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In the "Enzymes In Food" activity, the positive control, when treated with IKI, resulted in the color change of amylase. Starch was present. and QUESTION 3 In the "Enzymes In Food" activity, the negative control, when treated with IKI, resulted in no color change. Amylase was absent. Starch was not present.
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Step 1: The positive control in the "Enzymes In Food" activity contains amylase. Show more…
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Text: Enzymes EXPERIMENT 1: ENZYMES IN FOOD Data Tables Table Substance VS Starch Presence Resulting Color Presence (here Sample Was Starch? applied) Substance Presence of Amylase? Negative Control Starch Control Starch Fruit Vegetable Post-Lab Questions What were your controls for this experiment? What did they demonstrate? Why was Saliva included in the experiment under function amylase? What does amylase do to starch?
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Aid Explain why negative iodine test for starch would L indicate a positive result for the enzymatic degradation of starch by amylase: Is the below answer correct? Starch digestion by amylase begins with starch as the substrate: If amylase is effective, then starch is converted to sugar: A degradation of starch by the enzyme would mean that no starch was left. Starch is tested for by the use of iodine, and if the iodine test is negative then starch was digested yes
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Part 3: Effect of Temperature on Amylase Activity By comparing the "Starch DL water" test tube to the "Starch RT amylase" test tube, did adding amylase have any effect on the starch solution? Explain why it did or did not. By comparing the "Starch RT amylase" test tube to the "Starch Boiled amylase" test tube, did boiling amylase have any effect on the starch solution? Explain why it did or did not. What happens to enzymes when they are exposed to extremely hot temperatures? Enzymes
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