Starch

Problem: Will the starch, glucose, and the chloride ion molecules pass through the artificial membrane? Why or why not? Hypothesis: Tiny molecules have an easier time passing through the plasma membrane than larger molecules. Molecules that are greater than fifty atoms do not pass through the artificial membrane. This is due to its composition consists of thousands of atoms. Glucose is able to diffuse through membranes as its genetic makeup contains twenty-four atoms. Chloride Ions are also…

for them in respect to temperature and pH, meaning that each enzyme will have an optimal temperature/pH where it will preform at its peak relating to the environment it is from (Freeman et al. 2017). Enzymes that break down α-glycosidic linkages in starch are called amylases…

of a Mixture Notes: - H¬2O, Copper Sulfate, Starch - H2O (water)- liquid, solvent, boiling point: 100 C, freezing point: 0 C. - Copper Sulfate- solid, soluble, forms an aqueous solution, is a salt. - Starch- solid, macromolecule (long chain sugar), not very soluble in water at low temperatures. - When H2O, Copper Sulfate, and starch are mixed together, it forms a heterogeneous mixture. - Aqueous solution of copper sulfate with a suspension of starch. Research Question: What effect does the…

plasma membrane of a caterpillar’s intestine. Cooked starch was prepared and mixed with the enzyme amylase to simulate the mixing of the caterpillar’s saliva with a starch/leaf and then placed in the dialysis tubing to simulate the beginning of the digestive process. The enzyme amylase breaks down starch into glucose and that glucose then is able to permeate the membrane of the caterpillar’s intestine. Lugol’s solution is able to detect when a starch is present and, if present, turns the…

The question my group tried to answer was “Which protein solution contained protein, starch, and sugar, and if so how much?” The protein supplements we had were supplments 4 (Kroger Whey & Soy Protein- Vanilla),6 (Vega Protein and Greens) ,and 8 (Pure Protein Natural Whey Protein). We also had 3 reagents (Biuret’s, Lugol’s ,and Benedict’s). We had two different experiments, the first experiment was to get qualitative data. The second was to get quantitative date. The first experiment we tested…

digest. For each experiment, I came up with a hypothesis before testing/knowing the results. When amylase influenced starch disappearance, I thought that the greater the amylase percentage in the solution during experiment one, the faster it would react. In experiment two, pH influenced the activity of amylase. My hypothesis was, When the pH level increases, the time of starch disappearance decreases.…

that breaks down starch into sugar and starts the process of chemical digestion in human salvia. Starch breakdown of amylase has received a great deal of attention because of their technological significance and economic benefits, and is also used for the commercial production of glucose. In storage tissues such as seeds, starch a polysaccharide of glucose is a hydrolyzing for utilization by the growing seedlings to meet its energy requirement. In storage tissues like seeds, the starch of a…

Baking soda dissolved in the vinegar. When baking soda was put in the beaker, the solution rose to half the height of the beaker. Many gas bubbles. Homogeneous mixture. Incorrect Flour - Corn Starch Corn starch dissolved in the flour. It seemed as if the corn starch moistened the flour.The flour and corn starch were both visible, even after being mechanically agitated. Heterogeneous mixture. Incorrect Conclusion The hypotheses about the solutions using water as a solvent were correct. The…

and another cup with 250mL of starch. We weighed the dialysis tubing one at a time then dropped one in the cup of water and one in the cup of starch. We repeated these steps except instead of water in the dialysis tubing we put starch. We left the tubing in the cups for a total of 24 hours and then took them out of the cups and weighed them again in order to figure out the change of mass of our “cells.” The data I collected was the dialysis tubing filled with starch that was submerged in water…

noodle strand, which depended on the hydration rate of major component such as starch and protein. Response surface plot of the hydrocolloid interaction on optimum cooking time showed that OCT increased when the hydrocolloid concentration were increased (Figure 1A and 1B) similar to the result of Padalino et al. (2013). The longer cooking time in the presence of gums was due to the limited availability of water to the starch granules by the competition with other macromolecules. It caused…