HINTS ON WRITING YOUR REPORT Title: Enzyme activity Objective: To investigate the effect of temperature on amylase activity Design principle Background: Amylase activity products? (show the equation) Which factors will affect enzyme activity? How to study the rate of reaction? (e.g. rate of disappearance of substrates or rate of formation of products) Independent variable: temperature of reaction mixture or at which the enzymatic reaction occurs. It can be varied by setting water bath at
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temperature increases‚ the kinetic energy of the molecules increase so they move around more meaning that there are more collisions between the enzymes and substrates molecules and therefore more reactions. pH is a factor because the different types of enzymes work best in different pH environments‚ a change in pH interferes with the shape of the enzymes active site (where it bonds and reacts with substrates) and therefore does not fit the shape of the substrate as well so the enzyme is unable to work on the
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Resistant starch (RS) is starch and starch degradation products that escape from digestion in the small intestine of healthy individuals.[1] Resistant starch is considered the third type of dietary fiber‚ as it can deliver some of the benefits of insoluble fiber and some of the benefits of soluble fiber. Some carbohydrates‚ such as sugars and most starch‚ are rapidly digested and absorbed as glucose into the body through the small intestine and subsequently used for short-term energy needs or stored
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temperature and the enzyme activity of amylase. This was achieved by attaining amylase enzyme‚ starch solution and potassium iodide (determines if enzymes hydrolyses the starch solution)‚ water bath and a hot plate. The temperatures used for this experiment were room temperature‚ 37oC‚ 60oC‚ 80oC‚ and 90oC. The hypothesis developed was that as the temperature increased‚ so will enzyme activity. Therefore‚ the ability of the enzyme to break down the starch solution will occur at a faster rate because
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The effects of pH on mung beans Gloria Cheng Winsy Cheung Lily Wong Christine Yen January 15‚ 1998 Abstract This experiment explores how different pH environments affect the growth of mung beans. The mung beans were grown in water with various pH levels‚ consisted of pH levels 5‚ 6‚ 7‚ 8‚ and 9. A replicated design was used consisting of 3 runs for each pH level. The following results are listed in order of pH levels allowing most growth to least growth of the mung beans: 7‚ 8‚ 6‚ 5‚ and 9. These
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Starch From Wikipedia‚ the free encyclopedia Starch Identifiers CAS number 9005-25-8 EC-number 232-679-6 RTECS number GM5090000 Properties Molecular formula variable Molar mass variable Appearance white powder Density 1.5 g/cm3 Melting point decomp. Solubility in water none Hazards MSDS ICSC 1553 EU Index not listed Autoignition temperature 410 °C (verify) (what is: / ?) Except where noted otherwise‚ data are given for materials in their standard state
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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
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hydrolysis of starch is carried out under milder conditions: lower temperatures (up to 1000C)‚ normal pressure‚ pH of the medium around 6 – 8. At the same time enzymatic hydrolysis is characterized by high reaction rate‚ high stability of the enzyme towards the denaturizing action of solvents‚ detergents‚ proteolytic enzymes‚ and a decrease in the viscosity of the reaction medium at higher temperatures‚ etc. Most often‚ enzymatic hydrolysis is carried out with the enzyme α-amylase from different
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The Effect of pH on a Food Preservative September 18‚ 2012 Objective: To study the affect of pH on a food preservative. Chemical Equation: C6H5COONa + HCL ------ C6H5COOH + NaCl Procedure: This experiment was started with a clear solution of sodium benzoate and HCl was added to it‚ ultimately producing benzoic acid. First‚ .3395 g of sodium benzoate was weighed‚ then it was dissolved in water‚ causing it to disassociate into ions. Next‚ 3M of HCl were added drop wise to the solution
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Title : THE EFFECT OF PH ON THE ACTIVITY OF CATALASE Aim : To study the effect of pH on the activity of catalase. Introduction : Catalase‚ an enzyme found in many different tissues‚ catalyses the breakdown of hydrogen peroxide into water and oxygen. 2 H202 → 2H20 + O2 Hydrogen peroxide is a toxic substance that can be formed during aerobic respiration and catalase removes this product. The activity of catalase can be measured by finding the rate of oxygen release from hydrogen peroxide
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