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
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DIGESTION OF CARBOHYDRATES Digestion of carbohydrate begins in the mouth‚ with the secretion of the enzyme salivary amylase from the serous cells of the salivary gland. This enzyme breaks starch and glycogen into disaccharides. The mucous cells of the salivary gland secrete a mucus‚ which causes the food to stick together‚ and acts as a lubricant to aid in swallowing. The salivary glands are grouped into three categories: the parotid gland‚ submandibular glands‚ and sublingual‚ all located
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Technology and Metallurgy‚ 42‚ 1‚ 2007‚ 93-96 A STUDY OF THE OPTIMAL CONDITIONS FOR STARCH HYDROLYSIS THROUGH THERMOSTABLE α - AMYLASE T. Kolusheva‚ A. Marinova University of Chemical Technology and Metallurgy 8 Kl. Ohridski‚ 1756 Sofia‚ Bulgaria E-mail: e-mail: manahova@abv.bg. Received 10 July 2006 Accepted 12 November 2006 ABSTRACT The present work determines the optimal conditions for starch hydrolysis by thermostable α -amylase (EC 3.2.1.1) produced by Bac.subtilis strain XÊ-86
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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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build and nourish cells; and to provide energy. Food travels though the 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
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10 mmol/L | Albumin | 30 g/L | Glucose | 12 mmol/L | Amylase | 5000 U/L --- Normal Range: 60-180 U/L | Serum: Comment: The diagnosis of acute pancreatitis is based on the clinical history‚ evidence of inflammation is known usually by computerized tomography (CT scan) and the finding of a high serum (or sometimes urinary) amylase activity. It is effectively a diagnosis of exclusion: the finding of a very high serum amylase activity is very suggestive but is not on its own diagnostic
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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 2 cm3 of amylase into the
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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 and finally
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PH level of Amylase Background info: What is Amylase? Amylase is an enzyme that helps digest carbohydrates. It is produced in the pancreas and the salivary glands. (Dugdale & Longstreth‚ 2011) Factors Affecting Amylase: Things that affect the efficiency of Amylase are temperature and pH levels. (Wikimedia Foundation‚ Inc‚ 2013) Function in the body: The function of Amylase in the human body is to break down plant-based starch sources. Therefore‚ providing the human body with more
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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
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