The Effect of pH levels on the Rate of Activity of ⍺-Amylase Ryan Andrew Introduction: Enzymes are some of the most important chemicals in the human body. Without them, humans and many other organisms would simply be unable to live. Our dependence on enzymes comes from their nature as biological catalysts, substances that speed up chemical reactions without being used up or changed (Worthington-biochem.com, 2017). They allow chemical reactions in our body to occur at a rate that is acceptable
Amylase Investigation * Hypothesis I predict that as the temperature increases, the speed of the reaction will increase. When a particular temperature is reached I believe the rate of reaction will dramatically decrease. I believe this because most chemical reaction happens faster when the temperature is higher. At higher temperatures molecules mover around faster, which makes it easier for them to react together. Usually, a rise of 10OC will double the rate of
Investigation the effect of the temperature on the activity of amylase Aim: The aim of the experiment is to detect how different ranges of temperatures as a significant factor on the rate of the reaction has impact on the prosperities of enzyme amylase and carbohydrate as starch under independent variable which is time required for reaction and dependant variable which is rate of the reaction. Introduction: Enzymes are known as globular proteins which increase the rate of the specific biochemical
The Effect of Activator Concentration on the Rate of Reaction of Fungal Amylase Aim Investigate the effect of Activator concentration (Calcium) on the rate of reaction of enzyme (fungal amylase) using Starch as a substrate. Introduction Enzymes are made of globular proteins and each enzyme molecule is of a particular complex shape complementary to the substrate, which it breaks. The shape of the enzyme and its active site is due to the specific folding
To investigate the effect of temperature on an enzyme controlled reaction Introduction and planning For the investigation of enzymes, I am going to conduct an experiment to see how temperature can affect the rate of reaction of enzymes by testing it with starch. The enzyme that we are going to use is called amylase. We are going to test this enzyme with starch. By mixing amylase and starch solutions together under different temperature conditions, we can record the rate of reaction by taking a
contains salivary amylase (Jones, 2017). Enzymes are proteins that act as
INTRODUCTION α-Amylases(E.C. 3.2.1.1.) are starch-degrading enzymes that catalyze the hydrolysis of internal a-1,4-O- -glycosidic bonds in polysaccharides with the retention of a-anomeric configuration in the products. Bacillus amyloliquefaciens find potential application in a number of industrial processes such as in food, fermentation, textiles and paper industries [1]. Most of the a-amylases are metalloenzymes, which require calcium ions (Ca2+) for their activity, structural integrity and stability[2]
Practical 3 Investigation of Action of Saliva and Hydrochloric Acid in Two Carbohydrate Solution | Objective: 1. To show the action of saliva in two carbohydrate solutions. 2. To show the action of hydrochloric acid in two carbohydrate solutions. Apparatus & Equipment’s: Boiling tubes Metal test tube racks Beaker Graduated plastic dropper Water bath,~37°C Water bath,~95°C Stop watch
Anti diabetic activity of Sea cucumber, Holothuria thomasi Saponin of Streptozotocin Diabetic Rats ABSTRACT This study was designed to confirm the presence of saponins in the Holothuria thomasi and evaluate its anti-diabetic potential in STZ- induced diabetic rats. The soapy lathers when mixed and agitated with water confirmed the presence of saponin in Holothuria thomasi, TLC showed the presence of one type of saponin, the functional group of saponin was similar to commercial standard saponin
AIM The aim of this investigation is to explore the effect of different concentrations of bile salts on the time taken for the lipase enzyme to break down fat. BILE Bile is a brownish bitter alkaline fluid produced by the liver and made by the hepatocytes from water, bile salts, bile pigments cholesterol and phospholipids and stored in the gall bladder. Bile is directly connected with digestion. It is released sporadically into the small intestine (duodenum) which is part of the gut in order