Enzyme Project
BABS1201 Group Enzymes Project
Group Protocol Including Equipment and Reagents List
Lab Day: Wednesday
Lab Time: 10am – 1pm
Are you in Lab G20 (furthest from BSB Student Office) or Lab G21 (closest to BSB Student Office)?:
Demonstrator Name: Daniel Winters
Names of Group Members: Johnny Nguyen, Therese Pham, Linda Tang
Name of Enzyme You are Investigating: Amylase
Brief Background:
Amylase is a digestive enzyme, produced mainly by the salivary glands and the pancreas, to break down starch in food into smaller carbohydrate molecules and disaccharides such as maltose. It can be found in humans and some other mammals. Some plants and bacteria may also produce amylase. After being broken down into smaller carbohydrate molecules, it can be converted into a monosaccharide such as glucose, which fuels processes for organism function. There are two variations of this molecule but the human body has alpha amylase. Food that contains large amounts of starch will have a slightly sweet taste when chewed because of this breaking down of starch into sugar by amylase. Alpha Amylase 's official name is 1,4-a-D-Glucan glucanohydrolase; EC 3.2.1.1. It breaks down starch into maltose via hydrolysis. Amylase is folded into a tertiary shape and has an area called the “active site” where the substrate, carbohydrate, is broken down. Its structure consists of a single chain of amino acids, which forms three distinct regions called domains, where each domain has a specific biological function assisting in the breakdown of carbohydrates. Several amylases require the presence of a cofactor to function. A cofactor is a chemical species necessary for the enzyme to function but does not necessarily undergo chemical reaction. Amylase requires calcium and chloride ions for activity in animals and plants. The amylase from the bacteria Bacillus subtilis contains zinc ions.
Hypotheses:
Substrate Concentration
In the more concentrated starch solution, there will be an increase in
Group Protocol Including Equipment and Reagents List
Lab Day: Wednesday
Lab Time: 10am – 1pm
Are you in Lab G20 (furthest from BSB Student Office) or Lab G21 (closest to BSB Student Office)?:
Demonstrator Name: Daniel Winters
Names of Group Members: Johnny Nguyen, Therese Pham, Linda Tang
Name of Enzyme You are Investigating: Amylase
Brief Background:
Amylase is a digestive enzyme, produced mainly by the salivary glands and the pancreas, to break down starch in food into smaller carbohydrate molecules and disaccharides such as maltose. It can be found in humans and some other mammals. Some plants and bacteria may also produce amylase. After being broken down into smaller carbohydrate molecules, it can be converted into a monosaccharide such as glucose, which fuels processes for organism function. There are two variations of this molecule but the human body has alpha amylase. Food that contains large amounts of starch will have a slightly sweet taste when chewed because of this breaking down of starch into sugar by amylase. Alpha Amylase 's official name is 1,4-a-D-Glucan glucanohydrolase; EC 3.2.1.1. It breaks down starch into maltose via hydrolysis. Amylase is folded into a tertiary shape and has an area called the “active site” where the substrate, carbohydrate, is broken down. Its structure consists of a single chain of amino acids, which forms three distinct regions called domains, where each domain has a specific biological function assisting in the breakdown of carbohydrates. Several amylases require the presence of a cofactor to function. A cofactor is a chemical species necessary for the enzyme to function but does not necessarily undergo chemical reaction. Amylase requires calcium and chloride ions for activity in animals and plants. The amylase from the bacteria Bacillus subtilis contains zinc ions.
Hypotheses:
Substrate Concentration
In the more concentrated starch solution, there will be an increase in
References: http://www.eng.umd.edu/~nsw/ench485/lab5.htm http://www.123helpme.com/view.asp?id=121479