ANIMAL PHYSIOLOGY- ENZYMES ANIMAL PHYSIOLOGY- ENZYMES ------------------------------------------------- THE ENZYME IS MIGHTIER THAN THE SWORD Effects of Temperature on Amylase Activity ABSTRACT: The aim of this EEI was to test the effects of temperature on the activity of the enzyme Amylase. Solutions of starch and amylase were held at selected temperatures by various methods of temperature control. Once the solutions reached and maintained the desired temperature they were combined. Samples
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Alpha amylase is an enzyme that aids in the breakdown of starch and glycogen to form glucose and maltose through the hydrolyses of alpha linked polysaccharides1. Starch is a complex carbon and is the main energy storage material found in plants and some bacteria. It is a major component of food as it supplies plants with energy and carbon. Starch consists of two types of polysaccharides called amylose and amylopectin1.The properties of starch can depend on the number of alpha 1‚4 glycosidic bonds
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Salivary Amylase Data: Chart 1 – Salivary Amylase Digestion of Starch Tube # 1 2 3 4 Additives Amylase‚ Starch Amylase‚ Starch Amylase‚ DI Water DI Water‚ Starch pH 7.0 buffer pH 7.0 buffer pH 7.0 buffer pH 7.0 buffer Incubation Cond. Boil‚ Inc. 37 deg.C 37 degrees C 37 degrees C 37 degrees C for 60 minutes IKI Test + - - + Benedict’s Test - ++ - - Chart 1 – Salivary Amylase Digestion
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If the amylase successfully digests the starch‚ what results would you expect? If the amylase successfully digests the starch‚ I would expect a no color change occur as well as a presence of glucose in the intestine (Dialysis tubing). If the amylase only partly digests the starch‚ what would you expect to happen? If the amylase only partly digests the starch‚ I would expect to see a faint color change as well as a small presence of glucose inside the intestine. If the amylase fails to
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Relationship between malt qualities and β-amylase activity and protein content as affected by timing of nitrogen fertilizer application* CHEN Jin-xin (陈锦新)‚ DAI Fei (戴 飞)‚ WEI Kang (韦 康)‚ ZHANG Guo-ping (张国平)†‡ (Department of Agronomy‚ Zhejiang University‚ Hangzhou 310029‚ China) † E-mail: zhanggp@zju.edu.cn Received Aug. 25‚ 2005; revision accepted Oct. 5‚ 2005 Abstract: The effects of different timing of N fertilizer application at the same rate on grain β-amylase activity‚ protein concentration‚ weight
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this lab‚ I will learn how the complex digestive system breaks down substrates such as fats‚ proteins and carbohydrates. Activity 1: Assessing Starch Digestion by Salivary Amylase Data: Chart 1 – Salivary Amylase Digestion of Starch Tube # 1 2 3 4 Additives Amylase‚ Starch Amylase‚ Starch Amylase‚ DI Water DI Water‚ Starch pH 7.0 buffer pH 7.0 buffer pH 7.0 buffer pH 7.0 buffer Incubation Cond. Boil‚ Inc. 37 deg.C
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Starch Digestion by Salivary Amylase 1. List the substrate and the subunit product of amylase. _starch & maltose respectively__ 2. What effect did boiling and freezing have on enzyme activity? Why? How well did the results compare with your prediction?__Boiling caused amylase to be denatured‚ thus inactivating the enzyme. Freezing has no effect. The function of an enzyme is directly related to its environment‚ like temperature.__ 3. At what pH was the amylase most active? Describe the significance
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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 in
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Assessing Starch Digestion by Salivary Amylase. 1. At what pH did you see the highest activity of salivary amylase? 7.0 Why? 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? because the sample didn’t change color. Negative sugar/IKI test. No change from original blue bright color. We used a negative control to see if there is any amylase in the maltose 3. What effect did
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predict that the amylase will digest the starch the best and the quickest at around room temperature‚ (35 C-45 C). I have come to this prediction because I think that enzymes are more active
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