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Results 1 to 25 of about 149 results.
Search Results - Essays tagged with 'starch'
| Essay Title | Members Rating |
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| The aim of this experiment is to learn what happens when starch is mixed with amylase. I also intend to investigate the effects of changing one or more of the variables involved in the experiment. |
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| 'With reference to their chemical structures and properties, describe why starch, glycogen and cellulose are efficient storage or structural compounds.' |
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| Action of Amylase on Starch. |
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| Activity of Diastase On Starch |
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| Activity of starch synthase enzyme. |
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| Aim: To try to see if the temperature affects the rate in which Amylase breaks down starch into maltose. |
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| Amylase is an enzyme that helps to digest starch into maltose |
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| Amylase is an enzyme. The body uses it to hydrolyse starch into simple sugars that are absorbed quicker and easier. |
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| An Experiment to investigate the affect different temperatures have on the rate of an enzyme controlled reaction. In this case the reaction between Starch and Diastase to form Maltose. |
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| An Experiment to Investigate the The Factors Affecting The Rate at Which Starch is Broken Down into Maltose. |
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| An experiment to show how amylase enzymes breaks down starch into simple sugars. |
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| An experiment to show the varying rate of reactions when different concentrations of starch are broken down by the enzyme, amylase. |
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| An investigation into how temperature affects the rate of hydrolysis of starch by amylase. |
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| An investigation into the effect of pH on the starch hydrolysis of fungal and bacterial amylase |
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| An investigation to find out about the effect of temperature on the rate of reaction between starch and amylase. |
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| An investigation to find out if temperature affects the rate of reaction of amylase on starch. |
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| An Investigation to find out the most effective biological washing powder on starch. |
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| Biology essay --- Starch, cellulose and glycogen are all polysaccharides; however they differ in the role they play in living cells. These differences are most likely related to the differences in their structures. What are their uses, and how so their us |
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| Breakdown of Starch by Salivary Amylase |
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| Carry out positive food tests for protein, fat, glucose and starch. We will then use these techniques to identify food groups in as range of foods. |
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| Changes in Temperature affecting Amylase and Starch |
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| Collect sensible results in an investigation to prove the optimum temperature for the enzyme amylase to break down starch. |
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| Compare the change of mass of potatoes when they are in a Starch and water solution. |
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| Comparing the effect of fungal and bacterial amylase concentration on the breakdown of starch. |
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| Describe the molecular structure of starch (amylase), glycogen and cellulose, and relate these structures to their functions in living organisms. |
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