How Carbonated Water Affects The Production Of Amylase By Breaking Down Starch

This experiment was performed to determine the glucose concentration in selected drinks, Coke and Gatorade. Absorbance readings were measured providing us with values to then calculate the glucose concentration, these values were then compared with theoretical values. Results that were obtained from the experiment fell short of the theoretical values which resulted from human error.

Do you ever wonder how much sugar is in your food? This research is going to talk about the sugar contained in your food. Terms that will be discussed in this paper include sucrose, carbohydrates, glucose, and enzymes.

The concentration of glucose in Gatorade was analyzed with a calibration curve, and to insured the best fit was used all R2 were of 0.99 or better (Figure 1). The calibration curve created with data of samples 1 to 7, with glucose concentration that ranged from 0.1mM to 0.06mM (Table 1). The calibrated samples were made with known glucose and to attain the concentration of glucose, specific enzymes that react with ferrocyanide and glucose were used. The first reaction of glucose oxidase, O2 and glucose were bind to create beta D-glucolactone and hydrogen peroxide. The hydrogen peroxide with a 1:1 stoiquiometric ration to glucose is catalyzed by horseradish peroxidase to Ferrocyanide. (lab manual) The final product of the enzymes catalysis is

specific enzyme (Knowles, 1991). One part of the enzyme, salivary amylase, is that alpha amylase is in the saliva of most animals because this enzyme breaks down starch (Jacobsen, Melvaer, Hensten- Pettersen, 1972). In the presence of starch, this enzyme is present in saliva, but is not present when there is no starch present (Jacobsen, Melvaer, Hensten- Pettersen, 1972). The conditions for salivary amylase to have a reaction with starch would change in temperature and enzyme concentration, as well as, monitoring the pH levels (Jacobsen, Melvaer, Hensten- Pettersen, 1972). Salivary amylase is an enzyme is human saliva that helps in digestion of specific substrates, such as starch (Hudman, Friend, Hartman, Ashton, Catron, 1957). It breaks down starch molecules by splitting maltose from the non-reducing end of a gluten molecule (Jacobsen, Melvaer, Hensten-Pettersen, 1972).

Explain expediency and benefits of their intake and excretionThe digestion of carbohydrate begins in the mouth, and then the salivary gland moistens the food as the food is chewed. The salivary glands have an enzyme called amylase. The amylase is a catalyst that helps in the breakdown of polysaccharides Carbohydrate food. After eating the carbohydrate food into pieces with the help of amylase, it is swallowed to the stomach (chyme) through the oesophagus, at chyme, no digestion takes place. The salivary amylase stops action, and the stomach produces acid that destroys any bacteria. From the stomach, the chyme enters the small intestine (duodenum), the pancreas releases an enzyme called pancreatic amylase that helps in the splitting of polysaccharide into disaccharide. The small intestine t produces maltase, lactase, sucrose. These are enzymes that aids in splitting the disaccharides into monosaccharides.How did the carbohydrate, fats, and proteins differ in digestion process? Explain suitability and benefits of their intake and excretion. (Atoba, MA 1988) The intestinal bacteria help in digesting carbohydrates that refused to digest like other carbohydrates or excreted with faces.Example of carbohydrate foods are bread,Paste,

The results showcased that the greater the amount of glucose (C6H12O6 ), the greater the amount of CO2 that was produced. To make sure that the results had a low chance of being contaminated by outside forces, there were controls put in place: 10 mL of water, the temperature of the water at 55°C, 1.0g of yeast, the 6 minutes it took to measure the foam, and the type of sugar. These controls were put in place so that it would be easier to observe how the amount of glucose affects the amount of CO2 produced. Furthermore, the mean of the amount of CO2 produced (mm) after 6 minutes in 55°C water when the concentration of glucose (C6H12O6 ) was 1.0g was 2.25mm, when it was 1.5g, the mean was 3.05mm, when it was 2.0g, the mean was 3.60mm, and when it was 2.5g, the mean was

And for our results of amylase activity, although there could be the amount of error happened in the personal result, the data that we used during the report was gathered from all of the data in whole bay, therefore, it helped to get a reliable

Enzymes are biological catalysts that lower the activation energy required for a reaction to take place. They speeds up the process of the reaction, while still not being consumed, they can function multiple times. Enzymes are specific to molecules or sets of molecules and only work with these specific substrates. The enzymes cause substrates to be converted to products faster than they would without enzymes. A substrate fits into an enzyme, which then catalyzes the conversion of the substrate into products. The enzyme facilitates reactions, however it can become denatured. When an enzyme is denatured its form changes, thus preventing its function of converting substrates to products faster, and the enzyme does not work. The enzyme used in this experiment is amylase. Amylase is an enzyme that catalyzes the breakdown of the polysaccharide starch into the disaccharide maltose. Amylase is produced by human salivary glands and aids in digestion and breaking down food substances.

First and foremost, the initial hypothesis of this experiment is that stevia, a plant-based and water-soluble sweetener, will inhibit the activity of the studied enzyme, α-amylase and that sucralose (i.e Splenda), an artificially produced sweetener, will have the opposite effect. Both stevia and sucralose designed for diabetics are expected to inhibit the activity of α-amylase more than sucrose. With this in mind, the results obtained from the experiment showed that stevia does indeed inhibit the activity of α-amylase most effectively compared to sucrose and sucralose. This can be explained by the small range of % inhibition values, ranging from 10-20 % inhibition. This can be observed in Figure 1 where one can notice that the standard error bars are

The purpose of this experiment is to find out how the intake of synthetic sugar may have an effect on both resting and active heart rate. This should allow an understanding of the effects sugar can have on the body as well as providing insight concerning the negativity towards excessive portions of this particular substance.

In my experiment, I was trying to find the answer for my main question which is, what drinks out of Coke, Diet Coke, Red Bull, Gatorade, and Sunny D will have the highest glucose concentration level after adding the enzyme, invertase? I chose this experiment because when I first looked into the topic, it got me really interested learning about the role of enzymes in our body and the different types of sugars and how they fluctuate our blood glucose levels. I decided to do this project since I thought that many people could learn and benefit from my information and I would also enjoy doing it. My experiment consisted of me taking five different drinks and using glucose urine test strips, to test the amount of glucose present in these drinks before and after adding invertase.

To test enzyme activity, an experiment was conducted in the laboratory. In this experiment, the enzyme Amylase was chosen because it assists disassemble the polysaccharide starch. Starch is the main energy storage in plants. Human cells need the energy of stored in the starch to be introduced in the form of Maltose. Maltose is a simple sugar that can be used to generate the energy needed to power cellular work

The results from the experiment support the hypothesis that all six sugar samples would produce carbon dioxide as a result of cellular respiration. The carbon dioxide produced can be correlated with the energy being produced during the cellular respiration because it is a by-product of the decomposition reaction. The experiment proved my second theory wrong that splenda would produce the least amount of carbon dioxide of the sugars. According the the graph in Figure 02, the lowest producing sugar was in fact, lactose. Glucose was the highest carbon dioxide producing sugar. Sucrose was the second highest producing sugar and Splenda the third highest. The experiment supported my last theory that of all the sugars, glucose would produce the most carbon dioxide being that its rate of energy production was about 18 times that of lactose. This is because glucose is a simple sugar that is directly used in the glycolysis cycle which leads to the following energy producing steps. The other sugars, sucrose, lactose, and splenda are disaccharides that require

In this lab our group observed the role of pancreatic amylase in the digestion of starch and the optimum temperature and pH that affects this enzyme. Enzymes are located inside of cells that increase the rate of a chemical reaction (Cooper, 2000). Most enzymes function in a narrow range of pH between 5 through 9 (Won-Park, Zipp, 2000). The temperature for which enzymes can function is limited as well ranging from 0 degrees Celsius (melting point) to 100 degrees Celsius (boiling point)(Won-Park, Zipp, 2000). When the temperature varies in range it can affect the enzyme either by affecting the constant of the reaction rate or by thermal denturization of the particular enzyme (Won-Park, Zipp, 2000). In this lab in particular the enzyme, which was of concern, was pancreatic amylase. This type of amylase comes from and is secreted from the pancreas to digest starch to break it down into a more simple form called maltose. Maltose is a disaccharide composed of two monosaccharides of glucose. The presence of glucose in our experiment can be identified by Benedicts solution, which shows that the reducing of sugars has taken place. If positive the solution will turn into a murky reddish color, where if it is negative it will stay clear in our reaction. We can also test if no reduction of sugars takes place by an iodine test. If starch is present the test will show a dark black color (Ophardt, 2003).

Numerous enzymes are needed in dough to break down starch into simple sugars that yeast can digest. The process is a very complex one, and includes the enzymes alpha amylase and beta amylase. Starch occurs in two different forms, a branched form called amylopectin and an unbranched chain called amylose.