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
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Investigating the effect of pH on the activity of the enzyme catalase. Introduction Hydrogen peroxide (H2O2) is a very pale blue liquid which appears colourless in a dilute solution‚ slightly more viscous than water. It is a weak acid. It has strong oxidizing properties and is therefore a powerful bleaching agent that is mostly used for bleaching paper. Catalase is a common enzyme found in all living organisms. Its functions include the conversion of Hydrogen Peroxide‚ a powerful and potentially
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Nicole MORE‚ Roy M. DANIEL* and Helen H. PETACH on enzyme activity Thermophile Research Unit‚ University of Waikato‚ Private Bag 3105‚ Hamilton 2001‚ New Zealand The stability of two enzymes from extreme thermophiles (glutamate dehydrogenase from Thermococcales strain ANI and f‚- enzymes‚ glucosidase from Caldocellum saccharolyticum expressed in Escherichia coli) has been exploited to allow measurement of activity over a 175 °C temperature range‚ from + 90°C to -85 °C for the glutamate
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The Effect of Concentration‚ pH and Temperature on Enzyme Activity Biology For Majors October 4‚ 2012 Abstract We examined the reaction an enzyme has when its concentration‚ pH and temperature are altered. In order to do this‚ we added different levels of pH into different test tubes with the enzyme (sucrose)‚ and substrate (sucrose)‚ and we then inverted the tube. The higher pH produced more enzyme activity. Temperature effects enzyme activity by decreasing its stability when the temperature
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Now You See Me‚ Now You Don’t “First rule of magic: always be the smartest person in the room.” This is demonstrated all throughout the mysteriously riveting 2013 movie Now You See Me‚ directed by Louis Leterrier. A group of four magicians: Daniel Atlas (Jesse Eisenberg)‚ Henley Reeves (Isla Fisher)‚ Merritt McKinney (Woody Harrelson)‚ and Jack Wilder (Dave Franco)‚ all receive a card with a date and location on where to meet. Upon meeting at the designated meeting spot‚ they discovered they were
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describe what activity you selected. 1. The activity that I have decided to perform is to eat because it was an activity that is comfortable for me. During the first try‚ with one eye covered‚ there was no extreme difference; despite not being able to see the arm that my food was coming from. Then there was some difference‚ such as I was eating slower than usual. What differences did you note in your ability to judge the shape‚ distance‚ speed‚ and direction of the objects with which you were working
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Now You See Me Don Nguyen Speech 1318-305: Interpersonal Communication May 3‚ 2014 I have chosen a movie called “Now You See Me” for the analysis assignment. I have picked this particular movie because I really liked it. It had kept me guessing throughout the entire movie. I enjoy watching movies that will keep you guessing until the end just like this particular one. “Now You See Me” is the movie that I have selected. The primary stars are: Daniel Atlas played by Jesse Eisenberg‚ Merritt
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LABORATORY REPORT TITLE : MEASURING pH LEVELS AND WATER ACTIVITY OF FOODS NAME: MATRIC NO: GROUP: 2 DATE OF EXPERIMENTAL WORK: 13 MARCH 2013 DATE OF SUBMISSION: 20 MARCH 2013 TITLE: MEASURING pH LEVELS AND WATER ACTIVITY OF FOODS ACTIVITY 1 Introduction : This experiment was performed to investigate the pH levels of different types of food products. The pH of a solution can be determined experimentally in several ways. The pH scale is the range of pH values from 0 to 14. The paper that
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was to find the relationship between 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
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College General Biology I Enzymes‚ test for effect of pH on catalase activity Purpose The main purpose of this experiment was to learn about enzymes and how to test for the effect of pH on catalase activity and to be able to tell if a reaction is an exergonic or endergonic process. Introduction Enzymes are made from amino acids‚ which are made from proteins. In order to make an enzyme‚ hundreds of amino acids are strung together in a very specific and unique order and eventually is folded
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