Leah Romero 04/23/2018 Lab Report Chem. 102L In lab 10, biological macromolecules and enzymes, the main purpose was to perform standard chemical tests for carbohydrates, proteins, and lipids and to also model enzymatic digestion of protein and starch under conditions simulating the stomach and intestines. According to the lab, one of the main objectives that we concentrated on in this lab were being able to describe the function of enzymes in the digestion of food. This was done in part one, two and three of the lab. Another main point was to be able to describe the chemical tests performed on food and explain the results, which can be demonstrated in all parts of the lab. Another main point in this lab was to be able to model the gastric …show more content…
Enzymes help sustain life. They speed up chemical reactions by lowering the activation energy required to start a chemical reaction. For digestion, enzymes catalyze the chemical reaction and this helps break down the carbohydrates, protein and fats that are present. Enzymes operate better under certain conditions and operate not so well under some conditions. According to the background information read they usually work best with temperatures, substrate and product concentrations, salinity and pH. Different enzymes work different in …show more content…
Another chemical property that is important is that saliva is an enzyme amylase that helps breakdown starch into sugars. Starch plus water with amylase goes into maltose. During digestion the glands secrete enzymes and hydrochloric acid. This is why hydrochloric acid is used to lower the pH level. Pepsin catalyzed the reduction of proteins into polypeptides and amino acids. A temperature of approx. 37 degrees is required. Hydrochloric acid is what gives a lower pH and this kills any harmful microorganisms that may be present in the food being digested. Pancreation has an amylase just like saliva does. This is why it was used in part five of the lab to break down starch. It is just like saliva and breaks starch down into the component sugar. Our bodies cannot absorb any protein, starch or fats if they are not broken down into their component. Another chemical property is that starch is identified by using iodine-potassium iodide. The iodine changed from yellow to blue or black when starch is present. This is because the iodine binds to the starch molecules. Biuret reagent was used to be able to distinguish between proteins and polypeptides and amino acids. The reagent will turn purple when a protein is
To uncover organic compounds like carbohydrates, lipids, proteins and nucleic acid, by using tests like Benedict, Lugol, Biuret and Beta Carotene. Each test was used to determine the presents of different organic molecules in substances. The substances that were tested for in each unknown sample were sugars, starches, fats, and oils. Moreover, carbohydrates are divided into two categories, simple and complex sugars. Additionally, for nonreducing sugars, according to Stanley R. Benedict, the bond is broken only by high heat to make make the molecules have a free aldehydes (Benedict). As for Lipids, there are two categories saturated and unsaturated fats. One of the difference is that saturated fats are mostly solids and have no double bond (Campbell Biology 73). The Beta Carotene test works by dissolving in a lipid, thus giving it color to make it visible. Moreover, proteins are made out of amino acids that are linked by a polypeptide bond (Campbell Biology 75). The purpose of this experiment was to determine whether an unknown class sample or food sample had any carbohydrates, lipids, or proteins in it. The expected result of the lab was that some substances would be present while other would be absent.
The purpose of this experiment was to discover the specificity of the enzyme lactase to a spec...
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: = == ==
The pancreas can be divided into two sections when studying the histology. The pancreas has exocrine and endocrine functions, each with unique cell types. The exocrine pancreas serves to secrete digestive enzymes into the duodenum. Some of the specific enzymes and secreted substances are Proteases, lipase, amylase, bicarbonate, and water (Bowen, “Exocrine Secretions”). These enzymes are used to break down protein, fat, and carbohydrates respectively. The bicarbonate simply act as an acid buffer to prevent damage of the small intestine as the stomach acid must be neutralized. The enzymes are created in acinar cells and the bicarbonate is synthesized in epithelial cells surrounding pancreatic ducts (Bowen “Exocrine
The enzyme pancreas amylase causes the decomposition of starch. The starch during the chemical reaction broken down into disaccharides, lactase, sucrase, and maltase forms of pure sugar. Disaccharides are broken down to monosaccharides. Lactase changed into lactose, then into glucose and galactose sucrase changed sucrose into glucose and fructose these are all forms of sugars. These sugar may not all be utilized by the body. Maltase breaks down maltose 2 form molecules of glucose. Protein -stomach Pepcid and HCI break down proteins. These protein continue during the chemical reaction change to polypeptides. In the small intestines- Trypsin breaks down proteins and polypeptides to dipeptides. Then the dipeptides are changed into chymotrypsin decomposition of proteins and polypeptides to dipeptides. Carboxypeptidase breaks down polypeptides and dipeptides to amino acids. Aminopeptidase disintegrates of polypeptides & dipeptides to amino acids. Dipeptidase dissects of dipeptides to amino acids. Amino acids are more utilized by the digestive process; they are the building blocks of protein. Fats start the chemical digestive process in the mouth, this maybe because that many fats take longer to decompose. Lingual lipase has a minor role in beginning fat digestion. The stomach has an immense amount of chemical reaction going on at one time.
The purpose of this lab is to test an enzyme amylase from digestion system, which it has a big part in breaking down carbs into maltose, glucose and others. And our data by end of the lab could lead us to the specific conditions which are required for amylase in order to do its job perfectly.
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.
This experiment is focused on the optimal temperature at which these enzymes operate and how various temperatures affect enzyme activity. An enzyme is a complex protein that is produced by all living organisms with the primary function of enhancing chemical reactions through a process called catalysis. These enzymes are part of our everyday life processes that keep us alive. The enzymes are used commercially, for example to bake bread, biscuits and crackers (Alberte et al., 2012). Knowing the optimal operating temperatures helps companies be efficient in creating and providing their products that use enzymes. Not providing the optimal temperatures and other conditions can result in an unwanted product and can even lead to conflict between the producers and consumers (Montes et al., 2008). Amylase converts starch polymers into monomers such as maltose. If amylase is doing the process correctly there should be no starch left in the solution. To check if any starch in left in the solution you can add a few drops iodine. After adding the drops the solution may turn yellow meaning there is no starch left in the solution. If the solution turns brown or a dark black it would show the presence of starch. This occurs because of the structure of iodine interacting with the shape of the starch molecule (Goldina and Simms, 2010). If the enzymes temperatures are not at optimal temperatures for catalyzation of the
Abstract: Enzymes are catalysts therefore we can state that they work to start a reaction or speed it up. The chemical transformed due to the enzyme (catalase) is known as the substrate. In this lab the chemical used was hydrogen peroxide because it can be broken down by catalase. The substrate in this lab would be hydrogen peroxide and the enzymes used will be catalase which is found in both potatoes and liver. This substrate will fill the active sites on the enzyme and the reaction will vary based on the concentration of both and the different factors in the experiment. Students placed either liver or potatoes in test tubes with the substrate and observed them at different temperatures as well as with different concentrations of the substrate. Upon reviewing observations, it can be concluded that liver contains the greater amount of catalase as its rates of reaction were greater than that of the potato.
The digestion lab experiment was conducted for the purpose of understanding digestive enzymes and how they work, and under which conditions they function best. Digestive enzymes are present in the body’s gastrointestinal system and mainly function to break down food into nutrients to be absorbed by the body (Oxford Journal, “The Effect of Enzymes on Digestion). The organs that secrete and/or make use of these digestive enzymes are the mouth, esophagus, stomach, small intestine, large intestine, liver, pancreas, and gallbladder. These organs collectively make up the gastrointestinal system, along with the rectum and anus. The functions of these organs will be introduced as the digestive process is explained ahead. The digestive process begins
It is essential for the stomach to realease the gastrin hormone so to maintain an acidity of 1.5-2 pH. Although this high acidity doesn't digest the chyme, it has many functions. The highly acidic environment kills most of the microorganisms ingested with food. It also denatures proteins and inactivates the enzymes presented in food. It is essential for activating pepsin so to do its proper function in breaking proteins, and to break plant cell wall ingested in food and the connective tissues in meat. (2)
Enzymes are long chains of amino acids held together by peptide bonds. They exist in all living cells, usually controlling the metabolic process whereby nutrients are converted into energy. Enzymes are also catalyst, this mean that enzymes can speed up chemical processes that would normally move very slowly. Enzymes unfortunately don’t last forever they have limited stability or lifespan when they have completed their function in the chemical reaction.
Without enzymes, reactions wouldn’t occur and living organisms would die. For instance, the enzyme in the stomach breaks down large molecules to smaller molecules to absorb nutrition faster. Researchers experimented with enzyme activity with a potato extract. Researchers will test enzyme activity by increasing and decreasing pH levels, lowering and increasing temperature, and substrate concentration effects. In the first experiment, researchers hypothesized whether different pH levels would change how much Benzoquinone are created and how will the enzymes function in neutral pH levels than higher and lower levels. Researchers used potato extract and different levels of pH to test their hypothesis. In addition, researchers questioned at what temperature does the greatest amount of potato extract enzyme activity take place in. Researchers then hypothesized that the results would indicate the greatest amount of potato enzyme activity level will take place in room temperature. In this experiment, researchers used potato extract and different temperature levels to test the hypothesis. Moreover, researchers wanted to test the color intensity scale and how specific catechol oxidase is for catechol. In this experiment, researchers used dH2O, catechol solution, hydroquinone, and potato extract. Lastly, researchers tested the substrate concentration and how it has an effect on enzyme activity. In this experiment researchers used different measurements of catechol and 1cm of potato extract. Researchers hypothesized that the increase o substrate would level out the enzyme activity
Two spot plates were placed on a napkin that has pH 3, 4, 5, 6, 7, 8. Three groups tested fungal amylase which is Alpha-amylase Aspergillus Oryzae and two groups tested mammal amylase which is Alpha-amylase from Porcine pancreas. Six test tubes were labeled with different pH and enzyme source Mammal or Fungal Amylase. Add 1.5ml of starch and 1ml of the pH buffer solution to each test tube. Another six test tubes were labeled with different pH and enzyme source Mammal or Fungal Amylase. Add 0.5ml of amylase into the test tubes, and 0.5ml of pH buffer to each test tube. Allow the tubes to equilibrate for five minutes, then transfer a few drops of the starch solution from each pH treatment add them into the first row of wells on the spot plate. This serves as a control to make sure that the breakdown of starch is not affected by pH. Then add two drops of iodine reagent to each of these wells and wait one minute, then add 0.5ml of amylase to each of the appropriate tubes. After two minutes, add a few drops from each tube, and place in the corresponding wall. After collecting the data use a color coding scheme to convert the qualitative data to quantitative data. The numerical data from each group was used to calculate the mean starch concentration and the standard deviation. The mean and the standard deviation values were calculated after entering all the data into
Starch is the predominant carbohydrates source in our diets. The digestion of starch in human starts in oral cavity and involves the enzyme amylase, it is produced by the salivary gland, and it is able to hydrolyze the alpha -1,4 glyosidic linkages in starch. (Tracey 2016) The presence of salivary amylase makes the process of digesting starch to occur in a much faster and efficient manner, since it does not have to wait till the food mixture to get into small intestine to start the breakdown of starch. The variation of this enzymatic activities among individuals are found to be significant. The fact that one individual has a higher concentration of salivary amylase compare to another is found to be somehow related to the starch level of the