Amylase Essays

  • Amylase Investigation

    1063 Words  | 5 Pages

    concentrations of Sodium Chloride and the rate of reaction of Amylase Marjolijn Hoogevoorst Yeshvanth Prabakar IS12 Word count: 2222 words Introduction: Enzymes are biological catalysts that speed up reactions by lowering the activation energy. Amylase is a type of digestive enzyme found in the pancreases and saliva of humans. Amylase breaks down starch into sugar, allowing large molecules to be digested easily. To function efficiently, amylase requires certain conditions. The effect of different

  • Amylase Experiment

    1052 Words  | 5 Pages

    15 Deciding the behavior of amylase under the implement of excess pH levels Problem: To verify if amylase maintains to operate with the influence of hydrochloric acid Prelab: Independent variable: pH levels Dependent variable: The effect of pH enzyme action Control: Positive: Saliva and HCL+ saliva Negative: Water Constant: Iodine solution (indicator) Hypothesis: At least two out of the three procedures will be indicated as starch, due to the fact that amylase is the first enzyme that breaks

  • Practical Activity Outline

    429 Words  | 2 Pages

    Practical Activity Outline: Predicting the Effect of pH on the Activity of Amylase Arlecia Johnson Enzyme to use: Amylase is the easiest enzyme to find, it is in your saliva! Source: Saliva Animal: Human being The substrate: Starch, because amylases action starch and starch is also very easy to find in carbohydrate foods. Method and type of treatment A. Position a drop of solutions of iodine in test tubes (each with one drop) and place them in a row, in a test-tube rack. B. Place

  • Glycation Lab Report

    802 Words  | 4 Pages

    ADVANCED GLYCATION END PRODUCTS Advanced glycation end product as an oxidative process that occurred in food perserved or heated the presence of reducing sugars were first observed in early 1900s which non-enzymatically make the food proteins insoluble with yellowish fluorescent products attached to them. This process is known as Maillard reaction named on its discoverer the Louis C. Maillard in 1912 (Finot ., 2005). The Maillard reaction is the one of physiological significance. In vivo, it is also

  • Coagulase Test

    789 Words  | 4 Pages

    Coagulase test Coagulase is an enzyme that causes plasma to clot by activating prothrombin to form thrombin which then catalyzes the activation of fibrinogen to form fibrin. Coagulase test was performed one drop of citrated human plasma was added on a slide by using a plastic loop or wooden stick,. Mix well and clumping was observed within 10-15 seconds indicate the coagulase positive test. Citrate test- Fresh (16- to 18-hour) pure culture was used as inoculation source. A single isolated colony

  • Long Chain Polyunsaturated Fatty Oil Case Study

    1673 Words  | 7 Pages

    Long-Chain Polyunsaturated Fatty Acids: The Case for and Against the Supplementation of Infant Formula. [Student Name] [Institution Affiliation] Long –chain polyunsaturated (LPS) acids are derived from two fatty acids known as, linolenic acid and alpha-linolenic acids found in plant based foods such as flaxseed. Through various biochemical pathways the LPS are used to synthesis eicosapentaenoic acid (EPA) and docosahexaeconoic acid (DHA). The conversation of ALA to DHA and EPA is very ineffective

  • Salivary Amylase Investigation

    848 Words  | 4 Pages

    Biology Internal assessment The digestion of starch by salivary amylase Personal engagement I was led to this topic two weeks before introduced to the IA. One night, I woke up because I was hungry; I walked into kitchen and ate a piece of rice cracker, the taste was very dull and unflavoured. The next day, during the afternoon, I ate another rice cracker, but this time the taste was different, it tasted slightly sweet. I wanted to investigate why this was the case. I contemplated about it and concluded

  • Effect Of Temperature On Amylase

    1167 Words  | 5 Pages

    Research question What is the effect of temperature Amylase activity? Word count-1453 Background research Enzymes are biological catalysts that speed up a chemical reactions. They do this by decreasing the activation energy(the energy needed to start the reaction) of a chemical reaction. The enzyme present in our saliva is called Amylase. Amylase increases the rate of reaction by decreasing the activation energy needed to hydrolyse the starch molecules. These enzymes have a secondary and

  • Enzyme Effect On Amylase

    1347 Words  | 6 Pages

    changes, the enzyme’s ability could decrease. A factor that could decrease an enzyme’s ability could be a shift in pH level or temperature. In our experiment, we tested whether the change in pH or the change in temperature affect the function of amylase, which is

  • Effect Of Amylase On Starch

    1428 Words  | 6 Pages

    investigation of amylase activity on the different stages of barley seeds development Introduction Metabolism involves a series of chemical reactions which allows the organism to maintain its structure, increase its biomass, reproduce and react to their surroundings. In a dormant barley seed, starch is stored in the endosperm as a source of energy storage (King, Reiss & Roberts, 2001). Starch is subsequently broken down into its constituents, being glucose. Hence, the role of amylase within this reaction

  • Amylase Lab Report

    755 Words  | 4 Pages

    influence of a strong inhibitor. For my experiment I chose amylase as an enzyme and starch as a substrate (which is broken down into glucose by Amylase). I selected Copper Sulphate as enzyme inhibitor against the concentration of 2% of Amylase solution. Light absorbance was the method used to

  • Amylase Temperature Experiment

    924 Words  | 4 Pages

    Design: 1. The effect of temperature on the rate of reaction of an enzyme (amylase). 2. Research Question: a. How does temperature affect the rate of reaction of amylase? 3. Hypothesis a. As the temperature increases, the rate of reaction of amylase also increases. After it reaches the optimum temperature, the rate of reaction will start to decrease until all the enzymes are denatured. 4. Background a. Amylase is found in the saliva (mouth) of humans. It helps to digest food particles in our mouth

  • B Amylase Lab Report

    513 Words  | 3 Pages

    activity. Diastatic malt products have a considerable amount of enzymatic activity. The action of B amylase on undamaged/ungelatinised starch is extremely slow. A amylase attacks starch very quick. Both A and B amlyase both attack gelatinised starch rapidly. Starch cannot become gelatinised until all enzyme activity has been destroyed by heat. Damaged starch is also broken down by both A and B amylase. Although the starch has been damaged only 2-4% of the starch is visibly damaged. This occurs due

  • Amylase Enzyme Lab Report

    833 Words  | 4 Pages

    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

  • Bio Chem: Lab Report Of Amylase In Enzyme

    916 Words  | 4 Pages

    environment(pH, temperature and salt concentration) via using starch solution, amylase from saliva, 0.5M HCl solution, 0.5M NaOH solution and NaCl solution, and using iodine solution

  • Digest Starch Experiment

    1148 Words  | 5 Pages

    Results Concentration of NaCl verses the time taken to digest starch Concentration of NaCl (mol) Time taken for amylase to digest starch (s) Control (0.0) 110 0.1 116.67 1.0 300 3.0 100 6.0 100 Discussion The data partially supports the hypothesis of chloride ions increasing the efficiency of amylase. In the 3.0 mol and 6.0 mol, the hypothesis was supported by the average time of digestion taking 100 seconds for both, however the 0.1 mol and 1.0 mol took longer to digest the starch

  • Yeast Fermentation Lab

    529 Words  | 3 Pages

    Affected the Fermentation of Beer Hypothesis: The beer will be left with more sugar deposit as the Ph levels increase because alpha/beta -amylase will no longer function. Predictions: Alcohol Percentage Analysis for the Control and the Experimental During this experiment, the pH level was increased, therefore Alpha-Amylase was favored. Due to the nature of Alpha-Amylase cutting randomly through a large carbohydrate molecule, it leaves bigger sugars in the flask, which cannot be digested by yeast. Due

  • The Effect Of Substrate Concentration On Enzyme Concentration

    1360 Words  | 6 Pages

    Research Question: How does increasing the concentration (1%, 3%, 5%) of amylase from the pancreas affect the rate of the breakdown of starch solution, measured by the time taken for the starch to turn into simple sugars using a stopwatch (0.01s) Personal Engagement: The reason why I chose to do concentration was because I found it to be the most interesting out of all the options. I wanted to learn about how both enzyme and substrate concentrations affect the rate of reaction. Learning about

  • Biuret Test Lab Report

    897 Words  | 4 Pages

    Salivary amylase was utilised to study how alterations in concentration of this enzyme affect the rate of reaction with starch. Salivary amylase is

  • Ap Bio Lab Report

    855 Words  | 4 Pages

    determine the relationship that exists between the number of amylase gene copies and ancestral diet. As the human civilization moved forward toward agriculture the diets of humans also changed. Depending on where the humans originated would give insight to how much of their diet was starch based. My family’s geographic origins are from China. Thus knowing that the country has a high starch based diet, we would suggest that I would have a high amylase production. From my findings we notice that the R2 value