Identification of unknown a-Amylase through testing different temperatures and pH values to detect the absorbance of maltose. Introduction: Enzymes are biological catalysts‚ mainly proteins for this experiment‚ generated by an organism to speed up chemical reactions. They have active sites on which the substrate is attached‚ and then broken up or joined. For this experiment we are going to work with the enzyme a-amylase. Amylase is an enzyme that breaks starch down into sugar. Amylase is present in human
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! Affect of pH on Porcine Pancreatic Alpha-Amylase Activity Introduction Proteins function in a variety of different ways‚ and one of their fundamental tasks is to act as enzymes. Enzymes are extremely important in controlling reaction speed (by initiating and regulating biological activity)‚ cell communication‚ and growth. One particularly significant enzyme is amylase‚ which catalyzes the hydrolysis of alpha glycosidic linkages of amylose‚ starch components‚ and other oligosaccharides (Qian
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1 The Limits of Amylase 2-1-14 Abstract This report explains the purpose of this experiment in a way that conveys information to the reader about Amylase’s ability to withstand acidic or basic pH. To do this‚ two test tubes were both filled with 5mL of a 5% amylase solution. The first one was filled with an acid‚ while the other was filled with a base. After dropping liquid Iodine and Benedict’s solution into each one‚ the tube with a basic pH tested positive for glucose. The acidic solution
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Abstract This lab was focused on determining the optimal temperature of the enzyme amylase responsible for catabolizing starch polymers and to see how different temperatures affected the rate as well as how effectively the enzyme worked. To proceed with the experiment the group set up four different test tubes for each‚ bacteria and fungal amylase‚ and labeled them accordingly with different temperatures as well as different solutions . Then the spot plates were placed on the time and temperature
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Professor Theresa Sterner Bio Lab 105 04 November 2013 The Effects Environmental Temperature and pH have on the Activity of Porcine Pancreatic Amylase Introduction 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
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Introduction In the amylase lab‚ it was being tested if amylase‚ an enzyme found in saliva‚ would be denatured by being put in an acid or high temperatures. This lab is about denaturing amylase. It is tested by exposing it to pH and temperature changes. It is then mixed with Benedict’s solution‚ is a solution that changes color from blue to reddish brown when maltose is present. Amylase breaks starch into maltose‚ so is the amylase isn’t denatured‚ it should change colors. Amylase is an enzyme.
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This study focuses on the effect that temperature has on the enzyme amylase. Enzymes are composed of proteins and acts as a catalyst to speed up the rate of a specific chemical reaction by lowering the activation energy. Reactions do not need enzymes to occur‚ but the human body and other living organisms depend on the use of enzymes in order for biochemical reactions to happen in milliseconds. Each enzyme contains a distinct three dimensional structure which is related to its particular function
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Reaction Rates of Barley Alpha Amylase with Starch at Specific pH ’s and Temperatures Page 1 Abstract Enzyme ’s are used as catalysts in certain reactions. They help lower the activation energy needed for the reaction to go to completion. At optimum temperature and pH the amount of collisions of substrate and enzyme is at its highest‚ any deviation from the optimum temperature and pH will result in the denaturization of the enzyme. The purpose of this experiment is to find the optimum
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are found in and out of cells and lower the activation energy of a reaction. Amylase is the enzyme which catalyses starch hydrolysis. Alpha amylase and beta amylase are two types of amylase enzymes. The amylase which is the most commonly found in the human body is the alpha amylase. Beta amylase is mainly found in bacteria‚ fungi and plants. Amylase breakdown starch into maltose. During the process of hydrolysis‚ Amylase degrades starch by splitting the long glucose units into smaller intermediates
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enzyme that involved in the reaction is salivary amylase. The action of amylase on starch is with the mixture of IKI (iodine and potassium iodide test).Starch solution will have a blue-black colour in the mixture but no changes in colour for maltose solution. When hydrochloric acid (HCl) is added to the starch solution‚ the color will
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