Experiment 1: Enzymes in Food Data Tables Table 1: Substance vs. Starch Presence Substance Resulting Color (where
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Experiment 1: Enzymes in Food
Data Tables
Table 1: Substance vs. Starch Presence
Substance | Resulting Color (where sample was applied) | Presence of Starch? | Presence of Amylase? |
Negative Control: Water | No Change | No | No |
Starch Control: Potato | Orange to Purple |
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Saliva | Slight Yellow |
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Fruit/Vegetable 1: Plantain | Pale yellow/cream |
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Fruit/Vegetable 2: Apple | Plae yellow/cream |
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Post-Lab Questions
- What were your controls for this experiment? What did theydemonstrate? Why was saliva included in this experiment?
- What is the function of amylase? What does amylase do tostarch?
- Which of the foods that you tested contained amylase? Which didnot? What experimental evidence supports your claim?
- Explain the importance of Lysozyme. What substrate does it acton? Where in the body does it become activated and why?
- Digestive enzymes in the gut include proteases, which digestproteins. Why don’t these enzymes digest the stomach and smallintestine, which are partially composed of protein?
Related Book For
Cambridge International AS And A Level Biology
ISBN: 9781107636828
4th Edition
Authors: Mary Jones, Richard Fosbery, Jennifer Gregory, Dennis Taylor
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