Abstract: The Enzyme Lab results where when the liver was frozen‚ its reaction was fast‚ and when it was hot‚ it was slow‚ and the liver that was at room temperature reacted slowly to medium. Introduction: The Enzyme Lab is to conduct investigations to determine the most favorable conditions for the most efficient enzyme activity. Variables to be used testing include temperature‚ pH values and surface area. Enzymes are proteins that speed up the rate of chemical reactions‚ which would otherwise
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and bacterial amylase‚ as well as the optimal temperature needed for the enzyme to correlate with the bacteria and fungi. The enzyme’s break down within the starch was observed through different temperatures and time periods. The Starch was placed in both the fungal and bacterial amylase where they were then placed on spot plates. Through the iodine test‚ it was concluded whether the breakdown of starch occurred or not. The experiment
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Concentration on the Activity of Amylase Title Influence of Concentration on the Activity of Amylase Abstract Does more or less concentration speed up the reaction rate of amylase in starch? In this experiment diluted solutions of amylase were created and then tested using a starch solution‚ I2KI for reaction times. The answer to the question was proved to be that more concentration of amylase speeds up the reaction time. Introduction The enzyme‚ amylase is found in the saliva of most
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digestive system Tongue • For taste • Pushing food into the esophagus Papillae • Rough edges of that tongue that contain the taste buds Hard and soft palate • Separate the nasopharynx from the mouth Parotid gland • Secretes saliva (amylase enzyme) which breaks down starches into sugar Stomach • Stores food • Begins digestion of tissues and proteins by secretion of gastric juices. These juices are very acidic (pH 1-2). The semi-digested stomach contents are called chyme Esophagus
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Fungal Amylase and hydrolysis of Starch Abstract This experiment consisted of setting up a control group of starch in various temperature and then placing both fungal amylases and bacterial amylases in a mixture of starch and placing the solution of amylase and starch in various temperatures of water. After a certain amount of time- different amount of time needs to be used in order to have reliable results- iodine is added in a well on spot plates‚ then two drops of the mixture of amylase-starch
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Customer Care In todays competitive environment‚ the issue of customer relations has become ever more important. With such wide choices available to the customer‚ the slightest dissatisfaction can easily result in customer taking their business else where. There are many methods available for an organisation to establish and maintain positive relationships with customer to help them retain their business. Communication is one of the most important methods as it covers many aspects of customer
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Discussion The possible identity of the unknown organisms in the mixed culture was limited to bacteria that we had worked with previously in lab. Initially a Gram stain was conducted in order to distinguish the unknown bacterium as a Gram-positive and/or a Gram-negative organism (Lancaster and Bennett‚ 2012; Kellenberger‚ 2001). Based upon the results‚ both Gram-negative and Gram-positive bacteria were observed in the unknown mixed culture (Table 1 and Table 2; Kellenberger‚ 2001). In order
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BLAST Lab Assignment A team of scientists having discovered a fossil specimen near Liaoning Province‚ China. Our goal is to observe the physical structure of this fossil and determine the most likely placement of the fossil species in a cladogram. After careful examination of the fossil we notice some traits that could assist us in the classification of the species. For instance‚ it seems to have a vertebrae and what seems to be wing like extensions from its body. We therefore form the hypothesis
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Since the Grignard reagent can easily react with water‚ all glassware including the 25 ml round bottom flask‚ magnetic stir bar‚ 3 and 5 ml conical vial‚ 50 mL Erlenmeyer flask‚ claisen adapter‚ drying tube and 5 glass pasteur pipets were first added to a 250mL beaker and placed in the oven for 30 minutes. After the completion of the thirty minutes‚ 0.150 g of shiny magnesium turnings and a stir bar was first added to the round bottom flask and the claisen adapter along with the drying tube packed
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93-96 A STUDY OF THE OPTIMAL CONDITIONS FOR STARCH HYDROLYSIS THROUGH THERMOSTABLE α - AMYLASE T. Kolusheva‚ A. Marinova University of Chemical Technology and Metallurgy 8 Kl. Ohridski‚ 1756 Sofia‚ Bulgaria E-mail: e-mail: manahova@abv.bg. Received 10 July 2006 Accepted 12 November 2006 ABSTRACT The present work determines the optimal conditions for starch hydrolysis by thermostable α -amylase (EC 3.2.1.1) produced by Bac.subtilis strain XÊ-86. The hydrolysis reaction has the greatest
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