Reducing Sugars Purpose: To better understand the biochemical composition of reducing sugars through qualitative observations and to determine if there is any presence of reducing sugars in the solution. Scientific Hypothesis: When reacting with Benedict’s reagent, reducing sugars will turn from blue to green, orange, or red-brown. Null Hypothesis: Reducing sugars and non-reducing sugars will not react with Benedict’s reagent. Predictions: 1. If water reacts with Benedicts reagent, then the
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dough to digest sugars that are resultant from starches in dough and produce carbon dioxide, causing the dough to rise. When making different cheeses milk bacteria gets digested with the milk sugar lactose and produces lactic acid, which acts with the enzyme rennet to curdle the milk. The whey then gets drained off and the curds get compressed together, which a variety of microbes then develop into actual cheese. Microorganisms used in cultured dairy products
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1. Which of the following is the characteristic of the living thing? A. have specific shape B. have regular shape C. have organized body D. none of the above 2. Which of the followings includes in homeostasis? a. To maintain the shaped of the body b. To maintain the balance of the body c. To maintain the temperature of the body d. To keep the animal away from the body 3. Your hearts starts beating before seven month of your birth. The study of your body at this stage comes within: (a)
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An enzyme is a globular protein functioning as a biological catalyst. An active site is the place on the surface of an enzyme to which substrate or substrates bind. 3.6.2 Explain enzyme–substrate specificity. The active site has a particular three-dimensional structure that corresponds to a specific substrate rather like a lock and key. 3.6.3 Explain the effects of temperature, pH and substrate concentration on enzyme activity. For all enzymes, there is an optimum temperature at which the
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Diagnostic and Biochemical Tests for Gram Positive Cocci/ Gram Negative Bacilli By: Angelita A. Briñas, RMT I. CATALASE TEST + result vigorous effervescence II. COAGULASE TEST III. MANNITOL SALT FERMENTATION TEST IV.DNASE TEST * * Staphylococus aureus on the left is negative for DNase production; the Serratia marcescens on the right is positive for DNase production as evidenced by the area of clearing around the growth. IV. NOVOBIOCIN TEST Rapid
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Mark scheme January 2002 GCE Biology B Unit BYB1 The Assessment and Qualifications Alliance (AQA) is a company limited by guarantee registered in England and Wales 3644723 and a registered charity number 1073334 Registered address: Addleshaw Booth & Co., Sovereign House, PO Box 8, Sovereign Street, Leeds LS1 1HQ Kathleen Tattersall: Director General www.XtremePapers.net klm Question 1 (a) GCE: Biology B – BYB1 January 2002 Biuret reagent / Add NaOH and CuSO4; (ignore heated)
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consisting of sacs and vesicles that processes, packages, and distributes molecules about or from the cell Lysosomes- are membrane bounded vesicles produced by the golgi apparatus. Peroxisomes- a membrane bound vesicles that enclose enzymes. Vacuoles- membrane bround sacs 5. Energy related organelles: Mitochondria and Chloroplast. Basic idea about Photosynthesis. 6. The Cytoskeleton: names of different structures and their brief functions. Chapter 5 1. Membrane
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The purpose of my experiment was to see how temperature affected the rate of the catalase enzyme reaction. My hypothesis was that as the temperature of the catalase increased from 30 to 45 degrees Celsius, the gas/ bubble production would increase while below 40 degrees. Then, I expected the bubbles to decrease once the temperature reached 40 and above. I would now reject that hypothesis because our data showed differently. From the temperature of 30 and 38 degrees, the bubble production was 8.1cm
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the function of enzyme catalysed reactions (inhibitors not required) (10) There are four main factors that affect the rate of reaction on enzyme-catalysed reactions. The first of these is temperature. When increasing the temperature of a reaction the kinetic energy of molecules increases and therefore they more around more quickly and collide with each other more often. This means that within an enzyme-catalysed reaction the substrate molecules collide more often with an enzyme and so the rate
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Kevin Lopez 03/18/13 (008945285) Succinate Dehydrogenase Enzyme Activity in Mitochondrial Fraction Succinate dehydrogenase (SDH) is an enzyme that catalysis the oxidation of succinate to fumarate in the citric cycle. During this step, electrons removed from succinate directly reduce an electron acceptor, known as FADH2; however, for this laboratory experiment an artificial electron acceptor, dichlororphenolindophenol (DCPIP), was utilized. By inhibiting complex IV of the electron transport chain
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