...Effects on Enzymatic Activity Tyler Mitchell BSC 118-002 Shon Johnson November 1, 2011 Abstract Without the effects of enzymes, many crucial chemical reactions would not be able to take place at the rate of which they were meant to perform. We conducted this series of labs in order to discover the effects of different biological and environmental aspects on enzymatic activity. In our first experiment, we looked at the effects that enzyme concentration had on amylase activity. We hypothesized that the higher the concentration of the enzyme, the higher the rate of reaction would take place. We found that a higher concentration of amylase led to a faster rate of reaction, proving our hypothesis to be correct. In our second experiment, we tested the effect the concentration of substrate would have on enzymatic activity. We hypothesized that the lower concentration of the substrate would not change the speed of the reaction. The experiment proved this hypothesis to be wrong because the speed of the reaction slowed down as the concentration lowered. In the third experiment, we tested the effects that different pH levels would have on enzymatic activity. We hypothesized that the more acidic the solution was, the lower the rate of the reaction will be. In Areekijseree’s article, it states that optimal pH levels for amylase are between 4 and 5, and 6 and 8 (Areekisjseree, Engkagul, Kovitvadhi, Thongpan, Mingmuang, Pakkong, Rungruangsak-Torrissen, 2004). This contradicts...
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...2-19-15 BISC 220 Lab Report 1 TA: Anh Nguyet Vu Activity of the Porcine Pancreas α-Amylase Enzyme Under Different Concentration Introduction: Enzymes are specialized protein structures that increase the rate of reactions without changing chemical equilibrium between reactants and products (Cooper, 2000). These enzymes have a distinct chemical composition that constructs an active site for substrates to bind to; this is the location where the substances come together to from an enzyme-substrate complex, which makes forming a product possible. The shape of the molecule is extremely important to its function. Enzymes are composed of unique three-dimensional conformations, due to the complex folding during the secondary, tertiary, and quaternary, stages of protein production. Extreme pH levels, heat, concentration, and other factors can easily denature these exclusive structures. α-amylase is a biological catalyst found in the saliva of various organisms, including humans. It functions as a catalyst for the hydrolysis of starch products located in consumed foods. Chemically, starch is comprised of two different molecules, amylose and amylopectin. The glucose molecules in amylose are connected in a liner/straight manner, whereas, the glucose in amylopectin are arranged in a spiral shape. These unique linkages are what give this molecule its overall shape, and ultimately, its function. Starches produced in plants are normally a combination of both these molecules at a 30:70...
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...The purpose of this experiment is to examine the effect that enzyme concentration has on reaction time and the effect that substrate concentration has on enzyme reaction. Enzymes are biological catalysts that catalyze different chemical reactions. In general, enzymes are proteins and they are each specific to specific chemical reaction. In order for enzymes to process properly, they should maintain a specific three dimensional structure. When enzymes function, they combine with their substrates (reactant) to form susbtrate-enzyme complex. Then this complex converts into a product and unaltered enzyme. Substrate + Enzyme Substrate-Enzyme Complex Product + Enzyme OR Substrate –Enzyme Product (From this equation, in general, the reaction of enzyme is irreversible.) Some of the factors that affect the rate of reaction are temperature, pH, enzyme concentration, substrate concentration, product concentration, etc. The rate of reaction is affected by the level of pH. The extreme level of pH can denature enzyme and result loss of its action. The optimum pH is 14 and this is the level of pH where the rate of reaction is the highest. Temperature also affects the rate of reaction. As temperature increases, the rate of reaction increases as well; however, it increases until the optimum temperature. After optimum temperature, the enzyme denatured. The concentration of enzyme and substrate affect the rate of reaction. In theory, the higher the concentration of substrate, the...
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...P5 PH report Hypothesis: the aim of this experiment was to see the effects that different levels of PH values has upon amylase enzyme activity. Apparatus: * Stirring rod * Dimple tray * Five pipettes * Syringe * Starch solution * Amylase * Iodine * Buffer of PH4, 7 and 10 * Test tube holder * Stopwatch Procedure: the first thing to do would be to ensure that you have all of the equipment needs for the experiment. The first step is to get a test tube and place it within the test tube holder, once you’ve done that you get a pipette using the pipette take some of the iodine and then very carefully put to drops of the iodine solution into the test tube. After that gets another pipette using that one to very gently to store 2 mL of the amylase enzyme solution, then very carefully put to drops of the amylase solution into the test tube. Once you’ve done that you get a third pipette and use that one to store 1 mL of the PH4 buffer, you then very carefully put the 1 mL of the pH4 buffer into the test tube, the second to last thing that is now added is 2 mL of starch. Once all of these chemicals have been put into one test tube it is then gently stirred, your lab partner will at the same time put 2 drops of iodine into 4 wells of the dimple tray, labelled 4 wells as 10 seconds, 20 seconds, 30 seconds and 40 seconds, using a stopwatch keep an eye on the time and wants 10 seconds of past use a syringe get a few drops of your amylase solution...
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...An experiment to show effect of the temperature on the action of an enzyme Abstract The experiment was to analyse what reaction temperature would have on Amylase enzyme. We heated alpha amylase solution to set temperatures then tested for the presents starch with iodine solution. Any starch would turn the iodine black. Once the starch had broken down the iodine would remain brown to suggest the presents of maltose. Usually I would expect to find that the reactions would increase as the temperature increased. After it reached its optimum temperature then the reaction would slow down rapidly or stop all together. However throughout the experiment we uncovered a number of flaws, the flaws would have contributed to the failure of this experiment and the rejection of my hypothesis. Introduction Enzymes are proteins that were made during protein synthesis. They are globular in shape and of a tertiary structure that has an active site. The protein molecules act as a catalyse biochemical reaction in living organisms. (Indge, B (1993), A-Z Biology. London. Wearset. 90). A catalyse is something that makes a chemical reaction happen more quickly without itself being changed. This means that enzymes can be re-used. Enzymes work by lowering the activation energy necessary to start a reaction. As less energy is necessary, biochemical reactions can take place at the temperatures and pressures found in living cells. (Indge, B (1993), A-Z Biology. London. Wearset. 90). ...
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...Candidates should be able to: (a) explain that enzymes are globular proteins that catalyse metabolic reactions; (b) explain the mode of action of enzymes in terms of an active site, enzyme/substrate complex, lowering of activation energy and enzyme specificity; (c) [PA] follow the progress of an enzyme-catalysed reaction by measuring rates of formation of products (for example, using catalase) or rates of disappearance of substrate (for example, using amylase); (d) [PA] investigate and explain the effects of temperature, pH, enzyme concentration and substrate concentration on the rate of enzymecatalysed reactions; (e) explain the effects of competitive and non-competitive inhibitors on the rate of enzyme activity; (f) use the knowledge gained in this section in new situations or to solve related problems. Enzymes are globular protein which act as catalysts • Enzymes are protein molecules defined as biological catalysts which speed up a chemical reaction and remain unchanged at the end of reaction. • Enzyme names end in –ase E.g. amylase, ATPase • Enzyme are globular proteins. Enzymes are globular protein which act as catalysts • Enzyme molecules are coiled into a precise threedimensional shape, which hydrophilic R groups (side-chains) on the outside of the molecule ensuring that they are soluble. Enzymes are globular protein which act as catalysts • Enzyme molecules have active site. • The active site of an enzyme is a region, usually a cleft or depression which substrate...
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...substrates. The enzyme (junket tablet) converts these substrates into different molecules by curdling. If the enzyme concentration required to start the reaction increases and speeds up a reaction, then it will remain unchanged unless certain limiting factors are introduced. Analysis & Discussions: Enzyme concentration: According to figure 5, if the amount of concentration of junket tablet increased, the time for initial curdles to form in room temperature milk decreased. This was evident because the curdles that were formed on the edges of the test tube was much faster as the amount of enzyme concentration increased by 1/5th each. The trend shows the inclination of time versus the concentration of the junket tablet, indicating the presence of a higher amount of enzymes controls the decrease in time. Moreover, the curdles were then formed larger by the last few trials according to table 5. The hypothesis is proven true by figure 5, where the rate of reaction increased as the enzyme concentration increased except at trial four where it decreased slightly. In conclusion, the higher the enzyme concentration, the higher the rate of reaction will be because having more enzymes means more reactions can happen at once and since each enzyme decreased the activation energy, the rate of reaction increased. pH: As the pH level of substrate increased, the time taken for the milk to curdle also increased. Therefore as the pH level increases, the time in activity of the enzyme will also increase...
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...Trace of the Bolus MOUTH The mouth, also referred to as the oral or buccal cavity, is formed by the cheeks, hard and soft palates, and tongue. Forming the lateral walls of the oral cavity are the cheeks—muscular structures covered externally by skin and internally by non-keratinized stratified squamous epithelium. The anterior portions of the cheeks end at the lips. The lips or labia are fleshly folds surrounding the opening of the mouth. They are covered externally by skin and internally by a mucous membrane. There is a transition zone where the two kinds of covering tissue meet. This portion of the lips is non-keratinized, and the color of the blood in the underlying blood vessels is visible through the transparent surface layer. The inner surface of each lip is attached to its corresponding gum by a midline fold or mucous membrane called the labial frenulum. The orbicularis oris muscle and connective tissue lie between the skin and the mucous membrane of the oral cavity. During chewing, contraction of the buccinators muscles in the cheeks and orbicularis oris muscle in the lips helps keep food between the upper and lower teeth. These muscles also assist in speech. The vestibule of the oral cavity is a space bounded externally by the cheeks and lips and internally by the gums and teeth. The oral cavity proper is a space that extends from the gums and teeth to the fauces, the opening between the oral cavity and the pharynx or throat. The hard palate—the anterior...
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...CARBOHYDRATE RELATED DISEASES Jay Cee Roa Valencia PhBio26 TTh 10:30 – 12:00 Carbohydrates are being shunned by health conscious, rather weight conscious, people. They have to understand that carbohydrate deficiency diseases and their manifestations are certain to appear if there is too much exclusion of carbohydrates in the diet. All sources of food do contain carbohydrates, even animal products. However the carbohydrate level is very low in foods of animal origin with the exception of milk which contains good amount of lactose sugar. THE CAUSES OF CARBOHYDRATE DEFICIENCY DISEASES Normally, when balanced diet is consumed, carbohydrate short fall does not arise. If individuals undertake crash-dieting to achieve rapid weight loss by nutritional deprivations of carbohydrates, no doubt they may lose weight drastically in a short span of time. However, they may not be able to resist the cravings for the carbohydrates and soon by reverting to old food habits end up gaining weight. In case they are able to continue dieting, they may have to face many carbohydrate deficiency disease manifestations. People lacking food of plant origin, and people suffering chronic illness, poverty or starvation also experience deficiency diseases. HOW DOES CARBOHYDRATE DEFICIENCY OCCUR? The carbohydrates consumed by us are broken down by digestive enzymes into monosaccharides (glucose, fructose etc) and absorbed in the intestine. Once in the blood, the glucose is used for energy production...
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...TYPE YOUR FULL NAME: Ericka Burton TYPE YOUR FULL NAME: Ericka Burton UMUC Biology 102/103 Lab 4: Enzymes Experiment 1: Effect of Enzyme Concentration Table 1: Effect of Enzyme Concentration on the Production of Gas Tube | Amount of yeast | Balloon circumference (cm) After 1 minute | Balloon circumference (cm) After 3 minutes | Balloon circumference (cm) After 5 minutes | Final Circumference (cm) | Time Required to Complete | 1 | 0.05 g | 15.5 cm | 17.2 cm | 20.5 cm | 21.9 cm | 11 mins | 2 | 0.005 g | 13.8 cm | 15.1 cm | 19.6 cm | 20.1 cm | 12 mins | 3 | 0.0005 g | 8.8 cm | 10.5 cm | 13.1 cm | 13.1 cm | 9 mins | Questions 1. What is the enzyme in this experiment? What is the substrate? Yeast is the enzyme. Sugar as the substrate. 2. Did you notice a difference in the rate of reaction in the tubes with different concentrations of enzymes? Why or why not? It is yes, since there is change in balloon size. More the concentration of the enzyme more will be the consumption of substrate. That indicates the rate of reaction is more. 3. What was the effect of using less enzyme on your experiment? There is less size of the balloon for less enzyme concentration. There is less production in the gas. 4. Do you expect more enzyme activity if the substrate concentration is increased or decreased? Draw a graph to illustrate this relationship. If you increase the substrate concentration the rate will also increase up to a...
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...The sugar rich water is then strained through the bottom of the mash and is now called wort. The wort then goes to the brew kettle where it is brought to a boil. During this stage, hops are added at different times during the boil for either bitterness or aroma. The wort is then cooled and aerated, and brewers' yeast is added for fermentation. The yeast produces alcohol and carbon dioxide and other byproducts from the sweet wort. After fermentation the "green beer" undergoes maturation. The last step in the brewing process is filtration, and then carbonation. Next the beer is moved to a holding tank where it stays until it is bottled or kegged. For a more detailed description of the brewing process click "Continue." Barley Malt Barley malt is to beer as grapes are to wine. It is ideally suited to brewing for many reasons. Malted barley has a high complement of enzymes for converting its starch supply into simple sugars and contains protein, which is needed for yeast nutrition. Of course, one important element is its flavor. There are two types of barley: six-row and two-row. [pic] Pale Ale Malt Barley Malt Six-row Barley Malt Generally, six-row barley has a higher enzyme content, more protein, less starch, and a thicker husk than two-row barley. The higher level of diastatic enzymes makes six-row barley desirable for conversion of adjunct starches (those that lack enzymes) during mashing. On the down side, the higher protein content can result in greater break...
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...questionbase.50megs.com AS-Level Revision Notes AS Biology – Revision Notes Unit 1 – Core Principles Biochemistry 1. Carbohydrates have the general formula (CH2O)x. 2. The simplest carbohydrates are monosaccharides, e.g. glucose (C 6H12O6), and are monomers. 3. Monosaccharides can join together to form disaccharides in a condensation reaction, forming a glycosidic bond. This can be broken by hydrolysis: 4. Polysaccharides are formed from multiple glycosidic bonds, and include starch, glycogen and cellulose. 5. 1-4 glycosidic bonds create straight chains, whereas side chains are produced from 1-6 bonds. 6. Cellulose is fibrous, with β 1-4 linkages, and is used in cell walls. Glycogen and starch are both coiled, with α 1-4 linkages, and 1-6 side chains, and are used for storage. 7. Amino acids are the monomers of proteins – they have an amino group at one end, and a carboxylic acid group at the other. 8. The ‘R’ group distinguishes one amino acid from another – there are about 20 in total; those that are needed in the diet are called essential amino acids. 9. Some amino acids can be synthesised by transamination. 10. Amino acids bond like monosaccharides, creating peptide bonds. 11. Fibrous proteins, e.g. collagen and keratin, have long, straight, polypeptide chains. 12. Globular proteins, e.g. gels and enzymes, have a roughly rounded shape. 13. Proteins have four different structures: a. The primary structure is the basic sequence of amino acids. b....
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...fastened the place of such developments. Targeted improvements aim at enzymes with enhanced thermal and operational stability, improved specific activity, modification of pH-activity profiles, and increased product specificity, among others. This has been mostly achieved through protein engineering and enzyme immobilization, along with improvements in screening. The latter has been considerably improved due to the implementation of high-throughput techniques, and due to developments in protein expression and microbial cell culture. Expanding screening to relatively unexplored environments (marine, temperature extreme environments) has also contributed to the identification and development of more efficient biocatalysts. Technological aspects are considered, but economic aspects are also briefly addressed. INTRODUCTION: Food processing through the use of biological agents is historically a well-established approach. The earliest applications go back to 6,000 BC or earlier, with the brewing of beer, bread baking, and cheese and wine making, whereas the first purposeful microbial oxidation dates from 2,000 BC, with vinegar production. Coming to modern days, in the late XIX, century Christian Hansen reported the use of rennet (a mixture of chymosin and pepsin) for cheese making, and production of bacterial amylases was started at Takamine (latter to become part of Genencor). Pectinases were used for juice clarification in the 1930s, and for a short period during World War II, invertase...
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...Requirements 2– The Unit 1 Exam 2 4 6 8 10 16 17 24 28 30 31 35 37 44 46 50 54 58 60 67 68 72 80 81 83 86 Cells Human Physiology Disease Appendices These notes may be used freely by A level biology students and teachers, and they may be copied and edited. Please do not use these materials for commercial purposes. I would be interested to hear of any comments and corrections. Neil C Millar (nmillar@ntlworld.co.uk) Head of Biology, Heckmondwike Grammar School High Street, Heckmondwike, WF16 0AH July 2011 HGS Biology A-level notes NCM/7/11 AS Biology Unit 1 page 2 Biology Unit 1 Specification Biochemistry Biological Molecules Biological molecules such as carbohydrates and proteins are often polymers and are based on a small number of chemical elements. • Proteins have a variety of functions within all living organisms. The general structure of an amino acid. Condensation and the formation of peptide bonds linking together amino acids to form polypeptides. The relationship between primary, secondary, tertiary and quaternary structure, and protein function. • Monosaccharides are the basic molecular units (monomers) of which carbohydrates are composed. The structure of α-glucose and the linking of αglucose by glycosidic bonds formed by condensation to form maltose and starch. Sucrose is a disaccharide formed by condensation of glucose and fructose. Lactose is a...
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...specialised discipline based, content oriented courses are introduced. Students reach this stage after 10 years of general education and opt for Chemistry with a purpose of mostly for pursuing their career in basic sciences or professional courses like medicines, engineering, technology and studying courses in applied areas of science and technology at tertiary level. Therefore, at this stage, there is a need to provide learners with sufficient conceptual background of Chemistry, which will make them competent to meet the challenges of academic and professional courses after the higher secondary stage. National Curriculum Framework for School Education – 2005 recommends a disciplinary approach with appropriate rigour and depth with the care that syllabus is not heavy and at the same time it is comparable to the international level. It emphasizes a coherent focus on important ideas within the discipline that are properly sequenced to optimize learning. It recommends that theoretical component of Higher Secondary Science should emphasize on problem solving methods and the awareness of Syllabus for Secondary and Higher Secondary Levels 22 historical development of key concepts of science be judiciously integrated into content. The present exercise of syllabus development in Chemistry at Higher Secondary Stage is based on this framework. Salient features of the present syllabus are thus: • Some background of Chemistry from secondary stage is assumed; however, no specific knowledge...
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