Treating Starch

There are many types of enzymes and each has a specific job. Enzymes are particular types of proteins that help to speed up some reactions, such as reactants going to products. One of them is the amylase enzyme. Amylases are found in saliva, and pancreatic secretions of the small intestine. The function of amylase is to break down big molecules of starch into small molecules like glucose; this process is called hydrolysis. Enzymes are very specific; for example, amylase is the only enzyme that will break down starch. It is similar to the theory of the lock

Amylase is an enzyme that breaks down plant starches into simple sugars like glucose. There are many types of amylase, but the one found in humans’ saliva is alpha-amylase. Alpha-amylase breaks up polysaccharide bonds within the starch molecules - by using water - in order to reduce them to glucose. This breaking up is called hydrolysis. The alpha-amylase

In the United States of America, corn ethanol is the main raw material we use to move our vehicles to accomplish our daily goals. Obviously, corn ethanol is presenting ethanol by corn. The biomass in the ethanol adds fermentation, a system that breaks down any chemicals or other substance in any liquid. Additionally, it is added distillation, the action of purifying the process of heating and cooling. This is how corn ethanol is made.

1) The substrate for this procedure was hydrogen peroxide. The enzyme used (contained in the yeast) would have most likely been catalase.

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).

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.

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

activities in the cell.You get starches from the carbohydrates you eat and that gets broken

As an enzyme, amylase has an active site, which binds to the starch to break it down. The shape and chemical properties of this active site match the starch, which allows them to bind together. This can only happen if the starch moves close enough to the enzyme to collide with it, which is why kinetic energy has to be supplied to the liquid they are both in. Once the enzyme has broken down the starch it is

The starches you consume consist of large molecules of glucose linked together. Digestive enzymes secreted from your salivary glands and pancreas clip the starch into individual glucose units as your food passes from your mouth through your stomach and into your small intestine. Glucose, along with other simple sugars you eat, pass through the cells of your small intestine, enter your bloodstream and, with the help of insulin, move into the cells of your liver and other tissues. From here, sugar molecules can burn as fuel or convert to different types of physiological molecules.

The sugar beets and sugar cane are very good examples of these feed stocks that contain the sugar. Corn contains starch that can easily be converted into the sugar that is needed. Even most of the trees and grasses have cellulose that can be easily turned into sugar and then used in the making of ethanol (Mukherjee 1 para 2).The ethanol process always starts by grinding up the feedstock which makes it more quickly and easily processed.

Ethanol or as we know as alcohol in our beverages can be made from any fruit or vegetable that performs photosynthesis which produces glucose shown As required as the reactant of the previous equations.

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).

Starch; a complex carbohydrate because of its polysaccharide structure, can be eminent among monosaccharides and disaccharides when

What is bread? Bread is a food made of flour, water, and yeast mixed together and baked. In bread making, our main focus will be on the enzyme amylase. In wheat, there is naturally appearing amylase. Amylase in the shape of malted barley can be mixed with flour in minor amounts to achieve a proper balance of enzymes. The key purpose of amylase in wheat flour is to break down complex starches into simple sugars. Without this key process happening in the dough, fermentation would not occur because yeast needs simple sugars in order to make carbon dioxide. A proper balance of natural amylase in wheat flour is needed in order to make bread that is accurately fermented with a good colored crust and well-developed flavor.