of the amylase Dependent variable: Enzyme activity which is measured by the time for disappearance of starch Controlled variables: Volume of amylase; volume of starch solution; concentration of amylase; concentration of starch solution Prediction of results i) At low temperature‚ the rate of amylase activity is very low. ii) At optimum (=best) temperature‚ the rate of amylase activity is the highest. iii) Increase the temperature below the optimum temperature‚ the rate of amylase activity
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Exercise 8: Chemical and Physical Processes of Digestion: Activity 1: Assessing Starch Digestion by Salivary Amylase Lab Report Pre-lab Quiz Results You scored 0% by answering 0 out of 6 questions correctly. 1. The substrate for amylase is Correct answer: e. starch and carbohydrate. You have not answered this question. 2. Which of the following is true of enzymes? Correct answer: c. Their activity can be affected by temperature and pH. You have not answered this question. 3. The reagent IKI tests
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Name: Lillie Cyr Exercise 8: Chemical and Physical Processes of Digestion: Activity 1: Assessing Starch Digestion by Salivary Amylase Lab Report Pre-lab Quiz Results You scored 16% by answering 1 out of 6 questions correctly. 1. The substrate for amylase is Your answer : a. maltose. Correct answer: e. starch and carbohydrate. 2. Which of the following is true of enzymes? Your answer : b. They are used up in the reaction. Correct answer: c. Their activity can be affected by temperature and pH. 3.
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Investigating the effect of pH on amylase activity Aim The aim of the experiment is to determine the effects of different pH and the rate of reaction on fungal amylase and starch. Introduction The enzyme amylase is found in the human body‚ it catalyses the hydrolosis of internal glycosidic bonds in polysaccharides‚ the breakdown of starch into sugars. Amylase is present in human saliva‚ where it initiates the chemical process of digestion. Enzymes work best at an optimum pH of 7 which
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malt and fungal alpha-amylase. Amylase is used to break down starch and produce small dextrins for the yeast to act - which is needed to make bread rise. (Hayes and Laudan‚ 2009) Enzymes also help obtain an even crumb structure‚ dough improvement‚ and result in a higher loaf volume (Mapsenzymes). Bread making companies from around the world chooses to use enzymes ultimately to speed up production time - which is crucial to any business. The use of maltogenic alpha-amylases improve shelf-life of
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are found in and out of cells and lower the activation energy of a reaction. Amylase is the enzyme which catalyses starch hydrolysis. Alpha amylase and beta amylase are two types of amylase enzymes. The amylase which is the most commonly found in the human body is the alpha amylase. Beta amylase is mainly found in bacteria‚ fungi and plants. Amylase breakdown starch into maltose. During the process of hydrolysis‚ Amylase degrades starch by splitting the long glucose units into smaller intermediates
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Carbohydrates provide us with energy so that we can carry out our daily routines. Our body then digests it into glucose so we can have energy to do that. Saliva is a form of chemical digestion that is in the mouth. Amylase is an enzyme that catalysts the breakdown of starch into sugars. Amylase is present in human saliva‚ where it begins the chemical process of digestion. Digestion prepares food for use by cells. It breaks down large complex food molecules and turns it into small‚ soluble food molecules
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remaining solution was blue which is translucent. 4 10 ml solution B 1 ml saliva 95 The blue coloured solution remains unchanged. The blue coloured solution remains unchanged as well. Discussion : In the experiment‚ the enzyme amylase was involved. Amylase breaking down the starch suspension into maltose and maltose into glucose when HCL was added into solution B .This is because solution B was hydrolyzed and the H+ ions present break down the bond in between molecules of the solution B.
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of pH on the activity rate of salivary amylase? Dependent variable: activity rate Independent variable: pH Hypothesis: This is a paragraph or two where you explain your research question. You are going to say something like: "Salivary Amylase is a an enzyme that digests starch into di- and monosaccharides. Since it’s a salivary amylase‚ the enzyme works best at an alkaline pH of 7‚ in other words‚ the optimum pH is 7. At this pH‚ the rate of amylase activity will be at it’s highest. A pH that
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solution turns into translucent light brown solution 4 10ml solution B 1ml saliva 95 The transparent blue solution remain unchanged The transparent blue solution remain unchanged Discussion : 1. In the experiment‚ the enzyme amylase was involved in saliva. 2. The enzyme act as a catalyst in the experiment and it lowers the activation energy needed and increase the rate of
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