EXPERIMENT QUESTIONS

1. (a) TEST FOR REDUCING SUGAR:

FOOD SOURCE: Glucose (monosaccharide)

CHEMICAL USED: Benedict’s solution (blue)

HEAT REQUIRED: Yes (thermostatically controlled water bath)

+ RESULT: Colour change BLUE to BRICK RED

- RESULT: No colour change (stays blue)

CONTROL: Water + Benedict’s (non-reducing sugar)

PURPOSE OF CONTROL: Acts as a comparison

1. (b) TEST FOR STARCH:

FOOD SOURCE: Potato/ Bread

CHEMICAL USED: Iodine (red/yellow), using a dropper due to small volume needed

HEAT REQUIRED: No

+ RESULT: Colour change RED/ YELLOW to BLUE/BLACK

- RESULT: No colour change (stays red/yellow)

CONTROL: Water and Iodine

1. (c) TEST FOR... (More)

There are 4 types of teeth.

1. Incisors- there are 8 incisors, 4 on the top and 4 on the bottom. They are sharp teeth at the front which cut food.
2. Canines- there are 4 canines, 2 on the top and 2 on the bottom. They are pointed teeth which tear the food.
3. Premolars- there are 8 premolars, 4 on the top and 4 on the bottom. They are large flat teeth which grind the food.
4. Molars- there are 12 molars, 6 on the top and 6 on the bottom. They are large flat teeth at the back of the mouth... (More)

2007

WHAT IS MEANT BY IMMOBILISATION?

Means fixed in place. Immobilised enzymes are enzymes that are attached,or fixed to each other or to an inert material.

NAME A SUBSTANCE THAT IS USED TO IMMOBILISE ENZYMES?

Sodium Alginate

2 ADVANTAGES OF IMMOBILISING ENZYMES?

• Can be reused. This is a huge advantage as the cost of replacing enzymes are very high.
• The process of immobilising an enzyme increases its stability

ONE APPLICATION OF A NAMED IMMOBILISED ENZYME - REFER TO SUBSTRATE, PRODUCT & ENZYME.

Lactase is an immobilised enzyme in porous beads and used to convert lactose into sweeter tasting... (More)