Amylase Lab Report

There are many types of enzymes and each has a specific job. Enzymes are particular types of proteins that help to speed up some reactions, such as reactants going to products. One of them is the amylase enzyme. Amylases are found in saliva, and pancreatic secretions of the small intestine. The function of amylase is to break down big molecules of starch into small molecules like glucose; this process is called hydrolysis. Enzymes are very specific; for example, amylase is the only enzyme that will break down starch. It is similar to the theory of the lock

Enzymes are biological catalysts, which speed up the rate of reaction without being used up during the reaction, which take place in living organisms. They do this by lowering the activation energy. The activation energy is the energy needed to start the reaction.

Enzymes are catalysts that function to speed up reactions; for example, the enzyme sucrose speeds up the hydrolysis of sucrose, which breaks down into glucose and fructose. They speed up reactions but are not consumed by the reaction that is taking place. The most important of the enzyme is the shape as it determines which type of reaction the enzyme speeds up. Enzymes work by passing/lowering and energy barrier and in doing so; they need to bind to substrates via the active. Once they do, the reaction speeds up so much more quickly than it would without the enzyme. Coenzymes and cofactors aid the enzyme when it comes to binding with the substrate. They change the shape of the active site so the substrate can bind properly and perform its function.

We placed 50 mL of vinegar, tap water, seawater into three respective beakers. 50 mL of seltzer water was placed into a jar with a lid

There were several steps completed to prepare for the experiment. Three dialysis tubes were filled with approximately the same volume of distilled water and then were tied shut. The initial mass (in grams) of the tubes was taken using a triple beam scale. I then filled three 500 mL beakers with 400 mL of water each and dissolved different masses of solute (table sugar) in each beaker in order to make 5%, 10%, and 20% solutions. The beakers were labeled accordingly, and then 20 g, 40 g, and 80 g (respectively) of table sugar was weighed out using a digital scale and placed into the corresponding beakers. The sugar was stirred in using a stirring rod until all of the solute was completely dissolved.

Enzymes are catalysts. This means that they make biochemical reactions happen faster than they would otherwise. Sometimes the essential reactions would not happen at all without the help of enzymes. After each time the enzymes are ready to catalyze.

Pour the 200 mL of water into the beaker with the tablet powder in it. Instantaneously, start the timer when you pour the water. Stop the timer when the powder has completely disappeared. DO NOT WAIT FOR THE BUBBLES TO STOP. ONCE THE TABLET IS GONE, TIME IS UP!

Have 350ml beaker clean, dry and no trace of any other chemical it might have contained before this experiment and set aside on the

The objective of this lab experiment was to objectively examine the rate of catalase enzyme activity through the manipulation of concentration levels temperature, and pH levels, interpret what was observed and learned, and to explain what enzymes are and what they do through the use of the scientific method. February 5, 2015 Introduction An enzyme is a protein created by an organism that increases the rate at which chemical reactions occur. There are three different types of enzymes; digestive, metabolic, and food.

Two such factors include temperature and pH which can have several effects on the structure and activity of an enzyme. For instance, catalase is an enzyme that digests hydrogen peroxide (H2O2)) and when it experiences a change in temperature or pH it becomes denatured (it's nature/shape changes) which doesn't allow it to bond with H2O2. Take the lock and key analogy as an example. If the shape of the door lock doesn't match that of a key, then surely they can't be interlocked together in order to open the door. Moreover, this can also be seen in people who suffer from lactase insufficiency (better known as lactose intolerance.) According to the article "About Lactose Intolerance" by J. Fernando de Rosario, it states "Lactose intolerance occurs when the body makes too little of the enzyme lactase, which is needed to break down lactose into smaller sugars called glucose and galactose." Finally, in order to further investigate the effect of ph on enzymes, my class and I decided to conduct an experiment where we would test out how a potato (which contains the enzyme lactase) would react when placed in an

To begin(control data and experiment data), fill the solution container with designated amount of live yeast and 10 mL of hydrogen peroxide. Quickly after mixing solutions together, cap the container with the cork and straw and cover the open end of the straw. Have one member of the lab begin the timer. Keep the open end of the straw covered to submerge the solution container under water in the tub and let the open end of the straw be placed inside the open end of the graduated

In this lab our group investigated how pH levels affect the rate in which Amylase, will break down starch molecules. The main effect of pH on Amylase is “denaturation,” which means that the enzyme changes its shape and basically stops working, or at least stops working efficiently. It helps in the digestion and breakdown of food, but if the environment is too acidic or too basic, things often start to deteriorate. Readjusting the pH levels will often reverse this, but not always.We achieved our goal by adding certain amounts of reactants; until we figured out which pH the Amylase works best in. My group and I discovered that when the mixture of the reactants turns a yellow brown color, the Amylase has completely broken down the starch. Some

Amylase is an enzyme that is located in human saliva. It is solely accountable for breaking down starch as a way to start the breakdown of food and is one of the first steps of digestion. The time at which the enzyme starts the chemical reaction with starch is called the reaction rate. In order to study how amylase works against starch, this experiment consisted of two tests; each testing a different condition of amylase. The first test was to simply study the reaction between saliva and amylase and note the reaction rates. The second test was to see if increasing the pH would decrease the reaction rate or halt it all together. Saliva was collected, diluted, and tested for reactions between starch and amylase. Another sample of saliva was collected, diluted, and had its pH increased and tested for reaction rate. The findings after the experiment was conducted aligned with the original hypothesis. The change in pH did show a significant decrease in the reaction rate.

Enzymes are proteins that function as biological catalysts. During the catalyzing of a biochemical reaction, the substrate (a reactant) will interact with the enzyme through binding to its active site. That being said, each substrate can only bind to specific enzymes due to the foldings of the amino acid chains, allowing for the key and lock nature. This causes stress to be put onto the bonds within the substrate as it forms the enzyme-substrate complex, ensuring the reaction to occur due to a lowered amount of activation energy. Once the products are released, the enzyme is available to interact with other substrates. In this case, catalase is an enzyme found enclosed within a peroxisome along with other oxidase enzymes. A peroxisome, first

Most enzymes are made of the macromolecule proteins. The job of an enzyme is to speed up the breakdown of chemicals and reduce the activation energy needed to do so. Enzymes are proteins folded into complex shapes that allow smaller molecules to fit into them. The place where these substrate molecules fit is called the active site. The enzyme then either breaks down the protein or creates a new larger protein. The enzyme amylase is found in saliva and breaks down the substrate starch,or carbohydrates. Amylase is produced in the salivary glands, pancreas and small intestine. Temperature and pH levels affect the reactivity of the enzyme. Changes in an enzyme's environment cause the enzyme to become denatured or misshapen causing the substrate