Starch

negative and positive control samples. Chemical samples may be experimentally identified as specific macromolecules through treatment with Benedict’s solution, the iodine test, or the Biuret test; each, when positive, identifying reducing sugars, starch or glycogen, and protein, respectively (Cardoso, M. B., Samios, D., da Silveira, N. P., Rodembusch, F. S., & Stefani, V., 2007; Kumar J, 2011). This laboratory used the aforementioned three tests to identify eleven samples of which the nature of…

My null hypothesis was that all the samples, except starch would not change colors because they do not have a presence of sugars in them. This experiment has a positive and negative control. The positive control was glucose that turned a brown color and the negative control was water that stayed a blue color…

In this lab experiment, we set out to test the efficacy of the enzyme Amylase in different pHs and heat. The objective of the experiment was to prove that the enzyme Amylase is the least efficient in a higher or more basic pH. According to the data, the hot solution of amylase, most likely due to the UV rays. The wavelength of the hot solution was 0.6696nm, significantly smaller than the other solutions. The base, which was predicted to be the least effective came in at 2nd least effective at…

whole wheat bread. Duncan states that the concentration of the reducing sugars present is proportional to the colour produced (Duncan, 1998). Furthermore, sugars act as antiplasticizers retarding the pasting of native starch or function as antistaling ingredients inhibiting the starch recrystallization which can extend the shelf life of the bread by delaying the gelatinization and the denaturation of protein (Giannou et al., 2003).…

The purpose of my experiment is to determine if the brining meat reaction in the meat causes a richer flavor and keep it moist and if blanching method enhances the texture of rice noodles rather than plainly boiling them. My two questions for this experiment are “ Does brining the 16/20 shrimp before grilling it enhance the richness of the flavor and moisture ?” and “ Does blanching the rice noodle instead of plainly boiling enhance the texture of noodles?’ With the first question, I have…

Chemical Aspects of Digestion Lab Report By Abdulelah Almutairi Animal Form and Function Lab, 03, 12:30 PM Instructor: Melanie Gustafso-Ropski – Lab Assistant: Corinna Monday March 9,2015 1. Part A • The enzyme used in this experiment is pancreatic lipase. The substrate for pancreatic lipase is lipids or triglycerides. Hydrolysis of triglycerides occurs in the duodenum and the PH rages are from 7.1 to 8.2. • Phenol red was used as a PH indicator of the samples.…

Introduction and Purpose: Carbohydrates are one of the main types of nutrients, and the main energy source of the human diet. It can be found in a wide range of both healthy and unhealthy foods such as bread, bean, cake, popcorn, cookies, and soft drink (Harvard.edu). The consumption of bad carbohydrate that increases your blood sugar should be limit. If the blood glucose stays high for too long, it can develop type two diabetes (womenheath.gov). In addition, carbohydrates are the most…

Purpose: To identify an unknown microorganism by performing a series of biochemical tests on a pure bacterial culture. Materials and Methods: Carbohydrate Utilization: Materials: - Phenol red lactose Broth - Phenol Red Sucrose Broth - Unknown organism # 40 - Inoculating tool Procedure: Phenol red lactose and Phenol Sucrose were cultures used to identify fermentation of carbohydrates for the unknown organism #40. Phenol red is a ph. indicator as the inverted Durham tube indicates gas production…

expected that pepsin will destroy the structure of gelatin protein, because the pepsin broke down the primary structure of the gelatin polypeptide into amino acid monomers. The hydrochloric acid (HCL) expected to affect the ability of amylase to digest starch, because as it is an acid it effects on the protein that makes it unraveled as it breaks down the secondary structure which it contains hydrogen bonds. As I have done to experiment one titled Digestion of Proteins by Pepsin. The result was…

that we looked at in this experiment was 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).…