Environmental Ph Influences And Determine The Shape Of Enzymes

Amylase experiment # 2 was done to see how the pH affected the efficacy of the enzyme. First we collected all of the materials that were necessary to make this experiment. We needed five clean test tubes, the following standard solutions, 1% Starch Solution pH 3,1% Starch Solution pH 5,1% Starch Solution pH 7,1% Starch Solution pH 9,1% Starch Solution pH 11

How pH Affects the Break Down of Starch by the Enzyme Amylase Hypothesis: The optimum pH for the reaction of starch with amylase is pH 7. PH values lower or higher than this value will result in a slower rate of reaction. Amylase works in the range pH 3 to pH 11.

3) Waiting 5 minutes allowed the enzymatic reaction to proceed for sufficient time and break down the starch.

Which of the foods that you tested contained amylase? Which did not? What experimental evidence supports your claim?

In this lab experiment the action of the enzyme Amylase was observed on starch (the substrate). Amylase changed the starch into a simpler form, the sugar maltose, which is soluble in water. Maltose then breaks down the glucose chains of starch in the pancreas and intestines. Amylase is present in human saliva, and begins to act on the starch in the food while still in the mouth. Exposure to heat or extreme PH (acid or base) will denature proteins. Enzymes, including amylase, are proteins; if denatured enzymes can no longer act as a catalyst for the reaction. In the presence of potassium iodide, starch turns a dark purple color; however maltose does not react with I2KI. The rate of fading of starch allows a quantitative measurement of reaction rate.

2. Salivary amylase, an enzyme in saliva that breaks down starch, has an optimal pH of 6.7-7.0. Explain why salivary amylase is active

enzymes that will be used during this lab to test the ability of amylase to break down starch ,a

Abstract: Enzymes, catalytic proteins that at as catalysis which makes the process of chemical reactions more easily. There are two main factors that actually affects enzymes and their functions which are temperature and pH. Throughout this experiment, the study how pH and peroxidase affects each other and the enzyme was made. The recordings of how the enzymes responded when it was exposed to four different pH levels to come up with an optimum pH which was predicted in the hypothesis and the IRV at the end.

This experiment consisted of setting up a control group of starch in various temperature and then placing both fungal amylases and bacterial amylases in a mixture of starch and placing the solution of amylase and starch in various temperatures of water. After a certain amount of time- different amount of time needs to be used in order to have reliable results- iodine is added in a well on spot plates, then two drops of the mixture of amylase-starch is added from each temperature used, by adding iodine into the plates the mixture will show how much starch was hydrolyzed, this is used to calculate the amount of

Enzymes are high molecular weight molecules and are proteins in nature. Enzymes work as catalysts in biochemical reactions in living organisms. Enzyme Catecholase is found on in plants, animals as well as fungi and is responsible for the darkening of different fruits. In most cases enzymatic activities are influenced by a number of factors, among them is temperature, PH, enzyme concentration as well as substrate concentration (Silverthorn, 2004). In this experiment enzyme catecholase was used to investigate the effects of PH and enzyme concentration on it rate of reaction. A pH buffer was used to control the PH, potato juice was used as the substrate and water was used as a solvent.

This study will be completed through collection of individual saliva, and put through a polymerase chain reaction to determine the amylase concentration and the gene copy number. It was evident, that this variation is not very common, and did not support the hypothesis, as my gene copy number was one. Introduction Amylase is the enzyme that is found in saliva that is responsible for breaking down food such as starch and glucose. This enzyme is able to catalyze the hydrolysis of starches into glucose. The gene responsible for the production of amylase is AMY1A, officially known as amylase, alpha 1A(Tracey 2016).

In the following experiments we will measure precise amounts of potato extract as well as Phenylthiourea, combined with or without deionized water and in some instances change the temperature and observe and record the reaction. We will also investigate the different levels of prepared pH on varying samples of the potato extract and the Phenylthiourea and record the results. We will answer question such as what is the best temperature for optimum temperature reaction as well as the best pH level for the same reaction.

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.

Record observations: what color did the solution turn? Orange or blue/ black? This will tell whether the amylase is able to denature the starch solution Orange=Negative Blue/black= Positive

Since enzymes are biochemical catalysts, made up at least partially of protein, they are sensitive in varying degrees to heat. Raising temperatures of the environment generally multiplies the degree of activity by the enzyme. Once an optimum temperature has been reached, however, temperatures that are too high will denature the enzyme it will loose its ability to function. Cofactors are agents that are necessary for an enzyme to carry out a transformation. An apoenzyme is the enzyme without the cofactor and the holoenzyme is the active species made by combining the cofactor with the apoenzyme. The coenzymes are small organic molecules that are non-peptide in nature and are sometimes also known as a prosthetic group. Vitamins are small organic molecules that act as coenzymes although not all coenzymes are vitamins. A vitamin is a molecule that cannot be produced within the body and must be introduced i.e. through diet. Another example of enzyme regulation is that of competitive inhibitors. If a reversible inhibitor can bind to the enzyme active site in place of the substrate, it is described as a "competitive inhibitor." In pure competitive inhibition, the inhibitor is assumed to bind to the free enzyme but not to the enzyme-substrate complex. When a non-competitive inhibitor binds to the enzyme at the regulatory site, the shape of the active site changes so that it can no longer bind its substrate or catalyze the production of