Effects Of Protein On Amylase Activity

Effects of Protein on Amylase Activity Activity no.4 GROUP 1

Coomasie Brilliant Blue G250 COOMASIE Brilliant Blue R 250 is the most commonly used staining procedure for the detection of proteins. Among the available protein detection methods, staining with Coomasie brilliant blue (CBB) is most frequently used in laboratories. However, despite the popularity of the method, its sensitivity is still low, and needs to be improved significantly for detecting low-abundance proteins. http://homepages.gac.edu/~cellab/chpts/chpt4/ex4-3.html

potato Potato (informally tattie, tater, spud, tato, pota, spudzie or tate) is the term which applies either to the starchy, tuberous root vegetable crop from the various subspecies of the perennial plant Solanum tuberosum of the Solanaceae, or nightshade, family, or to the plant itself. In the region of the Andes, the word is also used to refer to other closely-related species of the genus Solanum. Potato is the world's most widely grown tuber crop, and the fourth largest food crop in terms of fresh produce — after

CArbohydrates Carbohydrates (from 'hydrates of carbon') or saccharides (Greek σάκχαρον meaning "sugar") are the most abundant of the four major classes of biomolecules, which also include proteins, lipids and nucleic acids. They fill numerous roles in living things, such as the storage and transport of energy ( starch, glycogen) and structural components ( cellulose in plants, chitin in animals). Additionally, carbohydrates and their derivatives play major roles in the working process of the immune system, fertilization, pathogenesis, blood clotting, and development.[1] http://en.wikipedia.org/wiki/Carbohydrates

iodine Iodine solution is used to test for Starch. A bluishblack color indicates the presence of iodine in the starch solution. It is thought that the iodine fits inside the coils of amylose.[5] A 0.3% w/w solution is the standard concentration for a dilute starch indicator solution. It is made by adding 4 grams of soluble starch to 1 litre of heated water; the solution is cooled before use (starch-iodine complex becomes unstable at temperatures above 35 °C). This complex is often used in redox titrations: in presence of an oxidizing agent the solution turns blue, in the presence of reducing agent, the blue color disappears because triiodide (I3−) ions break up into three iodide ions, disassembling the complex. Under the microscope, starch grains show a distinctive Maltese cross effect (also known as 'extinction cross' and birefringence) under polarized light.