Maltose

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  • Spearmint Vs Mint Research Paper

    C5H1205. When xylitol dissolves, it has an endothermic reaction, thus cooling the solution. Sorbitol is a sweet-tasting crystalline compound. Aspartame is a very sweet substance found in artificial sweeteners. Maltodextrin is a destrin containing maltose and is often a food additive produced by starch.…

    Words: 371 - Pages: 2
  • Ammonium Sulfate Research Paper

    reduce the amount of sugar in their diets. Even with artificial sweeteners, people are still trying to cut sugar intake down. What they may not know is that sugar has many names and it may be in more products than they think. Fructose, glucose, maltose, lactose, dextrose, and sucrose are different forms of natural sugars, and they are quite common in many ingredient lists. What can be harder to discern are ingredients that sound innocuous, but are major sources of sugar sweetness. Here are a…

    Words: 441 - Pages: 2
  • Protein Analysis Lab Report

    from previous experiments to determine the concentration of the MBP-AP and WT-AP protein samples. Results of experiments showed that the SDS-PAGE gel yielded expect bands and the approximate molecular weight of wild type alkaline phosphatase and maltose binding protein-alkaline phosphatase is 49 kDa and 95 kDa, respectively. Additionally, the concentrations of MBP-AP Elution 1 protein and WT-AP Stage 4 are 0.278 mg/mL and 0.582 mg/mL, respectively. Introduction To determine the purity of a…

    Words: 2174 - Pages: 9
  • Amylase Lab Report

    autoclaved at 121° C, 15psi for 15 minutes. Effect of temperature, pH, carbon and nitrogen sources on protease activity The experiment was carried out at different temperature (27° C, 32° C, 37° C) and pH (4, 6 and 8). Different sources of carbon such as maltose, sucrose and glucose at 1.5 % (w/v) were used and nitrogen sources such as beef extract, peptone and yeast extract at 0.3 % (w/v) were used to determine their effect on the production of protease…

    Words: 527 - Pages: 3
  • Essay On Salivary Amylase

    Salivary amylase is an enzyme that helps with the breakdown of carbohydrates, specifically starch (Tracey et al. 2016) and works in the mouth (VanPutte et al. 2014). Salivary amylase works to hydrolyze the – 1, 4 –glycosidic linkages between the maltose and glucose monosaccharides in starch (Tracey et al. 2016).…

    Words: 727 - Pages: 3
  • Timothy England Case

    Timothy England was a 17 year African American who recently moved to Alpine Timothy was one of those young men who had a terrible upbringing without any role models or mentors. He grew up with adults who thought the only way to be successful or to survive was to become a criminal. Although surrounded by negative forces, he still wanted to rise above the stereotypical perceptions. At the age of 6 Mr England father died from rear type cancer and left his mother to raise three children with $20,000…

    Words: 489 - Pages: 2
  • Tryptic Soy Agar Lab Report

    Scientists use different types of nutrient agar media to help with the study of microorganisms. The purpose of this experiment was to examine the different growths of minority organisms within a variety of media cultures. These cultures included types of selective, differential, and enriched media and were applied to split sections on the agar plate. Each of the four broth cultures: Escherichia coli, Enterobacter aerogenes, Staphylococcus epidermidis, and Streptococcus faecalis showed observable…

    Words: 1550 - Pages: 7
  • Maillard Reaction Lab Report

    The lab we conducted involved a process called the Maillard Reaction. When it comes to cooking meats, heating the food causes the proteins, especially those nearest the surface of the meat, to denature. These denatured proteins become more chemically reactive to other molecules in their environment. One of the primary reactions that occur when browning meats and many other foods is called the Maillard Reaction. The Maillard Reaction is a non-enzymatic chemical reaction between amino acids and…

    Words: 630 - Pages: 3
  • The Factors That Influence Enzymes

    In this experiment, alpha- amylase is the enzyme which reacts with a substrate molecule of starch to produce a simpler sugar molecule of maltose (Biology Department, 2012). A greater absorbance reading is an indication that more products are released from the polysaccharide (Biology Department, 2012). It is hypothesized that enzymes and substrates function most effectively when subjected to…

    Words: 2351 - Pages: 10
  • Amylase Lab

    effectiveness. While that was going on one of our group members put one drop of IKI, a die that changes the color of starch to a black blue color, in each depression of the spot plate. The reason for that is according to the lab manual, IKI does not stain maltose, so it can determine the effectiveness of the enzyme on starch. after the five minutes had elapsed, one of my group members grabbed one test tube with SS and 1 percent amylase and brought it back to the table. When she returned she…

    Words: 1641 - Pages: 7
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