...involved.this enzyme takes part in the digestion ofcarbohydrate. digestion is the break down of large complex and insoluble food into small simple soluble molecules for the body to absorb it. starch is a complex, the body have to find a way to break down starch, so the body produces salivary amylase in the mouth to begin the break down of starch into maltose. As the temperature rises, reacting molecules have more and more kinetic energy. This increases the chances of a successful collision and so the rate increases. There is a certain temperature at which an enzyme's catalytic activity is at its greatest . This optimal temperature is usually around human body temperature (37.5 oC) for the enzymes in human cells. Above this temperature the enzyme structure begins to break down (denature) since at higher temperatures intra- and intermolecular bonds are broken as the enzyme molecules gain even more kinetic energy.Also Enzymes have an active site. This is part of the molecule that has just the right shape and functional groups to bind to one of the reacting molecules. The reacting molecule that binds to the enzyme is called the substrate.At high temperature,the active site is said to be denatured.Therefore,the active site cannot bind with any subtrate anymore.Amylase breaking down the starch suspension into maltose and maltose into glucose when HCL was added into solution B .This is because solution B was hydrolyzed and the H+ ions present break down the bond in between molecules...
Words: 335 - Pages: 2
...ABSTRACT: Cells are composed of various molecules that vary in structure and function. It’s important to study the treatment that these molecules receive when they enter the body after being occupied from the outside sources in the form of different nutrients. The purpose of this lab is to test the process of hydrolysis occurring in different macromolecules by using the biochemical tests. This lab also indicates the hydrolysis of macromolecules when heat or acidity is applied to the molecules or compounds. The molecules that are being observed in the experiment are the polysaccharides and proteins, two main components that play an important role in cell biology. Hydrolysis could be done by applying heat, acid treatments, enzymic reaction, and bacteria involvement. IKI test and Benedict’s test is used in the experiment in order to detect the type of carbohydrate present in the testing tube containing the testing sample. In this experiment Hydrolysis is done through different methods. The first method is the hydrolysis of polysaccharides by adding acid or heat to the experiment. Starch is the polysaccharide being used in the experiment that is diluted with water. Starch solution, water, and glucose are tested for the presence of polysaccharides in it. The results are recorded in “before treatment” section. Same process is repeated for the benedict’s test that includes slight boiling, for the indication of reducing sugars. HCl is added to the test tubes that are placed into the...
Words: 529 - Pages: 3
...involved.this enzyme takes part in the digestion ofcarbohydrate. digestion is the break down of large complex and insoluble food into small simple soluble molecules for the body to absorb it. starch is a complex, the body have to find a way to break down starch, so the body produces salivary amylase in the mouth to begin the break down of starch into maltose. As the temperature rises, reacting molecules have more and more kinetic energy. This increases the chances of a successful collision and so the rate increases. There is a certain temperature at which an enzyme's catalytic activity is at its greatest . This optimal temperature is usually around human body temperature (37.5 oC) for the enzymes in human cells. Above this temperature the enzyme structure begins to break down (denature) since at higher temperatures intra- and intermolecular bonds are broken as the enzyme molecules gain even more kinetic energy.Also Enzymes have an active site. This is part of the molecule that has just the right shape and functional groups to bind to one of the reacting molecules. The reacting molecule that binds to the enzyme is called the substrate.At high temperature,the active site is said to be denatured.Therefore,the active site cannot bind with any subtrate anymore.Amylase breaking down the starch suspension into maltose and maltose into glucose when HCL was added into solution B .This is because solution B was hydrolyzed and the H+ ions present break down the bond in between molecules...
Words: 553 - Pages: 3
...has adapted itself to many environments and has changed forms dramatically over decades of being grown. Although Corn has advanced many times over, it still requires human intervention. Corn has been so much more than just food for people. From creating food for the livestock we grow and eat to being used in many everyday products from medicines down to the rubber in tires and gas in cars. While for many years Corn was thought to be just another vegetable Corn is actually grass that has evolved many different ways, been implemented in many products, and has become a part of everyday life. Corn has many points where evolution has taken its role in the Corn we know today (Omnivores Dilemma P. 37-38). The structure of Corn has been a crucial factor for its survival. The structure of Corn cannot be weak and flimsy; it has to withstand harsh weather, plowing, birds, and or insects. Many times Corn can adjust itself to the different climates whether there is abundance of water or lack thereof. “Like a giant wick, a growing corn plant pulls moisture out of the soil. Some of that moisture escapes through the plant’s leaves and enters the atmosphere (transpiration). Water vapor also enters the air from lakes and other surfaces (evaporation). (www2.ucar.edu)” Together these processes are known as evapotranspiration. When a stalk reaches about two-thirds of its full height the reproductive process begins. The...
Words: 3103 - Pages: 13
...extract maximum returns out of an Investment, one needs to keep eyes and ears wide open to sense early any opportunity coming in the way. In the last report titled ' Comprehensive Analysis of Indian Starch & Starch Derivatives Sector ' a deep tabular and a brief theoretical analysis was presented of last 10 Years' Data to understand the scope and potential of Indian Starch & Starch Derivatives Sector. Now, in this report, we will present a deep theoretical argument based on the study of Chinese Starch & Starch Derivatives Sector over last two decades to understand the tremendous growth opportunity Indian Starch & Starch Derivatives Sector provides in the coming decade. It is worthwhile to note here that Indian Sector is almost a replica of Chinese Sector and Indian Sector, as at 2010, is at a stage where Chinese Sector was there in 1992. Over the time period between 1992-2009, Chinese Starch & Starch Derivatives Sector has grown more than 10 times and Indian Starch & Starch Derivatives Sector is bound to replicate such growth in the span of coming 10 years. We will also include in our analysis the consumption-trend of Sugar vis-a-vis Starch in China as well as India as Starch-based sweetners form 50 % of the marketsize of Chinese Starch & Starch Derivatives Sector whereas use of Starch-based sweetners as a substitute to sugar is only now catching up fast in India. We will also discuss briefly in this report the valuation aspect of Chinese and Indian sector at macro level and micro...
Words: 4820 - Pages: 20
...Introduction: Enzymes are specialized protein structures that increase the rate of reactions without changing chemical equilibrium between reactants and products (Cooper, 2000). These enzymes have a distinct chemical composition that constructs an active site for substrates to bind to; this is the location where the substances come together to from an enzyme-substrate complex, which makes forming a product possible. The shape of the molecule is extremely important to its function. Enzymes are composed of unique three-dimensional conformations, due to the complex folding during the secondary, tertiary, and quaternary, stages of protein production. Extreme pH levels, heat, concentration, and other factors can easily denature these exclusive structures. α-amylase is a biological catalyst found in the saliva of various organisms, including humans. It functions as a catalyst for the hydrolysis of starch products located in consumed foods. Chemically, starch is comprised of two different molecules, amylose and amylopectin. The glucose molecules in amylose are connected in a liner/straight manner, whereas, the glucose in amylopectin are arranged in a spiral shape. These unique linkages are what give this molecule its overall shape, and ultimately, its function. Starches produced in plants are normally a combination of both these molecules at a 30:70 ratio favoring amylopectin. The standard experiment done to detect if a substance contains starch is a reaction with Iodine (I2KI). The I2...
Words: 1594 - Pages: 7
... Buckwheat Quinoa Amaranth Characteristics of Cereals - Grain structure - Chemical composition - Physical characters • Pericarp - 5% of kernel - 6% protein, 2% ash, 20% cellulose, 0.5% fat and the remain is NSP • Seed coat; contains pigment • Endosperm (83%): aleuron layer and starchy endosperm • Germ (2.5-3.5%): protein (25%), sugar (18%), oil (16%) and ash Cell wall and endosperm of wheat Hard wheat cell wall soft wheat cell wall Hard wheat endosperm soft wheat endosperm Rice grain structure • The husk (palea lemma)= 20 % (16-28%) of rough rice weight • The brown rice contains pericarp 1 to 2 %, Aleurone and seed-coat 4 to 6 %, germ 1 %, scutellum 2 % and endosperm 90 to 91 % (Juliano, 1972) • More nutritious than white (milled) rice • Cooking time is longer than white rice Rice husk and starch granules Surface of rice husk Starch granules and protein bodies near aleurone layer Starch granules in the center • 4 main parts: bran/hull (pericarp, epidermis and seed coat), germ, endosperm and tip cap • Varied kernel color: yellow, white, red, blue, dark brown, purple • Hull = 5-6% and coated with a layer of wax • Germ = large, 10-14% • Endosperm has translucent (near aleurone) and opaque part ( near center) Corn Endosperm Opaque part of endosperm Hard part of endosperm Grain structure shape: spherical, weight: 20-30mg, color: bronze, white, red, yellow, or...
Words: 480 - Pages: 2
...Practical 2 Cell Biology Biological Studies II molecules II Practical 3 Cell Biology Studies III Practical 4 Cell Biology Studies IV Practical 8 Cell Biology Studies VIII Practical 5 Cell Biology Studies V Practical 6 Cell Biology Studies VI Practical 7 Cell Biology Studies VII Practical 9 Cell Biology Studies IX Practical 10 Cell Biology Studies X - Experiment Description Page Writing of Lab Reports Identification of Biomolecules 5 13 Identification of Unknown Carbohydrate Solutions and Investigation of Action of Saliva and HCl in Carbohydrate Solution at Two Different Temperatures Investigation of the Effects of Catalase Concentration on Hydrogen Peroxide Decomposition 20 Synthesis of Starch Using an Enzyme Extracted from Potato Tuber Investigation of the Effects of Different Catalytic Conditions on Hydrogen Peroxide Decomposition Microscopy 27 Practical 6 Cell studies II Practical 7 Cell studies III Extraction of Cell Organelles by Cell Fractionation Determination of Solute Potential of Potato Cell Sap 47 Practical 8 Cell studies IV Effects of Different Treatments on Stained Potato Cells 64 Practical 9 Energetics I Respiration of Germinating Beans 67 Microscopic Examination of Cells at Various Stages of Plant Mitosis and Meiosis DNA, Mitosis and Meiosis Modelling 71 Respiration of Yeast 93 Practical 3 Enzyme studies I (Experiment 1) Optional: Practical 3 Enzyme...
Words: 22060 - Pages: 89
... 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 solutions provided in laboratory. Tube | Contents | Temperature (ºC) | Benedict’s Test—Colour...
Words: 992 - Pages: 4
...Functions of Potassium in Plants P When water supply is short, K is pumped out of the guard cells. The pores close tightly to prevent loss of water and minimize drought stress to the plant. If K supply is inadequate, the stomates become sluggish – slow to respond – and water vapor is lost. Closure may take hours rather than Potassium (K) increases Enzyme Activation minutes and is incomplete. crop yield and improves Enzymes serve as cataAs a result, plants with an quality. It is required for lysts for chemical reactions, insufficient supply of K are numerous plant growth being utilized but not conmuch more susceptible to processes. sumed in the process. They water stress. bring together other molecules in such a way Accumulation of K in plant roots prothat the chemical reaction can take place. duces a gradient of osmotic pressure that Potassium “activates” at least 60 different draws water into the roots. Plants deficient in enzymes involved in plant growth. The K K are thus less able to absorb water and are changes the physical shape of the enzyme more subject to stress when water is in short molecule, exposing the appropriate chemical- supply. ly active sites for reaction. Potassium also neutralizes various organic anions and other Photosynthesis compounds within the plant, helping to stabiThe role of K in photosynthesis is comlize pH between 7 and 8...optimum for most plex. The activation of enzymes by K and its enzyme reactions. involvement...
Words: 1127 - Pages: 5
...(C) Iodine Test for Starch Iodine test was used to test for the presence of starch in the given food material. When iodine solution was mixed with starch it turned from brown to dark blue in color. The reaction could take place even with little amount of starch as iodine test was a sensitive one. Iodine solution penetrated easily into the starch when the cell walls have been destroyed, hence chopping and crunching or biscuit-cream cracker, potato and groundnut were needed. IN the experiment conducted, biscuit-cream cracker, potato and groundnut showed positive results against the test, indicating starch was present in these food samples. However different color intensity was shown. Starch was a polysaccharide consisting of glucose units joined together by glycosidic bonds. Starch existed in two types of molecules which were amylose and amylopectin. Generally starch contained more amylopectin (65% to 85%) compare to amylose. The reaction between amylose and iodine was said to account the color change of the solution as the present of amylose was higher in most of the starch product. Amylose molecules consisted of single, mostly unbranched chains of glucose molecules and had helical structure which was a coil or spring. Iodine on its own was insoluble in water, therefore potassium triiodide solution was used as a reagent, as it dissociated, the iodide ion reacted reversibly with the iodine to yield the triiodine ion. A further reaction between a triidide ion and an iodine molecule...
Words: 612 - Pages: 3
...Book 3 - Technology, use and potentialities of Latin American starchy tubers Chapter 18 Starch-based plastics Olivier Vilpoux1 & Luc Averous.2 18.1. Introduction Brazil disposes of approximately 240,000 tons of waste per day, an amount lower than that in the USA (607,000 t./day), but fairly above those in countries such as Germany (85,000 t./day) and Sweden (10,400 t./day). Of that total, a large amount goes to open waste deposits. Only a small quantity is disposed of in appropriate places. A city like São Paulo spends, per day, US$ 300,000 with waste. According to the Instituto de Pesquisas Tecnológicas – IPT (Institute of Technological Research), only few municipalities have specific teams and public policies engaged in dealing with the waste. When it is not treated, waste becomes a serious sanitary problem, since it exposes the community to illnesses like diarrhea, amebiasis, and parasitosis, apart from contaminating the soil, waters and water tables. Among solutions, there are the creation of sanitary landfills in appropriate places, adoption of selective collecting and recycling programs, conducting of campaigns with the aim of both making society conscious about the problem and demanding a greater participation of government authorities (Editora Abril, 2002). The manufacturing of biodegradable material offers an interesting solution for plastic materials. Like it happens with organic residues, such as foodstuff, elimination of biodegradable materials ...
Words: 8897 - Pages: 36
...How does the structure of Carbohydrates relate to their function (15 marks) Carbohydrates are made up of carbon molecules combined with water, 'carbo' is derived from the term carbon and 'hydrate' from water. The size of carbon molecules vary in size and so are structured differently to carry out their specific purpose. Carbohydrates are made up of chains of monomers, a single monomer is identified as a monosaccharide, a pair of these monosaccharides can combine together to form a disaccharide or they can form together in much larger numbers to make a polysaccharide. A polysaccharide is not identified as a monomer but rather as a polymer because it is made up of longer chains of repeating monomer units. Carbohydrates are found in either the form of a monosaccharide, a disaccharide or a polysaccharide. Monosaccharides (a monomer) are the smallest and simplest units that can make up a carbohydrate. This term is defined as 'sweet-tasting' soluble substances, that have the general formula of (CH₂O)n , where n can be any number from 3 to 7. Glucose is the most commonly known monosaccharide with the formula C6H12O6, it is made up of 6 carbon atoms, 12 hydrogen and 6 oxygen atoms. These atoms can be arranged in either a straight chain or in the form of a ring. Monosaccharides are all known as reducing sugars, however some disaccharides such as maltose are also a reducing sugar, the Benedict's test can therefore be used to identify which carbohydrates are reducing sugars. Below are...
Words: 1050 - Pages: 5
...board if you wish to receive tutor feedback (no answer, no feedback) * Be independent: consult textbooks or dictionaries on your own first before asking the tutor * All questions are compulsory. 1 mark may reflect 1 answer point. (No half mark is awarded in the finals marks) [Source: Final Examination for Jan 2015] Q1. (a) Figure 1.1 shows the structure of a polysaccharide of glucose that serves as a form of energy storage in animals and fungi. Figure 1.1 Based on Figure 1.1, answer the following questions. (i) Name the polysaccharide shown in Figure 1.1 and identify bond A and bond B respectively. (3 marks) (ii) State TWO(2) principle organs in human where the polysaccharide shown in Figure 1.1 is stored. (2 marks) (iii) Describe how the structure of the polysaccharide in Figure 1.1 makes it suitable for its function. (3 marks) (iv) HighlightONE (1) structural difference between the polysaccharide shown in Figure 1.1 and each of the following polysaccharides: (A) Starch (1 mark) (B) Cellulose (1 mark) [Source: Final...
Words: 456 - Pages: 2
...Macromolecules Carbohydrates are a type of macromolecule. Their subunit or monomer are simple sugars such as glucose and fructose. These are created with hydrogen bonds and are inorganic CH2OH. Glucose an example of a carbohydrates function is to provide energy for the organs to function in the body. Carbohydrates are a from of short term energy. A polysaccharide starch consists of repeating glucose molecules and has the function of breaking back down into glucose to again provide energy to the body. Macromolecules break down by hydrolysis a process of removing water to create a polymer. Lipids or fats are another form of macromolecules. The structure of a lipid consists of carbo to hydrogen bonds and carbon to oxygen single and double bond,...
Words: 290 - Pages: 2
