...Different pH Level on Amylase in Starch Introduction Amylase, a family of proteins that differ in isoforms, is a digestive enzyme found in saliva and pancreatic fluid that helps digest starch into simple sugars. (Scannapieco et. al., 1993). Amylase is the first step in digesting starch, which is used for the intake of carbohydrates or energy in humans. (Butterworth et. al., 2011). Amylase functions in the hydrolysis of starches, which produces glucose monomers. (Karp, 2010). This is essential in glycolysis and the harvesting of ATP. Since amylase is also a protein that performs enzymatic reactions, the secondary and tertiary structures are affected by external stimuli like pH. (Karp, 2010). When the structure is altered the affinity of the enzyme is changed. (Luesse, 2012). The point where the majority of enzymes are found to be most active is in the neutral pH range near 7. (Guyot et. al., 2000). Therefore, it can be said that extremely high or low pH’s denature an enzyme. By finding the specific pH at which amylase is most active, optimum production can be achieved. (Guyot et. al, 2000). In our experiment, we want to determine what pH levels is optimum for the enzymatic activity of amylase. To see if starch is broken down to glucose amylase, a spectrophotomer is used to see the amount of light that passed through. The more light that passes through the test tube means more starch was broken down into glucose. (Luesse, 2012). We hypothesized that the enzyme amylase will be...
Words: 2927 - Pages: 12
...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...
Words: 1594 - Pages: 7
...while the enzymes remain the same and are used again. The lock-and-key model is that the active site and substrate fit perfectly. The induced-fit model is that both the substrate and active site alter their shape to fit together. Temperature, pH, activator,...
Words: 545 - Pages: 3
...questions. * Save your Lab 4 Answer Sheet in the following format: LastName_Lab4 (e.g., Smith_Lab4). * You should submit your document as a Word (.doc or .docx) or Rich Text Format (.rtf) file for best compatibility. Pre-Lab Questions 1. How could you test to see if an enzyme was completely saturated during an experiment? - Add more substrate and record the rate. If the rate of the reaction is constant, all the enzymes are saturated. 2. List three conditions that would alter the activity of an enzyme. Be specific with your explanation. * Temperature – Cold temperature will cause the enzyme to work slow, hot temperature will cause the enzyme to increase the movement making it less stable. * PH – Difference in range in the PH scale can alter the shape of the enzyme’s active site * Concentration Of Substrate – Less or more of enzymes to substrates ratio will affect the rate of collisions between the two affecting the number of reactions. 3. Take a look around your house and identify household products that work by means of an enzyme. Name the products, and indicate how you know they work with an enzyme. * Meat Tenderizer – Breaks down larger proteins into smaller proteins to make the meat easier to chew. * Laundry Detergent – When mixed with water they break down stains resulting in clean clothes. Experiment 1:...
Words: 1006 - Pages: 5
...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 faster the reaction rate processes...
Words: 817 - Pages: 4
...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). ...
Words: 2628 - Pages: 11
...com/science/amylaseenzymeh_wpp_gn.htm. It is a snapshot of the page as it appeared on 9 Jul 2011 05:17:19 GMT. The current page could have changed in the meantime. Learn more Text-only version Home You Are At: AllSands Home > Science > Amylase enzyme: the effects of temperature About Contact Amylase Enzyme: The Effects Of Temperature Amylase is an important metabolic enzyme. Its function is to catalyze the hydrolysis of starch into glucose. At high temperatures, Amylase becomes denatured, denatured amylase no longer catalyzes the hydrolysis of starch into glucose. Amylase is an important metabolic enzyme. Its function is to catalyze the hydrolysis of starch into glucose. This particular enzyme, which is found in all m ammals, speeds up specific digestive processes which take place along the digestive track running from the mouth to the small intestines. Amylase's essential role in digestion makes it an attractive prospect for research. The human body must be kept within several degrees of 37° Celsius for biological functions to continue working. If body heat exceeds 37°C by too much cells become impaired or permanently damaged, at lower temperature metabolism decreases without permanent damage until ice crystals form in the cells. What happens to Amylase at extreme temperatures? Perhaps the answer to that question will give insight into metabolism's reaction to low temperatures. There are over 700 enzymes which have currently been identified. An enzyme is defined as a catalyst...
Words: 632 - Pages: 3
...1. Use the information in the table and your own knowledge to answer the questions below. (a) (i) Where was protein broken down? .......................................................................................................................... (1) (ii) Where was fat broken down? .......................................................................................................................... (1) (b) (i) What evidence in the table shows that not all the starch was broken down in the mouth? .......................................................................................................................... (1) (ii) Where was the digestion of starch completed? .......................................................................................................................... (1) (c) What happens to glucose in the small intestine? ..................................................................................................................................... ..................................................................................................................................... .................................................................................................................
Words: 496 - Pages: 2
...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...
Words: 8315 - Pages: 34
...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...
Words: 1738 - Pages: 7
...your tutor that all tutorial questions have been completed; even if you don’t know how to do, write something - you’re not advised to leave answers blank in the finals. • Write answers on board if you wish to receive tutor feedback (no answer, no feedback) • Be independent: consult textbooks or dictionaries on your own first before asking the tutor • All questions are compulsory. 1 mark may reflect 1 answer point. (No half mark is awarded in the finals marks) (Source : Final Examination, Apr 2015) Q1. (a) Pyruvate kinase is an enzyme that catalyse the transfer of a phosphate group from phosphoenolpyruvate to adenosine diphosphate during glycolysis. i) Define the term “enzyme” and state its function. (2 marks) ii) Explain why pyruvate kinase can only catalyse this reaction but not other reactions. (3 marks) (b) Figure 1.1 shows the result of an investigation using enzyme sucrose to break down sucrose into its monomer. In this investigation, 1g of sucrose was dissolved in 100 cm3 of water and 2 cm3 of 1% sucrose solution was added. [pic] Based on Figure 1.3, answer the following questions. i) State the products of this enzymatic reaction. (2 marks) ii) Briefly explain what happens at 0 – 60 minutes interval. (2 marks)...
Words: 707 - Pages: 3
...varies with salivary flow rate. The components interact and are responsible for the various functions of saliva Organic Substances Mucins Mucins are elaborate glycoproteins, found as high and low molecular weight mucins (MC1&2). Mucins give saliva its lubrication properties. Mucins form homotypic complexes making...
Words: 1004 - Pages: 5
...What is the function of enzymes in a living system? Enzymes speed up metabolic reactions necessary for life. Without them certain vital processes would not take place and the body would be unable to function. Difference enzymes work better under different conditions. Where in a human body might it be beneficial to have enzymes work in very acidic environments? In areas, like the stomach, that have a pH of two would benefit by having enzymes that function well in acidic environments. An example of such an enzyme is pepsin. There is a large amount of catalase found in a human liver. Does the liver break down more hydrogen peroxide in the summer or winter? Explain your answer. More hydrogen peroxide will be broken down in the summer compared to the winter because higher body temperatures equals more enzyme activity. Many enzymes end with “ase”. Come up with your own enzyme, then name and explain what this enzyme does. Draw the enzyme and the substrate in the space provided below along with the enzyme-substrate complex. My enzyme would be olestrase. It would break down the lipid olestra and make it usable for the human body. Recent advances have allowed humans to mass-produce certain enzymes. Research one such enzyme and explain how this enzyme has been used to benefit society. Coenzyme Q10 (ubiquinone) is a naturally occurring substance which has properties potentially beneficial for preventing cellular damage during myocardial ischemia and reperfusion. It plays...
Words: 849 - Pages: 4
...Key Organs and Enzymes of the Digestive System 1) The salivary glands produce salivary amylase to digest starch. 2) The stomach produces pepsin, which is a protease to digest protein. 3) The pancreas produces: Proteases, to digest protein within the small intestine Pancreatic amylase to digest starch within the small intestine Pancreatic lipase to digest fats the small intestine Part 1: Testing for Macromolecules Hypotheses Food 1 (Junk):maruchan instant soup Food 2 (Junk): Frito chips Food 3 (Junk): Waffle Grahams Food 4 (Healthy): Dried oatmeal’s Food 5 (Healthy): sweet n salty mix Food 6 (Healthy): Banana Directions for Testing 1) Why is it important to use a negative and positive control? It is important to have negative and positive...
Words: 806 - Pages: 4
...Digestive System Function: To break down food into usable (absorbable) form Processes involved: 1. Ingestion 2. Movement of food along GIT – voluntary (ie: swallowing); involuntary (ie: peristalsis) 3. Digestion a. Mechanical (i.e.: mastication, emulsification, mixing waves, segmentation) b. Chemical - carbohydrates ( disaccharides ( monosaccharides - proteins ( amino acids - lipids ( fatty acids + glycerol 4. Absorption 5. Excretion (defecation) Organs involved: A. Gastrointestinal tract (GIT) – mouth, pharynx, esophagus, stomach, small intestine, large intestine B. Accessory structures – teeth, tongue, salivary glands, liver, gall bladder, pancreas Histology of GIT – 1. Mucosa – a. epithelium b.lamina propria (CT) c.muscularis mucosa (smooth muscle) 2. Submucosa 3. Muscularis externa 4. Serosa (aka- visceral peritoneum) Peritoneum & Mesenteries – - parietal & visceral peritoneum - Greater & lesser omentum - Mesentery proper Mouth (oral/buccal cavity) A. Tongue – - intrinsic/extrinsic muscles - papillae – filiform, fungiform, circumvallate B. Salivary glands - parotid, submandibular, sublingual -saliva A. Teeth –Involved...
Words: 745 - Pages: 3
