element based compounds that vital to living cells. Some main types of biological molecules are carbohydrates, lipids, and proteins. Carbohydrates involve countless monosaccharides and their derivatives, along with macromolecular carbohydrates such as starch, cellulose, glycogen and other extensive group of naturally obtained materials (Khowala, Verma, and Banik 2008, 3). Reece et al.(2012, 40) state that lipids have a specific structure and function than that of other biomolecules which mostly made
objective in this experiment was to identify the presence of macromolecules in twelve samples using the iodine test, the Benedict test, and the biuret test. In the iodine test, starch and glycogen are the polysaccharides that can be identified if the test is done properly, (Harisha, 2006). A positive control will give a positive result at the conclusion of this experiment. In the case of the iodine test, this positive control is a change in colour when a polysaccharide of starch or glycogen is present
These two reagent was prepared separately and then mixed together. The reaction mixture which was composed of 0.1ml of enzyme, 1ml of starch solution and 2ml of DNS reagent . Starch solution was prepared by adding 0.5g of starch in 50ml of phosphate buffer and the dissolved by heating. 1ml of diluted crude enzyme and 1ml of starch solution was mixed in 20ml of test tube and then incubated in water bath for 15min at 60ºC then cooled the test tube then 2ml of DNS reagent was added
According to a study, banana peels can be a bio-plastic. Through its starch and cellulose – who really needed in making a plastic. This bio-plastic will help environment to remain its clean state, since it will lessen the present pollutions found in the society. Banana peels can also be an alternative commercial linen paper
used up. In this lab we are used two specific enzymes: salivary amylase and phorphorylase. Salivary amylase is a digestive enzyme that catalyses the hydrolysis of starch into sugars. It does so by breaking off maltose molecules from the end of starch chains (Hori, 1969). Phosphorylase is an enzyme that ruptures glucose-glucose bonds in starch by digesting phosphoric acid, thus it uses phosphorolysis and not hydrolysis (Alberts, 2010). With these two enzymes the purpose of this lab is to determine what
1. Summary This experiment was carried out to identify the different parts of the High Performance Liquid Chromatography (HPLC) and the function of HPLC, namely in protein quantification. The protein of interest in this experiment is an enzyme, β-amylase, which hydrolyses α-1,4-glucose linkages in starch. Adding iodine to starch helps to quench and colourise the solution to certain intensity for the measurement of absorbance using a UV-visible spectrophotometer with wavelength set at 600 nm. This
follow the activity of amylase because it has a major role in the life of living organisms and is found abundantly in them. Amylase is a catalytic enzyme which hydrolyzes starch into maltose and dextrin at a certain temperature (Biology.kenyon.edu, 2015). In plants such as fruits and vegetables carbohydrates are referred to starch which is polysaccharide and is converted into disaccharide and eventually into monosaccharide such as glucose with the help of amylase. (Fullick, Locke and Bircher, n.d
correct with exception of flour, because the cornstarch and piece of potato turned a blue-black color while the salt solution and distilled water only had a light yellow color. This meant that the former two substances had starch molecules and the latter two were devoid of starch molecules. As for flour, it turned light purple, meaning that it only had a low concentration
Using Chemical Reagents and Indicators to Determine the Presence of Macromolecules Nutrients in Unknown Solutions Abstract: To use chemical reagents to test for simple sugars and starch, proteins, and fats in the multiple procedure lab. Important equipment that was involved in this experiment included the chemical reagents such as Benedict’s reagent and Lugol’s solution for carbohydrates, Sudan IV indicator for lipids and Biuret reagent for proteins because these reagents determined the colour
is a member of a class of enzymes that catalyzes the hydrolysis of starch over an extended period of time. This experiment focused on what the optimal temperature was for the bacterial and fungal amylase. Amylase is produced and secreted from the salivary glands, the small intestine, and the pancreas of many mammals, including humans, and are in charge of the chemical processes of digestion. They catalyze the breakdown of starch into sugars in the mouth and the small intestine. During digestion