Maltose

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    Starch Experiment

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    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…

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    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…

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    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…

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    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…

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    Dependent Variable

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    The scientist’s want to see if certain sugars affect the amount of fermentation caused by yeast. The problem statement is; in which of these sugars, monosaccharides, disaccharides, or polysaccharides, will fermentation by yeast occur the best? The independent variable is the variables the scientists can control, so the scientists decided to use certain sugars, such as dextrose, maltose, and lactose being the IVs (Independent variables). The scientist’s Dependent Variable (DV) is the outcome of…

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    oxygen is limited, fermentation occurs after glycolysis, forming either lactic acid (in animals), or ethanol (in yeast). The sources of energy being investigated in this experiment include glucose (a monosaccharide), maltose (a disaccharide) and alanine (an amino acid). Sodium fluoride (NaF) was also used as an inhibitor which depletes the cell of magnesium and prevents the formation of pyruvates after glycolysis has taken place. Because the metabolic processes of yeast cells are similar to…

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    Genetic Lab Criteria

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    External conditions could benefit both strains of the species. The high or low mutating characteristic would only be passed on if E. coli is able to reproduce. In order to reproduce the E. coli must have an environment with plentiful resources, few predators, and an optimum climate. If one or more of these conditions are not present, mutations may be necessary for survival and reproduction. For example, if some strain of E. coli needs glucose to survive but only maltose is present, a mutation…

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    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…

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    Lucy also consume carbohydrates such as berries and oranges, (the process in which the food moves down from the mouth to the rectum is the same as above.) it is first digested mechanically by chewing. The digestion of carbohydrates begins in the mouth by salivary enzyme, amylase, the fruits starches are digested into maltose and disaccharide. As the food travels through the esophagus to the stomach, no significant digestion of carbohydrates takes place as the HCl in the stomach stops amylase…

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    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…

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