You reflect on friends or family who died of cancer. Of all the celebrities who got cancer, gradually deteriorated and died. Other than Suzanne Somers who went alternative, thrived, survived, and wrote a book about it. Even every TV show or movie featuring someone with cancer has them dying at the end.
It can be observed that there is no obvious increase or decrease of the time span concerning the different temperatures.
Since the results are rather random, the correlation is probably fairly weak. This could also be explained due to anomalies which occurred during the experiment and hence limited its accuracy. For example, the time between mixing the two liquids and adding them to the iodine was often not recorded and possessed different durations.
This allowed the mixture to change its original temperature and either hindered or sped up the chemical reaction involved in digestion. Another limitation was the fact that the amylase, extracted from our saliva did not possess room temperature as anticipated but was warmer because it was preserved in our bodies.
Furthermore, the amylase was preserved in a glass jar in a cold room.
This makes the foundation of the experiment vulnerable as it tempered with the initial approach that both substances should be of equal temperature.
An additional limitation is that the quantity of the amylase and starch were not measured by an exact proportion but rather by sight. This risks a difference between the amount of the substances and contributes to the inaccuracy of the experiment. The measuring has been done in the same fashion during all the experiment rounds.
This does not only bring the problem of a wrong proportion between the substances but also between the different trials, making the result for the average time even more unreliable. Each group conducted a different amount of trials.
This made some final results more reliable than others as the mean was more precise and able to generalize. We can only assume that the results of the groups that only made one experiment are right as we have nothing to compare it to. If the digestion happened at a fast pace, as it did in room temperature, those would have been vital for the end result.
The different rounds were also often a couple of seconds earlier or later than intended as it took a while to drop only the needed amount of the mixture which was fairly small. The experiment is basically not successful, the test result is not essential and does little to prove my hypothesis.The gas issue is strange.
In my SAD days, I would get really nasty gas (sharts) from things like eggs, cheese, kimchi, fruit, etc When I switched to paleo, gas pretty much went away, but high fructose fruits would tear me up–pears especially. 1. Introduction. The detection and identification of body fluids at a crime scene are very important aspects of forensic science.
Determining whether or not there is a body fluid present and subsequently identifying it allows the sample to undergo further laboratory testing including DNA analysis which is a very crucial step in a wide range of investigations.
Enzyme activity and purity of these topics, the easiest to deal with is the importance of enzyme purity and activity. As a scientist actively involved in polysaccharide research over the past 25 years, I have come to appreciate the importance of enzyme purity and specificity in polysaccharide modification and measurement (7).
The controls/amylase activity experiment showed that it is necessary for both starch and amylase to be mixed in order for the reaction to occur. As expected, as the temperature increased, so did the speed of the reaction. This is expected because this reaction often occurs in the human body where the temperature is normally 37°C.
Eat a diet in butyrate rich foods and it will help repopulate your gut. Fodmap says we can’t eat most of the things that help those bacteria live and function so we have to help them along with butter and cheese and cream and bananas.
Effect of Temperature on Amylase Amylase is an enzyme that catalyzes the breakdown of starch, a polysaccharide, into maltose, a disaccharide.
This reaction is called hydrolysis, because a molecule of water is needed to break each bond.