Maltose

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  • Gelatinization Of Sugar On Starch Essay

    the gelatinization characteristics are altered by the sugars addition. The effects of different types of sugars on starch gelatinization depend upon the chain lenght of the sugar. Disaccharides delay gelatinisation more than monosaccharides but maltose is an exception, which acts like a monosaccharide (Dorota Gałkowska, 2008). Sugars have been shown to delay gelatinization and to increase gelatinization temperature of starch. The mechanism by which sugars delay gelatinization have been shown…

    Words: 839 - Pages: 4
  • Alpha Amylase Experiment

    An Investigation into the Activity of Alpha-amylase Enzyme in Relation to Temperature and PH Introduction: The role of amylase in plants is the breakdown of starches so that they can be used as energy in the first stages of early growth (wise geek, [B] 2016). Enzymes are extremely efficient natural catalysts that are found in cells, they work by lowering the activation energy of a reaction and providing an alternative reaction pathway. Enzymes are very specific, only catalysing certain reactions…

    Words: 2365 - Pages: 10
  • Hidden Sugar Research Paper

    Hidden Sugars Are Where You Don't Think They'd Be There’s so much about added sugar that warrants your attention. Aside from how they make certain dishes sweetly irresistible, much has also been discussed about how they can get addictive and potentially lead to serious health problems (will insert link to dangers of sugar here). Dealing with these added sugars from obvious sources like candies, junk food, pastries, and the like is relatively easy - reduce your intake or just completely write…

    Words: 1025 - Pages: 5
  • The Importance Of Enzymes

    Enzymes are found in all living organisms. They are present to speed up or accelerate a chemical reaction; referred to as a catalyst in a chemical reaction. They are essential to obtain rates to sustain life as without enzymes rates would be too slow to provide for life. Molecules at the start of the process are called substrates, the enzyme will then convert these into changed molecules which are called products, after this process the enzymes maintains the same shape. (Berg et al. 2002).…

    Words: 1572 - Pages: 6
  • Starch Enzyme Lab Report

    2013). In 1831 a discovery was made by Erhard Leuchs that when mixed with human saliva, starch molecules are broken down into simpler compounds. (Butterworth, Ellis, Warren 2011). These polysaccharides made of glucose monomers are broken down into maltose, a disaccharide made of two glucose units. Further experimentations in 1833 found that an enzyme, later known as amylase, present in the…

    Words: 1293 - Pages: 5
  • Enzymatic Reaction Lab

    The main objective of this lab was to observe the effect of the enzyme concentration versus the reaction time of an enzymatic reaction, and the effects of the reactants and products concentration direction of the reaction. Specifically, in this lab the enzymes salivary amylase and phosphorylase were looked at the effect of the enzyme concentration versus the reaction time of an enzymatic reaction were observed by the iodine test along with the benedict’s test. Enzymes are known as biological…

    Words: 357 - Pages: 2
  • How Ph Affect Enzyme Activity

    Chemical reactions are vital to living cells. Many chemical reactions take long periods of time to transpire. Enzymes serve as catalysts to speed up biochemical reactions in other substances. Each enzyme interacts with only one specific substrate (molecule) in an organism or a family of related molecules. Enzymes are not changed or used up by the reactions they catalyze, but their effectiveness can be influenced by environmental factors such as the pH level of an environment. All enzymes have an…

    Words: 416 - Pages: 2
  • Amylase And Starch Lab Report

    Research Question This lab will be driven by the research question, do changes in temperature (4oC, 25oC, 37oC, 50oC and 70oC) have an effect on the reaction rate of enzyme amylase and starch? Hypothesis As the temperature increases, the enzyme will have a quicker reaction time with the starch, therefore when met with the iodine, no change will occur in the colour of the solution, showing that the starch is now absent. The enzyme amylase and starch solution in 4oC and 25oC will change the colour…

    Words: 1194 - Pages: 5
  • Hydrogen Sulphid Test

    1% quantities of the following sugar: mannose, glucose, lactose, maltose, mannitol, sucrose and xylose were added. The tubes covered with sterile layer of paraffin wax and incubated anaerobically at 37°C for 7 days. Table (A): Koneman et al. (1992) scheme The suspected purified isolates were being identified according to the scheme recommended by Koneman et al. (1992) as shown in the following: Biochemical tests Xylose Mannose Maltose H2S Nitrate reduction Indol Mannitol Sucrose Lactose…

    Words: 1100 - Pages: 5
  • Carbohydrates Lab Report

    Carbohydrates are macronutrients which can be found in all types of food. A carbohydrate molecule contains carbon, oxygen, and hydrogen (Yacoub, n.d.). When found in food, carbohydrates can be starch, sugar, and fiber. Carbohydrates can either have simple or complex forms. For example, glucose, a sugar, is a monosaccharide; these are carbohydrates in their simplest form (Timberlake, 2006). When only a few of these monosaccharide are linked together, they create oligosachharides. If many of the…

    Words: 2213 - Pages: 9
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