📖 Samacheer Kalvi · 11th TN - English Medium · Bio Zoology · Page 265question

CONTENT · Part 7

Chapter 9: Chapter 7 · Bio Zoology

Ammonia in the given sample. Inference: It is inferred that ammonia is present in the given solution. XI Std Biology-Zoology Glossary . TEST FOR UREA Aim: To test the presence of urea in the given sample solution.

Material Required: Test tube, sample solution, test tube holder and pipette / dropper. Required Reagents:   Phenol red and Horse gram powder (which contains the enzyme urease). Procedure: . Take ml of sample solution in a clean test tube.

. Add few drops of phenol red in the test tube containing sample solution. . Add a pinch of horse gram powder in the test tube and mix well.

. Appearance of dark pinkish colour indicates the presence of urea in the given sample. Inference: It is confirmed that the given sample solution contains urea. .

TEST FOR SALIVARY AMYLASE Aim: To test the presence of Amylase enzyme in the human saliva. Materials Required: Test tubes, Potato, Mortar and Pestle. Solutions Required: Iodine solution, Human Saliva. Procedure: ) Add mashed potato pieces in a test tube and add warm water.

Shake well. ) Collect the clear supernatant in a test tube. ) Add few drops of iodine solution to the liquid in the test tube. ) Note the bluish black (dark blue) colour in the test tube.

) Collect a few drops of saliva in a clean test tube. ) Transfer the saliva into the test tube containing the sample solution and shake well. ) Leave the sample undisturbed for minutes. Observe the colour change in the sample solution.

) The solution gradually becomes colourless. ) This confirms the presence of amylase in the human saliva. Inference: It is inferred that human saliva contains the enzyme amylase that digests the starch. .

DETERMINE YOUR BLIND SPOT Procedure: . Cover your left eye. . Hold the figure shown about to cm away from your face and directly in front of your right eye.

XI Std Biology-Zoology Glossary . Stare at the cross in the shown figure. You can also see

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