Effect of different temperatures on the rate of an enzyme controlled reaction I will place starch and amylase into five water baths which are at different temperatures‚ and record the time it takes to break down the starch in the solution. Independent variables The independent variable is what I am going to change in my experiment. In this case it is the temperature of the water in the five water baths- 10‚ 25‚ 40‚ 55‚ 70 degrees Celsius Dependant variable This is what will stay the
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with starch. The enzyme that we are going to use is called amylase. We are going to test this enzyme with starch. By mixing amylase and starch solutions together under different temperature conditions‚ we can record the rate of reaction by taking a sample out and test it with iodine solution to see if there is any remaining starch present. We have to use the enzyme amylase because enzymes will only work on a specific substrate i.e. amylase will work on starch because of its special shape of active
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still the most important detergent enzymes. Lipases decompose fats into more water-soluble compounds. Amylases are used in detergents to remove starch based stains. 2. Starch hydrolysis and fructose production The use of starch degrading enzymes was the first large scale application of microbial enzymes in food industry. Mainly two enzymes carry out conversion of starch to glucose: alpha-amylase and fungal enzymes. Fructose produced from sucrose as a starting material. Sucrose is split by invertase
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following enzymes is found in the mouth? A) lactase B) maltase C) pancreatic amylase D) salivary amylase 10. Which enzyme digests carbohydrates in the stomach? A) salivary amylase B) pancreatic amylase C) amylose D) None‚ carbohydrates are not digested in the stomach. 11. In the absence of carbohydrate‚ ________ are produced from the incomplete breakdown of body fat. A) amyloses B) amylases C) ketones D) bacteria 12. Which of the following is associated with the development
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experiment. What effect did pH level have on the enzyme? It partially allowed the enzyme to do its job because there were positive signs of both starch and its reducing sugars. What effect did boiling and freezing have on the activity of amylase? Boiling did not allow the breakdown of starch because the reduced sugars were not present and the starch was where the freezing showed a ++ for the reducing sugars and a negative result in the starch showing that it reduced the starch. Activity
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kanamycins‚ Neomycins‚ streptomycin‚ Tetracyclines and others Gramicidin 5 Bacitracin Polymyxin B Steroid transformation Steroid transformation Steroid transformation Insulin‚ human growth bormone‚ somatostain‚ interferon Enzymes Aspergillus oryzae Amylases Asergillus niger Glucamylase Tricholderma reesii Cellulase Saccharomyces cerevisiae Invertase Kluyveromyces fragilis Lactase Saccharomycopsis lipolytica Asergillus Bacillus Mucor pussilus Mucor meihei Lipase Pectinases and proteases Proteases
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active site of the enzyme is complementary to the shape and polarity of the substrate. Typically‚ only one kind of substrate will “fit” into the active site. In this experiment‚ we will work with the enzyme amylase. This enzyme is responsible for hydrolyzing starch. In the presence of amylase‚ a sample of starch will be hydrolyzed to shorter polysaccharides‚ dextrins‚ maltose‚ and glucose. The extent of the hydrolysis depends on how long it is allowed to react – if the starch is hydrolyzed completely
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Jennifer Anatomy and Physiology Enzyme Lab Report Introduction The chemical reaction that is being studied is the hydrolysis of starch. The enzyme that is being studied is amylase. This experiment is looking at the effect of temperature on the rate of the enzymatic hydrolysis of starch. My hypothesis is that the higher the temperature the faster the hydrolysis of the starch would occur. The rationale behind this is that heat
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conditions for fungal and bacterial amylase was measured as well. Discovering information‚ such as the optimal temperature‚ can help demonstrate the environment these organisms work best. Thus‚ if further studies are conducted on different enzymes‚ the more information is covered about certain organisms. In the experiment‚ each enzyme source was put to the test by being placed into different test tubes and baths with altered temperatures. In order to see how long the Amylase was hydrolyzing starch in different
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4 Enzymes and metabolism 4.1 Metabolism (Book 1A‚ p. 4-3) Metabolism (新陳代謝) refers to the (1) _______________ of the chemical reactions that take place in an organism to keep it alive. Catabolism (分解代謝) Anabolism (合成代謝) All the (2) _______________ reactions within an organism (3) _______________ energy All the (4) _______________ reactions within an organism (5) _______________ energy 4.2 Properties and actions of enzymes (Book 1A‚ p. 4-4) A What is the role of enzymes in metabolism?
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