Amylose Essays

Aim The aim of the experiments to be carried out is to determine the kinetic parameters, Km and Vmax, of Alkaline Phosphatase. Theory, Principles and Application of Principles Enzymes are a huge varying group of proteins which are needed to carry out essential metabolic functions in cells. Substrate-specific enzymes, like Alkaline Phosphatase, act as catalysts lowering the needed activation energy to convert the substrate to product. Enzymes are made up of amino-acids and amino-groups have side chains

1.Why does it make sense that all composition of the cell membrane is largely a lipid? The cystol and all parts of the cell are made up of very polar; water-soluble molecules, which are hydrophilic “water loving”. The environment outside the cell is also very polar and water-soluble. In order to have an appropriate barrier between the inside of the cell and the outside, The membrane of the cell needs to be made of highly non-polar, organic material like lipids. The reason is because non-polar, organic

Lipid A Lipid A is a component of a poison responsible for the “anchoring” of the toxin to the outer membrane of immune system cells. The poison reacts with the body's immune system, causing septic shock. It is found in endotoxins of toxic, gram-negative bacteria. We chose this lipid due to it’s toxicity and unique, simplistic name. Docosahexaenoic Acid (DHA) DHA is a lipid that acts as a structural component of the nervous system and regulates the transport of neurotransmitters. It’s found in the

becomes a blue-black colour. Plants have starch as the storage polysaccharide (glucose units held together by glycosidic bonds) while animals have the equivalent of glycogen. In this experiment, the dark blue colour is visible because of the helical amylose and amylopectin reacting with iodine (Travers et al., 2002). The starch-iodide complex forms because of the transfer of charge between the starch and iodide ion and results in spacing between the energy levels. This allows the complex to absorb light

blood of a person with ketoacidosis, we used a liquid that had a high pH level. Using the Lugol’s Iodine test, we investigated the effect of an environment with a high pH on the function of enzymes. In our experiment we added 15 drops of starch (amylose), 15 drops of an enzyme that breaks up starch (amylase), and 15 drops of the high pH liquid into a test tube. Next, we added 15 drops of the Lugol’s Iodine solution into the same test tube. We measured how long it took for the high pH test tube

1. The reaction is an oxidation and reduction reaction. Bubbles were observed because oxygen is being release from the reaction as a gas as part of the reduction part of the reaction. Enzymes work efficiently at a body temperature of 37o C therefore if the enzyme was boiled before adding it to the peroxide there would be no bubbles due to the fact that the enzyme would be denatured. The enzyme would be inactivated. 2. The catalase which is the enzyme breaks down the substrate hydrogen peroxide forming

Presence of glucose, proteins and fats in foods Introduction- Complex foods are eaten on a daily basis, which contain mixtures of carbohydrates, proteins and fats. Glucose (also known as dextrose) is one of a group of carbohydrates known as simple sugars or monosaccharides. Glucose has a molecular formula C6H12O2. It is mainly found in fruits and honey and is the main free sugar circulating in the blood of higher animals. Glucose is the source of energy in cell function, and regulation of its metabolism

plastics. It is formed by a long chain of glucose particles joined from the # 1 carbon on one to the # 4 carbon on the next. Starch is another large carbohydrate made solely from glucose however it comprises two sorts of chains. One sort of chain (amylose) is direct or linear (which, like cellulose, has the # 1 and # 4 connected to structure the chain). The other sort of chain (amylopectin) has a 1­>4 backbone, and has branches; amylopectin is similar to glycogen, which is the most accessible form

Introduction: Aim: The aim of this experiment is to determine the chemical nature of an unknown solution by examining how it reacts with different indicators and comparing the results obtained from these reactions to those of the same indicators with several different, known, solutions. General Background: There are many different macromolecules present in nature, the most predominant molecules found in living organisms. In analytical chemistry, indicators are chemicals (reagents) that help identify

Antoine Villiers in late 19th century discovered the CDs and reported about these crystalline substances in his research article (Figure 2A). In the primary state of development, CDs obtained from digestion of starch by Bacillus amylobacter. The material is resembled with cellulose and did not show reducing properties, so he named this product as “cellulosine” [1]. After 12 later Franz Schardinger a bacteriologist, who described the fundamental properties of this dextrin and also report about the

2. Sweet corn Sweet corn is a gluten free cereal and it becomes ready to eat when kernels are in the milk stage, from 18 to 20 days after pollination (DAP). High quality sweet corn contains 70-75% moisture and 25% of the dry matter as simple sugars. At maturity sweet corn kernels are usually wrinkled and translucent, in contrast to the smooth or dented, flinty and or dented, flinty and or starchy characters of field corn kernels (Whistler, 1957; Galinat, 1971; Wann et al., 1971). The principle difference

Lab #1: Examining and Verifying Various Macromolecules’ Reactions for Categorization of the Tested Solutions Jae-eun Park 20608251 Lab Partners: Jasmine Harding-Bake, Karolane Blais TAs: Lilia Shabon, Ryan Rashidi BIOL 130L Section 015 Experiment performed on: September 21 2015 Monday 2:30PM – 5:20PM B2 151 INTRODUCTION Various macromolecules share similar characteristics due to their shared functional groups, and in this lab, this was examined and categorized through three tests, namely

Lucisano et al., (1984) Produced macaroni from commercial durum semolina blended with 10, 20, and 30 per cent defatted corn germ meal. The effect of germ supplementation on chemical composition, physical properties of dough, cooking characteristics, mechanical properties, and panel acceptability of macaroni were studied. Addition of corn germ meal resulted in longer mixing time of the dough, higher farinograph water absorption, higher protein content of the products and improvement of amino acids

limits carbohydrates and protein in favor of high-fat foods, and it leads to rapid weight loss. The diet forces the body to burn fats rather than carbohydrates. In this lab, there is one test tube, which contained amylose, amylase, and low pH water. In another test tube, there was amylose, amylase, and distilled water, instead of low pH water. This helps in seeing if the low pH water would have a positive test, like the distilled water, or have a negative test, which will mean the enzymes did not break

During the benedict test for reducing sugars, positive colour changes resulted in the contents of the test tube changing to a yellow-green or orange-brown colour indicating the presence of a reducing sugar. Test tubes 1,3,4,6 and 10 respectively, 1% glucose, maltose solution, honey solution, lactose solution and beer reacted positively to this colour change. Sugars that comprise of aldehyde groups that can experience oxidation to wind up carboxylic acids are categorized as reducing sugars (Shankara

more effective the purification. For enzymes, which are protein catalysts the assay is usually based on the reaction that the enzyme catalyzes in the cell. In this experiment, amylase enzyme is tested. it hydrolyzes starch to monosaccharides. The amylose component of starch complexes with iodine as follows and produces blue to purple complex. Hydrolysis of starch by amylase enzyme would result in the disappearance of the

further for absorption to take place in the small intestine. So, the enzyme maltase breaks maltose down into glucose. Other disaccharides are broken down by other carbohydrase enzymes. Carbohydrates (starch)are broken down in the oral cavity by saliva amylose. They are made up of 3 elements, carbon (C), hydrogen(H) and oxygen(O) and can be found together in three different forms. Either as a monosaccharide, disaccharide or a polysaccharide they are differentiated by the number of rings in their chemical

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 curve with measuring the absorbance of different standard amylase concentration, is critical to consider that the absorbance is proportional to the intensity of colour and the concentration

fructose, subsequent in a sweetened corn syrup. Extraordinary fructose corn syrup has numerous features that create it a prevalent component for nutriment producers. HFCS is prepared by the chemical and enzymatic hydrolysis of corn starch comprising amylose and amylopectin to corn syrup covering typically glucose charted by the isomerization of the glucose in corn syrup to fructose to produce HFCS. HFCS is baptized iso-glucose in England and glucose-fructose in Canada, and was leading familiarized to

An investigation of the relationship between different concentrations of Sodium Chloride and the rate of reaction of Amylase Marjolijn Hoogevoorst Yeshvanth Prabakar IS12 Word count: 2222 words Introduction: 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