Alpha-Amylase

the Fungal Amylase, Aspergillus oryzae, and the Bacterial Amylase, Bacillus liceniformis, as well as to identify if different temperatures would indeed affect the enzyme amylase by either slowing down the process or denaturing the enzyme. Enzymes are complex proteins, they can be thought of as a substance fabricated by a living organism that behaves as a stimulus, otherwise known as a catalyst, to cause a specific biochemical reaction. This experiment was performed by keeping the amylase mixed with

When the experiment was conducted, the main objective was to determine how temperature affected the enzyme amylase and its activity. The function of amylase in this experiment was to break down or digest starch into smaller molecules. In the context of the experiment, the amylases function was to break down starch into monosaccharides. As defined in the Biology in Focus textbook written by Urry, Cain, Wasserman, Minorsky & Reece, monosaccharides are defined as simple sugars of the macromolecule carbohydrate

Introduction Organisms cannot rely entirely on spontaneous reactions to produce all the materials necessary for life. These reactions occur much too slowly. To produce these materials quicker, cells rely on enzymes, biological catalysts, to speed up these reactions without being consumed. (General Biology I, Martineau, Dean, Gilliland, & Soderstrom, Lab Manual, 2017, 43). To produce these materials quicker, the activation reaction much be lowered, a very important part of this lab. Each enzyme

This experiment was performed to demonstrate how varying temperatures affects the activity of the enzyme, amylase. Also, it was conducted to determine the optimal temperature for the fungal, Aspergillus oryzae, and bacterial amylases by placing them both into different test tubes with differing temperature conditions. At varying time intervals, both enzymes were removed from their assigned temperatures. A drop of each enzyme will then be placed on two different spot plates with a pipette. All the

Bella is in a fight with her pet cheeseburger Ebenezer because he got ketchup all over her new white shirt. Though in the end, she concludes to solve her problem by eating him. Primarily, Ebenezer, the cheeseburger, enters the digestive tract through the mouth in which he is cut, torn, and grinded into pieces through mechanical digestion, in which Bella can swallow by her teeth. Bella’s saliva then helps her soften, moisten, and break down the starches of Ebenezer so that she is ready to swallow

This experiment was conducted to determine the effect of enzymes on its substrate when the quantity of the substrate and the concentration of the enzyme is altered. More specifically it was looking at how the fat content in the milk is broken down by lipase. At the start of the experiment it was hypothesised that if 4% lipase solution was added to a mixture of sodium carbonate and bile salts then full cream milk will have a faster rate of digestion if all variables are kept constant. Variable

In this lab, we became familiar with the importance of thermoregulation and the effects of temperature on enzyme functions. In this exercise, we prepared five solutions. Four of the five solutions were mixed with amylase (saliva), HCl, starch, and iodine and potassium iodine. The solutions were placed in different temperatures and we used a spectrophotometer to determine the each absorbance readings. A low absorbance indicates a low presence of starch and high enzymatic function. A high absorbance

results in Figure 1, supported both the hypothesis as well as the predictions because the graph depicts how the differences in temperature changed the enzyme activity of amylase. The results concluded that as temperature deviates from optimal temperature amylase will hydrolyze starch at a lower rate. At 5 and 70 degrees Celsius amylase took longer to hydrolyze starch compared to 25 and 40 degrees Celsius. The results also supported the prediction that at 40 degrees Celsius, enzymes will break down starch

specific reaction. For example, amylase is a biological catalyst. Biological catalysts are called enzymes. Reactions take energy to get them started. This energy is called the activation energy. Enzymes catalyse reactions inside organisms. A catalyst is a molecule that acts as a matchmaker, bringing together the chemicals of the

turned blue black due to presence of undigested starch in the solution. Boiling amylase denatures the enzyme hence it cannot digest amylase in tube 4A.The solution remained brown since there is no starch present in the mixture. All is digested in tube 5A.In tube 6A the solution turned blue black due to presence of undigested starch in the solution. The extremely low temperatures inhibit the action of the enzyme amylase. There was no presence of maltose in tube