Starch Essays

assess the relationship between amylase concentration and average starch consumption in ancestral diet. I had hypothesized that due to my South Asian descent I would have a moderate number of AMY1 gene copies and a moderate salivary amylase concentration. This hypothesis was based on the data presented by the Perry et al paper Diet and the evolution of the human amylase gene copy number variation, which claimed that ancestral starch diet influences the AMY1 gene copy number and that gene copy number

this experiment, we used both corn and wheat starch and observe the gelatinization of them at different temperatures. The composition of corn starch is found as 10.2% moisture and 88.8% carbohydrate. (“Corn Starch”, n.d) The remaining parts are ash, fat and protein. However, their percentages are very small and hence we can neglect them. On the other hand, the composition of wheat starch is found as 13% moisture and 86.30% carbohydrate. (“Native Wheat Starch”, n.d) Again the remaining part can be neglected

Analysis The purpose of this experiment was to see if different substances, like starch, iodine, water, and glucose, can diffuse through a dialysis tube. Starch and water were in the tubes, and iodine and glucose were in the beaker. Setup 1- The hypothesis that starch would not diffuse was correct. The orange color of the iodine beaker stayed the same, which supports the hypothesis that starch did not diffuse. If it had diffused, the color would have become black, like the tube. The hypothesis

lab is to discover if starch will break down into sugar when amylase is present. Amylase is an enzyme that breaks starch into sugar in the mouth. An enzyme is a protein that breaks down food. The hypothesis stated, if amylase is added to starch, then the amylase and starch solution will test positive for sugar and negative for starch because starch is broken down in the mouth first and it breaks down into sugar first. The hypothesis is correct because, in the lab, the starch was positive for sugar

The Effect of Varying Temperatures on the Breakdown of Starch in Bacterial Amylase and Fungal Amylase by Grace Ramirez 5869802 Biology 1010 U46 October 26,2015 Lab Partners: Brian Alex Madelin ABSTRACT The purpose of this lab was to test the effects of temperature on bacterial amylase, Bacillus licheniformis, and fungal amylase, Aspergillus oryzae, and ultimately find their optimum temperature at which it breaks down starch to maltose. The Bacillus licheniformis and Aspergillus oryzae

Although it was hypothesized that the corn syrup would also contain starch, conducted research helped to clarify why this substance was void of starch. First of all, it was hypothesized that whipping cream would not contain starch, and this was confirmed when drops of an iodine solution was added to the test tube. No evidence of starch was observed, but there was a colour change from a white liquid to a yellow hue that stayed at the bottom of the test

Finding the Optimal Temperature to Catabolize Starch in Bacterial and Fungal Amylase Maria McLamb Maria Mc:Lamb Cristina Alonso Christian Ortega Yairen Sotolongo Section 21 5705073 Abstract: Temperature is one of the possible inhibitors of enzymes. The enzyme will not be able to perform catabolic processes if the temperature is too low and if the temperature is too high then the enzyme will denature. Either way if the enzyme is not at its optimal temperature the enzyme will not be able

artificial processes to demonstrate the breakdown of each. Experiment one had two parts that tested for starch as well as reducing sugars. This experiment was done by mixing various measurements of water, starch and amylase and allowing some tubes to boil for minutes at a time. When all tubes were incubated and ready, the IKI and Benedict’s test had to be run on the tubes testing negative for starch as well as detecting no reducing sugars. Experiment two testing for proteins through the use of various

Section U36 Abstract: Several experiments were conducted on bacterial and fungal amylase, examining the rate at which both break down starch at various temperatures. Enzymes act as catalysts to accelerate reactions. Amylase is a type of enzyme that catalyses the breakdown of starch into sugars. In order to record the rate at which starch was broken down at different temperatures, bacterial amylase was placed in water baths of 0°C, 25°C, 55°C, and 85° for five minutes. Once the amylase

variable: pH levels Dependent variable: The effect of pH enzyme action Control: Positive: Saliva and HCL+ saliva Negative: Water Constant: Iodine solution (indicator) Hypothesis: At least two out of the three procedures will be indicated as starch, due to the fact that amylase is the first enzyme that breaks down carbohydrates Materials: • Paper • Pen/pencil • Saliva • Water • Hydrochloric acid • Pipette • Iodine solution • Construction paper • Timer Procedure: 1. A sheet of paper

However, the reaction/change was very modest. In contrast, what was supposed to happen is that at 0°C none of the starch would be hydrolyzed. At 40ºC, or 25ºC, was supposed to be black at 0 minutes and then become a little lighter (brown-yellow) at 10 minutes. This means that a small part of the starch was hydrolyzed. At 60ºC, or 55ºC, the enzyme activity was getting improved, thus the color at 0 minutes (black), changed to dark-yellow at 10 minutes. At last

is food that the victim ate that is being examined, so the macromolecules present in the stomach contents are those that are present in the food he ate. With this mind, as the results came up as there being a presence of the macromolecules glucose, starch, and lipids the only restaurant that offers the food that contains these macromolecules is the restaurant, Bella

macromolecules share similar characteristics due to their shared functional groups, and in this lab, this was examined and categorized through three tests, namely the iodine test, Benedict’s test, and the biuret test. Iodine test will show the presence of starch and glycogen of the tested material by the color change to dark blue and earthy red respectively from its normal lightly yellow color. This

in cells. Fungal and Bacterial amylase are the proteins that were concentrated on for their capacity to separate starch. With a specific end goal to decide how temperature influences the action of amylase enzymes and ideal temperature of fungal and bacterial amylase, the action of these compounds were tried at distinctive temperature and times and iodine was utilized as a marker of starch. During this experiment, we gathered eight test tubes, for bacterial, in which two had amylase and the other

Arianna Diazwightman - Biology Lab Report PID - 5869132 Gabby Vazquez, Catalina Ortega, and Jerry Lab Section 41 Table 5 Lemme Break It Down Ft. Amylase The effects of temperature on the ability of an enzyme to break down starch. Abstract In this lab, the optimal environment for an enzyme was observed in bacterial and fungal amylase. An enzyme is a substance produced by a living organism that is coded by proteins to catalyze chemical reactions throughout the body. Enzymes are what make

Activity Outline: Predicting the Effect of pH on the Activity of Amylase Arlecia Johnson Enzyme to use: Amylase is the easiest enzyme to find, it is in your saliva! Source: Saliva Animal: Human being The substrate: Starch, because amylases action starch and starch is also very easy to find in carbohydrate foods. Method and type of treatment A. Position a drop of solutions of iodine in test tubes (each with one drop) and place them in a row, in a test-tube rack. B. Place labels on the

and label two of those test tubes with an “S” (starch) and the other two with an “A” (amylase). Once completed, separate the test tubes so you do not mix up the bacteria and the fungal amylase. There should be eight test tubes in total on each side; four amylase and four starch test tubes labeled. Prepare the spot plate, labeling each side with the correct time and

Analysis Conclusion Based of the data collected from the experiments, cornstarch was identified as the unknown powder in the black bag. Cornstarch shares similar chemical properties compared to the unknown powder. They both have a pH of 7, contain starch, but not carbonate, and react with the flame to create a temporary bright orange. Even so, powdered sugar also has the same chemical properties. However, when the powders were viewed in the Scanning Electron Microscope, the powdered sugar grains looked

shows the effect of rising temperature on enzyme amylase activity on converting starch to maltose. The bacterial amylase was derived from B. Lichenformis. The fungal amylase was derived from Aspergillys Oryzae. The reason for conducting the experiment is to find the optimal temperature for enzyme activity. One could examine the effects of the various temperatures on the enzymes ability to break down starch. By adding starch to both of the amylases one could view the catabolic process. Each of the amylases

During the biology lab, we did a various experiment to examine the hypothesis that there is a positive correlation between ancestral starch consumption and amylase gene copy numbers. These experiments were done to answer the research question: Is there an association between enzyme production, gene copy number, and gene evolution?!We did our experiments on the specific enzyme called Amylase which is responsible for hydrolyzing amylose to its monomers. At the very beginning of creating the calibration