Free Amylase Breaks Essays and Papers

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  • Affect of the Rate of Reaction of Amylase on Starch and How Its Affected by the Concentration of the Substrate

    993 Words  | 4 Pages

    Affect of the Rate of Reaction of Amylase on Starch and How Its Affected by the Concentration of the Substrate Equipment list Ø Test tubes Ø Measuring cylinder Ø Thermometer Ø 3 pipettes Ø Starch solution Ø Amylase Ø Iodine solution Ø Water Ø Water bath Ø Spotting tile Ø A stop watch Ø Goggles Ø Beakers Health and safety ================= Remove all hazardous jewellery such as dangling earrings, bracelets, and chains. Make sure items of clothing

  • Following the Progress of an Enzyme Controlled Reaction

    3587 Words  | 15 Pages

    for this by not actually interfering with the reaction its self but basically align the two substrates on the active site of the enzyme. Amylases are widely spread enzymes that hydrolyse starch to maltose. They are often found in two forms, a-amylase, which degrades starch molecules into, fragments 10 glucose residues long and b-amylase, which breaks down these into maltose, made up of two glucose molecules. Both work by hydrolysis adding one molecule of water across glycosidic link.

  • Amyylase Chemistry: Comparison Of Amylase Chemistry

    1880 Words  | 8 Pages

    Comparison of Amylase Productivity Materials Used Starch powder and water mixture Amylase powder and water mixture Glucose powder and water mixture Spit Iodine Benedict’s solution Depression plate Test tubes Droppers Background Information Enzymes are a class of proteins that speed up or slow down metabolic reactions. Enzymes are important for the purpose of making the metabolism in humans and other creatures run smoothly. In order to maintain proper homeostasis a body must be able to process the

  • The Effects Of Emulsification On The Digestion Of Lipids

    1266 Words  | 6 Pages

    Before this lab, I had a minimal understanding of how lipids were broken down by enzymes. I also knew little about what enzymes help break down carbohydrates, fats, and proteins; however, physically seeing it gave me a better understanding. The most pivotal role of digestive enzymes is to aid in the digestion and breakdown of foods and nutrients. Bile salts play an important role in

  • The Effect of Temperature on the Breakdown of Starch by the Enzyme Amylase

    367 Words  | 2 Pages

    Temperature on the Breakdown of Starch by the Enzyme Amylase Method ------ Equipment --------- Ø Iodine solution Ø Amylase Ø Starch Ø Beaker Ø 2x test tubes Ø Thermometer Ø Water baths set to different temperatures Ø Droplet tray Ø Dropper Ø Timer Starting with the beaker half full with water at 20 degrees (approx. room temp), using the dropper, get 2 measures of starch in one test tube and one measure of amylase in the other. Check you get them both to the

  • Analysis Of The Digestion Of Carbohydrates By Salivary Amylase

    2634 Words  | 11 Pages

    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

  • How pH Affects the Break Down of Starch by the Enzyme Amylase

    1076 Words  | 5 Pages

    How pH Affects the Break Down of Starch by the Enzyme Amylase Hypothesis: The optimum pH for the reaction of starch with amylase is pH 7. PH values lower or higher than this value will result in a slower rate of reaction. Amylase works in the range pH 3 to pH 11. Biological Knowledge ==================== PH changes affect the structure of an enzyme molecule and therefore affect its ability to bind with its substrate molecules. Changes in pH affect the ionic bonds and hydrogen

  • Temperature's Effect on the Rate at Which Amylase Breaks Down Starch

    403 Words  | 2 Pages

    Temperature's Effect on the Rate at Which Amylase Breaks Down Starch Planning ======== My plan is to find out what temperature is most ideal for amylase to break down starch at, and how fast it can break down starch at this temperature. I predict that the colder the temperature, the slower the reaction between the starch and amylase will be. The hotter the temperature the quicker the reaction will be. Enzymes are the catalysts of chemical reactions taking place in living organisms

  • Investigating How Quickly Amylase Breaks Down Starch With Varying Temperatures

    607 Words  | 3 Pages

    Investigating How Quickly Amylase Breaks Down Starch With Varying Temperatures Instructions List I gathered the equipment shown below. I put 3 drops of iodine in each chamber of the spotting tile. I boiled the kettle and mixed together water from the kettle with water from the tap so the water reaches the correct temperature. The water was put into a beaker. 5ml of starch was put into a test tube. The test tube was placed into the beaker. When the water in the beaker was at the required

  • Amylase Investigation

    1083 Words  | 5 Pages

    Amylase Investigation Planning We were asked to investigate how enzymes work in different conditions for out investigation. Enzymes, also called catalysts, are in living things and there are thousand of them. Enzymes break down food by the active site on the Enzyme forming a chemical bond with a substrate and then water attacks the substrate until it is hydrolysed (split in 2). Enzymes are very specific as only one type of food will fit in a particular Enzyme, this is called the lock