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. Enzymes will catalyze one specific
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in enzymes; most enzymes have an optimum pH range of approximately 7. If the pH falls to either side of 7 it can impair or destroy the function and structure of the enzyme. According to the company ‘Patient Storm’ a new invention has discovered a method to stabilise an enzyme during freezing providing the enzyme in a zwitteronic buffer solution. A zwitterionic composition is useful as a surface active agent in aqueous solutions. The buffer solution has the capacity to stabilise an enzyme‚ such
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Biology coursework The aim of this experiment is to investigate the affect of pH on the enzyme amylase. The amylase is used to break down the polysaccharide starch. Amylase is a digestive enzyme classified as a saccharidase (an enzyme that cleaves polysaccharides). It is mainly a constituent of pancreatic juice and saliva‚ needed for the breakdown of long-chain carbohydrates (such as starch) into smaller units. Amylase is also synthesized in the fruit of many plants during ripening‚ causing them
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substance that increases rate of reaction upon addition to a certain reaction Page 3 Enzymes Act on substrates in a reaction Highly specific Breaks down complex macromolecules‚ synthesizes compounds essential for the cell Active site Enzyme-substrate complex Speeds up reaction rates Page 4 http://www.cas.muohio.edu/~wilsonkg/old/gene2005/syllabus_F03_23.jpg Page 5 Enzymes Require cofactors for activity Classified according to the types of reaction they
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glands produce enzymes. Enzymes are catalysts. Catalysts make chemical reactions happen quicker and easier. Digestive enzymes help us to break down food easier. Our bodies make lots of different digestive enzymes. Each enzyme breaks down a particular food. When an enzyme has broken down one food molecule‚ it can then break down another molecule of the same kind. It can do this over and over again. It makes the reaction happen without being used up. In the digestive system‚ enzymes are produced to
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digestive tract by muscle contraction called peristalsis. This journey of digestion can take up to twenty four hours. Digestion begins in the mouth where the teeth break food down into smaller particles during mastication. Salivary glands secrete saliva which begins chemical digestion and keeps the food moist. Swallowed food is pushed into the pharynx by the contraction of multiple muscle of the face‚ neck and tongue. The soft palate blocks the upper pharnx to prevent the food from entering the
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molars and premolars‚ and mixed with saliva by the tongue. The saliva has been produced by salivary glands‚ which pour it into the mouth through salivary ducts. This process of introducing food into the mouth is called ingestion. Chewing breaks food into smaller particles so that chemical digestion can occur faster. This cutting and mixing is called mastication. Moreover‚ food is chemically digested by salivary amylase (carbohydrase) in saliva which is an enzyme (biological catalyst) which breaks
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digestion is by a series of specific enzymes in which are produced within numerous regions of the alimentary canal. The salivary glands produce an enzyme called amylase which breaks down polysaccharides into simpler sugars. These enzymes then hydrolyse the chemicals within the larger food molecules by breaking them down into very tiny constituent molecules. In the mouth the larger particles of food are broken down physically by mastication and mixed with the saliva by the movement of the tongue. There
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teeth‚ saliva‚ tongue * The pharynx * The oesophagus * The stomach * The small intestine * The large intestine * The rectum Digestion starts at the oral cavity‚ where teeth grind the food to enhance surface area‚ and grind the food to a more digestible pulp. Saliva is excreted by three pairs of exocrine salivary glands; the parotid‚ the submandibular and the sublingual as shown in Figure 1. The saliva neutralises acidic foods and lubricates food with mucin. Saliva also contains
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polysaccharide‚ that is polymers of sugar. Saliva that contains salivary amylase enzyme‚ which breaks down the glycosidic linkage between glucose that found in starch and hydrolyzes starch into glucose at optimum temperature of 37°C‚ that is similar to human body temperature and show positive results to Benedict’s test The salivary amylase enzyme is denatured at 95°C as the enzyme lost in structure. In the experiment‚ test tube 1 and 4 is added with saliva and brown-orange solution with precipitate
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