Allosteric enzymes are "enzymes that change their conformational ensemble upon binding of an effector, which results in an apparent change in binding affinity at a different ligand binding site." The mechanism of working of these enzymes is called "action at a distance". The effector molecules bind to a site called the allosteric site, which is different from the active site at which the substrate binds. The allosteric activators are the effector molecule increasing the enzyme activity through protein
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The Role of Polysaccharides and Monosaccharides in Metabolism and Their Rate of Carbon Dioxide Produced During Fermentation Abstract Fermentation is the metabolization of sugars with carbon dioxide being produced as a result. Using yeast to ferment different types of sugars, we tested the rate of carbon dioxide production. Our findings of sucralose producing a slower rate of carbon dioxide than glucose during fermentation, are supported by the fact that polysaccharides are harder to break down than
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Abstract Amylases are enzymes capable of hydrolysing starch and related saccharides. The best known are alpha-amylase, beta-amylase and glucoamylase. Starch degrading enzymes like amylase has received attention of their biotechnological significance and economic benefits. Alpha amylases are one of the important and widely used enzymes whose spectrum of applications has widened in many sectors such as clinical, medicinal and analytical chemistry.The fungal isolates include Aspergillus species, Mucor
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5. Sensory Test Sensory test is the test to evaluate the different between the control pasta and the fortified pasta with chickpea flour. Based on the evaluation result form several studies, 5 to 10% of substitution level are showed no much significant different in term of colour, texture and flavour with control pasta. In addition, this range is the most acceptance level by the consumer. 6. Nutritional value Chickpea pasta also have high nutritional value in mineral and fat where 25% chickpea flour
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from catechol. Catechol is found in certain plants and is converted to benzoquinone, a pigment that is responsible for the browning of the surface (Schultz, 2006). This enzyme functions as a defense mechanism. Catechol oxidase is a naturally occurring antiseptic which protects damaged plants and vegetables against disease. This enzyme can be found in a variety of foods such as apricots, pears, bananas, mushrooms, and lettuce (Hawley, 2007). This experiment will examine for the presence of catechol
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Irinotecan Camptothecin analogs were developed in the 1990s to prevent the solubility problems associated with camptothecin, a cytotoxic agent developed as an anticancer agent in the early 1970s. Camptothecin and its analogs inhibit DNA tropoisomerase I eventually preventing DNA re-ligation leading to the failure of replication machinery. [1-4] Irinotecan (also known as CPT-11) is one of the analogs approved for first-line therapy of advanced colorectal cancer in combination with 5-fluorouracil and/or
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Effect of pH on Enzyme Activity and Benzoquinone Absorption Enzymes are partially or wholly proteins which help catalyze enzymatic reactions. As hypothesized, catechol oxidase (enzyme) was not able to function in a very acidic pH (pH 2) or a highly basic pH (pH 11). In both cases the catechol oxidase activity was decreased which resulted in minimum production of benzoquinone (product). Even though the original hypothesis was not completely supported, however, as seen in figure 1, the absorbance
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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
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This experiment was designed to test whether yeast is able to metabolize with different types of sugars. In this experiment the four sugars that were tested were milk sugar or lactose (disaccharide), table sugar or sucrose (disaccharide), blood sugar or glucose (monosaccharide), and starch (polysaccharide) . Specific amounts of the four sugars were mixed with a specific amount of the yeast, saccharomyces cerevisiae, separately to test how the yeast respire using different sugars. Yeast are unicellular
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by biliary stasis. Factors that injure the pancreas cause the pancreatic enzymes normally activated in the intestines to now be activated within the pancreas. This is usually caused by one of two things: either a blockage to the pancreatic duct created by gallstones or a reflux of bile acids due to a weakened sphincter. Pancreatic necrosis can be the result of an obstruction to the pancreas. Trypsin, a protein-digesting enzyme, normally activated in the intestines, can become activated in the pancreas
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