20. Salivary amylase, an enzyme in saliva that breaks down starch, has an optimal pH of 6.7- 7.0. Explain why salivary amylase is active in the mouth, but becomes inactive in the stomach. Salivary amylase is an enyme that’s active in the mouth in order to break down starch into glucose it carries it function out in the environment where the PH is 6.7- 7.0 however activity decreases are the PH changes which is the stomach where the environment is more…
In this lab the results were recorded in two sections separated in sucrose and aspirin. The sucrose results were recorded as being in a solid state, having a white color and having a weighed mass of .21 grams. The aspirin results were recorded as a solid state, having a white color and having a weighed a mass of .10…
The homogenates provided were made by homogenizing tissues in a sucrose phosphate buffer in a 1:20 ratio. The protein concentration in bovine cells was measured by diluting the homogenate with a 1:5 ratio; 50 microliters of homogenate and 200 microliters of water. Then 5 known protein concentration samples which were 0.4, 0.8, 1.2, 1.6, 2.0 mg/ml of bovine serum were used to determine absorbance with a spectrophotometer. Two additional samples were made; one was blank and the other was for the specific homogenate sample. Then 3 microliters of bradford assay reagent, which indicates the amount of protein present by color, was added to all samples. The spectrophotometer was zeroed at 595 nm. A standard curve was made with the different absorbencies and concentrations. After the linear equation was formed, the unknown sample concentration was determined using the standard curve equation. A Gel Electrophoresis was used to perform a qualitative analysis. The use of 5 microliters of the homogenate was heated to 80 degrees Celsius. Then the homogenate was transferred to a 2-microliter-protein gel sample buffer. Samples loaded on to the gel was run at 100 v and stained with comassie blue; observations were made next lab. (Clendening 2014)…
4. When a muscle is stimulated to contract aerobically, less lactic acid is formed than when it…
(905) Mouth: gingival retraction, decreased taste buds, decreases sense of smell, decrease volume of saliva, atrophy of gingival tissue; loss of teeth, dentures, difficulty chewing, diminished sense of taste, dry oral mucosa, poor fitting dentures…
1. Describe what is measured as an indicator of sucrase activity and why this is an indicator of sucrase activity.…
This experiment is to determine whether toothpaste is more effective at killing the bacteria in ones’ mouth vs the effectiveness of mouthwash at killing bacteria in one’s mouth. This experiment is important for many reasons,…
Mastication- first step. Enables mixing with saliva to form bolus to be swallowed. Regulated by CNS.…
1.Given your research, why are we measuring the height of the bubbles produced to indicate how much enzyme activity has occurred?…
1. Our digestive system provides the body a means to transfer nutrition from the external environment into the cellular level in order to sustain life. Salivary glands, controlled by the autonomic nervous system, are located in the oral cavity. Its main role is to secrete saliva in the oral cavity. There are three pairs of salivary glands. Parotoid savary gland lies under the skin on each side of the mandible. These glands secrete amylase, an enzyme that breaks down starches. The parotoid duct implies empties into the vestibule at the level of the second upper molar. The sublingual duct is (located under the tongue) between the mucus membrane of the floor of the mouth and the submandibular duct is located in the floor of the mouth. Both the sublingual and submandibular glands secrete saliva that contains more buffers and mucus. Saliva consists of 99.4% water, mucines and an assortments ions, buffers, and waste products and enzymes. The mucines absorbs water and form the mucus. During meal time, the saliva lubricates the mouth along with dissolved chemicals that stimulates the taste buds. The mucus coats the food, and reduces friction making swallowing easier. The continuous flow of saliva also flushes and cleans the oral surfaces while controlling oral bacteria through salivary antibodies. The pH of saliva during meal time rises from slightly acidic pH 6.7 to more alkaline pH 7.5. Radiation and emotional distress can cause a reduction of salivary secretions. This then can create an unhealthy oral cavity environment due to increased bacteria population. Over time, the complications caused by the decreased salivary secretions are infection and erosion of the teeth and gums. The stomach is another component of the digestive system which is located within the left upper quadrant of the abdominal cavity. It is a muscular J-shaped organ that is positioned inferior of the esophagus and superior to the small intestines. There are four primary functions the stomach has to…
Why did I choose to experiment on how the concentration of neutrase effects the time a milk solution takes to clear?…
i. Lactobacillus found in saliva produced lactic acid to cause Snyder’s medium to change color.…
An enzyme that is containing saliva, stomach acid and mucus may try and dissolve in the cells walls.…
3.Kumra, S., Wiggs, E., Krasnewich, D., Meck, J., Smith, A. C., Bedwell, J., Fernandez, T.,…
Rather, it is likely to be the result of a range of chemical interaction that are enabled by and developed on physical agitation of the curd. Renault et al. (1997) found that syneresis could be influenced by changes in the protein conformation, essentially due to hydrophobic bounding. Many authors (Pearse et al. 1985; Stoll 1966; Walstra et al. 1985) indicated that whey protein denaturation syneresis rate can influence syneresis rate. Denatured whey protein rate is increased with increasing heat treatment temperature. The observed differences in syneresis can be related to the differences in curds structure that were demonstrated by SEM (Fig. 3). Syneresis rate and the kinetic rate constant k of curds were higher for the gels having larger pores, which can be inferred by the syneresis changes (Table 2 ) and microstructure changes (Fig. 3B) of rennet curds made from different pH and temperature. Similar results had been reported by Pierre-Anton et al. (2003). The results also showed that lower pH acid curds had larger pores and denser…