Amylase Enzyme Lab Report

Enzymes.
Lipids (Lipase)
Lipase are secreted by the small intestine and pancreas. They digest complex lipids (fats) molecules into simpler, more soluble fatty acid and glycerol molecules.
They exist of fats and oils and are made up of the elements carbon, hydrogen and oxygen and the most common type known of is the triglyceride.
A triglyceride is made up of 3 fatty acid chains joined to a glycerol molecule. The fatty acid tails are chains of carbon atoms connected to the glycerol molecule by a OOH group making a carboxylic group. (COOH) The bond created between the chain and the molecule is known as an ester bond, which is like a condensation reaction due to the water molecules being formed.
One or more covalent bonds can be created between

Amylase is the enzyme secreted by the oral cavity and can be found in the saliva glands. As soon as mechanical digestion begins, amylase digest the long, starch polysaccharide molecules found in food and breaks them down into smaller, simpler disaccharide molecules known as maltose. Maltose still needs to be digested further for absorption to take place in the small intestine. So, the enzyme maltase breaks maltose down into glucose. Other disaccharides are broken down by other carbohydrase enzymes.
Carbohydrates (starch)are broken down in the oral cavity by saliva amylose. They are made up of 3 elements, carbon (C), hydrogen(H) and oxygen(O) and can be found together in three different forms. Either as a monosaccharide, disaccharide or a polysaccharide they are differentiated by the number of rings in their chemical compound. There chemical formation is C6,H12,O6 and due to their bond angles between the carbons, tend to form a pentose of hexoses, stable ring structure. Each carbon atom is then numbered 1-6 and depending on the orientation of the OH group in carbon 1 will decipher weather the monosaccharide is either an a or b

One monosaccharide will lose an H atom from carbon atom number 1 and the other will lose an OH group from carbon number 4. This is what is known as the C1-4 bond or a glyosidic bond. When the bond is formed, because one bond loses a H atom and the other a OH atom a loss of water will take place which is known as a condensation reaction. The opposite of this formation is when 2 monosaccharides become a disaccharide. This requires a water molecule (H) and sugar molecule (OH) to be injected back into the formation and this reaction is called a hydrolysis