CALCULATIONS In 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 since it is very small. In order to find the consistencies of our solutions; Bostwick reading=(η/ρ)^(-0.2) (S.Sahin & S.G.Sumnu, pg.71) According to this equation, we should find the densities of corn and wheat starch at different temperatures. …show more content…
60 983.842 1580.472 1009.840 1009.242 70 978.989 1577.368 1005.067 1004.466 80 973.384 1574.263 999.577 998.971 90 967.028 1571.159 993.368 992.758 Table.2 Temperature(oC) Bostwick Reading of Corn Starch (cm) Bostwick Reading of Wheat Starch (cm) η_(corn starch) η_(wheat starch) 60 24 24 0.000127 0.000127 70 24 21 0.000126 0.000246 80 23 23.3 0.000155 0.000145 90 13.5 13.5 0.002215 0.002214 According to the article which is Gelatinization and Solubility of Corn Starch during Heating in Excess Water: New Insights (n.d), corn starch granules at different temperatures under light microscope is given below: Also, according to Gelatinization and Solubility of Corn Starch during Heating in Excess Water: New Insights (n.d), the scanning electron microscope images of freeze-dried corn starch at different temperatures is given below: According to the article which is Phase Transition of Waxy and Normal Wheat Starch Granules during Gelatinization (n.d), microscopic view of wheat starch at different temperatures is given below: 60 o C 70 o C According to the article which is A Photomicrographic Study of Gelatinized Wheat Starch (1933), wheat starch at 90 o C under the microscope is given
Fermentation test is used to determine if unknown #398 uses any oxygen to ferment carbohydrates and acids. Oxidation tests were used to determine if unknown #398 metabolizes carbohydrates and acids by cellular respiration. Both tests are observed by 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.
A possible explanation for why there was no mitochondrial activity observed in the boiled corn kernels might be because increasing the temperature would disintegrate dehydrogenases and thus they wouldn't function as efficient or they
This quote documents the introduction of Shredded Wheat and Cracker Jack at the Chicago world’s fair of 1893 thus marking their first exposure to the American populous. These would later go on to become American classics and a symbolism for domestic life’s frivolities. Therefore, they reflect the theme of Innovations as well as the theme of
Starch solution is then placed into the test tube at a quantity of 5 mL. 5 drops of Lugol’s Iodine solution is added to the test tube. If the color changes, then it is known that starches are present in the solution. Proteins are next tested. In order to do this, 5 mL of gelatin solution is added to the test tube. 10 drops of Biuret’s reagent are added to test for protein.
Exploration Title: Effect of Temperature on rate of Osmosis Submitted By: Abdulkarim Kamal Date Submitted: October 19th 2015 Subject: Biology HL Teacher: Mr. Nick Aim: This is an investigation to determine the relation between temperature of a solution (sucrose) and the rate of osmosis Scientific Context: Osmosis is defined a passive transport process in which a fluid diffuses across a semi-permeable membrane, from an area of high solute concentration to an area of low solute concentration and vice-versa. There are various factors that could potentially influence the rate of osmosis; these factors include volume, concentration, and temperature. If all external factors that may interfere with rate of osmosis are controlled, the results will show equal amounts of fluid on both sides of the barrier (membrane); this is known as an “isotonic” state.
The investigation was carried out to identify the presence or absence of biological molecules in serum 2216. If the concentration in each test tube of the dilutions carried out will be more concentrated then the concentration of the test tube before it, then the color will be at an equal concentration with the other dilutions performed. The hypothesis was wrong because of the difference in concentrations due to the different measurements within the dilutions done. The test for starch was to add a drop of iodine solution to the pipette in the spotting tile. A reducing sugar solutions is add inside a test tube with 3 drops to then add 3 drops of benedicts and plane in a water bath.
Senses: How we Identify Different Flavors of Food Aim: To be able to identify the five different fruit flavors of skittles by using the sense of taste, while the participants of this experiment are blindfolded. Research Question: How are we able to identify the five different fruit flavors of skittles (strawberry, orange, grape, lime, and lemon) by only using our sense of taste? Hypothesis: I believe that the blind fold will make it harder for the participants to determine what fruit flavored skittle they have just ingested. This may also alter their perception of taste.
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, the dark blue colour is visible because of the helical amylose and amylopectin reacting with iodine (Travers et al., 2002).
Abstract: The purpose of this experiment was to determine whether the amount of topsoil would influence the growth of radish plants. It was hypothesized that if the amount of topsoil increased by 50% would increase because topsoil contains the essential nutrients which are required for proper plant growth. The principle findings indicated that a medium amount of topsoil is ideal for plant growth as the radish plant potted in 50 ml of topsoil experienced the most growth in comparison to the radish plants potted either in 25 ml or 200 ml of topsoil. Introduction: A healthy layer of topsoil comprises of a mixture of clay, sand, silt, and humus that supply the plants with vital nutrients, such as nitrogen, phosphorus, potassium and other necessary
To go along with this delicious chili I made corn bread. I had a mix from Trader Joes that I used. When I make cornbread I like mine more sweet so I added a couple Tablespoons of 100% pure maple syrup. Just for some added sweetness.
Uncontrolled Environmental conditions Atmospheric conditions The controlled variable Concentration of amylase was kept under control by measuring the amount of amylase used and also it was made sure the percentage of amylase used was 1%. The Amount of amylase/starch used were kept to 5cm3 at all times. Materials needed Beakers Bunsen burner Test tube Thermometer Stopwatch Test plate Glass rod Starch Amylase solution Water bath Iodine solution. Test tube holder Labels Marker Procedure First 5 test tubes were taken and labeled with numbers from 1 to
3.1 Phenolics in buckwheat honey Figure 1 illustrates the wide variety of HPLC profiles of six buckwheat honey samples. As can be seen, these samples could be divided into two main types. The first type exhibited very similar chromatograms, including samples 1, 2, 3 and 4. The retention time of most compounds is 20 to 70 min. Conversely, the second type include sample 5 and 6.
Does bacteria on hands impact with mould growth Introduction: Mold is a part of the fungi family, it grows on almost anything with yeast on it if you leave it out for to long. Mold is often occurs on a yeast product like bread and this happens when the bread is in a warm moist conditions for a period of time like 4-10 days. mold on bread is common because bread provides a desirable source of nutrients for mold. These include the bacteria on the bread and the bread needs to moist and relatively warm and humid for it to take place.
RESEARCH QUESTION Which one has a higher rate or respiration between dicotyledonous (peas) and monocotyledonous (maize) seeds and what is the effect of temperatures (room temperature, 40, 60) on the rate of respiration as determined by oxygen usage estimated with a respirometer? AIM The aim of this experiment is to investigate which seed has a higher rate of respiration and how different temperatures (room temperature, 400C, 600C) affects the rate of respiration of dried, fresh and germinating monocotyledonous (peas) and dicotyledonous (maize) seeds.
In most foods, microbial contaminations occur predominantly at the surface, meaning using edible films such as chitosan allows minimal space between the foods’ surface and its’ environment. However, the coating has weak mechanical properties, and is permeable for gas and water vapour. Blending chitosan with starch improves its mechanical properties and allows a better novel food preservative. ADVANTAGES: - As chitosan is the second most abundant carbohydrate after cellulose, it’s not unusual that its waste exceeds 25bn tonnes per year.