Introduction (Rationale)
I have chosen this topic because enzymes are an essential part of human’s everyday life. We, as humans, produce more than 10 000 enzymes and each one has its own unique and specific use in our body. Most of those enzymes are used in our metabolism and, being a fitness maniac, I am very interested to know how my metabolism works and how it differs from others. I will be doing quantitative research on the enzyme.
Enzymes need a suitable environment in which they need to be to function correctly; if these conditions are not, the enzyme could become inactive or denature which could lead to serious health implications and possibly death. It is thus very important to determine these conditions if we are to get a
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The digestion process only begins again once the stomach content is passed into the first section of the first intestine where more amylase is made available due to the pancreas that secretes it once the contents has passed through the stomach.
Polymers of carbohydrates are called polysaccharides. They have thousands of monosaccharides linked together by oxygen bridges. Some of these polymers are: starch, glycogen and cellulose. All three yield glucose when completely broken down.
Starch obtained by animals is stored in the body as glycogen. Digestive processes in body plants and animals convert starch to glucose which is used as an energy supply.
The activity of amylase in the mouth can vary from person to person but most people do have some sort of salivary amylase activity.
Further studies show that the temperature of the food when taken into the mouth doesn’t have much of an effect on the activity of amylase production. However, the productivity is hindered momentarily due to the temperature of the substrate not being at optimal temperature. But once this temperature difference has been overcome and the substrate (the food) is at body temperature, salivary amylase will function at 100%. The average temperature we eat our ‘hot’ food at is between 55 and 65 ̊ C. This is about 20 ̊ C hotter than our body temperature and this will affect the way in which salivary amylase will function
Temperature controls the speed the enzymes work at. Higher temperatures increase the kinetic energy which increases the chance of collision therefore speeding up the rate of
These results shown from this experiment led us to conclude that enzymes work best at certain pH rates. For this particular enzyme, pH 7 worked best. When compared to high levels of pH, the lower levels worked better. The wrong level of pH can denature enzymes; therefore finding the right level is essential. The independent variable was the amount of pH, and the dependent being the rate of oxygen. The results are reliable as they are reinforced by the fact that enzymes typically work best at neutral pH
There is another digestive enzyme (other than salivary amylase) that is secreted by the salivary glands. Research to determine what this enzyme is called. What substrate does it act on? Where in the body does it become activated, and why?
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
The motive of this lab is to attain a better understanding of enzyme activity by timing chemical reactions in certain temperatures and pH levels. Enzymes act as catalysts that help speed up reactions. Without these enzymes chemical reactions in metabolism would be backed up. There are two factors that affect an enzyme’s reaction rate: temperature and pH levels. In this label we will be testing different pH levels and temperatures to see which ones cause the most reactions.
J. Moldovan & B. Nilson, (2010), Lab 4 – Enzyme Kinetics, UBCO BIOL/BIOC 393, UBC Vista accessed Monday, November 8th, 2010.
Enzymes are biological catalysts. They work by lowering the activation energy needed to initiate a chemical reaction. Enzymes work within an optimal temperature and optimal pH. Enzymes are highly specific for a single substrate. The Enzyme is usually much larger in size than the substrate it binds to. In some cases, an enzyme requires something called a cofactor to begin the chemical reaction. There were four different experiments that were executed in the enzyme lab. Experiment 7.1, the first experiment, was performed to test the effect of temperature on enzymatic
Enzymes are a key aspect in our everyday life and are a key to sustaining life. They are biological catalysts that help speed up the rate of reactions. They do this by lowering the activation energy of chemical reactions (Biology Department, 2011).
The rate of enzyme activity is important to living things. Enzymes are organic catalysts that help facilitate chemical reactions in the human body. According to Cooper (1970), these catalysts are crucial for metabolic pathway inside the body, digestion, respiration, and many important life processes. Homeostasis is maintained when enzymes function
“Enzymes are proteins that have catalytic functions” [1], “that speed up or slow down reactions”[2], “indispensable to maintenance and activity of life”[1]. They are each very specific, and will only work when a particular substrate fits in their active site. An active site is “a region on the surface of an enzyme where the substrate binds, and where the reaction occurs”[2].
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
Enzymes are central to every biochemical process. Due to their high specificity they are capable of catalyzing hundreds of reactions that signifies their vast practical importance.
Enzymes are very specific in nature, which helps them in reactions. When an enzyme recognizes its specific substrate, the
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.
Starch or amylum is a carbohydrate consisting of a large number of glucose units joined by glycosidic bonds. This polysaccharide is produced by all green plants as an energy store. It is the most common carbohydrate in the human diet and is contained in large amounts in such staple foods as potatoes, wheat, maize (corn), rice, and cassava.