Maltose

First the unknown tube was isolated. This was completed by taking an inoculating loop and spreading the unknown out on to a Nutrient Agar plate. This was done using the streak plate method, which is described in the lab manual. The bacterium were incubated and grown at 48 hours. Upon observation the isolation plate showed growth of two different colonies. After the morphology was observed and recorded, a Gram stain was performed on each of the two unknowns, this procedure is found in the…

The turkey cheese lettuce and bread are further broken down by pancreatic amylase digesting the starches breaking them down into disaccharides, lactose, sucrose, and maltose. These are further broken down into monosaccharides, lactose to glucose and galactose. Sucrase to broken down to glucose and fructose. Maltase breaks down to maltose to form 2 molecules of…

INTRODUCTION The objective of this experiment was to group a variety of samples of matter into subcategories of different macromolecules, which were determined by the use of various tests, as well as designated negative and positive control samples. Chemical samples may be experimentally identified as specific macromolecules through treatment with Benedict’s solution, the iodine test, or the Biuret test; each, when positive, identifying reducing sugars, starch or glycogen, and protein,…

droplets are emulsified by bile which is produced by the liver. This answer can be located on pages 651-652. Moreover, the reason this is correct is due to the fact that in the mouth there is salivary amylase that digests starch to maltose. Within the small intestine, maltose is further broken down into glucose. Within the Protein digestion pepsin which is produced by the stomach digests protein to peptides and continues in the small intestine where trypsin carries out this same process. Lipids…

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…

The hypothesis was justified based on the observation that the overall average of average colour grades representing the presence of starch molecules in the test solution was the highest at 37°C as 7.2 units, proving that maximum level of maltose and glucose production by α-amylase occurred at this temperature. This was 7.77%, 17.77%, 4.44%, and…

Carbohydrates are biological molecules made up of organic substances such as Oxygen, Hydrogen and Carbon (Rapidlearningcenter.com 2015). They normally have a two to one hydrogen to oxygen ratio and can be classified by the empirical formula Cm (H20)n where m and n could be possibly different. Some biologists refer to carbohydrates as hydrates of carbon and they are technically correct. Alternately, there is no possible empirical formula that can describe lipids. Lipid must be identified…

Carbohydrate digestion involves the conversion of polysaccharides and disaccharides into their relevant components of monosaccharides. Digestion begins in the mouth, where chewing and biting breaks down carbohydrates physically and chemically. The enzyme salivary amylase combines with food. When the food enters the stomach hydrochloric acid present causes hydrolysis of sucrose to glucose and fructose. The food passes to the duodenum where pancreatic amylase is secreted and has optimum PH, so…

absorb water and form dough and yeast will do the fermentation to sugar that exist and produce carbon dioxide (CO2). Fermentation dough is shown with the dough will expands because of the formation of carbon dioxide that be detained inside the dough. Maltose and glucose is very important as substrate for yeast in dough fermentation process. The addition of glucoamylase it can increasing and fastening the glucose production and it will be used by yeast. Beside then, the addition of glucoamylase…

Sucrose, also known as table sugar, is a combination of glucose and fructose. Lactose, made from glucose and galactose, is found in milk and other dairy products. Maltose is found in barley and composed of two glucose molecules. Disaccharides combine to make small chains of sugars known as oligosaccharides. Monosaccharides, disaccharides, and oligosaccharides associate together and form long chains of repeating units…