Free Amylase Breaks Essays and Papers

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  • Whiskey from Sratch Malting

    1218 Words  | 5 Pages

    bacteria souring of the water. Steeping is usually done for 48 hours at 14 °C and the moisture content is increased from 12 % to 45 % (Boulton, 2013). Germination is where the alpha and beta amylase (enzymes) are produced. Also in this stage protein modification takes place and the grain becomes softer. The enzymes break down the endosperm starches and proteins in the grain into sugars and amino acids. This is food for the growing plant. Germination is usually done for 4 to 5 days at 7 °C (Briggs, 1981)

  • Experiment of Starch Mixed with Amylase

    1882 Words  | 8 Pages

    Experiment of Starch Mixed with Amylase Planning Aim: The aim of this experiment is to learn what happens when starch is mixed with amylase. I also intend to investigate the effects of changing one or more of the variables involved in the experiment. Key Factors: Listed below are each of the key factors featured in the experiment and the affect that each one may have upon the investigation… Temperature: The temperature of the room when the experiment is being carried out will determine

  • Finding the Best Temperature for the Enzyme Amylase

    1103 Words  | 5 Pages

    Temperature for the Enzyme Amylase Aim: The aim for this experiment is to find out the best temperature for the enzyme amylase and at what temperature of water it works the fastest. I plan to collect evidence to prove that the enzyme amylase will work best at the temperature 37ËšC. I will choose a range of temperatures two below 37ËšC and two above 37ËšC so I will be able to determine what temperature it works best at. Prediction: I think that the enzyme amylase will work the best and

  • Investigation of Enzymes

    546 Words  | 3 Pages

    Investigation of Enzymes Aim === To find out how enzymes are affected by temperature. ==================================================== Method ------ . Mix starch and amylase together to get a solution . Place it in 6 Beakers . Place this mixture in 6 Electric baths at different temperatures. E.g. 20,25,30,35,40,and 45 . Use a pipette to put 2 drops of the solution at 20oC in a spotting tile . Then add two drops of Iodine (to test if starch is present-the

  • Essay On Starch

    1286 Words  | 6 Pages

    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

  • Investigation on Enzymes

    730 Words  | 3 Pages

    experiment to see the effect of pH on the activity of the enzyme amylase which breaks down starch into sugar. They decided to investigate 5 different pH's 2,4,6,8 and 10. 1. The used a measuring cylinder to measure out 5cm3 of starch and placed it in a test tube. They then added acid or alkali until they got to pH2. They checked this using indicator paper 2. They placed the test tube in a rack on the bench and added 5cm3 of amylase which they had also measured using a measuring cylinder.

  • A Biological Catalyst

    570 Words  | 3 Pages

    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

  • The Effect of Temperature on Enzymes

    633 Words  | 3 Pages

    doing an investigation on the effect of different temperatures on enzymes. An enzyme is a protein molecule which speeds up chemical reactions. In this investigation the enzyme we will be concentrating on is amylase. This enzyme is produced by the salivary gland. It speeds up the break down of starch into simple sugar. This reaction happens in the mouth and is the start of chemical digestion. Starch cannot pass through the lining of the intestine, it is too big. The simple sugar can. This is

  • Effect of Temperature on Rate of Reaction

    622 Words  | 3 Pages

    Effect of Temperature on Rate of Reaction The enzyme amylase digests starch to form sugar.Amylase is released in the mouth and carries out the reaction at body temperature 37 degrees centigrade.I will investigate the effects of temperatures higher and lower than room temperature on the rate of this reaction. Prediction I think that the reaction will be fastest at

  • The Effects of Enzyme Concentration on the Activity of Amylase

    986 Words  | 4 Pages

    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