1) Starch (amylose + amylopectin):
"Starch is generally
insoluble in water at room temperature. Because of this, starch in nature is
stored in cells as small granules which can be seen under a microscope. Starch
granules are quite resistant to penetration by both water and hydrolytic
enzymes due to the formation of hydrogen bonds within the same molecule and
with other neighboring molecules.
However, these inter-
and intra-HYDROGEN BONDS can become weak as the temperature of the suspension
is raised. When an aqueous suspension of starch is heated, the hydrogen bonds
break. "
Hence for boiled starch --> H bonds broken --> exposed amylose and amylopectin structure --> allow amylase to hydrolyse starch.
In contrast, for unboiled starch --> amylase unable to hydrolyse starch as the starch granules are intact.
2) Amylase:
Acts on α-1,4 glycosidic bonds (present in amylose and amylopectin).
However, amylase is unable to break down amylopectin completely due to the α-1,6 glycosidic bonds present at the branch points.
3) Iodine test
The amylose (unbranched/linear portion of starch) forms helices, which allow iodine molecules to assemble, forming a dark blue/black color (refer to diagram below).
The amylopectin (branched portion
of starch) forms much shorter helices due to the branching present, and iodine molecules are unable to
assemble, leading the color to be of red brown or red violet.
As starch is broken down or hydrolyzed into
smaller carbohydrate units, the blue-black color is not produced. Therefore, this test can determine
completion of hydrolysis when a color change does not occur.
(Further reading: http://www.webexhibits.org/causesofcolor/6AC.html)
***Please refer to the SPA answer scheme (when it becomes available at IVLE) to see how the answers should be phrased for Q18,19 and 22.
***Please refer to the SPA answer scheme (when it becomes available at IVLE) to see how the answers should be phrased for Q18,19 and 22.
and if boiled amylase is added what will happen?????
ReplyDeleteAmylase (eg. salivary amylase) is an enzyme. If you boil it, it will denature. -Ms Teong
DeleteWould the solution take the colour of the iodine?
Deletehow do you analyse color change data in a lab report?
ReplyDeletecan be done using spectrophotometer
DeleteWhat exactly are helices?
ReplyDeletedffff
ReplyDeletewhat will happen if iodine mixed starch is further heated?????
ReplyDeleteYOUR MOM WILL BE THE ANSWERR
DeleteYou got him good
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