Questions: A. Effect of Temperature Starch Solution 40c 5 mins. Dark yellow 10 mins. Darker yellow than 5 mins 15 mins.

Darker yellow than 10 mins 20 mins. Darker yellow than 15 mins 25 mins. Darker yellow than 20 mins 30 mins. Darker yellow than 25 mins 35 mins. Darker yellow than 30 mins 40 mins. Darker yellow than 35 mins 45 mins. Darker yellow than 40 mins 50 mins. Darker yellow than 45 mins 55 mins. Darker yellow than 50 mins 60 mins. Darker yellow than 55 mins B. Effect of pH Height of solidified egg white in mm Test tube 1 Test tube 2 Test tube 3 Test tube 4 27 mm 36 mm 28 mm 22 mm Extent of digestion in mm after one hour 31 mm 42 mm 30 mm 23 mm Color result in Biuret test Maroon Violet Light brown Golden yellow

Starch solution 60c Light yellow Darker than 5 mins Darker yellow than10 mins Darker yellow than15 mins Darker yellow than20 mins Darker yellow than25 mins Darker yellow than30 mins Darker yellow than35 mins Darker yellow than40 mins Darker yellow than45 mins Darker yellow than50 mins Darker yellow than 55 mins

Starch Solution 10c Light yellow Darker than 5 mins. Darker yellow than 10 mins Darker yellow than15 mins Darker yellow than20 mins Darker yellow than25 mins Darker yellow than30 mins Darker yellow than35 mins Darker yellow than40 mins Darker yellow than45 mins Darker yellow than50 mins Darker yellow than 55 mins

C. Influence of Coenzymes Test tube 1 Test tube 2 Benedicts Test N/A N/A

Test tube 3 Test tube 4

N/A N/A

Questions: 1. State in what tubes enzyme action has occurred for every part of the experiment For test 1 = enzyme activity occurs in the test tube at 60c For test 2 = it occured in all test tube For test 3 = it occurred in all test tube

2. Explain why enzyme action has occurred in the above test tubes. When the temperature is low (0OC), enzyme action is slowed down and the starch is not completely digested. 37OC is the optimum temperature for enzyme action to take place and therefore, enzyme action takes place the fastest at this temperature. In boiling water (100OC), the enzyme denatures and dies and therefore, enzyme action stops. The pH at or above 7 is favourable for enzyme action to take place. Enzyme action takes place the fastest at 37OC, which is the optimum temperature for enzyme action.

3. Describe the mechanism why food deterioration is prevented when placed in the freezer. Food deterioration is a series of continuous degradative changes occurring in a food item which may affect the product's wholesomeness, result in a reduction of its quality, and/or alter its serviceability. The higher the temperature, the faster biochemical reactions occur. Most bacterias occurs under 50F. It causes slow movement of food particles and due to this reason, microorganisms are prevented to grow and spoil. References: http://www.preppers.info/uploads/us_army_cc_md0723_food_deterioration.pdf http://www.food.upm.edu.my/kuliah/lectures/foodserv/fsm3001/Intro%20Food%20Pr ocessing.pdf