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    importance to industry and sparked a large interest into the exploration of enzyme activity in microorganisms.  Amylase is one of the most widely used enzyme required for the preparation of fermented foods.  Apart from food and starch industries‚ in which demand for them is increasing continuously‚ amylase is also used in various other industries such as paper and pulp‚ textiles‚ and medical labs.  The global market for enzymes was about $2 billion in 2004 (Sivaramakrishnan et al.‚ 2006).   Fungi belonging

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    Physioex9.0 Ex8

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    Amylase 1. List the substrate and the subunit product of amylase. _starch & maltose respectively__ 2. What effect did boiling and freezing have on enzyme activity? Why? How well did the results compare with your prediction?__Boiling caused amylase to be denatured‚ thus inactivating the enzyme. Freezing has no effect. The function of an enzyme is directly related to its environment‚ like temperature.__ 3. At what pH was the amylase most active? Describe the significance of this result. __ pH

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    Effect of Organic Solvents

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    SYNTHETIC EXPLOITATION OF ENZYMES: BIOCATALYSIS IN ORGANIC SOLVENTS: FUNDAMENTALS ENZYMES IN ORGANIC SYNTHESIS 1. Enzymes catalyze a broad spectrum of reactions with high turnover numbers. Rate enhancements approach 1012 fold. 2. Enzymes may accept a wide range of substrates. 3. Enzymes are highly regio and stereoselective. 4. Enzyme reactions take place under mild conditions; this minimizes problems of isomerization and racemization. 5. Enzymatic processes are less hazardous and polluting

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    Modifications The results from my preliminary experiment show that 100 cm3 of oxygen has been produced in the first 30 seconds.. This reaction is far too quick and will prevent me from analysing the effects different substrate concentrations have on enzymes if I decide to continue. I will therefore lower my yeast concentration to 1%. I will also measure the volume of oxygen produced every 15 seconds‚ instead of every 30 seconds. This will make my results more reliable and allow me to analyse my results

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    BRAFORD ASSAY

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    Identification of the Marker Enzymes Present in Different Fractions of a Chicken Liver Cell Priscilla Mariel M. Cadiz Biology Department‚ De La Salle University‚ 2401 Taft Ave‚ Manila‚ Philippines *Email: cadizpriscillamariel@yahoo.com Cell Fractionation allows the organelles to be studied in more depth and detailed. It is an important technique in Cell Biology because it enables to obtain precise information about the different structure and functions of the organelles. Certain organelles

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    BIOLOGY

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    precipitate. Enzymes Enzymes are protein molecules that act as biological catalysts. An enzyme catalyses a specific reaction. They have an active site… Substrate ENZYME Products. Maltose is broken down by the enzyme maltase to glucose and glucose. The reactions enzymes catalyse can be anabolic or catabolic - Anabolic meaning building‚ catabolic meaning breaking down. They do not die. They are simply denatured. They are affected by temperature‚ pH and concentration of enzyme and/or substrate

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    Fungal Amylase

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    designed to test the reaction of the enzyme amylase at various temperatures. There were two different kinds of amylase being tested‚ one was fungal amylase also known as aspergillus oryzae and human amylase. The changes in temperature effect the rate at which an enzyme and a substrate collide. When the temperature is too high the active site changes shape or denatures‚ once this occurs it stops substrates from attaching themselves to their corresponding enzyme. When the temperature is too low it decreases

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    Concept of Homeostasis

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    (K.I.S.S.) this topic involves the study of: 1. ENZYMES & HOMEOSTASIS 2. TEMPERATURE REGULATION 3. INTERNAL TRANSPORT SYSTEMS 4. EXCRETION & WATER BALANCE but first‚ an introduction... Living Things are Made of Cells Homeostasis All living things are composed of microscopic units called cells. You learned in a previous topic about the structure of a cell and the functions of the organelles. DIAGRAM OF A LIVING CELL The enzymes that control all the chemical reactions in every

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    Natural enzymes are proteins that catalyze biological reactions by lowering the activation energy of the reaction without being altered during the process. The enzyme used in this experiment was the β-galactosidase purified from E. coli. This enzyme hydrolyzes lactose and turns it into galactose and glucose. Since it is difficult to assay the activity of β-galactosidase‚ we will be using the artificial substrate‚ o-nitrophenyl-β-galactoside (ONPG) instead of lactose. ONPG is an analog of lactose

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    nasdfg

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    Many organisms can decompose hydrogen peroxide (H2O2) enzymatically. Enzymes are globular proteins‚ responsible for most of the chemical activities of living organisms. They act as catalysts‚ substances that speed up chemical reactions without being destroyed or altered during the process. Enzymes are extremely efficient and may be used over and over again. One enzyme may catalyze thousands of reactions every second. At the start of the reaction‚ there is no product‚ and the concentration is the

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