Effect Of Ph On Amylase In Starch Digestion Essays and Term Papers

  • The Effect of Ph and Temperature for Amylase on Starch

    find the optimum temperature and pH for starch on amylase. The experiment was carried out in one day. The researcher and a partner did the experiment based on a lab manuel from class. Data was collected from the experiment and to be displayed on graphs. Then the optimum pH and temperatures were to be calculated...

      1277 Words | 4 Pages   Enzyme, Amylase, Maltose, Enzyme kinetics

  • The Effect of Starch on the Activity of Amylase with Ph Variable

    The Effect of Starch on the Activity of Amylase with pH Variable Lab Report, Fall 2011 East Tennessee State University Department of Biological Sciences By: Shelby Brackett Date Performed: October 10, 2011 Lab Instructor: Joseph Kusi Biology 1111, Section 018 Abstract Enzymes are very...

      1110 Words | 4 Pages   Active site, Enzyme, Amylase, Catalysis

  • Digestion of Starch by Salivary Amylase

    The role of salivary amylase in the digestion of starches remains controversial. In the absence of pancreatic amylase, the key enzyme for starch digestion, salivary amylase may well represent a potential compensatory alternate pathway for the digestion of amylose, amylopectin, and glycogen. Clinically...

      628 Words | 3 Pages   Alpha-amylase, Amylase, Gel electrophoresis, Amylopectin

  • Starch Digestion by Pancreatic Amylase

    Report November 4, 2013 Title: Starch Digestion by Pancreatic Amylase Statement of the Problem: What happens to enzymes when they are boiled? If digestion doesn’t occur, which will be present starch or maltose? If digestion does occur, which will be present starch or maltose? Hypothesis: I predict...

      258 Words | 1 Pages   Amylase

  • Digestion of Starch by the Action of Salivary Amylase

    Austin Peay State University Department of Chemistry     CHEM 1021  BREAKING DOWN STARCH USING SALIVARY AMYLASE  Caution:    You  will  be  using  a  Bunsen  burner  and  glassware  to  create  your  own  constant  water  bath.   Appropriate  caution  should  be  exercised  when  dealing  with  the ...

      1528 Words | 4 Pages  

  • effect of pH on amylase activity

    Research Question: Effects of pH on amylase activity Introduction: 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...

      1065 Words | 14 Pages   Amylase, Active site, Enzyme, Buffer solution

  • Effect of pH on amylase activity

    How does pH affect the activity of the Amylase? Abstract: In my experiment I aimed to observe how ranging pH levels will affect the rate in which amylase will break down the starch molecules. I will be measuring the time it takes for the dark liquid to disappear and leave a yellow brown liquid to...

      675 Words | 3 Pages   Enzyme, Amylase, Catalysis, Maltose

  • Effects of pH on Amylase Activity

    Determination of the Effect of pH on Amylase Activity Grace Chung Abstract: Amylase is an important enzyme in the human body as it allows for the consumption of starch by breaking the polysaccharide down into maltose units. All enzymes, including amylase, function best at a certain optimal pH. Therefore,...

      2067 Words | 8 Pages   Active site, Metabolism, Amylase, Digestion

  • Effect of pH on Protein Digestion

    Objective: To investigate how pH affects the rate of protein digestion Hypothesis: I predict that since pepsin breaks down the material the quickest at a pH of 2 in the stomach, test tubes #3 will reduce the greatest because it has pepsin to further break down the egg. Whereas the other test tubes will...

      509 Words | 5 Pages  

  • project on chemistry : study of digestion of starch by salivary amylase

    is “To Study the digestion of starch by salivary amylase and effect of temperature and pH on it” and To study digestion of starch by saliva. To study the effect of temperature on the digestion of starch by saliva. To study the effect of pH on the salivary digestion of starch. Introduction...

      754 Words | 3 Pages   Amylase, Alpha-amylase, Hydrolysis, Maltose

  • Effects of Ph on Fungal Amylase Activity

    Effects of pH on fungal amylase activity  BI 211 November 25, 2011                   Introduction   In recent years, the uses of microorganisms have become a huge importance to industry and sparked a large interest into the exploration of enzyme activity in microorganisms.  Amylase is one...

      1625 Words | 6 Pages   Hydrolysis, Active site, Enzyme, Protein

  • The Effect of Temperature and Ph on Α-Amylase Enzyme Activity

    Introduction Starch is composed of α-amylose and amylopectin. The structure of α-amylose consists of long polymer chains of glucose units connected by an α (1-4) linkage. Amylopectin consists mainly of α (1-4) linked glucose residues but is a branched molecule with α (1-6) branch points every 24 to...

      1379 Words | 5 Pages   Alpha-amylase, Enzyme, Starch, Maltose

  • The Efeects Of Salivary Amylase On Starch Hydrolysis Under Different PH Levels

    recognize, bind, and modify in a specific way, which in this experiment, are the starch molecules(Starr, 1994). The procees by which strarch is broken down is called starch hydrolysis. When this occurs, polysaccharide starch molecules are broken down into modified forms known as disacharides. This process...

      645 Words | 2 Pages   Maltose, Amylase, Hydrolysis, Alpha-amylase

  • Digestion of Starch

    Cynthia Vang Derrick 24 Title: Digestion of Starch Problem: Hypothesis: If synthetic saliva breaks down the cracker the most Then more of the cracker should be digested Because synthetic saliva contains amylase, and amylase helps break down complex carbohydrates. Interpretation: Data...

      886 Words | 4 Pages   Amylase, Digestion, Benedict's reagent

  • study of digstion of starch by salivary amalyse and effect of ph an temperature on it

    Chemistry Project Report on To Study the Digestion of Starch by Salivary Amylase and Effect of pH and Temperature on it Submitted by : Class XII (CBSE) Sr. Sec. School Contents Certificate Acknowledgement Verification Objectives of the Project ...

      950 Words | 5 Pages   Amylase, Hydrolysis, Maltose, Digestion

  • An investigation of the effect of the rate of reaction on starch and amylase varying temperature

    Abstract: This study of the effect of temperature on the enzyme amylase was performed to determine the correlation between the two. The experiment was developed to test the enzymes reaction rate of amylase digesting starch at several different temperatures and see how the rate changed. The rate of...

      1160 Words | 4 Pages   Enzyme, Amylase, Polysaccharide

  • Effect of Varying Temperatures on Enzymatic Activity of Bacterial and Fungal Amylase and Hydrolysis of Starch

    Effect of varying Temperatures on Enzymatic Activity of Bacterial and Fungal Amylase and hydrolysis of Starch Abstract This experiment consisted of setting up a control group of starch in various temperature and then placing both fungal amylases and bacterial amylases in a mixture of starch and...

      2769 Words | 8 Pages   Active site, Enzyme, Catalysis, Chemical reaction

  • Starch Digestion Experiment

    affect the pH of the saliva, which could inhibit the digestion of the starches in the orange juice? Hypothesis: The longer 2 mL of orange juice is held in a test subject’s mouth, the greater the ability of the test subject’s saliva will become to break down starches. Dependent Variable: pH of the saliva...

      556 Words | 2 Pages  

  • Starch/Amylase Experiment Report

    Starch/Amylase Experiment Report Objective: The purpose of the starch/amylase experiment was to simulate and observe the process of enzyme digestion. Materials: * 1 small beaker * 2 large beakers * 2 cut pieces of soaked dialysis tubing * 2 dialysis tubing clamps or pieces of twine ...

      451 Words | 2 Pages   Human digestive system, Digestion

  • Saliva and starch digestion

    SALIVA AND STARCH DIGESTION INTRODUCTION Starch is a polysaccharide which has to be broken down into free sugar molecules before absorption takes place. Absorption is defined as the event during which small molecular forms are absorbed through cells of a digestive system and pass into nearby blood...

      507 Words | 7 Pages   Digestion, Polysaccharide, Starch, Amylase

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