effect temperature has on amylase
The effect temperature has on the activity of the enzyme α- amylase.
Introduction
Enzymes are a biological catalysts, which means that they speed up the chemical reactions in living organisms. Almost all of enzymes are energized protein molecules that catalyse and regulate nearly all biochemical reactions that occur within the human body. The reason in which enzymes are sensitive to heat, pH and heavy metal ions is because they are made up of proteins. The food we eat is turned into energy by enzymes and then this energy is unlocked for use in the body. Enzymes have a range of molecular weights from 12000 to more than 1 million. The amino acid side chains on some of the enzymes are only used for activity while cofactors utilize additional chemical components. Enzymes work best at body temperature and they also have to have the correct pH.
A catalyst is any substance which makes a chemical reaction go faster, without itself being changed. It can also be used over again in a chemical reaction as it does not get used up. Enzymes are the same, however, they are easily denatured, which means they are destroyed, by heat. If this happens the catalytic activity is destroyed. An enzyme only works for one specific reaction, however, a catalyst may be used for several different chemical reactions.
Enzymes also have an active site which consists of a three-dimensional pocket or surface on which the substrate is attached, and then broken up or joined. The active site is made up of amino acid residues into which the substrate can fit. The amino acids within the active site take part in the catalytic reaction. This happens by directly reacting with the substrate or stabilising reaction intermediates.
In relation to the practical, amylase is an enzyme which is contained in human saliva. This enzyme is what helps starch turn into sugar called maltose. Amylase works best in neutral or slightly alkaline conditions, for example, at about pH7. The amylase stops working
Introduction
Enzymes are a biological catalysts, which means that they speed up the chemical reactions in living organisms. Almost all of enzymes are energized protein molecules that catalyse and regulate nearly all biochemical reactions that occur within the human body. The reason in which enzymes are sensitive to heat, pH and heavy metal ions is because they are made up of proteins. The food we eat is turned into energy by enzymes and then this energy is unlocked for use in the body. Enzymes have a range of molecular weights from 12000 to more than 1 million. The amino acid side chains on some of the enzymes are only used for activity while cofactors utilize additional chemical components. Enzymes work best at body temperature and they also have to have the correct pH.
A catalyst is any substance which makes a chemical reaction go faster, without itself being changed. It can also be used over again in a chemical reaction as it does not get used up. Enzymes are the same, however, they are easily denatured, which means they are destroyed, by heat. If this happens the catalytic activity is destroyed. An enzyme only works for one specific reaction, however, a catalyst may be used for several different chemical reactions.
Enzymes also have an active site which consists of a three-dimensional pocket or surface on which the substrate is attached, and then broken up or joined. The active site is made up of amino acid residues into which the substrate can fit. The amino acids within the active site take part in the catalytic reaction. This happens by directly reacting with the substrate or stabilising reaction intermediates.
In relation to the practical, amylase is an enzyme which is contained in human saliva. This enzyme is what helps starch turn into sugar called maltose. Amylase works best in neutral or slightly alkaline conditions, for example, at about pH7. The amylase stops working