Bio Lab - Bread

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BIO 108-02HB 4/13/2012 What is Hiding in Your Bread Prediction: If a person chews a piece of white bread for 1 minute, then the taste of the bread will become sweet. Data Table: Participant # | Sweetness Rate | 1 | 4 | 2 | 4 | 3 | 4 | 4 | 3 | 5 | 4 | 6 | 4 | 7 | 3 | 8 | 4 | 9 | 5 | 10 | 4 | Conclusion: As the bread is being chewed in the mouth, the amylase enzyme that the saliva contains begins to react with the starch in the bread. During this reaction the enzyme amylase catalyzes the breakdown of starch. The enzyme digests the starch in the bread and turns it into simple sugars such as glucose and maltose. As the reaction progresses, less starch is present and more sugars are being made, therefore the bread begins to taste sweet. The enzyme used in this lab exercise is amylase, which is commonly found in saliva and germinating seeds. It catalyzes the breakdown of starch. When amylase reacts with starch, it cuts off the disaccharide maltose (two glucose molecules linked together). As the reaction progresses, less starch will be present and more sugar (maltose) will be present Saliva contains the enzyme salivary amylase. This enzyme breaks down starch to simple sugars such as maltose and glucose. After a while, the bread should begin to taste sweet. The digestive enzymes in your spit will gradually digest the starch in the bread and turn it into smaller sugar (glucose) molecules, that will be easier for your cells to get through the cell membranes to turn into

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