I have chosen this topic because enzymes are an essential part of human’s everyday life. We, as humans, produce more than 10 000 enzymes and each one has its own unique and specific use in our body. Most of those enzymes are used in our metabolism and, being a fitness maniac, I am very interested to know how my metabolism works and how it differs from others. I will be doing quantitative research on the enzyme.
Enzymes need a suitable environment in which they need to be to function correctly; if these conditions are not, the enzyme could become inactive or denature which could lead to serious health implications and possibly death. It is thus very important to determine these conditions if we are to get a better understanding of the enzymatic functions inside our body.
1. What is the optimum temperature at which salivary amylase functions?
2. Does salivary amylase work faster on different types of starch?
3. What temperature must the substrate be for the enzyme to do its job?
4. Does temperature affect the functioning of salivary amylase in the digestion process
Enzymes are biological catalysts which lower the activation energy need to carry out a reaction. Without these enzymes, we would be unable to metabolise. Thus enzymes are very important for our survival. Enzymes have an optimum temperature and optimum pH at which they are most active and most effective. These temperatures are between 32̊ C and 40̊ C. The optimum pH of an enzyme is between 6,5 pH and 7,5 pH. Enzymes are only able to catalyse specific reactions and specific substrates. This is called the “Lock and Key” theory. A substrate fits into its specific enzyme like a key would a lock. This ...
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...tial digestion in the mouth. In order for my results to be valid I must be accurate throughout the experiment.
Keeping all the test tubes under one particular environment to ensure one is never at an advantage or disadvantage at any stage. This is the most crucial part to getting valid results. Accuracy in each step of the experimental process will lead to me obtaining the most valid results.
http://www.biology.clc.uc.edu/students/114-Fall99/Amylase.htm By Nena Vance
http://www.bio.davidson.edu/Courses/Molbio/MolStudents/spring2010/Webb/a-amylase.htm Undergrad at Davidson College
http://www.biotopics.co.uk/nutrition/amylex.html By Richard Steane
http://www.biomedcentral.com/1756-0500/7/30 by Laura C Klein 2 March 2014
http://www.healthcentral.com/diabetes/c/5068/151882/salivary-glucose/ by Gretchen Becker 2
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