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    Biology Practical 3

    Uploaded by

    Wai Lim Soo
    This practical report investigates the action of saliva and hydrochloric acid on two carbohydrate solutions, A and B. Benedict's and iodine tests showed solution A contained reducing sugar while solution B contained starch. Saliva broke down solution A at 37°C as shown by the formation of a precipitate, but had no effect at higher temperatures due to enzyme denaturation. Hydrochloric acid hydrolyzed both solutions, breaking bonds between monosaccharides and disaccharides at higher temperatures. The products of hydrolysis were predicted to be the monosaccharides glucose and disaccharides like maltose. Saliva converts starch to monosaccharides and disaccharides at 37°C while hydrochloric acid can hydroly

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    Biology Practical 3

    Uploaded by

    Wai Lim Soo
    66 views4 pages
    This practical report investigates the action of saliva and hydrochloric acid on two carbohydrate solutions, A and B. Benedict's and iodine tests showed solution A contained reducing sugar while solution B contained starch. Saliva broke down solution A at 37°C as shown by the formation of a precipitate, but had no effect at higher temperatures due to enzyme denaturation. Hydrochloric acid hydrolyzed both solutions, breaking bonds between monosaccharides and disaccharides at higher temperatures. The products of hydrolysis were predicted to be the monosaccharides glucose and disaccharides like maltose. Saliva converts starch to monosaccharides and disaccharides at 37°C while hydrochloric acid can hydroly

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    This practical report investigates the action of saliva and hydrochloric acid on two carbohydrate solutions, A and B. Benedict's and iodine tests showed solution A contained reducing sugar while solution B contained starch. Saliva broke down solution A at 37°C as shown by the formation of a precipitate, but had no effect at higher temperatures due to enzyme denaturation. Hydrochloric acid hydrolyzed both solutions, breaking bonds between monosaccharides and disaccharides at higher temperatures. The products of hydrolysis were predicted to be the monosaccharides glucose and disaccharides like maltose. Saliva converts starch to monosaccharides and disaccharides at 37°C while hydrochloric acid can hydroly

    Copyright:

    © All Rights Reserved
    Download as DOC, PDF, TXT or read online from Scribd
    Download as doc, pdf, or txt
    66 views4 pages

    Biology Practical 3

    Uploaded by

    Wai Lim Soo
    This practical report investigates the action of saliva and hydrochloric acid on two carbohydrate solutions, A and B. Benedict's and iodine tests showed solution A contained reducing sugar while solution B contained starch. Saliva broke down solution A at 37°C as shown by the formation of a precipitate, but had no effect at higher temperatures due to enzyme denaturation. Hydrochloric acid hydrolyzed both solutions, breaking bonds between monosaccharides and disaccharides at higher temperatures. The products of hydrolysis were predicted to be the monosaccharides glucose and disaccharides like maltose. Saliva converts starch to monosaccharides and disaccharides at 37°C while hydrochloric acid can hydroly

    Copyright:

    © All Rights Reserved
    Download as DOC, PDF, TXT or read online from Scribd
    Download as doc, pdf, or txt
    of 4

    FHSB1214 BIOLOGY I

    PRACTICAL REPORT
    NAME Soo Wai Lim
    PARTNERS NAME Yee Ming Xuan
    PRACTICAL GROUP 10
    DATE OF PRACTICAL SESSION 1 !une "01#
    PROGRAMME Foun$a%ion In S&ien&e
    UNIT CODE F'S( 1"1#
    UNIT DESCRIPTION (io)og* I
    YEAR + TRIMESTER OF STUDY "01# T,ime-%e, 1
    TITLE OF LA( REPORT In.e-%iga%ion o/ A&%ion o/ Sa)i.a an$ 0 M
    '*$,o&1)o,i& A&i$ in T2o Ca,3o1*$,a%e
    So)u%ion-
    LECTURERS NAME M-4 (ong Sie2 Mee
    Title : Investigation of Action of Saliva and 3 M Hydrochloric Acid in Two Carbohydrate
    Solutions
    Objective : To investigate the action of saliva and 3 M Hydrochloric Acid in Two
    Carbohydrate Solutions
    esults :
    Table 1 : Identification of types of carbohydrate in solutions
    Observations Conclusion
    Solution A Benedict's Test: O!a"ue #ric$%red
    !reci!itate for& fro& trans!arent blue
    solution
    Iodine Test : Trans!arent 'ellowish%
    #rown colour solution re&ains the
    sa&e
    (resence reducing sugar )
    starch is absent
    Solution B Benedict's Test : Trans!arent #lue
    solution re&ains the sa&e
    Iodide Test :Trans!arent 'ellowish%
    #rown colour changed to *ar$%blue in
    colour
    (resence of Starch ) absent of
    reducing sugar
    Table 2 : Identification of the presence of reducing sugar in solutions
    Tube Contents Tep
    !"C#
    Benedict's Test $ Colour Observation
    After %th in !fro
    tubes 1$& into 1'$&'#
    After '%th in !fro
    tubes 1$& into 1'$&'#
    + +, &l solution # - +&l
    saliva
    3. Trans!arent #lue
    colour solution turns
    green
    #ric$%red !reci!itate
    is for&ed fro&
    trans!arent blue
    solution/ After awhile )
    two layer of solution
    for&ed/
    0 +,&l solution # - +&l 3 M
    HCl
    3. Trans!arent #lue
    solution re&ains
    unchanged
    Trans!arent #lue
    solution re&ains
    unchanged
    3 +,&l solution # - +&l 3 M
    HCl
    12 Trans!arent #lue
    solution re&ains
    unchanged
    Initial trans!arent
    #lue Colour solution
    turns into green
    solution
    3 +,&l solution # - +&l saliva 12 Trans!arent #lue
    solution re&ains
    unchanged
    Trans!arent #lue
    solution re&ains
    unchanged
    (iscussion :
    +4 5n6y&e involved in this e7!eri&ent is a&ylase en6y&e which found richly in our
    saliva/
    04 Salivary a&ylase is highly s!ecify to brea$down (olysaccharides into
    Monosaccharide and *isaccharide/ 5n6y&e wor$ as a biological catalyst / 5n6y&e is used
    to s!eed u! bioche&ical reaction by lowering the activation energy / Substrate bind into the
    active site of the !rotein and !roduct is for&ed / 5n6y&e will not be used u! in this !rocess/
    ate of reaction will increase due to the !resent of the en6y&e /
    34 Hydrochloric acid ) HCl contain high concentration of H- ions / At high te&!erature )
    hydrogen ion hydrolyse solution # and brea$ the bond between solution #/ Solution #
    8(olysaccharide4 is hydrolysed to for& disaccharide and &onosaccharide /
    24 A&ylase wor$s best at 3.9C/ The solution # in test tube + is bro$en down co&!letely
    by the saliva en6y&e/ At te&!erature 129C ) salivary a&ylase denatured /This is because
    high te&!erature causes the en6y&e to vibrate violently ) and it would brea$ down the wea$
    bond holding the tertiary structure and followed by the strong bond to be bro$en down /
    *estroying the 3* structure of salivary a&ylase en6y&e/ The active sites of en6y&e altered
    and were no longer co&!le&entary to the substrate/ 5n6y&e lose its catalytic function / :o
    glucose was !roduced) hence no reaction too$ !lace/ Causing the solution to re&ain blue in
    colour at 129C
    ;/a4 The !roduct of the e7!eri&ent conducted in Table 0 is !redicted to be
    Monosaccharide and *isaccharide / The e7a&!le of disaccharide &olecule is Maltose and
    &onosaccharide &olecule is <lucose /
    ;/b4 Monosaccharide is the si&!lest for& of carbohydrate / Monosaccharide are the
    co&&on base unit of all carbohydrate &olecule/ The &ost co&&only $nown
    &onosaccharide is glucose / *isaccharide &olecule consists of e7actly two unit of
    &onosaccharide joined together /57a&!le of disaccharide &olecule is &altose/
    .4 =or test + )identification of ty!es of carbohydrate ) !olyiodide co&!le7 is for&ed with
    the !resence of starch / =or test 0 ) identification of the !resence of reducing sugar )
    #enedict>s solution is used / #enedict>s solution contains co!!er sul!hate/ educing sugars
    will reduce soluble al$aline blue co!!er sul!hate containing co!!er 8II4 ions ) Cu
    0-
    to
    insoluble red%brown co!!er o7ide containing co!!er 8I4 / The latter is seen as a !reci!itate /
    ?4 Carbohydrate in solution # is &ore co&!le7 co&!ared to Carbohydrate in solution A/
    This is because Carbohydrate in solution # is starch / Starch is a ty!e of !olysaccharides /
    The structure of Starch is &uch &ore co&!le7/ (olysaccharides is &ade out of &any si&!le
    sugar ) &onosaccharide and it has a co&!le7 structure / Carbohydrate in solution A is either
    &onosaccharide or disaccharide / Hence ) structure of &olecule in solution # has a &ore
    co&!le7 structure /
    14 Saliva will convert starch to &onosaccharide and disaccharides at 3.9C and
    Hydrochloric acid will hydrolyse !olysaccharide to &onosaccharide and disaccharide at
    129C /

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