IB Biology Sheran Gu Meghan Lena Nov. 15th Influence of pH on Enzyme Activities How does the pH of solution influence the speed of enzyme activities? Enzymes are protein catalysts and chemical that speed up chemical reaction without being involved in the reaction. They are involved in the human digestive system to help people digest food more efficient. Food are substrates to be break down and absorb through the digestive system in the body. Substrate is a molecule that bond with the active site
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The Effects of Varying pH on Enzyme Activity A lab was conducted to test different pH balances on an enzyme. Introduction: Enzymes are protein catalysts that speed up a chemical reaction without being consumed in the process. Enzymes are three-dimensional structures that consist of one or more polypeptide chains. The polypeptide chains form an active site (where a substrate will fit into). Enzyme molecules are folded into a very specific shape held together by the different forces of attraction
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Enzymatic activity of Human saliva (Salivary amylase) against Temperature Proponent: Ian Angelo P. Dela Cruz BS-Biology 1-3 Prof. McJervis S. Villaruel Professor – BIOL2015(Lab) ABSTRACT This report entitled “Enzymatic activity of Human saliva (Salivary amylase) against temperature” aims to know and observe the enzyme activity of the human saliva. The research only included the use of starch-agar as the medium to observe enzyme activity during the experiment. Five starch-agar
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Lab 1: Effect of pH on sodium benzoate‚ a food preservative Sheikh M Zakaria Person no. 36295651 TA: Synthia Gratia Date of Submission: 05/29/13 Abstract Sodium Benzoate is a common food preservative used in food products such as jams and jellies‚ soft drinks‚ pickles‚ condiments etc and in tinned products in the market. This experiment aimed to determine whether benzoic acid is formed from it’s superior soluble form sodium benzoate in stomach acid‚ which is simulated by HCl (pH=2). It has
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Investigating pH Aim: To demonstrate dissolved carbon dioxide changing the ph level of substances. Materials: * 2 beakers * 2 straws * Stop watch * Distilled water * Lime water * Litmus Paper Method: 1. Pour 100ml of Distilled water into the first beaker‚ and label said beaker. 2. Pour 100ml of Lime water into the second‚ also Label beaker. 3. Test the two liquids with litmus paper and note the ph level‚ before any carbon dioxide has been introduced. 4. Place a straw
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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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Introduction In the amylase lab‚ it was being tested if amylase‚ an enzyme found in saliva‚ would be denatured by being put in an acid or high temperatures. This lab is about denaturing amylase. It is tested by exposing it to pH and temperature changes. It is then mixed with Benedict’s solution‚ is a solution that changes color from blue to reddish brown when maltose is present. Amylase breaks starch into maltose‚ so is the amylase isn’t denatured‚ it should change colors. Amylase is an enzyme.
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! Affect of pH on Porcine Pancreatic Alpha-Amylase Activity Introduction Proteins function in a variety of different ways‚ and one of their fundamental tasks is to act as enzymes. Enzymes are extremely important in controlling reaction speed (by initiating and regulating biological activity)‚ cell communication‚ and growth. One particularly significant enzyme is amylase‚ which catalyzes the hydrolysis of alpha glycosidic linkages of amylose‚ starch components‚ and other oligosaccharides (Qian
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HINTS ON WRITING YOUR REPORT Title: Enzyme activity Objective: To investigate the effect of temperature on amylase activity Design principle Background: Amylase activity products? (show the equation) Which factors will affect enzyme activity? How to study the rate of reaction? (e.g. rate of disappearance of substrates or rate of formation of products) Independent variable: temperature of reaction mixture or at which the enzymatic reaction occurs. It can be varied by setting water bath at
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The Effect and Rate of the Enzyme Amylase on Starch Abstract Assessing reaction speed of the enzyme amylase can be measured by the amount of glucose and maltose produced during given time intervals. I hypothesized that‚ if the reaction time is longer‚ then the amount of amylase will be larger. Enzymes are specific in their match of substrates they will breakdown – similar to a key and its lock. Since amylase is the only enzyme that breaks down starch‚ the procedure was effective and gave clear
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