Amylase

-1st tube (4o C): The solution turned purplish blue.

Explanation: Amylase is the enzyme that catalyzes the convertion of starch into glucose. At 4oC,
amylase was deactivated, so more starch was left than sugar.
-2nd tube (40oC): The solution turned cloud white.
Explanation: Amylase is the enzyme that catalyzes the convertion of starch into glucose. At 40oC,
amylase is at its ideal condition so there was little starch left in the solution.
-3rd tube (100oC): The solution turned dark blue.
Explanation: Amylase is the enzyme that catalyzes the convertion of starch into glucose. At 100oC,
amylase is denatured, so most of the starch remained.

Conclusion: Amylase is most effective at temperature of approximately 40oC and therefore convert
more starch into glucose.

Bromelain
-1st tube (room temperature): The gelatin pieces was dissolved in the solution.

Explanation: Bromelain is the enzyme that catalyzes the breakdown of protein. At room
temperature, bromelain is at its ideal condition.

-2nd tube (100oC): The gelatin pieces did not dissolve in the solution.

Explanation: Bromelain is the enzyme that catalyzes the breakdown of protein. At 100oC, bromelain
was denatured.

Conclusion: Bromelain is more effective at room temperature than at 100oC and therefore consume
less time for protein digestion.

Protein
-1st tube (water): The solution turned light blue

Explanation: The light blue color appeared due to the formation of Cu(OH)2.

Conclusion: There is no protein in water.

-2nd tube (gelatin): The solution turned light purple.

Explanation: The peptide bonds in gelatin reacted with Cu2+ in the Biuret reagent.

Conclusion: There is protein in gelatin.

-3rd tube (Peanut extract): The solution turned cloud pink.

Explanation: The peptide bonds in peanut reacted with Cu2+ in the Biuret reagent.

Conclusion: There is protein in peanut.

 -4th tube (milk): The solution turned pinkish purple.

Explanation: The peptide bonds in milk reacted with Cu2+ in the Biuret reagent.

Conclusion: There is protein in milk.

Carbohydrate
-Monosaccharide: There is orange precipitation

Explanation: The Barfoed reagent is made up of copper sulphate and acetic acid. Since Monosaccharide
is a strong reducing agent, within 2 mins of heating, Copper(II) sulphate turned into Cu2(I)O.

Conclusion: The sample given is monosaccharide.

-Disaccharide: There is no precipitation.

Explanation: The Barfoed reagent is made up of copper sulphate and acetic acid. 2 mins of heating is
not enough for disaccharides to react so no Copper(II) sulphate turned into Cu2(I)O.

Conclusion: The sample given is disaccharide.