Beano Lab

                              

Beano Pre-Lab Questions/Activities

  1. What is the purpose of Beano?
  2. What is the active ingredient in Beano?  Given the information you learned in the Enzyme-Substrate simulation, predict its effectiveness in a highly basic environment.
  3. Does the active ingredient in Beano naturally occur in the human digestive system?  If so, where?  If not, where does it aid in digestion? Watch these two short videos for some insight:[kml_flashembed movie="http://www.youtube.com/v/bNMsNHqxszc" width="425" height="350" wmode="transparent" /] [kml_flashembed movie="http://www.youtube.com/v/q3986Yfl5cU" width="425" height="350" wmode="transparent" /]
  4. What role does Aspergillus niger play in the Beano lab?  What is the common name of this organism? 

                                                 aspergillus-niger.jpg

(http://129.215.156.68/Images/spores.htm)

                                                  

Reflective Questions

1.  Why did you take baseline data at time zero for test tubes 1 and 2?

2.  Study the picture below.   What is being measured?  What is the unit of measurement?  Assume the measurement was taken after Beano was added to refried beans and allowed to incubate at 37 degrees Celsius for five minutes.  Was alpha-galactosidase effective in breaking down complex carbohydrates at this temperature? 

 diastix-result.jpg

3.  Study the picture below.  Describe at least two different situations that could yield this result. 

  negative-diastix.jpg

4.  How did temperature, hydrocholoric acid, and sodium hydroxide affect alpha-galactosidase activity in the bean solution?

 

 

 

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