Maltose

The lab that is being preformed is about digestive enzymes. Enzymes are protein molecules produced by living organisms that speed up a specific chemical reaction in the body. There are also digestive enzymes which digest our food. Our bodies make digestive enzymes in the pancreas, stomach, small intestine, and mouth. Digestive enzymes break down the food we eat into nutrients so that our bodies can absorb them. There are different digestive enzymes that digest certain macromolecules such as…

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…

The process of digesting the hamburger you love is not as simple as you would think. It can take up to three days to fully digest the hamburger since it is a more fattier food. The first step of the process is mastication, which begins in your mouth. The food is broken down into smaller pieces by the grinding of teeth and the movement of the tongue. At this point salivary amylase is secreted by the exocrine glands and breaks down the starches and simple sugars from carbohydrates. Once the…

Monosaccharides are the unmistakable sugars. Two monosaccharides make a disaccharide. Three or more monosaccharides are a polysaccharide. Glucose, fructose, and galactose are monosaccharides. Sucrose, lactose, and maltose are disaccharides. Starch and glycogen are polysaccharides. Central sugars can be found by utilizing Benedict's test. Proteins are made of carbon, hydrogen, oxygen, nitrogen, and now and again sulfur. Proteins are covalently supported in chains as…

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…

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…

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…

Evolution, Does It Makes Sense? For hundreds of years the topic of how we got here today has been questioned, and formed into different theories that tell the history of life. The theory of evolution is the most thought out and elaborate way to look at how life started as only single celled organisms and evolved into many very complex species. Evolution is said to have started on a prehistoric earth after it had formed over 4.6 billion years ago. It took about a billion years after Earth was…

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…

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…