"Effect of an acidic fluid on enzymatic activity" Essays and Research Papers

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    Enzymatic Activity of Salivary Amylase Abstract: Salivary amylase is an enzyme that can digest starch molecules and break them down to sugar molecules. In this experiment‚ the enzymatic activity and specificity of salivary amylase was examined depending on the changes in pH and temperature. In the first part of the experiment‚ the effect of temperature was determined‚ using constant temperature bath (4‚ room temp‚ 37‚ 50‚ 60‚ and 70°C). Having the room temp and 50°C as the highest and 37°C as infinite

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    Enzymatic Activity of Salivary Amylase Ong‚ Janela Rose I.; Paguia‚ Maria Tricia C.; Placente‚ Dax Daven A.; Posadas‚ Grace Catherine A. 3Bio3-Group 8 Department of Biological Sciences‚ College of Science University of Santo Tomas‚ España‚ Manila 1008 Abstract This experiment aims to examine the enzymatic activity and specificity of salivary amylase depending on the changes in pH and temperature; and determine the optimum temperature and pH of the amylase. EXPERIMENTAL In

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    Effects of Temperature‚ pH‚ Enzyme Concentration‚ and Substrate Concentration on Enzymatic Activity INTRODUCTION Enzymes‚ proteins that act as catalysts‚ are the most important type of protein[1]. Catalysts speed up chemical reactions and can go without being used up or changed [3] Without enzymes‚ the biochemical reactions that take place will react too slowly to keep up with the metabolic needs and the life functions of organisms. Catecholase is a reaction between oxygen and catechol

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    Effect of varying Temperatures on Enzymatic Activity of Bacterial and Fungal Amylase and hydrolysis of Starch Abstract This experiment consisted of setting up a control group of starch in various temperature and then placing both fungal amylases and bacterial amylases in a mixture of starch and placing the solution of amylase and starch in various temperatures of water. After a certain amount of time- different amount of time needs to be used in order to have reliable results- iodine is added

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    04 OBJECT: Determination of different inhibitors that inhibit the rate of Enzymatic Browning in different fruits and vegetable. REQUIREMENTS: ➢ Citric Acid (1% solution) ➢ Acetic Acid (1% solution) ➢ Ascorbic Acid (1% solution) ➢ Sugar (1%.Solution) ➢ Sodium chloride (1% solution) ➢ Sulfite salt (1% solution) ➢ Samples (Potato‚ Banana‚ Apple) Enzymatic Browning: Enzymatic browning (oxidative) is a reaction between oxygen and a phenolic substrate catalyzed

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    Enzymatic Browning of Apples

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    INTRODUCTION Apples contain an enzyme called polyphenol oxidase (Phenolase). Phenolase has catecholase and cresolse activity‚ also containing small traces of copper. When apples are cut‚ phenolase is released from the cells and is exposed to oxygen. When phenolase reacts with oxygen‚ it catalyses one step of the biochemical conversion of phenolic compounds. The presence of oxygen hyrdroxylates the colourless phenols‚ which are subsequently oxidised to coloured quinones known as melanin. (Vlasta

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    Final Exam: Acids and Enzymatic Reaction Purpose: To examine how an acidic fluid will modify the outcome of an enzymatic reaction. Introduction: Enzymes are “specialized proteins made by living cells that serve as biological catalysts.” (eScience Labs‚ LLC‚ 2013) These enzymes “allow certain industrial processes to be carried out at normal temperatures and pressures‚ thereby reducing the amount of energy and expensive equipment needed.”(BBC‚ 2012) Enzymatic activity can be affected by three

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    Fluids

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    1. Identify each of the following statements as either true or false. If false‚ explain why. (a) Viscosity is a measure of how easily a fluid flows. (b) Although important‚ fluids are not essential to many living things. (c) A meniscus forms when water particles adhere to the sides of their container. (d) Buoyancy‚ like water pressure‚ acts in all directions. 2. Describe the relationship between mass‚ volume‚ and density of matter. 3. Use the particle theory to explain the differences between

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    The enzymatic 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

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    Fluid

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    Experiment 3: Fluid Flow Friction and Fitting Loss Objective To determine the pressure or head loss in different diameters pipes‚ joints and valves Theory Pipe flows belong to a broader class of flows‚ called internal flows‚ where the fluid is completely bounded by solid surfaces. In contrast‚ in external flows‚ such as flow over a flat plate or an airplane wing‚ only part of the flow is bounded by a solid surface. The term pipe flow is generally used to describe flow through round pipes

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