more specific molecules called reactants in its active site‚ which is specially shaped to fit it. The substance or substances on which an enzyme acts is called its substrate. The enzyme and substrates together make an enzyme-substrate complex. The interactions between substrates and enzymes weaken the chemical bonds in the substrates‚ which cause a link between the two‚ and leads to a formation of a different molecule. Furthermore‚ that new molecule is released from the active site‚ and the enzyme
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Biology notes for FST Project *ADD SUMMARIES AT END OF CHAPTERS UNIT 1 Macromolecules * Large molecules sometimes composed of a large number of repeating subunits * Four major classes: Carbohydrates (made of simple sugar/glucose)‚ Lipids (Glycerol and Fatty Acids)‚ Proteins (Amino Acids) and Nucleic Acids (Nucleotides) * Condensation reaction/dehydration synthesis: a reaction that creates a covalent bond between two interacting subunits. Removal of H from one functional group
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estimated that these gut flora have around hundred times as many genes in aggregate as there are in human genome. Though people can survive without gut flora‚ the microorganisms perform a host of useful functions such as fermenting unused energy substrate‚ training the immune system‚ preventing growth of harmful and pathogenic bacteria(Guamer F‚ Malagelada
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or basic this buffer neutralizes conditions. 4) C6H12O6+6O2-->6CO2+6H2O a) Carbon atoms in glucose are being oxidized b) Oxygen is being reduced Unit 1 Lesson 2 Key Questions 5)a) Carbohydrates monomer(s) is monosaccharide’s which are simple sugars. The functional groups of carbohydrates are carbonyl and hydroxyl. The linkage type is a
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ALCOHOLIC BEVERAGES (C2H5OH) Alcoholic beverage is portable liquid which contain 2% to 75% of liquor. They are produced by the introduction of yeast for fermentation into substance such as fruits‚ cereal (grain)‚ molasses and plant extract. Technically‚ it is known as ethyl alcohol that forms as the product of a chemical reaction in which yeast converts the glucose present in the cereals or molasses into alcohol & carbon dioxide(CO2)‚ though there are other reaction taking place at the same
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contain these organic molecules: carbohydrates‚ lipids‚ proteins‚ and nucleic acids. These molecules are often called macromolecules because they may be very large‚ containing thousands of carbon and hydrogen atoms and because they are typically composed of many smaller molecules bonded together. Enzymes are proteins that catalyze that is increase the rates of chemical reactions. In enzymatic reactions‚ the molecules at the beginning of the process‚ called substrates‚ are converted into different molecules
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in pancreatic secretions‚ and works most efficiently at pH 6.9 for the majority of substrates. This ideal pH‚ however‚ has shown to shift to as low as 5.2 for the hydrolysis of some
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temperature (Biology.kenyon.edu‚ 2015). In plants such as fruits and vegetables carbohydrates are referred to starch which is polysaccharide and is converted into disaccharide and eventually into monosaccharide such as glucose with the help of amylase. (Fullick‚ Locke and Bircher‚ n.d.). If carbohydrates are not digested properly they may lead to adverse health consequences. Amylase is not only involved in the digestion of carbohydrate
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Results and Discussions Cbes-AXE2 encodes a novel acetyl xylan esterase The CAZy database has grouped esterases acting on carbohydrates into 16 different families of carbohydrate esterases (CEs). AXEs (EC 3.1.1.72) acting on acetylated xylan are distributed in only 8 families – CE1-7 and 16. Among these‚ other than CE4‚ all other CEs belong to serine esterase and have the prototype catalytic triad Ser-His-Asp (Glu). Genralyy‚ the catalytic serine of the triad lies in a conserved motif of either
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solution the enzyme is in. My dependent variable in this experiment was rate of reaction or the amount of time it takes to sink and rise. My hypothesis is that if the temperature is higher than 37℃‚ then it will break down the peroxide faster because yeast tends to rise faster as the temperature increases. Some constants in this lab are: the 10 mL of peroxide‚ the 190 mL of water‚ the same timer‚ the same sheet of filter paper and the
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