Working Paper No 9. Crops – Africa Branch at Cotonou‚ Benin‚ 1998. Grace. M.R. (1977). Cassava Processing. FAO Plant Production Series No 3. FAO‚ Rome. http:/ www.fao.org/inpho/vlibrary/x0032/X0032E00.htm Henry‚ G. and A. Westby (2000)‚ Global cassava starch markets: current situation and outlook‚. IFAD and FAO (2000) The world cassava economy‚ facts‚ trends and outlook‚ Rome Knipscheer‚ H Kormawa‚ P.M. (2003). Annual sourcing of 21‚000 tonnes of high quality cassava chips for a crude alcohol distillery
Premium Starch
Introduction Starch is composed of α-amylose and amylopectin. The structure of α-amylose consists of long polymer chains of glucose units connected by an α (1-4) linkage. Amylopectin consists mainly of α (1-4) linked glucose residues but is a branched molecule with α (1-6) branch points every 24 to 30 glucose residues on average. As a result of the bond angles in the α (1-4) linkage‚ amylose actually forms a spiral much like a coiled spring. Amylose is responsible for the formation of a deep blue
Premium Enzyme PH Starch
results? The predicted results and the actual results were the same. Exercise 2: Testing for Sugars Observations Data Table 2: Benedict’s Reagent Results. Test Sample Predicted Results Benedict’s results #1 Glucose Contains sugars Red #2 Starch Contains sugars Blue # 3 Onion juice Does not contain sugars Orange #4 Distilled Water Does not contain sugars Blue Which substances
Free Glucose Carbohydrate Starch
PURPOSEThe purpose of the lab is to learn how to determine the presence of glucose‚ starch‚ lipid‚ and protein in various samples through standard tests. MODIFICATION1. Protein solution‚ vegetable oil‚ glucose solution‚ sucrose solution‚ starch solution and distilled water were added separately into six marked test tubes. The volume added was about one finger thick in depth of a test tube. 2. 5 drops of Iodine solution was added to each test tube. 3. The sample’s reaction with iodine was recorded
Free Glucose Carbohydrate Starch
conditions affect a plants starch levels. Hypotheses: 1. If the plant that is in absence of CO2 and is kept in a closed environment‚ then it will have a starch level of 1 because the plant is missing CO2‚ which it needs to complete the photosynthesis process. 2. If the plant is in a closed environment‚ then the plant will have a starch level of 3 because it has all the environmental conditions it needs. 3. If the plant is kept in a dark environment‚ then it will have a starch level of 1 because it’s
Premium Photosynthesis Water Ethanol
of such assays. Results [R1]: Table 1.0 - Quantitative Results for the Concentration (g/L)‚ Mass (mg) and Absorption Collected From the Separation of a Glucose and Starch Solution by Dialysis. A cellophane dialysis tube (1.6 cm diameter‚ 2.0 mL/cm‚ MW cut-off:12000-14000) was clipped on both ends and filled with 10 mL of a starch‚ glucose solution after being soaked in water for 5 minutes to remove any storage additives. The dialysis tube was placed within a 200mL beaker filled with distilled
Premium Glucose Starch Carbohydrate
The Effect of Temperature on Animal and Fungal Amylase’s Ability to Breakdown Starch. Abstract This experiment was designed to test the reaction of the enzyme amylase at various temperatures. There were two different kinds of amylase being tested‚ one was fungal amylase also known as aspergillus oryzae and human amylase. The changes in temperature effect the rate at which an enzyme and a substrate collide. When the temperature is too high the active site changes shape or denatures‚ once this
Premium Enzyme Amylase Starch
Compound Color Reducing Sugar (yes/no) Water Blue No Glucose Red Yes Fructose Reddish-Orange Yes Sucrose Blue No Lactose Red Yes Maltose Red Yes Starch Blue No Glycogen Blue No C. BARFOED’S TEST FOR MONOSACCHARIDES Compound Color Monosaccharides (yes/no) Water Blue No Glucose Red Yes Fructose Red Yes Sucrose Blue No Lactose Blue No Maltose Blue No Starch Blue No Glycogen Blue No D. SELIWANOFF’S TEST FOR KETOHEXOSES Compound Color Ketohexoses/Aldohexoses Water Light-Orange Aldohexoses Glucose Light-Orange
Premium Glucose Disaccharide Carbohydrate
have become a huge importance to industry and sparked a large interest into the exploration of enzyme activity in microorganisms. Amylase is one of the most widely used enzyme required for the preparation of fermented foods. Apart from food and starch industries‚ in which demand for them is increasing continuously‚ amylase is also used in various other industries such as paper and pulp‚ textiles‚ and medical labs. The global market for enzymes was about $2 billion in 2004 (Sivaramakrishnan et
Premium PH Enzyme Starch
Food Science Study Guide Food Science- the discipline in which biology‚ physical sciences‚ and engineering are used to study the nature of foods‚ the causes of their deterioration‚ and the principles underlying food processing Food Technology- the application of food science to the selection‚ preservation‚ processing‚ packaging‚ distribution‚ and the use of safe‚ nutritious‚ and wholesome food Aspects of Food Quality -Appearance -Size and shape -Color -Structure -Transparency
Premium Starch Glucose Sugar