...Bachelor of Technology (Hons) Degree in Food Processing Technology NAME TICHAONA VUDZIJENA REG # H1010724M COURSE MANUFACTURING SYSTEMS 3 LECTURER MRS MUTENHABUNDO TITLE ASSIGNMENT TITLE Determination of the alpha and beta amylase activity (diastatic power) of Rapoko and Sorghum malts using the Fehling’s solution procedure. AIM To determine the diastatic power of malts OBJECTIVES * to be able to determine the diastatic power of sorghum and rapoko malts * to be able to compare the diastatic power between rapoko malt and sorghum malt SUMMARY Sorghum and rapoko malts were produced by grinding using pestle and mortar until 25g of the malt was obtained for each sample, transferred to 500ml flask and 0.5% NaCl was added , the mixture was closed and swirled. Time was noted and the infusion was left to stand for 2,5 hours at 20°C agitating it by rotation at 20 minutes intervals. Infusion was filtered thereafter through 32cm fluted filter and first 50ml was returned to filtrate and the final 20ml was transferred to a 100ml volumetric flask and was diluted to the mark with 0,5% NaCl .10ml of solution was pippeted to a 250ml flask and brought to 20°C. 200ml of starch solution was added to the flask and maintained at 20°C for 30 minutes. 250ml of 0.5NNaOH was added and mixed by inverting the flask, and topped to the mark with distilled water. A blank solution was prepared . 10ml of Soxhlet solution and 10ml of water were added to a 200ml volumetric flask...
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...Bachelor of Technology (Hons) Degree in Food Processing Technology NAME TICHAONA VUDZIJENA REG # H1010724M COURSE INDUSTRIAL BIOTECHNOLOGY LECTURER M TITLE ASSIGNMENT TITLE Determination of the alpha and beta amylase activity (diastatic power) of Rapoko and Sorghum malts using the Fehling’s solution procedure. AIM To determine the diastatic power of malts OBJECTIVES * to be able to determine the diastatic power of sorghum and rapoko malts * to be able to compare the diastatic power between rapoko malt and sorghum malt SUMMARY Sorghum and rapoko malts were produced by grinding using pestle and mortar until 25g of the malt was obtained for each sample, transferred to 500ml flask and 0.5% NaCl was added , the mixture was closed and swirled. Time was noted and the infusion was left to stand for 2,5 hours at 20°C agitating it by rotation at 20 minutes intervals. Infusion was filtered thereafter through 32cm fluted filter and first 50ml was returned to filtrate and the final 20ml was transferred to a 100ml volumetric flask and was diluted to the mark with 0,5% NaCl .10ml of solution was pippeted to a 250ml flask and brought to 20°C. 200ml of starch solution was added to the flask and maintained at 20°C for 30 minutes. 250ml of 0.5N NaOH was added and mixed by inverting the flask, and topped to the mark with distilled water. A blank solution was prepared . 10ml of Soxhlet solution and 10ml of water were added to a 200ml volumetric flask and boiled....
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...The effect of pH on salivary amylase Introduction: Saliva in the mouth contains the protein salivary amylase which acts on starches to break them down into mono- and disaccharides.(2) Saliva has been found to have an average pH level of about 6.78 +/- when tested in various locations of the mouth from multiple healthy individuals.(1) Saliva acts as a buffer against any possible changes in the pH from acids produced from bacteria, maintaining the oral cavity at an almost neutral pH level.(3) If saliva was introduced to a differing pH than its optimal pH, it would cause the amylase action to either decrease or cease functioning all together if the pH changed dramatically enough. With the given information, it could be said that salivary amylase would be at its optimal functioning level at around the average saliva pH of 6.78.(1) A change in pH would be detrimental to amylase given the protein nature of amylase and the instability of proteins in more acidic or basic pH concentrations.(3) When proteins are surrounded by an acidic pH, they become unstable due to the increase in positive charge from the disassociated hydrogen ions, the positive charge acting to pull the proteins out of their folded shape.(3) In similar opposition, when proteins are surrounded by a basic pH, they are instead pulled apart by the negative charge produced by the increased amount of hydroxide ions.(3) Methods: In this experiment, a saliva solution was procured by first...
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...the action of an enzyme Abstract The experiment was to analyse what reaction temperature would have on Amylase enzyme. We heated alpha amylase solution to set temperatures then tested for the presents starch with iodine solution. Any starch would turn the iodine black. Once the starch had broken down the iodine would remain brown to suggest the presents of maltose. Usually I would expect to find that the reactions would increase as the temperature increased. After it reached its optimum temperature then the reaction would slow down rapidly or stop all together. However throughout the experiment we uncovered a number of flaws, the flaws would have contributed to the failure of this experiment and the rejection of my hypothesis. Introduction Enzymes are proteins that were made during protein synthesis. They are globular in shape and of a tertiary structure that has an active site. The protein molecules act as a catalyse biochemical reaction in living organisms. (Indge, B (1993), A-Z Biology. London. Wearset. 90). A catalyse is something that makes a chemical reaction happen more quickly without itself being changed. This means that enzymes can be re-used. Enzymes work by lowering the activation energy necessary to start a reaction. As less energy is necessary, biochemical reactions can take place at the temperatures and pressures found in living cells. (Indge, B (1993), A-Z Biology. London. Wearset. 90). The diagram on the left illustrates the action of an...
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...Practical 3 Investigation of Action of Saliva and Hydrochloric Acid in Two Carbohydrate Solution | Objective: 1. To show the action of saliva in two carbohydrate solutions. 2. To show the action of hydrochloric acid in two carbohydrate solutions. Apparatus & Equipment’s: Boiling tubes Metal test tube racks Beaker Graduated plastic dropper Water bath,~37°C Water bath,~95°C Stop watch Test tube holder Materials: Carbohydrate solution A Carbohydrate solution B Benedict’s solution 3M Hydrochloric acid 3M Sodium hydroxide Procedures: 1. Prepared two boiling tubes with containing 1 ml solution A and 1 ml solution B respectively. 1 ml Benedict’s solution was added to each tube and heated both tubes together in the (~95°C) water bath for two minutes. Then, recorded the results in table 1. 2. Added a few drops of fresh solution A and B separately spaced on a white tile. On each solution, added 1-2 drops of iodine solution and mixed with pen cover. Recorded your observations in the table 1. 3. Pipetted 2 ml solution B into each of four boiling tubes. The tubes were labelled 1, 2, 3 and 4 respectively near mouth of tube. Labelled your group name. 4. Placed tubes 1 and 2 in a water bath of ~37°C. 5. Salivated into a small beaker until it reached about 5 ml. 6. At the same time, step (6) and (7) was to be done approximately. Measured out 4 ml of the saliva prepared in step (4) and pipetted 2 ml each into tubes 1 and 4. The contents of the tubes shook well to ensure...
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...to specific chemical reaction. In order for enzymes to process properly, they should maintain a specific three dimensional structure. When enzymes function, they combine with their substrates (reactant) to form susbtrate-enzyme complex. Then this complex converts into a product and unaltered enzyme. Substrate + Enzyme Substrate-Enzyme Complex Product + Enzyme OR Substrate –Enzyme Product (From this equation, in general, the reaction of enzyme is irreversible.) Some of the factors that affect the rate of reaction are temperature, pH, enzyme concentration, substrate concentration, product concentration, etc. The rate of reaction is affected by the level of pH. The extreme level of pH can denature enzyme and result loss of its action. The optimum pH is 14 and this is the level of pH where the rate of reaction is the highest. Temperature also affects the rate of reaction. As temperature increases, the rate of reaction increases as well; however, it increases until the optimum temperature. After optimum temperature, the enzyme denatured. The concentration of enzyme and substrate affect the rate of reaction. In theory, the higher the concentration of substrate, the faster the reaction rate processes. This is because when the concentration of substrate increases, the higher the chance of substrates attaching with the enzymes; however, when the concentration reaches the optimum value, the reaction rate will not increase anymore. For enzyme concentration, as enzyme concentration...
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...YEAR &TRIMESTER OF STUDY | 2014 Trimester 1 | TITLE OF LAB REPORT | Practical 3: Investigation of Action of Saliva and 3M Hydrochloric Acid in Two Carbohydrate Solutions | LECTURER’S NAME | Ms. Bong Siew Mee | Title: Investigation of Action of Saliva and 3M Hydrochloric Acid in Two Carbohydrate Solutions Objective: To investigate the action of saliva and 3M hydrochloric acid in two carbohydrate solutions. Results: Table 1: Observations made when two carbohydrate solutions provided in laboratory were tested with Benedict and Iodine solution. | Observations | Conclusions | Solution A | Benedict’s test: An initial blue translucent mixture turned to brick-red opaque solution and moderate amount of precipitate settled after heated at a high temperature for two minute. | Presence of reducing sugar | | Iodine test: The translucent colouration of the mixture retained its yellowish-brown colour. | Absence of starch | Solution B | Benedict’s test: The translucent colouration of the mixture remained its blue colour. | Absence of reducing sugar | | Iodine test: The initial yellowish-brown translucent mixture turned to bluish-black opaque solution when solution was mixed. | Presence of starch | Table 2: Colour reactions of Benedict’s test for saliva and 3M hydrochloric acid in two carbohydrate...
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...1. Use the information in the table and your own knowledge to answer the questions below. (a) (i) Where was protein broken down? .......................................................................................................................... (1) (ii) Where was fat broken down? .......................................................................................................................... (1) (b) (i) What evidence in the table shows that not all the starch was broken down in the mouth? .......................................................................................................................... (1) (ii) Where was the digestion of starch completed? .......................................................................................................................... (1) (c) What happens to glucose in the small intestine? ..................................................................................................................................... ..................................................................................................................................... .................................................................................................................
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...to | | |provide energy | • Digestion involves 2 components: physical and chemical digestion |Physical Digestion |Mechanical breakdown of food into small particles which increases the surface area to volume ratio so that| | |digestive enzymes can act on the food more efficiently | | |Achieved by teeth, tongue, stomach walls | |Chemical Digestion |Enzymatic hydrolysis of large food molecules such as proteins, starch and fats, into small soluble | | |molecules, which can be absorbed. | | |Achieved by digestive enzymes in the mouth, stomach, duodenum and ileum. | B) THE...
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...Yeast is the most commonly used leavener in bread baking and the secret to great bread making lies in its fermentation, or the metabolic action of yeast. It is the magical process that allows a dense mass of dough to become a well-risen and flavorful loaf of bread. In order for fermentation to take place, all yeast needs food, moisture and a controlled warm environment. Its byproducts from consuming food are the gas carbon dioxide, alcohol, and other organic compounds. The gas is the rising agent in bread, and the other "waste" products create the subtle flavors and texture that make a good loaf. HOW DOES IT WORK? In bread baking, we are trying to ferment grain in order to leaven it. We are also trying to release sugars trapped in the complex starch molecules to be used as yeast food, and much of it for flavor and crust color (caramelization). Yeast is a single-celled organism and only certain strains are used for fermenting grain. Yeast activation and the initiation of fermentation are triggered by hydration, from either water or some other liquid, and the presence of a food source. Fermentation ends at 140 degree F during baking when heat kills the yeast. (Fermentation can end earlier, if the yeast is killed by other factors.) Yeast feeds on sugar derived from the complex starch molecules from flour, a complex carbohydrate. The starch molecules are broken apart into simpler sugar molecules from enzymes in the flour when hydrated. Flour tastes like sawdust because its...
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...Ethanol Production From Food Waste A PROJECT REPORT Submitted in partial fulfillment of the requirements for the Award of the Degree of Bachelor of Technology (Biotechnology) Under the Guidance of Dr. S.M. Bhatt (Associate Professor) Department of Biosciences By Abhishek Agarwal Registration No. 10809065 Roll No. RB18B2A07 Department of Biotechnology Engineering Lovely Professional University Phagwara –144401 November 2011 CERTIFICATE This is to certify that Abhishek Agarwal bearing Registration no. 10809065 has completed minor project titled, “Ethanol Production from Food Waste” under my guidance and supervision. To the best of my knowledge, the present work is the result of her original investigation and study. No part of the dissertation has ever been submitted for any other degree at any University. The dissertation is fit for submission and the partial fulfillment of the conditions for the award of degree of Bachelor of Technology. Date Dr. S.M. Bhatt Assistant Professor Biometric Id 14722 Lovely School Of Bio Sciences Lovely Professional University Phagwara, Punjab. DECLARATION I,Abhishek Agarwal , student of Btech Biotech+M.B.A., under Department of Biotechnology Engineering of Lovely Professional University, Punjab, hereby declare that all the information furnished in this minor project report is based on my...
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...1 Learning objectives By the end of this chapter, students should be able to: Describe the mechanism of feeding State and explain four stages of food processing including hormonal control. Differentiate the variation in vertebrate digestive system. 2 Main feeding mechanisms Suspension feeders Substrate feeders Fluid feeders Bulk feeders Main feeding mechanisms Suspension feeder/ filter feeders Sieve small food particles from water E.g : whales, clams and flamingos 4 Main feeding mechanisms Substrate feeders Animals that live in/on their food source Eat their way through the food E.g : earthworms and termites 5 Main feeding mechanisms Fluid feeders Suck nutrient-rich fluid from a living host E.g : mosquito, aphids 6 Main feeding mechanisms Bulk feeders Eat relatively large pieces of food (swallow altogether) Spend a long time to digest their food E.g : snake 7 8 Mouth Esophagus Stomach Large intestine Rectum Anus Tongue Glands in mouth that make saliva Pancreas Liver Gallbladder 9 The mammalian digestive system consists of an alimentary canal and accessory glands that secrete digestive juices through ducts Mammalian accessory glands are the salivary glands, the pancreas, the liver, and the gallbladder 10 Stages of Food Processing Ingestion is the act of eating Digestion is the process of breaking food down into molecules small enough to absorb ...
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...When food is taken into the mouth, it is moistened and dissolved by saliva. Saliva has three digestive enzymes, namely salivary amylase, maltase and lingual lipase. Amylase (ptyalin) It acts on starch and converts it into dextrin,maltose and maltotriose favoring the formation of the food bolus. Though starch digestion starts in the mouth, major part of it occurs in stomach because, food stays only for a short time in the mouth..Saliva has a pH between 6.0 and 7.0, a favorable range for the digestive action of ptyalin (amylase). It is inactivated in the stomach due to the low pH. Lingual Lipase Lingual lipase is a lipolytic enzyme. It is secreted from serous glands situated on the behind the tongue. It digests pre-emulsied fats by hydrolyzing triglycerides into fatty acids and glycerol • The constant secretion of saliva washes off food debris and shed epithelial cells from teeth and out of the oral cavity serves as a protective function. By removing these materials saliva they prevent bacterial growth. However if bacterial growth still occurs saliva has further protective...
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...digestive system consists of the upper and lower alimentary tract. The upper section of the digestive system consists of the oral cavity, teeth, tongue, salivary glands, pharynx and oesophagus. The lower alimentary tract is composed of the stomach, intestines and the glands of the digestive system i.e. the liver, gall bladder and the pancreas. The glands of the digestive system are accessory organs because although food does not pass directly through them, they help the process, breaking down the toxins or waste digestion produces. There are four stages of digestion. The first stage takes place in the mouth where the action of teeth and saliva combine; chewing and partially digesting the food so that it will pass more easily along the oesophagus. Saliva contains the enzyme amylase which acts on cooked starch. The ball of food that leaves the mouth through the action swallowing is known as a bolus. The tongue pushes the bolus to the back of the mouth towards the pharynx, a muscular tube behind the mouth. The food passes into the pharynx and down to the oesophagus. In the oesophagus the chewed food is carried from the pharynx to the stomach by a muscular contraction known as peristalsis. The lining of the oesophagus secretes mucus to ease and lubricate the passage of food. The second stage of digestion takes place in the stomach. Food enters the stomach from the oesophagus via the cardiac sphincter, a valve that stops back flow of the stomach’s contents, and leaves it through...
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...Trace of the Bolus MOUTH The mouth, also referred to as the oral or buccal cavity, is formed by the cheeks, hard and soft palates, and tongue. Forming the lateral walls of the oral cavity are the cheeks—muscular structures covered externally by skin and internally by non-keratinized stratified squamous epithelium. The anterior portions of the cheeks end at the lips. The lips or labia are fleshly folds surrounding the opening of the mouth. They are covered externally by skin and internally by a mucous membrane. There is a transition zone where the two kinds of covering tissue meet. This portion of the lips is non-keratinized, and the color of the blood in the underlying blood vessels is visible through the transparent surface layer. The inner surface of each lip is attached to its corresponding gum by a midline fold or mucous membrane called the labial frenulum. The orbicularis oris muscle and connective tissue lie between the skin and the mucous membrane of the oral cavity. During chewing, contraction of the buccinators muscles in the cheeks and orbicularis oris muscle in the lips helps keep food between the upper and lower teeth. These muscles also assist in speech. The vestibule of the oral cavity is a space bounded externally by the cheeks and lips and internally by the gums and teeth. The oral cavity proper is a space that extends from the gums and teeth to the fauces, the opening between the oral cavity and the pharynx or throat. The hard palate—the anterior...
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