Effects of Protein

on Amylase Activity

Activity no.4
GROUP 1
Coomasie Brilliant Blue G-
250
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 bluish-
black 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.