Macromolecules Lab Report

Denatured sucrase was used as a control because it was inactive compared to the active sucrase. Using it slowed

ii. Also, some individual are so allergic to this and that they go into anaphylactic

24. Acid chyme produced by stomach is neutralized In the intestine by which of the following?

The data that was recorded is accurate because everything was to three decimal places. Not to mention, the specific and correct equipment was used; the colorimeter, in order to measure the rate of light of absorbance and I had a stopwatch which kept track of how long I had to place my beetroot in various temperatures. Moreover, I had prevented the water from cooling and used a water bath to keep the temperature at a steady rate. Last but not least, I would also clean the small-glassed bottle, which the water and beetroot was in after every trial so no stain would remain and to prevent any sort of interference within my experiment. Some of the limitations in this experiment are placed in the table below with possible improvement for next time I conduct this or a similar

Boiling a potato will speed up its enzyme chemical reaction, but if you heat it up to much it will cook and the reaction will stop because all of the enzymes will be cooked.

The purpose of this lab based on the Drosophila melanogaster (the common fruit fly) reactions. Since the fly has been studied and observed for many years, and known for its unique chemotactic attractions to different stimuli, it was an ideal organism for the study being conducted. In the experiment the purpose was to be able to figure out whether the flies would be more attracted to sugar or bacteria. The bacteria, which is found in flies’ natural food source rotting fruit, was represented by the yeast, and the sugar was represented by the maple syrup. The purpose was to be able to identify which substances the flies were attracted to the most

Starch, because amylases action starch and starch is also very easy to find in carbohydrate foods.

Enzymes have one active site that empowers the substrate to tie to the enzyme which then structures the enzyme substrate and finally, after, discharges the items. The primary function of enzymes is to control the chemical responses that happen 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

In this experiment students were able to see enzyme activity and learn about how the bacterial amylase and the fungi amylase react at different temperatures when mixed with starch. We were able to see when the enzyme is catalyzing using iodine.

After adding the charcoal, solution started to turn a mint green color and after heating again the solution became very clear and light green color

When it is put in a hot water bath (boiled) when there are reduced sugars, cupric ion is decreased by sugars changing it into an insoluble red cuprous oxide. The solution will change to yellow, orange, green or red, for rising levels of sugar, and will stay blue if no sugar is detected. If the solutions stay the same (blue), the result is negative. In this experiment, the colour remained blue and thus there were no sugars present in the solution. The starch was not broken down into sugars. Salivary amylase was utilised to study how alterations in concentration of this enzyme affect the rate of reaction with starch. Salivary amylase is

The extension of this experiment could further involve the analyzation on the energy storage of lipids and carbohydrates. It would lead to the testing of lipid and carbohydrate content in croutons and pumpkin seeds as well as other substances with a high amount of measurable

Enzymes are biological catalysts that speed up reactions by lowering the activation energy. Amylase is a type of digestive enzyme found in the pancreases and saliva of humans. Amylase breaks down starch into sugar, allowing large molecules to be digested easily. To function efficiently, amylase requires certain conditions. The effect of different sodium chloride concentrations in this on the rate of reaction of amylase will be investigated in this experiment along with the use of starch and iodine.

3) Then, the boiling tubes were left in a water bath at 45°C. After 5minutes, the boiling tub, labelled A, was withdrawn from the water bath.

From the observations obtained within the experiment, it can be concluded that only whipping cream and corn syrup tested positive for reducing sugars. However, it was hypothesized that in addition to whipping cream and corn syrup, the flour solution would also contain reducing sugars. This did not prove to be accurate as when it was tested with the Benedict 's solution, no evident change was recorded. Further research was conducted in order to determine why certain substances tested positive and the reason why others did not undergo any changes. To begin, during the Benedict 's and heat test, the test tube containing whipping cream underwent a colour change from a white, low viscous liquid to a bright orange hue