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  • Reslt Principle

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    Syafiq Hussin
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    This document contains data from an experiment measuring various properties of a sample over time, including moisture, ash, protein, fat, carbohydrate, alpha-amylase activity, glucose concentration, and total carbohydrate. The sample was measured initially at 0 hours and again at 84 hours. The data shows changes in the measured properties between the two time periods. For example, moisture increased from 46.5% to 73.494% and total carbohydrates decreased from 44.716% to 4.812% between 0 and 84 hours.

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    This document contains data from an experiment measuring various properties of a sample over time, including moisture, ash, protein, fat, carbohydrate, alpha-amylase activity, glucose concentration, and total carbohydrate. The sample was measured initially at 0 hours and again at 84 hours. The data shows changes in the measured properties between the two time periods. For example, moisture increased from 46.5% to 73.494% and total carbohydrates decreased from 44.716% to 4.812% between 0 and 84 hours.

    Copyright:

    Attribution Non-Commercial (BY-NC)
    Download as DOC, PDF, TXT or read online from Scribd
    Flag for inappropriate content
    Download as doc, pdf, or txt
    7 views3 pages

    Reslt Principle

    Uploaded by

    Syafiq Hussin
    This document contains data from an experiment measuring various properties of a sample over time, including moisture, ash, protein, fat, carbohydrate, alpha-amylase activity, glucose concentration, and total carbohydrate. The sample was measured initially at 0 hours and again at 84 hours. The data shows changes in the measured properties between the two time periods. For example, moisture increased from 46.5% to 73.494% and total carbohydrates decreased from 44.716% to 4.812% between 0 and 84 hours.

    Copyright:

    Attribution Non-Commercial (BY-NC)
    Download as DOC, PDF, TXT or read online from Scribd
    Flag for inappropriate content
    Download as doc, pdf, or txt
    of 3

    Sample

    0 hr
    84hr

    1
    2
    Average
    1
    2
    Average

    Time,
    Hr
    6
    8
    24
    84

    Moisture
    % (A)
    49.670
    43.325
    46.500
    74.813
    72.176
    73.494

    Ash %
    (B)
    0.0216
    0.0351
    0.0283
    0.87
    0.98
    0.93

    Concentration of
    substrates, g/L
    32
    39
    42
    50

    Protein
    % (C)
    1.819
    1.873
    1.846
    2.613
    2.988
    2.801

    Fat %
    (D)
    7.111
    6.700
    6.910
    18.991
    16.934
    17.963

    Carbohydrate
    %

    -Amylase activity
    (IU/ml.min)
    170.67
    208
    224
    266.67

    44.716
    4.812

    Glucose concentration

    y = 0.001x 0.0071
    0.025 = 0.001x 0.007
    0.001x = 0.025 + 0.007
    x = 32
    y = 0.001x 0.0071
    0.032 = 0.001x 0.007
    0.001x = 0.032 + 0.007
    x = 39
    y = 0.001x 0.0071
    0.035 = 0.001x 0.007
    0.001x = 0.035 + 0.007
    x = 42
    y = 0.001x 0.0071
    0.043 = 0.001x 0.007
    0.001x = 0.043 + 0.007
    x = 50

    -amylase activity:

    u=

    conc.of .substrate volume.of .assay 1mol

    6
    Incubation.time
    150 g 10

    E.g:

    g
    l 1mol
    u=
    10 min 150 g 106
    u = 42.67 mol / min
    32

    u
    Volume.of . fraction.assay
    42.67 mol / min
    =
    0.25ml
    u
    = 170.67
    ml.min
    Enzyme.activity =

    Total carbohydrate (%):

    Total.Carbohydrate.(%) = 100% A B C D
    For.0.hour = 100% 46.5% 0.0283% 1.846% 6.910%
    = 44.716%
    For.84.hour = 100% 73.494% 0.93% 2.801% 17.963%
    = 4.812%

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