Unit 1: Biochemistry Review Chemical Bonding Three types of bonds Ionic bond: 2 oppositely charged atoms (Na and Cl) Polar covalent: Unequally shared electrons (H and O) Non polar covalent: Equally shared electrons (C and C) or similar electronegativity Electronegativity and chemical bonding Electronegativity is a measure of the strength in which an atom can attract electrons. A difference of < 0. 5 is non polar covalent bond A difference of 0.5 – 1.7 is polar covalent bond A difference of > 1
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the enzyme? Denaturing the enzyme is important because leaving it active will increase the activity of the enzyme. 1. State the optimum pH for sucrase activity and how sucrase activity changes at more acidic and alkaline pH values. 2. State the optimum temperature for sucrase activity and how sucrase activity changes at lower and higher temperatures. 3. State how sucrase activity changes with increasing sucrose concentration. Discussion 1. Explain how pH and temperature affect enzyme activity
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What affect does boiling have on enzyme activity? a. Boiling inactivates‚ or denatures‚ enzymes. Activity 2 Which tubes showed that starch or cellulose was present? a. 4‚ 5 and 6 Which tubes tested positive for the presence of reducing sugars? a. 1‚ 2‚3 and 7 What was the affect of freezing tube 1? a. Freezing had no affect How does the effect of freezing differ from the affect of boiling? a. Freezing does not restrict enzyme activity Does amylase use
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Introduction Hydrolysis is a chemical reaction that uses water to split complex molecules. The water molecule H2O is split in the mechanism of hydrolysis‚ hydrogen cations and hydroxide anions. When the enzyme catalyzes its reaction inside the cell‚ it is referred to as intracellular hydrolases. When the enzymes secreted from the organism to catalyze reactions outside the cell‚ it is referred to as exoenzymes or extracellular hydrolases. Four hydrolysis reactions are discussed in the report‚ bile esculin
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production (pg-15) -calculating energy efficiency (pg-16) Shorter food chains (pg-16) -carbon cycle (pg-17) 4 Enzymes and Digestion…………………………………………….pg-18 -What are enzymes? (Pg-18) -Temperature and enzymes (Pg-18) -Ph and enzymes (Pg-19) -enzymes and respiration (Pg-20) -digestive system (Pg-20) -Enzymes and digestion (Pg-21) -Other substances in digestion (Pg-22) -Enzymes in industry (Pg-23) 5 Homeostasis……………………………………………….…………...pg-24 -Removing waste products (Pg-24) -Controlling
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the mucus Digestive System: o Mucus is antiseptic to kill bacteria o Gastric juice contains HCL which has a low pH to kill bacteria‚ by denaturing the pathogen’s enzymes and protease which digests the bacterial cell wall which is made up of protein. o Friendly bacteria in the stomach help to remove harmful bacteria Enzymes such as lysosomes are present in the tears and saliva to destroy any
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every living organism‚ because without them the reactions within the cells would occur to slow to sustain life. However there are many factors which affect the rate of enzymes reactions. One of them is pH‚ which influence on the enzyme activity will be the subject of this investigation. Catalase of potato tuber cells will be the enzyme used in the experiment. RESEARCH QUESTIONWhat is the influence of different values of pH on the activity of catalase in potato tuber cells?VARIABLESIndependent: potato
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into translucent and remaining solution was blue which is translucent. 4 10 ml solution B 1 ml saliva 95 The blue coloured solution remains unchanged. The blue coloured solution remains unchanged as well. Discussion : In the experiment‚ the enzyme amylase was involved. Amylase breaking down the starch suspension into maltose and maltose into glucose when HCL was added into solution B .This is because solution B was hydrolyzed and the H+ ions present break down the bond in between molecules
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fermentation of the following fruit or vegetable juices. 1. i. Apple juice 2. ii. Carrot juice 1 INTRODUCTION Fermentation is the slow decomposition of complex organic compound into simpler compounds by the action of enzymes. Enzymes are complex organic compounds‚ generally proteins. Examples of fermentation are: souring of milk or curd‚ bread making‚ wine making and brewing. The word Fermentation has been derived from Latin (Ferver which means to ‘boil’).As during fermentation
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in the fermentation of alcohols‚ is a model species for the study of eukaryotic cells. They are known to reproduce either sexually‚ by mitosis‚ or asexually‚ by budding‚ depending on environmental conditions. Yeast grow and reproduce by producing enzymes to catabolise polysaccharides. Upon maturation the parent cell passes its genetic information to the bud which then becomes a genetic copy of the original cell and adds to the population. A growth curve demonstrates the four stages of population growth
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