Starch, Dextran, And Cellulose

The group believed that pH would affect the rate of degradation of the starch. As read from Martin Chaplin’s website, “there are three stages in the conversion of starch.” These stages are gelatinization, liquefaction, and saccharification. There are many types of enzymes, but as stated from Reference.com, “enzyme that breaks down starch is amylase.” Two types of amylase were tested in the initial experiments to see which would work best. Testing will be done to see whether this will truly affect the rate. As stated from Worthington Company, “Amylase prefers 4.6-7. This depends on the type of amylase.” This can help show how the enzyme will affect starch, and help show how digestion in cells and how metabolism works in other organisms. The hypothesis is a higher pH will degrade the starch faster than lower starches, similar to a high acidity rating in stomachs. This will possibly show how problems like acid

In areas, like the stomach, that have a pH of two would benefit by having enzymes that function well in acidic environments. An example of such an enzyme is pepsin.

ith the myosin have been activated by the ATP, they will bind the action binding site.

Experiment #2: Investigating the Effect of Environmental pH on the Activity of Porcine Pancreatic Amylase

Starch, (C6H10O5)n, is a polysaccharide that is made by linking together ∝-glucose molecules and comes in two forms; helix or branched. In humans and other animals, starch is broken down to supply energy to tissues. Pancreatic amylase is an enzyme, secreted by the pancreas into the small intestine, which digests starch into maltose.

From the chemical aspects, the high fructose corn syrup molecule is composed of the fructose and the glucose, but fructose and glucose are separately existed in the molecule. However, sucrose is a disaccharide which fructose and glucose is tied together. In addition, HFCS molecule which contents 55% fructose and 42% glucose, but sucrose is composed of a half fructose and a half glucose. Both HFCS and sucrose are simple carbohydrates. Simple carbohydrates which are made of just one or two units of sugar molecules. According to the chemical structure, HFCS and sucrose are both composed of fructose and glucose molecules, so it is why they are simple carbohydrate.

Amylase is a digestive enzyme. The enzyme is found in the salivary glands in your mouth

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).

4. The stomach maintains a pH of approximately 3 to 5. Do all enzymes function at this pH level? Give an example from one of the exercises.

A polysaccharide is when a numerous amounts of monosaccharides are joined together forming a molecule. Both glycogen and starch are polysaccharides. Glycogen is a energy storage carbohydrate found in animals. Glycogen in comparison to starch is much more highly branched. Starch is a polysaccharide that functions as a energy carbohydrate store in plants. This can be found mostly in potatoes and cereals. It is formed by the bonding together of many of glucose subunits into long chains. The actions of hydrolysis is the chemical breakdown of a compound due to the reaction of water. In order for hydrolysis to occur water must be added to the compound

Specifically, alpha-amylase is produced by the salivary glands of Homo sapiens (Humans) as well as many other mammalian species and is encoded by the gene AMY1A (Tracey 2017, p.22). The enzyme alpha-amylase is able to uptake polysaccharides including starch and glycogen as a substrate then hydrolyze the alpha-1,4-glycosidic linkages that connect the monosaccharides together (Tracey 2017, p.37). This is the reason as to why salivary amylase is also referred to as alpha-amylase (Tracey 2017, p.22).

bonds and taking a glucose molecule off of the structure (Ball, Vialle, Alonso-Casajus, Duavillee, Munoz, Baroja-Fernandez, Moran-Zorzano, Eydallin, Pozueta-Romero, 2006). The conditions for the reaction of Phosphorylase and

Purpose the purpose of this experiment was to perform test to detect the presence of carbohydrates, proteins, lipids, and nucleic acids. Explain the importance of a positive and a negative control in biochemical test. Use biochemical test to identify an unknown compound.

Hypothesis: If we decrease the level of pH in the enzyme Amylase, it will not be able to denature the carbohydrates in the potato starch solution after 10 drops because enzymes are very sensitive to pH levels and lowering it too much will compromise its ability to break them down.

Amylase is an enzyme that is in human’s saliva as well as the pancreas. Enzymes are biological catalysts that speed up a chemical reaction. They break down complex molecules into simple ones. In this case, amylase converts starches (complex molecule) into simple sugars. That is why foods like potatoes for example, may taste sweet to us, because they contain starch. The optimum pH for pancreatic amylase is the pH of 7. In the experiment I have used buffer solutions with the pHs of 2.8, 4 and 6.5. I have also used iodine and starch. Normally, iodine is orange-yellow, however when you add starch to it, the solution will turn blue-black.