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Medical and industrial uses of enzymes
Medical and industrial uses of enzymes
Medical and industrial uses of enzymes
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Take a picture of your results. Include a note with your name and date on an index card in the picture. Insert picture here:
Post-Lab Questions
1. What were your controls for this experiment? What did they demonstrate? Why was saliva included in this experiment?
Negative control: Water being my negative control showed that the experiment was in correct order. It showed no enzymes are present within the paper not affecting the starch solution.
Positive control: The banana showed that the IKI was working as intended; correctly detecting enzymes were present; on the other hand, the banana did show more starch than the little stripes of enzyme reactions on the experiment.
Saliva was included because it was supposed to contain Amylase, turning
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What is the function of amylase? What does amylase do to starch?
Its purpose is to help digest starches in the mammals. Amylase converts starches to simple sugars for the body to metabolize for energy.
3. Which of the foods that you tested contained amylase? Which did not? What experimental evidence supports your claim?
Banana: the banana showed small stripes of yellow within the sample, it indicated that within those areas enzymes have broken down the starches.
Apple: the apple had the strongest reaction; the result showed it completely processed the starch solution spray leaving only a large area of yellow.
Potato: the potato had the second strongest reaction, it left a brownish yellow color indicating it processed most of the starch solution.
4. Saliva does not contain amylase until babies are two months old. How could this affect an infant’s digestive requirements?
Babies’ digestive system would be limited; causing them to not be able to digest starches. What would occur is minor bloating, fatigue, discomfort and gas; as a result, they may need to take specialized formula containing simpler sugars or natural milk from the mother, allowing them to metabolize the
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There is another digestive enzyme (other than salivary amylase) that is secreted by the salivary glands. Research to determine what this enzyme is called. What substrate does it act on? Where in the body does it become activated, and why?
There are various enzymes to choose from, Lingual lipase is my selection. It is secreted from the salivary glands, its substrate are long-chain triglycerides, and activated within the mouth. The enzymes active between pH of 6.0-3.0 and the mouth’s average pH is 5.5, which is why it is active already within the mouth.
Source:
Fink, Carol S., Paul Hamosh, and Margit Hamosh. "Fat Digestion in the Stomach: Stability of Lingual Lipase in the Gastric Environment."Pediatr Res Pediatric Research 18.3 (1984): 248-54. Web. 26 Feb. 2016. .
6. Digestive enzymes in the gut include proteases, which digest proteins. Why don’t these enzymes digest the stomach and small intestine, which are partially composed of protein?
Enzymes only speed up specific chemical reactions, they do not do the actual digestion; although, they assist stomach acids with the process. The reason stomach acids do not digest the stomach is because lining of the stomach is protected by a mucus layer. Experiment 2: Effect of Temperature on Enzyme
The enzyme being tested in this lab is the pancreatic lipase enzyme. It is secreted by the pancreas. In the intestinal tract, it is found breaking down lipids, or dietary
The independent variable for this experiment is the enzyme concentration, and the range chosen is from 1% to 5% with the measurements of 1, 2, 4, and 5%. The dependant variable to be measured is the absorbance of the absorbance of the solution within a colorimeter, Equipments: Iodine solution: used to test for present of starch - Amylase solution - 1% starch solution - 1 pipette - 3 syringes - 8 test tubes – Stop clock - Water bath at 37oc - Distilled water- colorimeter Method: = == ==
First is the Benedict’s test for reducing sugars which determines if a carbohydrate contains a free aldehyde or ketone group. When Benedict’s reagent is heated with a reactive sugar the color of the reagent changes. The initial solution color of the Benedict’s regent is sky blue. Depending on the number of available sites for the reaction to occur, the reaction will result in a solution that may range from green to yellow to orange to brick red, a red precipitate may form if more time is allowed. The test will only show a positive reaction for starch if the starch has been broken down to maltose of glucose. ("BIO 1510 Laboratory Manual," 2016)
The sphincter at the conclusion of the stomach recognizes as the pyloric sphincter that controls the food from entering the small intestines. As the food enters the stomach, the chemical digestion continues by other enzymes, acid, and bile that released during this process. Different enzymes work on different food components. The stomach has three primary functions the storage of food, the mixing of food and controlled emptying of food into the small intestines. The chemical digestion occurrence within the stomach is mainly from the enzymes released in the stomach. Pepsin is the enzyme that begins the disintegrate of protein. The stomach also discharges gastric lipids that act on butterfat. Tributyrinase anatomizes the fat within the cheese and the turkey and bread of the sandwich into tributyrin. The tributyrin undergoes more chemical reaction transform it into glycerol and fatty acids. The turkey, cheese lettuce and bread are further broken down by pancreatic amylase digesting the starches breaking them down into disaccharides, lactose, sucrose, and maltose. These are further broken down into monosaccharides, lactose to glucose and galactose. Sucrase to broken down to glucose and fructose. Maltase breaks down to maltose to form two molecules of glucose. The protein in the turkey and cheese is broken down by Trypsin and polypeptides to dipeptides. A chemical reaction in body dilapidated
The pancreas is the chief/main factory for all of the digestive enzymes and they are secreted in the first segment/part of the small intestine. The enzymes break down proteins into protease, fats into lipase and carbohydrates into carbohydrase. Also, the pancreas produces insulin which is responsible for controlling the blood sugar and then it is secreted directly into the bloodstream. Insulin is the main/chief hormone that metabolizes
Enzymes in general are very interesting to learn from and are fundamental in carrying out processes in various organisms. Enzymes are proteins that control the speed of reactions, they help quicken the rate of the reaction and also help cells to communicate with each other. There are 3 main groups of enzymes, first are the metabolic enzymes that control breathing, thinking, talking, moving, and immunity. Next are the digestive enzymes that digest food and normally end with –ase, there are 22 known digestive enzymes and examples of these are Amylase, Protease, and Lipase. The final group are the Food or plant enzymes which is what my enzyme that I’m studying falls under. Papain gets its name because it comes from papaya fruit, its main purpose is to break down proteins and break peptide bonds however it is not only used in the Papaya fruit and has many external uses. It was also very helpful in the 1950s when scientists were trying to understand enzymes. It also helps us to this day understand Protein structural studies and peptide mapping. Without enzymes, reactions in the body would not happen fast enough and would tarnish our way of life which is why it is vital that we study and learn from them.
The reason I chose this topic was because I wanted to find out what enzymes are used for, to what extent they are used in our bodies and, how vast are their applications in food industries.
The sugar molecule lactose is found in dairy products and people with Lactose Intolerance are unable to digest lactose because the enzyme lactase is unable to split the sugar molecule into glucose. Lactase is an enzyme that breaks lactose down into galactose and glucose. Lactase functions best between 21 and 48 degrees Celsius (or 70 and 120 degrees Fahrenheit). Cooler temperatures will slow down lactase’s function, whereas high temperatures can denature it or lactase will lose its shape. If lactase is rendered nonfunctional because of temperature or pH extremes, the breakdown of lactose stops. Lactose intolerance occurs when this breakdown fails due to insufficient or ineffective lactase. The experiment will stimulate the process
I intend to use potatoes for my investigation because these are sufficiently large, to enable all cores to be taken from the same potato, which will assist in ensuring a fair test.
One of the main functions is to keep the mouth moist, food needs to be moist so that it can easily pass through the oesophagus. Before the ruminant eats food the salivary glands such as the mandibular, the parotid and the sublingual glands produce saliva. One of the main constituents of saliva is glycoproteins and when mixed with water will form a mucous. The salivas mucous moistens and softens the food and allows the ruminant to make it into a bolus or small ball. The saliva lubricates the passage so that the bolus of food can be swallowed. Saliva also has an antibacterial function, it contains lysozomes which keep the number of bacteria in check. Saliva is alkaline because it contains bicarbonate phosphate, this is necessary for neutralization of fermentation products. Ruminants consume vast amounts of starch, saliva contains the enzyme amylase which will help to break down and digest the starch. In young calves the saliva also contains an enzyme called lingual lipase which helps to digest fats such as milk. As the calf ages, the calf looses the function of this enzyme and it no longer drinks
potato cells. In order to find the best way to do this experiment I am
...removing absorbed nutrients. Last but not least, is the hormone enterocrinin. Enterocrinin is also released when chyme enters the duodenum, however, it helps with mucin production. Mucin comes in various forms and one of those forms is saliva.
In this experiment, researchers used different measurements of catechol and 1cm of potato extract. Researchers hypothesized that the increase in substrate would level out the enzyme activity by
The independent variable in this experiment is the temperature. The temperatures vary to test the effect of temperature on the rate of enzyme activity. The dependent variable in this experiment is the rate of enzyme activity. The rate of enzyme activity depends on the temperature. The control variables in this experiment are the starch solutions and the amylase solutions. The solutions are kept the same throughout the experiment and there are three of each to create a larger sample. The equipment used in this experiment include water baths, a hot plate, test tubes, and a thermometer. The only unit used in
The exocrine function of the pancreas is that it produces enzymes that aids in the digestion of food. There are three important enzymes that are crucial in helping with digestion. The first digestive enzyme is amylase. Amylase function is to break down carbohydrates. The amylase enzyme is made in two places: the cells in the digestive tract that produces saliva and the main one specifically found in the pancreas that are called the pancreatic amylase (Marie, Joanne; Media Demand, “What Are the Functions of Amylase, Protease and Lipase Digestive Enzymes”). The amylase in the pancreas passes through the pancreatic duct to the small intestines. This amylase in the pancreas completes the process of digestion of carbohydrates. Consequently, this leads to the production of glucose that gets absorbed into the bloodstream and gets carried throughout the body. The next enzyme that aids in digestion of food is protease. While amylase breaks down carbohydrates, protease breaks down protein. Protease breaks down protein into the building block form of amino acids. The three main proteases that it produces are: pepsin, trypsin and chymotrypsin (Marie, Joanne; Media Demand, “What Are the Functions of Amylase, Protease and Lipase Digestive Enzymes”). Pepsin does not occur in the pancreas but it is the catalysis in starting the digestion of proteins. Trypsin and chymotrypsin are the two proteases that occur in