Title : Investigation of Action of Saliva and 3 M Hydrochloric Acid in Two Carbohydrate Solutions
Objective : To investigate the action of saliva and 3 M Hydrochloric Acid in Two Carbohydrate Solutions
Table 1 : Identification of types of carbohydrate in solutions
Benedict's Test: Opaque Brick-red precipitate form from transparent blue solution
Iodine Test : Transparent Yellowish-Brown colour solution remains the same
Presence reducing sugar , starch is absent
Benedict's Test : Transparent Blue solution remains the same
Iodide Test :Transparent Yellowish-Brown colour changed to Dark-blue in colour
Presence ...view middle of the document...
Substrate bind into the active site of the protein and product is formed . Enzyme will not be used up in this process. Rate of reaction will increase due to the present of the enzyme .
4) Hydrochloric acid , HCl contain high concentration of H+ ions . At high temperature , hydrogen ion hydrolyse solution B and break the bond between solution B. Solution B (Polysaccharide) is hydrolysed to form disaccharide and monosaccharide .
5) Amylase works best at 37Â°C. The solution B in test tube 1 is broken down completely by the saliva enzyme. At temperature 95Â°C , salivary amylase denatured .This is because high temperature causes the enzyme to vibrate violently , and it would break down the weak bond holding the tertiary structure and followed by the strong bond to be broken down . Destroying the 3D structure of salivary amylase enzyme. The active sites of enzyme altered and were no longer complementary to the substrate. Enzyme lose its catalytic function . No glucose was produced, hence no reaction took place. Causing the solution to remain blue in colour at 95Â°C
6.a) The product of the experiment conducted in Table 2 is predicted to be Monosaccharide and Disaccharide . The example of disaccharide molecule is Maltose and monosaccharide molecule is Glucose .
6.b) Monosaccharide is the simplest form of carbohydrate ....