Free Amylase Activity Essays and Papers

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    The Effects of Enzyme Concentration on the Activity of Amylase To investigate the effect of Amylase concentration on its activity. the relative activity of Amylase is found by noting the time taken for the starch substrate to be broken down, that is, when it is no longer gives a blue-black colour when tested with iodine solution. This time is referred to as the achromatic point. Equipment: v Amylase solution 0.1% v Starch Solution 1.0% v Distilled water v Iodine in potassium

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    Investigating the Effect of Copper Sulphate on Amylase Activity Aim The aim of my experiment is to observe the affect on amylase when adding copper sulphate to a starch solution. Introduction Enzymes are that act as catalysts, in other words they increase the rate of chemical reactions. Consider the following general reaction between two substances, A and B, which react together to form a product, substance C: A + B = C In biological systems, this reaction might occur very

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    Investigation to Determine the Effect of Temperature on the Activity of the Enzyme Amylase I am trying to find out if changing temperatures affects the activity of enzymes. The Input variable I will test is temperature; the range I will use for this is 0-80°C. The out come variable to be measured is the speed of the reaction. Hypothesis I believe that at a higher temperature the enzyme will react quicker, but at a certain temperature the enzyme it will stop working. I think this because

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    The Effect of pH on the Activity of the Enzyme Amylase Aim :- To find the effect of pH on the activity of the enzyme amylase. An enzyme is a type of protein found in all living cells. Enzymes act as biological catalysts, breaking down substrates without needing a high temperature, allowing all the chemical reactions of metabolism to take place, regulating the speed at which they progress, lowering the activation energy and providing a means of controlling individual biochemical pathways

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    Temperature and pH effects on the enzymatic activity of a-amylase Introduction Enzymes are fundamental molecules within Organisms. They are the biological catalysts of the cells; enhancing the rate of biochemical reactions, ensuring metabolic needs are met. These molecules are identified as globular proteins with a three dimensional structure and are composed of one or more polypeptide chains. The polypeptide chain or chains within an enzyme are folded to form a specific active site. Each different

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    Essay On Starch

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    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

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    A Biological Catalyst

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    A Biological Catalyst A Biological catalyst is a catalyst that is produced organically. In other words, a cell makes it. It is usually a protein or steroid molecule that works to catalyse a specific reaction. For example, amylase is a biological catalyst. Biological catalysts are called enzymes. Reactions take energy to get them started. This energy is called the activation energy. Enzymes catalyse reactions inside organisms. A catalyst is a molecule that acts

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    Module Hypothesis

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    amount of variation in enzyme activity in the different pH solutions. The null hypothesis was: There will be little or no variation in enzyme activity in the different pH solutions. The two pH that were tested in this particular section of the lab were pH 8 and pH 9. The results are as following: pH 8 (.018%/min, .002%/min, .003%/min, .017%/min, and .002%/min); pH 9 (.013%/min, .005%/min, .003%/min, .002%/min, and .002%/min). These results are the rate of enzyme activity in the two different pH, judging

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    Introduction Amylase is an enzyme that's used to break down the glucose chains within starch and is found in saliva (Morgan & Carter 2014). Starch is broken down to its simplest form, amylose, which is digested by its enzyme amylase. Amylase is important to the digestion of carbohydrates, especially those found in plants, like starch. Starch is used for storage of glucose which is used to [insert use here]. Carbohydrate makes up about 60 percent of daily calories. The digestion of carbohydrates produces

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    experiment “Digestion of Carbohydrates by Salivary Amylase” this dealt with a test where amylase was observed from a saliva sample and starch mix. Salivary amylase is a digestive enzyme that catalyzes the hydrolysis of starch of starch into simpler compounds (Saunders 1). The main function for salivary amylase is to break down starch. When it comes to starches, they are known to be complex carbohydrates. In order to see whether or not the amylase broke down the starch, you can add iodine to the saliva

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