We can examine the effect of a-amylase on starch with a simple experiment that y
ID: 705881 • Letter: W
Question
We can examine the effect of a-amylase on starch with a simple experiment that you may have already done. Take a piece of bread or a cracker and chew it. Do not swallow the piece of bread, but allow it to sit in your mouth for a few minutes. 2. What do you notice about the bread? Based on the results, what would you assume are the building blocks of starch? Are the results similar for different types of starchy foods? 3. A student begins a kinetics experiment with a solution containing 0050 % starch. At time zero (t - 0.00 min), the student adds an enzyme that catalyzes the decomposition of starch. At ts 1.00 min, the concentration of starch has decreased to 0.028 %. Compute the average rate of disappearance of starch. Specify your answer in units of % starch/min. Using the equation for the line of best-fit in Figure 1, determine the molar concentration of an unknown solution given that its absorbance A is 0.450 Au. Note: You may find it helpful to bring your Chemistry textbook to lab. 4.
Explanation / Answer
2) Based on the experiment and the reference presented with the bread, we can determine that the main component of the starch is: Amylose: Which is formed by ?-D-glucopyranose joined by hundreds or thousands (usually 300 to 3,000 glucose units) by ?- (1 ? 4) bonds in an unbranched chain, or very scarcely branched by ?- bonds ( 1 ? 6). This chain adopts a helical arrangement and has six monomers for each turn of the helix. It usually constitutes 25 to 30% of the starch. Much of the properties of flour and bakery products can be explained by knowing the characteristics of starch. 3) If you start the study at zero time, and you have 0.05% initial concentration, after 1.00 minutes, a certain amount of starch disappears until 0.028% concentration, you must subtract the initial concentrations of final and divide between the elapsed time to have the disappearance rate: Rate: (0.05% - 0.028%) / 1.00 min = 0.022% / min. 4) To determine this point, you must have the necessary graph.
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