The effect of pH on salivary amylase Introduction: Saliva in the mouth contains the protein salivary amylase which acts on starches to break them down into mono- and disaccharides.(2) Saliva has been found to have an average pH level of about 6.78 +/- when tested in various locations of the mouth from multiple healthy individuals.(1) Saliva acts as a buffer against any possible changes in the pH from acids produced from bacteria, maintaining the oral cavity at an almost
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The Discussion should be written after the Results section so that you have a good idea of what the experiment has demonstrated. The discussion section should definitely have a statement of your expected findings (Pechenik, 86). This should include your hypothesis and a brief statement about why these types of results are expected. There should also be a comparison of how your actual results related to your expected findings (Pechenik, 86). Here, you should state whether or not your results supported
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Enzymes are generally globular proteins, acting alone or in larger complexes. Like all proteins, enzymes are linear chains of amino acids that fold to produce a three-dimensional structure. The sequence of the amino acids specifies the structure which in turn determines the catalytic activity of the enzyme.[18] Although structure determines function, a novel enzyme's activity cannot yet be predicted from its structure alone.[19] Enzyme structures unfold (denature) when heated or exposed to chemical
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Task 4: Metabolism 1. They speed up reactions and do not change themselves, which means they can be used over and over. Enzymes help facilitate chemical reactions. Enzymes will lower the activation energy needed to start the reaction and that is how the reaction will be sped up. Enzymes are specific for certain reactions and are proteins. Not all catalysts though are enzymes. (Sanders, 2014) 2. (Gresham HS IB Biology, 2007) 3. (Hudon-Miller, S. 2012) 4 & 5. When table sugar
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the other ruminal microbes as well as the animal for use. Also, the capability of rumen fungi to degrade polysaccharides is supported by its other important function of producing fiber degrading enzymes. These hydrolytic enzymes include cellulase, hemicellulase, protease and pectinase. These enzymes attack the crystalline structure of the polysaccharides which weakens the
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Achievement Standard |Subject Reference |Biology 2.4 | |Title |Demonstrate understanding of life processes at the cellular level | |Level |2 |Credits |4 |Assessment |External | |Subfield
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microorganisms producing betagalactosidase enzyme were isolated from fermented millets mixture. Three bacterial isolate C2, C4, Y were found to be Gram positive bacilli, Gram negative cocobacili, Gram positive bacilli respectively while isolate SC2 was found to be yeast. These bacterial isolates were identified using various biochemical tests Growth study kinetics of microbial isolates was performed and the optimum pH and temperature was found. Beta-galactosidase enzyme was extracted and the effect of pH
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features commonly seen in the prokaryotic world. Instead, biochemical testing has been used to make bacterial identification down to the “species” level. These schemes are based on creating and matching biochemical profiles of the production of enzymes, acids and gases by isolated pure cultures of a given microorganism. Identification schemes and flow charts can be found in reference texts such as “Bergey’s Manual of Determinative Bacteriology” or “The Prokaryotes”. Each group of students will
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Enzymology Overview Enzymology is a branch of science which is more to the study of enzymes. Researcher with their knowledge of enzymology can be applied in developing medications designing to replace the enzymes which the body cannot manufacture to make ways to use enzymes in manufacturing. Introduction: Enzymes Class | Catalysed Reaction | * Oxidoreductases | -For oxidation and reduction. | * Transferases | -Transportation of moieties:- methyl - glycosyl
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Class : FHSB1214 P16 Group Member : Lim Phei Ching Lee Jer Win Chong Hui Li Title : Investigation of Action of Saliva and 3 M Hydrochloric Acid in Two Carbohydrate Solutions . Objective : To Investigate of Effect of Salive and Hydrochloric Acid in Carbohydrate Solutions . Apparatus & Equipment : Boiling tubes , Beaker , Graduated plastic dropper , Water bath, ~ 37 oC , Water bath, ~ 95oC Materials : Carbohydrate
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