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  • Salivary Amylase Lab Report

    amylase Dependent variables: • the enzymatic activity • the colour change of the saliva solution Controlled variables: • the temperature • ph Planning (b) – Pl (b): Requirements: 1. distilled water 2. 0.5% starch solution 3. buffer…

    Words: 768 - Pages: 4
  • Essay On Salivary Amylase

    However a lot of work has been done to look at how saliva is produced, including some of its benefits such as preventing dental caries (Dawes 1970). Some studies have also looked at how the changes in salivary amylase can correlate to stress levels in an individual (Douglas et al. 2007). The main research that has been conducted to look at the relationship between salivary amylase and ancestral diet is a paper by Perry and his colleagues titled, “Diet and the evolution of human amylase gene copy…

    Words: 727 - Pages: 3
  • Chemical Aspects Of Digestion Lab Report: Pancreatic Lipase

    (Brooker-2011) FERRITIN is a protein that stores iron and releases it in a controlled fashion. (Frey et al. 1995) INTESTINAL ANGINA is when eating food, stomach and intestines stop resting and start to work. The wall of intestines contains muscle that pushes the food eaten and keeps it moving. (Komaroff-2012) NEGATIVE CONTROL is when there is no reaction is expected to occur on the experiment and the result is always negative. (Lipstitch-2010) PERISTALSIS is the rhythmic contraction of muscles…

    Words: 1914 - Pages: 8
  • Starch Experiment

    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…

    Words: 1428 - Pages: 6
  • Correlation Between Saliva And Glucose Study

    Aims and Objectives: To detect and compare salivary glucose with plasma glucose level and PPBS(Postprandial ) and FBS (Fasting blood sugar) in diabetic and non-diabetic subjects. Material and Method: A total of 100 patients were participated in the study. They were divided into 2 groups, each group consist of 50 patients. Unstimulated saliva and blood were collected and investigated for glucose levels. Results and conclusion: FBS, PPBS, Plasma glucose levels and salivary glucose levels were…

    Words: 2536 - Pages: 11
  • Circadian Rhythm Experiment Report

     Experiment Procedure This experiment was conducted between 12PM and 5PM to reduce the effects of circadian rhythm on the participants, so the participants would be fully awake and cognitively aware at the time of the experiment. The subjects were instructed to arrive at the lab 1 hour prior to the beginning of the TSST. Upon arrival, they were taken to a waiting room where the head experimenter informed them about the process of the study. After verbal and written consent was received from all…

    Words: 1113 - Pages: 4
  • Chemical Digestion Essay

    Food is taken in the mouth the first process is Mastication. This is the biting and chewing a feed breaking food into smaller particles. The incisor teeth cut and the molars grind. The food is mixed with saliva causing a breakdown of digestion of carbohydrates begins in the mouth, amylase is secreted and starts breaking down the carbs in the bread to form a bolus of food. This Bolus of food is pushed between the hard palate and the tongue mixing the bolus of food with saliva and pushing the…

    Words: 1401 - Pages: 6
  • Kidney Disease Case Study Essay

    include; xerostomia, gingival hyperplasia, gingival bleeding, halitosis, attachement loss, deep periodontal pockets, recession, enamel hypoplasia, severe erosion, calculus formation, lesions, and active infections. Xerostomia-The Role of Saliva Saliva serves as an important part of not only the oral cavity but an important role of a healthy body. It is produced and secreted from the three salivary glands within the oral cavity and is composed of water, electrolytes, enzymes, and proteins.…

    Words: 1218 - Pages: 5
  • Remineralization Of Carbohydrates

    Diet affects the integrity of teeth; quantity, pH and composition of saliva; plaque pH. Sugars and other fermentable carbohydrates after being hydrolyzed with salivary amylase provide substrate f or the action of the oral bacteria , which in turn lower plaque and salivary pH. The resultant action is the beginning of teeth demineralization A dynamic and definite association exists between the consumption…

    Words: 1074 - Pages: 5
  • The Importance Of Eating In The Yayoi Era

    Eating is one of the most important daily activities. "Chew your food 30 times before swallowing it. "That is a phrase you may have heard many times during your childhood. However, it is likely that not so many people care about how well they chew their food. Actually, Japanese people in the Yayoi era are said to have chewed about 4, 000 times at one meal. Those in the Kamakura era around 2, 500 times and those before World War II 1, 400 times. Now, the average Japanese person only chews about…

    Words: 393 - Pages: 2
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