Starch Essays

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    Wheat Starch Experiment

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    this experiment, we used both corn and wheat starch and observe the gelatinization of them at different temperatures. The composition of corn starch is found as 10.2% moisture and 88.8% carbohydrate. (“Corn Starch”, n.d) The remaining parts are ash, fat and protein. However, their percentages are very small and hence we can neglect them. On the other hand, the composition of wheat starch is found as 13% moisture and 86.30% carbohydrate. (“Native Wheat Starch”, n.d) Again the remaining part can be neglected

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    Reducing Sugar Experiment

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    Although it was hypothesized that the corn syrup would also contain starch, conducted research helped to clarify why this substance was void of starch. First of all, it was hypothesized that whipping cream would not contain starch, and this was confirmed when drops of an iodine solution was added to the test tube. No evidence of starch was observed, but there was a colour change from a white liquid to a yellow hue that stayed at the bottom of the test

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    Amylase Experiment

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    variable: pH levels Dependent variable: The effect of pH enzyme action Control: Positive: Saliva and HCL+ saliva Negative: Water Constant: Iodine solution (indicator) Hypothesis: At least two out of the three procedures will be indicated as starch, due to the fact that amylase is the first enzyme that breaks down carbohydrates Materials: • Paper • Pen/pencil • Saliva • Water • Hydrochloric acid • Pipette • Iodine solution • Construction paper • Timer Procedure: 1. A sheet of paper

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    is food that the victim ate that is being examined, so the macromolecules present in the stomach contents are those that are present in the food he ate. With this mind, as the results came up as there being a presence of the macromolecules glucose, starch, and lipids the only restaurant that offers the food that contains these macromolecules is the restaurant, Bella

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    Corn Syrup Lab Report

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    many manufacturer process, that used corn syrup as an raw material, and HFCS used in many food stuffs for developing better taste, odor and flavor. In the middle section of this report I will show the process flow diagram of the process that uses starch as an raw material for the production of HFCS. At the end of this report I will cover up, how environment affected due to the production of HFCS, and what are

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    Activity Outline: Predicting the Effect of pH on the Activity of Amylase Arlecia Johnson Enzyme to use: Amylase is the easiest enzyme to find, it is in your saliva! Source: Saliva Animal: Human being The substrate: Starch, because amylases action starch and starch is also very easy to find in carbohydrate foods. Method and type of treatment A. Position a drop of solutions of iodine in test tubes (each with one drop) and place them in a row, in a test-tube rack. B. Place labels on the

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    Amylase Investigation

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    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.

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    Macromolecules Lab Report

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    The iodine test determines the presence of starch in biological materials. It is predicted that, if starch is not present, the solution with iodine remains yellow. However, if starch is present the solution with iodine 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

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    Our experiment consists of adding one tablespoon of baking powder to each two cupcakes. There will be ten cupcakes in all and two will be controls, without baking powder. We will figure out which cupcake is the most “perfect” meaning the most fluffy, its circumference and height will be measured. Baking powder contains sodium bicarbonate, dry acid, and cream of tartar. These ingredients chemically changed out mixture into cupcakes. The powder makes bubbles that occurs immediately after adding liquid-based

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    Digest Starch Experiment

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    verses the time taken to digest starch Concentration of NaCl (mol) Time taken for amylase to digest starch (s) Control (0.0) 110 0.1 116.67 1.0 300 3.0 100 6.0 100 Discussion The data partially supports the hypothesis of chloride ions increasing the efficiency of amylase. In the 3.0 mol and 6.0 mol, the hypothesis was supported by the average time of digestion taking 100 seconds for both, however the 0.1 mol and 1.0 mol took longer to digest the starch with the 1.0 mol being an anomaly

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    react to their surroundings. In a dormant barley seed, starch is stored in the endosperm as a source of energy storage (King, Reiss & Roberts, 2001). Starch is subsequently broken down into its constituents, being glucose. Hence, the role of amylase within this reaction is to hydrolyze starch to maltose (Reaction 1). Lastly in order to further breakdown maltose into glucose requires another enzyme, glucosidase (Reaction 2). Reaction 1: Starch

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    Simply put, according to the FDA, HFCS comes from corn starch that breaks down into glucose molecules to create corn syrup. From there, added enzymes turn some of the glucose into fructose ("High Fructose”). Fructose is a simple sugar found naturally in fruits; however, here it results from an industrial process

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    Unknown Microbial # 398

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    inoculation of unknown #398 into 3 sugar broths: lactose, glucose, and mannitol and 1 citrate (Citric acid) slant. Fifth test, Hydrolytic and Degradative reactions is used to determine if unknown #398 contains enzyme, amylase that hydrolyzes starch after streaking on a starch plate. Next test, inoculation of a urea broth and is used to determine if unknown #398 contains urease that hydrolyzes urea. Last test, inoculation of phenylalanine agar is used to determine if phenylalanine deaminase oxidizes phenylalanine

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    Complex Food

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    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. Molecules of starch are the main energy-reserve carbohydrate of plants consists of thousands of linear glucose units. Another major and linear compound composed of glucose is cellulose [Glucose]. Protein is found throughout the body in the

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    complicated carbohydrates like starch, glycogen, maltose, sucrose, lactose etc. It is also known as dextrose due to its occurrence in optically active dextro-rotatory isomers [1]. The name "glucose" derived from the Greek word which means "sweet wine, must". The suffix "-ose" indicate that a glucose is a carbohydrate [3].  The most common and abundant source of glucose is in sweet fruits, honey and grapes (20-30%). It is also an important constituent of human blood. Under normal

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    vegetables. A standout between the most widely known everyday sugars is fructose, which is found in natural fruit product (Added). To make corn syrup, you blend the corn starch with water and afterward include a catalyst, which breaks down into a sweeter sugar substance that is delivered by a bacterium that separates the starch into shorter chains of glucose. At this point you include another protein, created by a growth that separates the short chains into glucose particles. The end product is corn

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    Xylanase Synthesis

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    isolating the gluten from the starch in the wheat flour. This enzyme is also used in coffee-bean mucilage (Wong and Saddler, 1993). The main desirable properties for xylanases for use in the food industry are high stability and optimum activity at an acid pH. With the advances in the techniques of molecular biology, other uses of xylanases are being discovered. Recently, a recombinant yeast of wine was constructed with the gene for xylanase of Aspergillus nidulans, xlnA, resulting in a wine with

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    Coagulase Test

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    Coagulase test Coagulase is an enzyme that causes plasma to clot by activating prothrombin to form thrombin which then catalyzes the activation of fibrinogen to form fibrin. Coagulase test was performed one drop of citrated human plasma was added on a slide by using a plastic loop or wooden stick,. Mix well and clumping was observed within 10-15 seconds indicate the coagulase positive test. Citrate test- Fresh (16- to 18-hour) pure culture was used as inoculation source. A single isolated colony

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    3. Results The preliminary phytochemical screening of the roots of P. zeylanica showed the presence of sugars, steroids, flavonoids, alkaloids, terpenoids, quinones, phenols, and tannins (Table 11). Alkaloid was seen in ethyl acetate and methanol extracts while terpenoid was noticed only in the chloroform extract. Flavonoid was present only in the methanol extract. HPTLC fingerprinting of ethanol extract of P. zeylanica yield the following results. The Rf values and colour of the spots were recorded

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    Sugar Candy Experiment

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    If we increase the temperature of the water, then the Sugar Candy requires less time to fully dissolve. This was the hypothesis that arised before the experiment began. By conducting the experiment and then analysing all the data and pieces of information from the experiment, it is fairly safe to say that the hypothesis is true. On the other hand, it is very important to state that this statement must be taken with a grain of salt. As mentioned in the background information of the introduction, solution

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