Starch

Results and Discussion 3.1 Composition of wheat starch granules The composition of starches and their separated A- and B- granules of two varieties are shown in Table 1. Amylose content of starches lies between 16.96 -24.69. The B-granules of the both varieties showed the lower value of amylose content while A- granules attributed to the high amylopectin to amylose ratio. Swelling power results the ability of starch to hydrate in specific cooking and heating process (90 °C/ 30 min.). The variation in swelling power of the starch and starch granules is due to change in strength in the bond forces with the granules (Leach et al.). Starch amylose content and granular properties affects the swelling power of the starches (Singh & Singh 2001).…

After the experiments we did in class, I came to the conclusion that when starch is in the mouth, enzymes in our saliva break it down and turn it into glucose. My first piece of evidence comes from the investigation where we chewed a cracker with starch for two minutes. As we chewed, the cracker’s taste changed from bland to sweet. As we chewed, the enzymes in our saliva broke down the starch molecules, which caused them to rearrange and create a new product: glucose. My second piece of…

Biology 111- Assignment #2-Properties of Water 1.) Hypothesis and Null Hypothesis: Hypothesis: Adding starch will keep from diffusing across the membrane. On the contrary, amylase will cause the starch molecules to break apart into smaller molecules of glucose allowing diffusion of glucose and Lugol’s reagent across the dialysis tubing. Null Hypothesis: Adding amylase to the beaker will have no effect on starch molecules and diffusion of the glucose and Lugol’s reagent across the dialysis…

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 at the 30-second mark, allowing 37°C and 45°C to become…

Research Question: To what extent does temperature have an affect on the enzymatic rate of reaction between starch and amylase? Background Information: Enzymes and the function of enzymes are extremely vital to the human body in regards to how quickly the body can break down the macronutrients of starch, lipids, and proteins. I chose to investigate the breaking down of a complex carbohydrate (starch) because due to their size and structure, starch is broken down more slowly than other…

In this lab, we did four kind of different test, to mimic the chemistry of digestion. The first one was to test for sugar. We used a dropper and measured 2 ml of maltose and 2 ml of benedict’s solution in a pyrex test tube. After, using a test tube holder, we placed the test tube in a boiling water bath and heated for 5 min. After the 5 min, using a test tube holder we removed the test tube from the water bath. We then repeated the same procedure using starch solution instead of maltose. When we…

In experiment 2.1, absorbance readings for both heated and unheated corn and tapioca starch were taken. For both starch’s the heated results came to be much higher then the un-heated as seen in Table 2.1. Iodine reacts with the amylose compound in starch where it gets trapped in the amylose coils and blue-ish colour is formed after the addition of Lugols reagent (Fennema and others 2008). The absorbance readings came out higher for heated corn starch because iodine had more amylose to react…

The study of the “impact of artificial light on the production of sugars and starch by seedlings” was conducted to compare the effectiveness of seed artificial light compared to natural light to see if artificial light could be used as a substitute for artificial light. To produce the results to create a comparison, students conducted Starch Testing and Carbohydrate testing. The starch testing consisted 6 tubes, two of which were controlled samples with and without a Lugol’s Iodine, two…

The Effects of Concentration Changes on Porcine Pancreatic α-Amylase Activity Introduction Starch, a complex polysaccharide comprised of glucose monomers, is used as a storage compound in the plants it is found to be present in. As a result it is a renewable and biodegradable source of food for humans and many animals that devour these plants (Man et al. 2013). In 1831 a discovery was made by Erhard Leuchs that when mixed with human saliva, starch molecules are broken down into simpler…

Cassava starch can be changed over promptly to ethyl liquor in a two stage prepare including the hydrolysis of starch slurry into glucose by liquefaction so that dextrin and along these lines fermentable sugar can be acquired. The glucose arrangement is weakened and changed over to ethyl liquor by the anaerobic activity of yeast, ethanol of 95.6% w/w turns out through parchedness which is concentrated to 99.5% w/w (Ramasamy and Paramasamy, 2001; Kosugi et al., 2009). In this manner cassava-based…