Lab 8 Student Notes

Lab 8 Student Notes - Lab 8 A. Chemical Digestion...

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Lab 8 Chemical Digestion (Exercises 39A/B) A. Chemical Digestion of Foodstuffs: Enzymatic Action - enzymes, catalysts, hydrolases, substrates B. Assessing Starch Digestion by Salivary Amylase amylase Starch + water maltose (= glucose + glucose) a. IKI tests for the presence of starch - positive IKI test = starch = blue/black color - negative IKI test = no starch = amber color b. Benedict’s Test tests for the presence of simple sugars (reducing sugars) - positive Benedict’s test = reducing sugars = brick red (for glucose) green to orange (disaccharides like maltose or sucrose) - negative Benedict’s test = no reducing sugars no color change (remains turq. blue) - boiling denatures the enzymes (inactivates) C. Protein Digestion by Trypsin (computer simulation uses pepsin instead) - trypsin hydrolyzes BAPNA (a synthetic “protein that is colorless when in solution, but if an active protein-digesting enzyme is present, the solution will become yellow) cleaves the dye molecule from the amino acid (this bond between the dye and the amino acid is like a peptide bond), causing the
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This note was uploaded on 02/01/2011 for the course BIOL 228 taught by Professor Marilynkoob during the Fall '10 term at Boise State.

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Lab 8 Student Notes - Lab 8 A. Chemical Digestion...

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