broken apart by maltase enzyme Substrate are molecules enclosed in the enzyme Catalase: found in every living thing Takes two molecules of hydrogen peroxide and converts it irreversibly to create oxygen gas and water 2H2O2O2+2H2O Question: What variable affects the rate of enzyme catalysis most? Variables Tested: Hydrogen Peroxide concentration‚ yeast concentration‚ heat and pH Materials: 10% glucose mixture 1.5 %‚ 3% and 6% peroxide mixture Yeast Petri dishes Graduated cylinders
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macromolecules are Carbohydrates‚ Proteins‚ Lipids and Nucleic Acid. 12) Carbohydrates- Short term energy( sugar ) and structural energy Lipids- Long term energy storage and insulation Proteins- Build or repair tissue and catalyze chemical reactions Nucleic Acid- storage of heritable information and helps make protein 13) Carbohydrates- Grains and Fruits Lipids- Butter and Oil Proteins- Meat‚ eggs‚ soybeans Nucleic Acid- Nucleus of living cells 14) Carbohydrates- Plants: cellulose
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acetaldehyde‚ corresponding to 59.2 % of the activity with the standard substrate 2-nitrobenzadehyde. Moreover‚ the enzyme had no activity against acetone (Propanone); the result was included in Table 1. According to Santoro et al. [76]‚ it was not detected acetaldehyde in hemicellulosic hydrolysate‚ which was produced at the same conditions described in the present work. Regarding acetaldehyde production by the xylose fermenting yeast Scheffersomyces stipisis‚ to the best of our knowledge‚ no acetaldehyde
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TIME/DATE ________________________ Chemical and Physical Processes of Digestion: Computer Simulation Carbohydrate Digestion The following questions refer to Activity 1: Assessing Starch Digestion by Salivary Amylase. 1. At what pH did you see the highest activity of salivary amylase? 7.0 Why? because that is when the salivary is most effective and it breaks down carbohydrates 2. How do you know that the amylase did not have any contaminating maltose? because the sample didn’t change
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The most abundant elements in living material are: o Carbon o Hydrogen o Oxygen o Nitrogen o Sulfur o Phosphorus • There are 4 major types of biological macromolecules: o Carbohydrates • Monosaccharides (i.e. glucose‚ fructose)
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------------------------------------------------- Artocarpus heterophyllus (Jackfruit) seed flour as substitute to commercial flour in making Pandesal In Partial fulfillment of The Requirements in Chemistry ____________________________________ Submitted by Group 8 S-G Anton Abalos Lance Bosch Raphael Dabu James Estrella Jopee Pendoza ____________________________________ February 14‚ 2013 Chapter I: INTRODUCTION A. Background of the study The proponents thought of testing Artocarpus
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Biochemistry- The Basics An Atom is the basic unit of a chemical element ( smallest unit for measuring chemical & physical properties) Smallest particle of an element is an atom A Particle is a small portion of matter Matter is composed of elements___ Matter makes up everything in the universe. An Element is a pure substance that cannot be broken down into a simpler substance. ex. carbon‚ hydrogen‚ etc A molecule is a group of atoms bounded together ex O2 A chemical compound
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The plasma membrane of a cell is extremely important to the transportation of substances into and out of the cell. The outer membrane of a cell is made up of lipids and proteins. Most of the lipids in plasma membranes are phospholipids. The phospholipids have a hydrophilic head and two hydrophobic tails. When engulfed in water‚ they arrange themselves such that all the hydrophobic tails clump together‚ surrounded by the hydrophilic heads‚ protecting the tails from the exposure to the water. In cells
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excellent value nutritionally‚ and of great importance to vegetarians. Edible mushrooms are excellent sources of protein‚ have low-fat content and are free of cholesterol. They are easily cultivable and are consumed either in fresh or processed form. Yeasts and filamentous fungi secrete a plethora of important enzymes in the growth medium together with other secondary metabolites. Most of these are hydrolytic in nature being employed in different food processing industries as well as in refinement of
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catalysts speed up these reactions by decreasing the activation energy‚ how much energy is needed for a chemical reaction to happen (WBC‚ 2015). An enzyme-substrate complex forms when a substrate attaches to an enzyme’s active site. The purpose of this complex is that reactions start to occur‚ due to the modification of the chemical bonds in the substrate. This reaction results with a product in the
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