"Effect Of Ph On Amylase In Starch Digestion" Essays and Research Papers

  • Effect Of Ph On Amylase In Starch Digestion

    researcher is conducting this experiment to 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 based on the findings. The hypothesis was disproved due to the optimum pH of 5 but the other findings supported the hypothesis of the optimal temperature...

    Amylase, Catalysis, Chemical reaction 1277  Words | 4  Pages

  • 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 significant depression of pancreatic amylase occurs in chronic pancreatitis, pancreatic resection, pancreatic neoplasm, cystic fibrosis, and other causes of pancreatic insufficiency. Quantitation ...

    Amylase, Amylopectin, Amylose 628  Words | 3  Pages

  • 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 important in chemical reactions. They are used to speed up the reaction taking place. They act by binding to a specific substrate and form an enzyme-substrate complex that may put stress on chemical bonds...

    Amylase, Catalysis, Chemical reaction 1110  Words | 4  Pages

  • Chemistry Project Report: To Study the Digestion of Starch by Salivary Amylase and Effect of pH and Temperature on it

    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 1. Certificate 2. Acknowledgement 3. Verification 4. Objectives of the Project 5. Introduction 6. Material Required 7. Procedure 8. Observation 9. Conclusion 10. Bibliography     Certificate This is to certify that the investigatory Chemistry project report entitled “To Study the digestion of starch by salivary...

    Amylase, Amylose, Digestion 950  Words | 5  Pages

  • 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 of the most widely used enzyme required for the preparation of fermented foods.  Apart from food and starch industries, in which demand for them is increasing continuously, amylase is also used in...

    Amylase, Buffer solution, Digestion 1625  Words | 6  Pages

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

    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 Every health book insists on the chewing of food. The act of chewing stimulates the excretion of saliva. Saliva mixes up with the food and helps its digestion. That is, the enzyme ptyalin or amylase present...

    Amylase, Amylose, Digestion 754  Words | 3  Pages

  • 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, in this experiment, the effect of different pHs on the reaction rate of amylase is studied. It was hypothesized that the amylase-starch reaction would proceed fastest at a pH closest to that of...

    Amylase, Buffer solution, Chemical reaction 2067  Words | 8  Pages

  • 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 Table: The results of the iodine and Benedict’s tests for the Carbohydrate lab Test Tube contents and number Color of iodine test Color of Benedict’s test How much is present? 0= none 1= present...

    Carbohydrate, Digestion, Enzyme 886  Words | 4  Pages

  • Digestion Self-Design Practical: The Effect of pH on Enzyme Activity

    Digestion Self-design Practical: The effect of pH on enzyme activity Rationale Amylase is an enzyme involved in the digestion system which catalyses the breakdown of starch into sugars. It is not only present in human saliva but also in the pancreas, where it hydrolyses dietary starch into disaccharides and trisaccharides which are converted by other enzymes to glucose to supply the body with energy. pH has an effect on the activity of all enzymes, including amylase. As the pH level increases...

    Acid dissociation constant, Buffer solution, Carbonic acid 1394  Words | 5  Pages

  • 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 be shown, which would show that there is no starch present in the solution because it would have broken into maltose by adding amylase. Results did not fully demonstrate what we expected in our hypothesis...

    Acid, Amino acid, Amylase 675  Words | 3  Pages

  • Starch Hydrolysis by Amylase

    Experiment 2: Starch Hydrolysis by Amylase Theoretical Background Polymers of carbohydrates are called polysaccharides, and make up some of the most important naturally occurring compounds [1]. They have thousands of monosaccharide units linked to each other by oxygen bridges. They include starch, glycogen, and cellulose, all three of which yield only glucose when completely hydrolyzed [2]. A B Figure 1. Starch (amylose) (A) and cellulose (B) Starch occurs...

    Acid dissociation constant, Amylase, Buffer solution 1389  Words | 6  Pages

  • 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 30 glucose residues on average. As a result of the bond angles in the α (1-4) linkage, amylose actually forms a spiral much like a coiled spring. Amylose is responsible for the formation of a deep blue...

    Amylase, Chemical reaction, Enzyme 1379  Words | 5  Pages

  • Digestion of Starch by the Action of Salivary Amylase

         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  Bunsen  burner,  hot  water,  and  glassware.  Purpose:  Many plants store their energy in the form of starch, a polysaccharide made from repeating  units of the monosaccharide glucose.  Our bodies break down starch into the individual glucose units...

    Amylase, Amylopectin, Amylose 1528  Words | 4  Pages

  • Amylase vs Starch vs Temp vs Buffers Lab Report

    Amylase Enzyme vs. Starch vs. pH vs. Temperature Taylor Ellsworth Professor Michael Bunch Cell Biology 112Effects of Amylase reaction time when breaking down starch.” Experiment Goal: The goal of our experiment was to understand the similarities in digestion by finding out how long it takes for the amylase enzyme, found in saliva, to break down our substrate, starch. Hypothesis: While understanding that starch is broken down by our saliva (amylase enzyme) we predict that the higher...

    Acid dissociation constant, Amylase, Borax 1165  Words | 4  Pages

  • 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 have a smaller reduction. I think test tube #2 will have the second largest reduction rate and then #6 because they all will have a greater rate at breaking down the material, Then, I predict the...

    Acid, Alkali, Base 509  Words | 5  Pages

  • Activity 1 Chemical Digestion

    Chemical and Physical Processes of Digestion NAME: LAB TIME/DATE: Carbohydrate Digestion The following questions refer to Activity 1: Assessing Starch Digestion by Salivary Amylase. 1. At what pH did you see the highest activity of salivary amylase? Why? 2. How do you know that the amylase did not have any contaminating maltose? 3. What effect did boiling have on enzyme activity? Why? 4. Describe the substrate and the subunit product of amylase. The following questions refer...

    Amylase, Cellulose, Digestion 448  Words | 3  Pages

  • Affect of pH on Porcine Pancreatic Alpha-Amylase Activity

    ! 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...

    Acid, Amylase, Base 1424  Words | 7  Pages

  • Lab Report Digestion

    optimum pH in different regions of digestive tract. The three major GI hormones are gastrin from the stomach mucosa, secretin and cholecystokinin (CCK) from the duodenal mucosa. Gastrin is released primarily in response to protein in the stomach, and its effects promote digestion of protein. Secretin is released in response to acid in the duodenum, and its effects will neutralize the acid. CCK is released in response to fat in the duodenum, and its effects optimize conditions for fat digestion reactions...

    Amylase, Digestion, Enzyme 2115  Words | 7  Pages

  • Affect of Ph on Enzymes

    Melanie McGivern. Access to nursing Group 2 Effects of pH on enzyme activity Contents Front cover Aim Introduction Hypothesis Prediction Variables Materials Methods Results Discussion Conclusion Bibliography Aim The aim of the experiment is to see the enzyme amylase catalyse starch in a chemical reaction. | | Introduction Enzymes are proteins. They act as catalysts, allowing chemical reactions to take...

    Amylase, Carbohydrate, Chemical reaction 835  Words | 4  Pages

  • Chemical and Physical Processes of Digestion

    Exercise 8 Chemical and Physical Processes of Digestion NAME Dane Wilson LAB DATE/TIME august 4th Carbohydrate Digestion The following questions refer to Activity 1: Assessing Starch Digestion by Salivary Amylase. 1. At what pH did you see the highest activity of salivary amylase? Why? 7.0 because that is when the salivary is most effective and it breaks down carbohydrates. 2. How do you know that the amylase did not have any contaminating maltose? We used...

    Amylase, Cellulose, Digestion 705  Words | 4  Pages

  • Digestion and Enzymes

    Digestion and Enzymes – APP. Hypothesis: The enzyme, Amylase which is used to break down carbohydrates will work the best when heated at 40°C. Also, as the temperature increases the reaction rate of amylase increases too. However, the reaction rate of amylase will start decreasing when the temperature reaches the enzyme’s optimal temperature. Many enzymes are specific for a certain substrate. For example, lipase is a specific enzyme for fat substrates and protease, a specific enzyme for...

    Chemical reaction, Chemistry, Enzyme 1310  Words | 5  Pages

  • The Effect of Substrate Concentration on the Enzyme Amylase

    LAB 10: NAME: DaeNia La Rodé DATE: 25TH January, 2011. FORM CLASS: L6 3 SUBJECT: Biology TITLE: Enzymes AIM: To investigate the effect of substrate concentration on the enzyme amylase INTRODUCTION: Enzymes are perhaps one of the most important proteins of the human body. Enzymes such as amylase, an enzyme that breaks down carbohydrates, work by means of surface catalysis. In other words, the surface of the enzyme enables other molecules to react in a manner they would not be able to without...

    Amylase, Catalysis, Chemical reaction 1336  Words | 4  Pages

  • Alpha Amylase

    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...

    Acid, Amylase, Enzyme 2111  Words | 6  Pages

  • Amylase

    Investigating the effect of pH on amylase activity This practical allows you to: * discover how pH affects the rate of an enzyme controlled reaction * evaluate the experimental procedure Procedure SAFETY: Follow your teacher’s instructions for handling the solutions. Wear eye protection when handling the iodine solution. Investigation * Place single drops of iodine solution in rows on the tile. * Label a test tube with the pH to be tested. * Use the syringe to place...

    Acid dissociation constant, Buffer solution, Chemical reaction 661  Words | 3  Pages

  • Investigation on the effect of pH on enzymes

     Design Experiment. How does pH of potatoes affect the breakdown of starch by the enzyme Salivary Amylase? Enzymes are proteins that are found inside our bodies and their roles are to break down large molecules into smaller soluble ones. Enzymes are found in different parts of our bodies and each of them breaks down a specific type of substrate at specific conditions. These conditions include pH and temperature. Our internal body temperature is around 37°C and this is the optimum temperature...

    Amylase, Enzyme, Maltose 1785  Words | 6  Pages

  • Quantitation of Amylase in Saliva and in Pancreatic Extracts

    food to live and amylase to break it down with. In this experiment I tested quantitation of amylase in saliva and in pancreatic extracts. Amylase is an omnipresent enzyme which occurs in both plant and animal life. Mammalian amylase (a--1,4-glucan 4-glucanohydrolase) in humans is produced in the salivary glands and pancreas. Amylase acts as a catalyst to break down the starch (carbohydrates) into smaller glucose molecules or in the case of plants cellulose. I’ve placed starch gel in a small round...

    Amylase, Cellulose, Digestion 807  Words | 3  Pages

  • Digestion

    Biology Form Four Digestion Digestion is the process by which food is broken down from complex insoluble substances into simple soluble substances. There are two types of digestion – chemical digestion and mechanical digestion. Mechanical digestion involves breaking up large pieces of food into smaller pieces. This provides a large surface area for the action of enzymes on food. There is no change to the chemical composition of food during mechanical digestion. Mechanical digestion occurs in the...

    Digestion, Duodenum, Enzyme 818  Words | 5  Pages

  • Determining Optimum Temperature and Ph for Enzymatic Reactions of Alpha Amylase

    are not consumed or altered when doing so. These catalysts work best at optimum temperatures and pH's. The temperature and pH at which the reaction occurs the quickest is the ideal condition for the enzymatic reaction. Alpha amylase converts starch into glucose and when starch is combined with I2KI indicator a dark purple solution forms. As the enzyme breaks down the starch the absorbency will decrease. The absorbency is measured through the spectrophotometer which reads the transmittance of the...

    Amylase, Catalysis, Chemical reaction 2145  Words | 6  Pages

  • amylase lab report

    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 of starch into small molecules...

    Amylase, Digestion, Enzyme 1766  Words | 5  Pages

  • Monitoring How Ph Affects the Rate of Reactions of Barley Amylase

    Abstract This experiment was carried out to monitor the ability of the Barley Amylase Enzyme to effectively break down starch in solutions that are increasing in neutral pH. To do this the experiment was carried out so that tubes containing a reaction solution of the Amylase enzyme and starch were simultaneously mixed. The reactions were then introduced to I2-KI, which stopped the reactions, at two minute intervals. Each of these trials was repeated three times to ensure proper accuracy. After...

    Acid, Amylase, Catalysis 1318  Words | 5  Pages

  • Amylases: Enzymes that Breakdown Starch

    are amylases? Amylases are enzymes that break down starch or glycogen. Amylases are produced by a variety of living organisms, ranging from bacteria to plants and humans. Bacteria and fungi secrete amylases to the outside of their cells to carry out extracellular digestion. When they have broken down the insoluble starch, the soluble end products such as (glucose or maltose) are absorbed into their cells. Amylases are classified based on how they break down starch molecules i. α-amylase (alpha-amylase)...

    Amylase, Bacillus, Bacteria 695  Words | 3  Pages

  • Salivary Amylase

    Santos, Val Justin D.M. Tongco* College of Science, University of Santo Tomas, Manila Philippines Abstract Salivary amylase, found in humans, is enzyme that catalyzes the hydrolysis of starch into simpler compounds. Its enzymatic activity is affected by several factors, such as temperature and pH. The rates of enzymatic activity of salivary amylase in different temperatures and pH were measured and resulted to be very near 50 C and 7 respectively. However, due to some errors that were committed,...

    Amylase, Buffer solution, Catalysis 754  Words | 3  Pages

  • Reaction Rates of Barley Alpha-Amylase Enzyme with Substrate Starch at Different Ph’s and Temperatures

    activity are temperature and pH, and each enzyme works best at a particular temperature and pH. The purpose of this enzyme kinetic experiment was to observe the effect of temperature and pH on the reaction of barley alpha-amylase enzyme with starch substrate and establish the optimum temperature and pH for this reaction. The optimum temperature and pH for the reaction of alpha-amylase and starch was predicted to be a temperature of 50°C and a pH of 5. The optimum temperature and pH for the reaction was determined...

    Amylase, Chemical reaction, Chemistry 2093  Words | 6  Pages

  • Amylase Activity on Starch

    The Effect and Rate of the Enzyme Amylase on Starch Abstract Assessing reaction speed of the enzyme amylase can be measured by the amount of glucose and maltose produced during given time intervals. I hypothesized that, if the reaction time is longer, then the amount of amylase will be larger. Enzymes are specific in their match of substrates they will breakdown – similar to a key and its lock. Since amylase is the only enzyme that breaks down starch, the procedure was effective and gave clear...

    Amylase, Disaccharide, Enzyme 1270  Words | 4  Pages

  • pH and Enzymes

    How pH Affects the Activity of Amylase Sara Van Natta Biology 107, section 2, TA: Alex 2/14/14 Abstract: The goal of this experiment was to determine how an enzymes’ pH can influence the speed of the reaction rate. The objective of this was to determine the optimum pH for a solution with an enzyme, amylase since every enzyme has an optimum pH- where it is most active. It was hypothesized that the reaction rate becomes faster as the solution comes closer to its’ optimum pH. There was...

    Acid dissociation constant, Base, Buffer solution 1667  Words | 5  Pages

  • Biology Test on Digestion

    human digestive system. (Total 4 marks) 3. Describe the role of enzymes in the process of digestion of proteins, carbohydrates and lipids in humans. (Total 6 marks) 4. Draw a labelled diagram of the digestive system. (Total 5 marks) 5. State the sources, substrate, product, and optimum pH conditions for the enzyme amylase. (Total 4 marks) 6. Describe the role of enzymes in digestion with reference to two named examples. (Total 5 marks) 7. What sequence of organs do substances...

    Abdomen, Digestion, Digestive system 689  Words | 4  Pages

  • Enzymatic Activity of Salivary Amylase

    Enzymatic Activity of Salivary Amylase Abstract: Salivary amylase is an enzyme that can digest starch molecules and break them down to sugar molecules. In this experiment, the enzymatic activity and specificity of salivary amylase was examined depending on the changes in pH and temperature. In the first part of the experiment, the effect of temperature was determined, using constant temperature bath (4, room temp, 37, 50, 60, and 70°C). Having the room temp and 50°C as the highest and 37°C as infinite...

    Buffer solution, Catalysis, Chemical reaction 1827  Words | 7  Pages

  • Digestion & Absorption

    Digestion a. The mouth: salivary alpha enzyme chew food, perceive taste, moisten food with saliva, lubricate food with mucus, release starch –digesting (amylase) enzymes, initiate swallowing reflex - Enzyme: alpha amylase with cooked starch as substrate – starch digestion enzyme an enzyme that catalyses the breakdown of starch into sugar - The Functions of Saliva - 1. Moistens and lubricates food, permitting swallowing 2. Holds taste producing substances in solution and bring them in...

    Bile, Digestion, Enzyme 1179  Words | 5  Pages

  • Planning Coursework-Starch and Amylase

    PLANNING COURSEWORK- STARCH AND AMYLASE AIM The aim of this coursework is to investigate the effect of temperature change, on the rate of hydrolysis of starch catalysed by amylase. PREDICTION I think that as the temperature increases, the rate of reaction also increases, to a point when it dramatically decreases. On graph 1, you will see a sketch of the graph which I expect to be the result of the experiment. SCIENCE REASONING I think my prediction is correct because the rate of...

    Activation energy, Amylase, Catalysis 1747  Words | 7  Pages

  • Effects of Enzymes

    The Effects on Enzymes By Bailey Rose The Effects on Enzymes Bailey Rose 10/31/2011 Abstract In this lab exercise, the study of enzyme catalase, we viewed the breakdown of hydrogen peroxide into water and oxygen. The purpose was to isolate catalase from starch and measure the rate of activity under different conditions.  Changes in temperature and pH along with Substrate Concentration and Enzyme Concentration were the conditions tested in the experiment.  Our class performed...

    Chemical reaction, Chemistry, Enzyme 1589  Words | 5  Pages

  • Digestion

    cavity. The mouth serves two main functions: the beginning of mechanical and chemical digestion. Chewing, or mastication, breaks the food into smaller pieces and increases the overall surface area so the chemical digestive enzyme, saliva, can begin to work on breaking down carbohydrates. Salivary amylase, the main enzyme in saliva, is secreted by the salivary glands in the mouth and it helps hydrolyze starch into smaller sugars, maltose and dextrin. Lipase is also included in saliva and helps...

    Digestion, Digestive system, Duodenum 1006  Words | 3  Pages

  • Determining the Optimal Temperature and Ph of Barley Amylase

    Optimal Temperature and PH of Barley Amylase Abstract The purpose of this experiment was to find the optimal temperature and pH of barley alpha-amylase. I hypothesize that the optimal temperature would be 55 degrees Celsius and the optimal pH would be 5.5. In this experiment, the starch is used as a substrate to examine the optimum temperature and pH for the reaction of alpha amylase. It is known that the measuring of disappearance (absorbance) of the substrate starch with iodine using spectrophotometer...

    Absolute zero, Amylase, Celsius 1429  Words | 4  Pages

  • effect temperature has on amylase

    The effect temperature has on the activity of the enzyme α- amylase. Introduction Enzymes are a biological catalysts, which means that they speed up the chemical reactions in living organisms. Almost all of enzymes are energized protein molecules that catalyse and regulate nearly all biochemical reactions that occur within the human body. The reason in which enzymes are sensitive to heat, pH and heavy metal ions is because they are made up of proteins. The food we eat is turned into energy by...

    Amino acid, Catalysis, Chemical equilibrium 1055  Words | 4  Pages

  • MTo Study The Digestion Of Starch

    m To Study the Digestion of Starch by Salivary Amylase and Effect of pH and Temperature on it Theory Every health book insists on the chewing of food. The act of chewing stimulates the excretion of saliva. Saliva mixes up with the food and helps its digestion. That is, the enzyme ptyalin or amylase present in human saliva hydrolyse the big molecules of food into many molecules. For example starch into mono-saccharides maltose and glucose; proteins into amino acids and fats into fatty acids and glycerol...

    Amylase, Digestion, Enzyme 512  Words | 3  Pages

  • Starch Digestion by Pancreatic Amylase

    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 that when enzymes are boiled, they will become larger. If digestion does not occur starch will be present, and if it does occur maltose will be present. Materials: Test Tube Boiling Water Starch Suspension...

    Amylase, Boiling, Cooking 258  Words | 1  Pages

  • Ph Lab

    Effects of Temperature and pH on Enzyme Function Chelsie Mesa Section 0479 Robin Cotter Introduction The purpose of this experiment is to identify three unknown enzymes. This is done by using different temperature and pH to affect the function of the enzyme, which ultimately, will affect how much maltose is produced. Enzymes are proteins that help catalyze chemical reactions. In enzymatic reactions, the molecules at the beginning of the process are called substrates, and the enzyme...

    Amylase, Catalysis, Chemical reaction 989  Words | 4  Pages

  • Enzyme Kinetics Lab Report: The reaction rate of enzyme, '-amylase in Starch-Iodine solution at different temperatures and pH levels

    enzyme, '-amylase in starch-iodine solution. We will be testing the relationship between enzymatic reaction affected by temperature and pH. Through the testing the enzyme at different temperatures, and different pH levels; it would determine at which temperature and pH level the enzyme worked the most efficiently. Analyzing absorbance of the solutions with spectrophotometery will determine the reaction rate. To test the optimal pH, the starch and a buffer were combined at a specific pH level and...

    Amylase, Catalysis, Chemical reaction 1987  Words | 6  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 (complex molecule) into simple sugars. That is why foods like potatoes for example, may taste sweet to us, because they contain starch. The optimum pH for pancreatic amylase is the pH of 7. In the...

    Acid dissociation constant, Amylase, Borax 1065  Words | 14  Pages

  • biology amylase

    Biology- Change in pH Aim: To investigate the affect that change in pH levels has on a particular enzyme, in this case amylase. Hypothesis: In this investigation I expect as the pH reaches the optimum level, the rate of reaction will be fastest, compared to other pH levels. It is also suspected that after the enzyme has reached optimum level the enzyme activity will decrease. Through further study of the optimum level of amylase I found that the enzyme usually has an optima pH of 8. It is known...

    Acid, Amylase, Enzyme 1508  Words | 10  Pages

  • Factors of Starch

    Purpose The purpose of the lab is to determine how different factors affect the digestion of starch. Starch is a type of complex carbohydrate with large polysaccharide molecules that are made up of hundreds of glucose subunits. The digestion of starch begins in the mouth with the enzyme amylase and continues in the small intestine. Maltose, a disaccharide, breaks down the large polysaccharide molecules. Maltase, also found in the small intestine, splits each maltose molecule...

    Amylase, Carbohydrate, Enzyme 333  Words | 2  Pages

  • Ib Biology Hl2 - 6.1 (Digestion)

    6.1.1 Explain why digestion of large food molecules is essential. There are two reasons why the digestion of large food molecules is vital. Firstly, the food we eat is made up of many compounds made by other organisms which are not all suitable for human tissues and therefore these have to be broken down and reassembled so that our bodies can use them. Secondly, the food molecules have to be small enough to be absorbed by the villi in the intestine through diffusion, facilitated diffusion or active...

    Digestion, Digestive system, Enzyme 934  Words | 4  Pages

  • Reaction Rates of Barley Alpha Amylase with Starch at Specific Ph's

    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 temperature and pH for the...

    Amylase, Catalysis, Chemical reaction 1926  Words | 6  Pages

  • Amylase Lab

    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...

    Acid, Amylase, Amylose 847  Words | 4  Pages

  • Correlation Between the Chemical Activity of Amylase and Change in Temperature

    Correlation between the chemical activity of Amylase and change in temperature ABSTRACT This experiment focuses on how the change of temperature affects the rate of reaction of amylase. In the experiment there were four different environments that each contained 2 test tubes. Each test tube consisted of the same concentration and amount of starch and amylase. After having each test tube placed in these environments for several minutes a droplets of each mixture was placed onto each slot which...

    Amylase, Catalysis, Chemical kinetics 1387  Words | 4  Pages

  • NR228 Digestion

    metabolized in the body! Digestion is the chemical breakdown of food molecules into smaller molecules that can be used by various cells within the body. The breakdown is initiated when food is ingested in the mouth and specific enzymes are exposed to components within the food molecules. Digestion begins in the mouth with mastication, or chewing, performed by the teeth. The purpose of chewing is to grant the food more exposure to enzymes, therefore allowing chemical digestion to occur faster. The presence...

    Abdomen, Digestion, Digestive system 1858  Words | 6  Pages

  • Digestion Lab

    Digestion Lab Abstract – The purpose of this lab was to understand how different solutions played a role in the digestion protein. By looking at different variables, such as temperature, and pH we’re capable of understanding just how certain substances functioned and when they didn’t. The data for all labs are clear and concise and give a clear understanding of what solutions work best. All three labs were placed in a warm water bath set at 37’C to stimulate the reaction as if it were taking place...

    Acid, Digestion, Enzyme 1604  Words | 5  Pages

  • Enzyme Amylase

    The Rate of Reaction that Enzyme Concentration, pH, and Temperatures Have on the Amylase Enzymes Color Disappearance Abstract: Compare reaction rates of the concentrations, pH’s, and temperatures of the enzyme Amylase. At what concentrates do the substrate molecules collide with each other, making the reaction possible? At what pH levels do the 3D molecular structures change breaking the H-bond and/or denaturize? At what temperatures do the collisions of the substrate molecules happen...

    Amylase, Chemical reaction, Dilution 699  Words | 3  Pages

  • Digestion and Food

    Energy in context Introduction Digestion is the breakdown of large insoluble food molecules into smaller molecules so they can pass though the intestinal wall into the bloodstream and be transported throughout the body. There are seven different food groups in a balanced diet which should include Carbohydrate, fat, water, protein, fibre, vitamins and minerals. Although most foods contain these in some shape or form the foods that contain most of one type fall into that category, a chicken...

    Digestion, Enzyme, Glucose 1026  Words | 3  Pages

  • Dimensional Analysis

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  • The effect that temperature has on enzyme activity.

    INVESTIGATING THE EFFECT OF TEMPERATURE ON THE RATE OF ENZYME ACTIVITY. To investigate the effect that temperature has on enzyme activity I am going to use the enzyme amylase, which is used as a biological catalyst to break down starch, which cannot pass through the gut wall due to the size of the molecules, into smaller ones. Amylase is a carbohydrase, which converts starch to simple sugars in the Salivary Glands. Three features of all enzymes are: They are always proteins. They are specific...

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