The protein in gelatin that allows it to form a gel is calle

The protein in gelatin that allows it to form a gel is called An enzyme in pineapple capable of digesting the protein in gelatin is called... For each of the following substances, identify whether it is a carbohydrate, lipid, protein, or other vegetable oil lactase amylase starch lactose distilled water Each of the following statements applies to one of the tests we will perform in Part III of this lab. Give the name of the appropriate test. Uses strips that change color in the presence of the test substance Requires that the test solution be heated A very dark colored solution indicates that a lot of starch is present Developing predictions: If the lactase enzyme is effective in breaking down lactose, would you expect to see a positive or negative result for the glucose test (\"positive\" = glucose is present)? Explain. Developing predictions: If the amylase enzyme is effective in breaking down the cracker, would you expect to see a positive or negative result for the presence of starch? Explain.

Solution

3. Gelatin is obtained from the protein called collagen by the process of controlled hydrolysis. As it is a protein, gelatin has many amino acids, mainly glycine, proline and hydroxyproline. These amino acids are present in specific sequences which give gelatin its triple helical structure and the ability to form gels.

4. An enzyme in pineapple capable of digesting the protein in gelatin is called - Bromelain.

5.   i. Lipids ii. Protein    iii. Protein    iv. Carbohydrate   v. Carbohydrate      vi. Other

6    i. Litmus Test - Litmus strips are used to test the acdity/alkalinity of a substance.

     ii. Benedict\'s solution test - Test for simple sugars (monosaccharides)

    iii. Iodine test or Lugol solution test.

7. The test will exhibit a range of colours corresponding to the increasing concentration of the glucose present as lactose progressively gets converted to glucose.

8. As there is a lot of starch present in cracker, the test result will depends on the amount of amylase enzyme used to beak down starch. If a small part of cracker is tested with a lot of amylase enzyme, the test will show negative result for starch. But if quantity of amylase enzyme is not sufficient as compared to cracker size, then it will exhibit a postiive result for starch (as all the starch could not be broken down by limited amount of amylase).