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alrite guys... got my hand on it....
Question 1
test upon sucrose, glucose, starch and fungal amylase...... u need to knw how to distinguish b/t reducing sugars n non reducing sugars....
Question 2
measurement of some part of plant... i cldnt knw exactly wat so sorry...but slide will be provided n v will ve to observe it under microscope...
cheers guys... do remembr me in ur prayers...its least i can ask frm u... can i?
yar what is the function of that "fungal amylase".i have never performed a test on it
To Hydrolyse starch to convert it into reducing sugar so we can perform benedicts test on it.(thats what i know though)yar what is the function of that "fungal amylase".i have never performed a test on it
THANKSamylase? enzyme? protien? v dun have to worry bout its function...just have to distinguish em.....
it protien man....not starch?To Hydrolyse starch to convert it into reducing sugar so we can perform benedicts test on it.(thats what i know though)
alrite guys... got my hand on it....
Question 1
test upon sucrose, glucose, starch and fungal amylase...... u need to knw how to distinguish b/t reducing sugars n non reducing sugars....
Question 2
measurement of some part of plant... i cldnt knw exactly wat so sorry...but slide will be provided n v will ve to observe it under microscope...
cheers guys... do remembr me in ur prayers...its least i can ask frm u... can i?
great job thanks falcon
thanx buddy!!!!!!!!!
Starch is included in the reagents right?it protien man....not starch?
S
Starch is included in the reagents right?
Amylase + starch -----> Maltose
simply it is enzyme amylaseyar what is the function of that "fungal amylase".i have never performed a test on it
What I heard is: we have to perform Benedict test on the known solutions of Glucose and than we have to change any variable for enzyme to check the hydrolysis of starchthe other method ? wont we be performing seperate testt with glucose for benedict and sucrose for non reducing ?
Whats the other method ? )v will have to use the other method...as v need to test enzyme also...for all v knw it cld be denatured due to the heat n stuff...so v ve to be sure...so use the other method....
thank u so oooooooooooooooo much u r a life saveralrite guys... got my hand on it....
Question 1
test upon sucrose, glucose, starch and fungal amylase...... u need to knw how to distinguish b/t reducing sugars n non reducing sugars....
Question 2
measurement of some part of plant... i cldnt knw exactly wat so sorry...but slide will be provided n v will ve to observe it under microscope...
cheers guys... do remembr me in ur prayers...its least i can ask frm u... can i?
confused...it protien man....not starch?
Whats the other method ? )
confused...
Amylase is an enzyme, right? So it is made up of proteins.add HCl n heat in to hydrolise starch.....then add NaHCO3 to neutrilize HCl added befre..then perfrm the normal reducing sugar test....
umm fungal amylase is protien?
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