The human body contains various digestive enzymes that aid in the absorption and break down of food in the body. During digestion, food is broken down in stages by a series of chemical reactions that starts from the mouth and ends at the anal sphincter. These chemical reactions are assisted by digestive enzymes, which are a group of enzymes that break down macromolecules into smaller building molecules, to facilitate their absorption by the body. The pancreas is a special organ in the body that produces the enzymes and supply them to different parts of the body such as stomach and small intestine for further digestion and absorption of food. This experiment was conducted to test the optimum pH at which the two protease enzymes pepsin and trypsin …show more content…
To perform this experiment with precision and to get successful results, 6 test tubes were used which were labelled as C-2, C-8, P-2, P-8, T-2, and T-8. The letters before the numerical value indicating whether the test tube was a control group or whether it contained one of the protease enzymes. The letter “C” represented the control group, the letter “P” represented the presence of protease enzyme pepsin and the letter “T” indicates the presence of the protease enzyme trypsin in the test tubes. The numerical value beside each letter signified whether the test tube contained an acid or base besides the enzymes and the piece of boiled egg white (with the exception of control groups as those included water instead of the protease enzymes). The numerical value of 2 illustrates that an acid was present in the test tube, and the numerical value of 8 depicts that the base was present in the test tube. The egg whites were precisely cut in small pieces and the same sizes were cut for every test tube to avoid any mistakes in the experiment. The measurements of the dimensions of the egg whites were taken in meters before and after the experiment to record the changes. The two egg whites were then added to each of the test tubes along with the labelled enzymes, acid, and base, except that instead of enzymes water was added in the control test tubes to compare the results
The purpose of this study is to analyze the activity of the enzyme, catalase, through our understanding
The purpose of this experiment was to discover the specificity of the enzyme lactase to a spec...
The purpose of the following experiments is to study if the specificity of the enzyme and the effect of environment on the lactase functio...
The purpose of the experiment is to test the specificity of the enzyme lactase. To test the specificity we used lactose and sucrose and checked for glucose in the solution. The next procedure in our experiment is to test for pH and environmental factors and their effects on lactase. We then tested lactase with lactose in contrasting environments and temperatures. The prediction made for specificity was that lactase was only specific to lactose. We also concluded that sucrose and lactose as well as sucrose and water solution would be the highest concentration for glucose.
Insulin also tell the liver to shut down sugar production. It also influences the metabolism of fats and proteins. Second, glucagon is a peptide hormone secreted by alpha cells. If blood sugar a hormone is low, the pancreas releases glucagon that tells the body’s cell and liver to release stored sugars back into the bloodstream. Pancreas produce enzymes which is protein such as amylase, protease and lipases. It used to speed up the biochemical reactions and helps to digest macromolecules into much smaller molecules so the intestines can absorb them easily. Amylase is divide carbohydrates or starches to create energy-rich sugars such as glucose. Protease is helps to splits up proteins into amino acids. Lipases is helps break down fatty substances. Digestive enzymes are so strong, so a protective layer is need to wrap the enzyme while enzyme are travel to reach gastrointestinal tract from the pancreas. They travel through the pancreatic ducts and are eventually released into the duodenum at the most of papilla. The digestive enzyme become active after the protective layer is removed when they totally out of
Before this lab, I had a minimal understanding of how lipids were broken down by enzymes. I also knew little about what enzymes help break down carbohydrates, fats, and proteins; however, physically seeing it gave me a better understanding. The most pivotal role of digestive enzymes is to aid in the digestion and breakdown of foods and nutrients. Bile salts play an important role in emulsifying fats and aid in increasing lipid digestion rate. The pH of the environment in our digestion tract also affects digestive enzymes since they are more effective at certain pH levels; for example, pepsin is more active in acidic environments whereas trypsin works more effectively in basic conditions. Before this lab, I did not realize how pivotal pH environment is to help digestion. I also learned that another factor that helps aid in increasing the rate of digestion is increasing the surface area of food particles to certain digestive enzymes. It was interesting to see the reactions of an intact and chopped potato. The cutting and mincing of food will help increase this surface area and expose more food to be digested; hence, it is important to properly chew food instead of rushing while
This lab involved several experiments over the span of many weeks. The overall intent of the lab was to be the successful purification of a protein. Specifically, the purification of the enzyme acid phosphatase from wheat germ. Through three major steps we were able to perform this purification. The steps involved were disrupting the source cell, selectively purifying the enzyme from contamination, and finally preserving the original structure of the enzyme and preventing degradation. Aliquots, or small volumes, of the solution were collected from each step in the purification process for enzyme activity and protein content. These calculated values were then used to determine the specific activity, which can be used to analyze the specific
Enzyme catalyzed chemical reaction with greatest efficiency within a narrow range of pH.The effect of pH on protein digestion with pepsin is a protein digestion enzyme in (gastric juice) operate between a low pH range. The reason being most enzymes in the human body work best within a narrow range of temperature near 40 degrees celsius.
Protease is an enzyme that has the ability to break the peptide bonds of proteins into amino acids (Mitchell et al., 2007). Protease breaks down peptide bonds to engender amino acids and other more diminutive peptides. It can be isolated from a mixture of sources such as plants, animals and microbes (fungi and bacteria). It has broad application and for many years used in many fields such as in food and detergents industries (Yandri et al., 2008). Except alkaline protease all protease works best in acidic conditions which has its optimal activity shown in alkaline (basic) pH (Mitchell et al., 2007). Proteases may be acidic, neutral and alkaline in nature .Alkaline proteases have pH range in between 7.0 and 14.0, but between pH 9.0 and 11.0
Now the Cheetos have entered the stomach. The process of breaking down carbohydrates has already begun in the mouth and now more chemical and mechanical digestion will take place in the stomach. Once the bolus has entered the stomach, it mixes with gastric juice, starts protein digestion, and absorbs a limited amount. Here the chief cells secrete the inactive enzyme pepsinogen and the parietal calls secrete hydrochloric acid. When mixed together, they create pepsin. The pepsin works to breakdown the two grams of protein present in the Cheetos. Hormones are also present in the stomach and aid in the digestion process. The hormone, gastrin, increases the secretory activity of gastric glands. In the stomach, some salt from the Cheetos is absorbed through the wall. The Cheetos that entered the stomach has no...
Investigation on the Enzyme Trypsin An Investigation determining a factor affecting the rate of digestion of gelatin by the protease trypsin. Introduction An enzyme is a biological catalyst, which speeds up reactions. An example of this in the human body is trypsin (a protease produced in the pancreas and used in the stomach), which catalyses the digestion of gelatine, a protein. For this investigation, a photographic film will be the source of the gelatine. I will be able to identify when the gelatine is digested, when the photographic film turns from a dark brown colour, to being transparent.
All biological processes require a constant supply of energy. The fabrication and regulation of energy is a result of catalytic reactions that occur in cells by enzymes. Enzymes typically contain a few active sites that enable substrates (reactants) to bind to their designated enzyme and form an enzyme-substrate complex, to then release the product (Alberte J. , Pitzer T. , Calero K.). In order for an enzyme to release a product, the reactant molecules must absorb enough energy from their surroundings to reach the unstable transition state and form new bonds at a faster rate without the denaturization of the enzyme. Enzymes have sets of conditions at which they are enabled to work properly, known as the optimal condition. For experiment 4,
The aim of this experiment is to separate the protein samples based on their molecular size using the SDS-PAGE technique and to detect EGFP protein by carrying out a western blot.
At the end of thirty seconds, the strips and their new coloration had to be compared to the chart provided, which helps to determine the amount of glucose in mg/dL. Results: 8.3 The results for enzyme specificity were determined by the amount of glucose present in the lactose and maltose microfuge tubes. Inside the lactose labeled tube, the average glucose measurement was 1,700 mg/dl. (Table 1)
During the digestion process, Trypsin acts with the other Protease enzymes to