    Words: 1813 - Pages: 8
  • Function Of Carbohydrates Essay

    make the basis of a carbohydrate; as we can see, the monosaccharide’s that make up the carbohydrate all contain the 3 basic elements. Glucose (C6H12O6) is hugely important in the body and in all living organisms that respire as it is one of the substrates needed for respiration (Glucose + Oxygen = Carbon Dioxide + Water + ATP). The three basic key of a monosaccharide are Glucose, Galactose and Fructose; these form the building blocks for essential polysaccharides that are important for…

    Words: 1564 - Pages: 7
  • Macromolecules Lab Experiment

    Next, the 1% glucose, 1% maltose, and 1% lactose solutions turned red-brown as well as had a precipitate form. The honey solution turned brown and also had a precipitate form. The protein solution turned a dark blue colour and the beer solution turned yellow. Table 3: Biuret Test Results Beaker Contents Colour 1% Glucose solution Light clear blue 0.3% Glucose-1-phosphate solution Light clear blue 1% Maltose solution Light clear blue Honey solution Yellow / green 1% Sucrose solution Light clear…

    Words: 1203 - Pages: 5
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