Dextrin Essays

properties of this dextrin and also report about the basic chemistry and complex formation properties of these molecules (Figure 2B). Later, he became a “Founding Father” of cyclodextrin chemistry [2-4]. During the study, he found that the crystalline dextrins formed two different types polymer after addition of iodine solution. After the reaction, he distinguished the polymers and named as crystalline dextrin A, which gives a thin layer of the blue when damp and gray-green when dry. The dextrin-iodine complex

Introduction 1.1 Aim: To determine the kinetic parameters, Vmax and Km, of the alkaline phosphatase enzyme through the determination of the optimum pH and temperature. 1.2 Theory and Principles (General Background): Enzymes are highly specific protein catalysts that are utilised in chemical reactions in biological systems.1 Enzymes, being catalysts, decrease the activation energy required to convert substrates to products. They do this by attaching to the substrate to form an intermediate; the

The process of chemical digestion in the breaking down of food with enzymes so that they can become molecules such as nutrients, salts and water , so that way they are easily absorbed and utilized. The process of absorption involves moving such molecules through the GI epithelium and into the blood or lipids. Ingested food is initially broken down mechanically by your mouth into pieces that are easier to swallow, and then broken down again into even smaller pieces so that in can continue its journey

A amylase or B amylase are the enzymes of importance for bakers with A amylase being for dextrinising and B for saccharifying. A amylase splits starch molecules which produces dextrins of various molecular sizes. B amylase acts on the end of the starch molecule which releases maltose. B amylase cannot attack the starch molecules at the points it is branched. When A amlyase and B amylase work together they create a much better

December 22, 2012 Dear Diary, I am your typical Streptococcus mutans. That name can be a little bit of a mouthful so I like to go by Carie. I am gram positive cocci and an anaerobe. I love to break down sugars to use for energy. Today was my first day in my new home! I came here on a form of travel called a spoon. My old host licked a spoon to taste some weird mush and then fed me to her baby so now I am in this fabulous new place! So far I really like it here. This mouth does not yet have any teeth

down the carbohydrates into primary simple sugars. Then they are transported and absorbed by the small intestine via the villi on the epithelial lining of the lumen of the small intestine. The epithelium absorbs these simple saccharides (such as dextrin and maltose). These sugars, in their simplest forms (as glucose, fructose, or galactose), will enter the capillaries where they enter the blood stream via different transporters such as the GLUT transporter (a facilitative sugar transporter)(7). Fructose

CARBOHYDRATES Carbohydrates are the most abundant biomolecules on Earth. Each year, photosynthesis converts more than 100 billion metric tons of CO2 and H2O into cellulose and other plant products. Carbohydrates are widely distributed in plants and animals; they have important structural and metabolic roles. In plants, glucose is synthesized from carbon dioxide and water by photosynthesis and stored as starch or used to synthesize the cellulose of the plant cell walls. Animals can synthesize carbohydrates

Digestion is a form of catabolism process of breaking down food physically and chemically large food molecules in to smaller components. Chemically digestion is carried out using enzymes and hormones with in different segments of the digestive tract. The presence of enzymes in the digestive tract helps breakdown polymeric biomolecules into individual monomers. This process is crucial for surviving because cells cannot use nutrients the way they were consumed without being metabolized. Nutrients need

Starburst were created in 1960 in the United Kingdom and were originally called Opal Fruits. Five years later they entered the U.S. under the name we know them as now. Starburst have been around for many years. They are hard, chewy, and colorful. Kids love the because of the color, teens love them because of the juicy flavors. The four original flavors are Strawberry, Lemon, Orange, and Lime. In 2010 they created more flavors such as Watermelon, Cherry, Fruit Punch, and Green Apple. Starburst candies

are 2.64mg of amylase per ml of saliva [6]. Amylase converts starch, which is a polysaccharide (molecule with multiple glucose molecules attached together with chemical bonds), into simpler molecules such as maltose, which is a disaccharide, and dextrin, which is smaller chain of polysaccharide [2,8]. Amylase enzymes do it, using a process called hydrolysis where they break the chemical bonds between the connected monomers in the starch with the use of water. With the help of salivary amylase complex

Enzymes are giant molecular biological catalyst.They are responsible for thousands of metabolic processes that systain life.Enzymes are highly selective greatly accelerating both the rate and specificity of of metabolic reactions from the digestion of food to the synthesis of DNA..Most enzymes are proteins.They possesses a three-dimensional structure. Enzymes act by converting a starting molecule called as substrate into different molecules called as products.Almost all chemical rection in an biological