Hydrolysis of starch for fungal amylase Aspergillus Oryzae and bacterial amylase Bacillus Licheniformis at different temperatures. Maydelis Perez PI 4593042 Florida International University BSC 1010L‚ section UO9‚ March 6‚ 2013 Abstract Enzymes are very specific protein because they contain one active site on their surface that enable the substrate to bind to the enzyme and form the enzyme substrate complex and then release
Premium Enzyme Starch Amylase
Parasitic Nutrition 21 May 2011 10:43 = organisms that live on or in another organism obtaining nourishment at the expense of the host and causing harm. Gut parasite (Taenia solium) = tapeworm Primary host = human (eat uncooked infected pork) Secondary host = pig (drainage channels contaminated by human faeces) Adaptations… - Suckers & hookers (attachment) - Body covering (immune responses) - Thick cuticle (inhibitory substances = enzymes) - Simple body systems (reproduction) - Very thin & large
Premium Digestion Gamete
Products – what is formed from the enzyme substrate complex 9. Effects of temp. and pH on enzymes a. Temperature affects the rate at which substrate and enzyme molecules collide. If the temperature is greater than the optimal the activation site denatures which makes binding more difficult. Lower temps make it so that the enzymes and substrates attach at a slower rate‚ diminishing product formation. b. pH affects enzymes by changing the charge of the R-groups on the enzymes‚ ionic bonds between
Premium Enzyme
Design Experiment: Enzyme Inhibitors. Research question: What is the effect of adding lead nitrate solution on the activity of amylase enzyme? Aim: To test the effect of adding nitrate solution on the activity of amylase. Background Information: Inhibitors are molecules which repress or prevent another molecule from engaging in a reaction. They are substances that attach themselves onto an enzyme and reduce or prevent the enzyme’s ability to catalyse reactions. Competitive Inhibitors are inhibitors
Premium Enzyme Enzyme inhibitor
w w w e tr .X m eP e ap UNIVERSITY OF CAMBRIDGE INTERNATIONAL EXAMINATIONS General Certificate of Education Advanced Subsidiary Level and Advanced Level .c rs om *0485738200* BIOLOGY Paper 2 Structured Questions AS Candidates answer on the Question Paper. Additional Materials: Electronic calculator Ruler (cm/mm) 9700/21 October/November 2009 1 hour 15 minutes READ THESE INSTRUCTIONS FIRST Write your Centre number‚ candidate number and name in the spaces provided at the top of this
Premium Trophic level
Lab 7 – Cellular Respiration Objectives: • To be able to define cellular respiration and fermentation. • To give the overall balanced equations for aerobic respiration and alcoholic fermentation. • To distinguish between inputs‚ products‚ and efficiency of aerobic respiration and those of fermentation. • Understand the relationship between respiration and photosynthesis. Note: You should perform experiments as described in this handout‚ which are adapted from Starr and
Premium Cellular respiration Metabolism Glucose
questions refer to Activity 1: Assessing Starch Digestion by Salivary Amylase. 1. At what pH did you see the highest activity of salivary amylase? Why? 2. How do you know that the amylase did not have any contaminating maltose? 3. What effect did boiling have on enzyme activity? Why? 4. Describe the substrate and the subunit product of amylase. The following questions refer to Activity 2: Assessing Cellulose Digestion. 5. Does amylase use cellulose as a substrate? Explain.
Free Enzyme Digestion Starch
Ye Tao BISC220-13155 The Effect of Temperature on the Digestion of Starch by Activity of Enzyme α-Amylase: Observation of Rate of Starch Disappearance through Iodine Test Introduction An enzyme is a type of protein that‚ through its own structure including hydrogen bonds‚ acts like a biological catalyst and is able to accelerate the biochemical reaction rate by lowering the activation energy of the whole process‚ without which cells could hardly practice any physiological functions within human
Free Enzyme Starch
Plastic(Dependent Variable) | 1 Rod‚ Stirring rod – Glass(Dependent Variable) | 1 Sudan III - 2 mL in Glass Vial(Dependent Variable) | 1 Masking Tape(Independent Variable) | 5 Plastic Jars(Independent Variable) | 1 Dissection Kit(Dependent Variable) | 1 Starch Solution‚ 1% Stabilized - 60 mL inDropper
Premium Starch Protein Glucose
SBI3U1 November 6th‚ 2014 Spit and Armpit Lab Partners: Kara Washer and Josh Young Abstract This lab shows the use of salivary amylase with strong and weak starch mixtures to break down complex carbohydrates into simpler sugars. This lab was conducted to physically see the breakdown of carbohydrates into simpler sugars (glucose‚ fructose‚ galactose) using the salivary amylase enzyme. This is extremely important to all metabolic functions in the human digestive system. It is found that benedict’s solution
Premium Starch Enzyme Glucose