Experiment 4 – Effect of Temperature on Enzyme Activity Aim To study the effects of temperature on the activity of amylase enzyme on starch solution. Introduction Enzymes are widely known as biological catalyst. Almost all cellular reactions are controlled and guarded by enzymes. Virtually every metabolic reaction which takes place within a living organisms are catalyzed by enzymes. Enzymes are complex three-dimensional globular proteins. Some of the enzymes are built up off proteins and
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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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discusses the energy-yielding nutrient‚ carbohydrates. Simple and complex carbohydrates are defined and identified with a highlight on fiber. Carbohydrates found in the food we eat‚ including various alternative sweeteners‚ are explored. The digestion and absorption of carbohydrates are examined. Carbohydrate intake recommendations are summarized and the roles of simple and complex carbohydrates in health maintenance are explored. The potential health effects of excess sugar consumption and
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small amount of carbohydrates and protein. Caloriecount (2015) Donaldrussell (2015) Mouth/Teeth Anatomyeshs (2015) I am a sausage roll even before you eat me‚ when you smell me‚ see me‚ or think about me‚ digestion begins. Saliva begins to form in your mouth. The first step in the digestion of me takes place in the mouth; you put me in your mouth and your centre teeth/incisors‚ cut me into bit-sized pieces. On both side of the incisors are sharp and pointy teeth called canines. These teeth tear
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Experiments investigating the effect of a particular factor on an enzyme-catalysed reaction are commonly used as assessed practicals in Biology. The reason for this is there are a number of factors that can be investigated‚ and therefore‚ a number of factors that can also be controlled. From our lecture‚ we are aware that the following can affect the rate of reaction: 1) Temperature: a. Independent variable: A range of temperatures should be investigated‚ with particular attention
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blood pressure * High cholesterol 2. Enzymes and the digestive system * Enzymes and digestion Oesophagus - transfers food from the mouth to the stomach Stomach – Stores and digests food Small intestine – further digestion by enzymes Large intestine – absorbs water Rectum – faeces are stored before egestion Physical breakdown & Chemical breakdown All chemical breakdown digestion is done by hydrolysis by hydrolase Carbohydrases – Carbohydrates Lipases – Lipids Protease –
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number of cells. Variety of Living Organisms Plants: o o o o o o Multicellular organisms Contain chloroplasts and are able to carry out photosynthesis Have cellulose walls outside the cell walls to provide support to the cell Store carbohydrates as starch and sucrose Have large permanent vacuoles filled with cell sap that contains water and dissolved substances Vary greatly in size and shape Example of flowering plant: Rose Examples of cereals: Maize Examples of non-flowering plant: Conifers
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activities of enzymes are. There are two main types of enzymes these are; digestion and metabolic. There are digestive juices containing many different enzymes‚ some of these are digestive enzymes the main function of these are to break down food ready for absorption (Quesne 2003). Taylor (1997) suggested that enzymes have a very specific job this was because they all have precise shapes into which the substrate‚ in this case starch and fats‚ fits exactly. A large amount of the time the enzymes are larger
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different reactions. The table below shows three enzymes and which reaction they catalyse. Enzyme Reaction catalysed Amylase Starch → sugars Protease Proteins → amino acids Lipase Lipids → fatty acids + glycerol Different parts of the gut produce different enzymes. The table below shows where three different enzymes are produced. Enzyme Where produced Amylase Salivary glands‚ pancreas‚ small intestine Protease Stomach‚ pancreas‚ small intestine
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Enzymes 6. Nutrition 6.1 Nutrients 6.2 Plant nutrition 6.2.1 Photosynthesis 6.2.2 Leaf structure 6.2.3 Mineral requirements 6.3 Animal nutrition 6.3.1 Diet 6.3.2 Food supply 6.3.3 Human alimentary canal 6.3.4 Mechanical and physical digestion 6.3.5 Chemical digestion 6.3.6 Absorption 6.3.7 Assimilation 7. Transportation 7.1 Transport in plants 7.1.1 Water uptake 7.1.2 Transpiration 7.1.3 Translocation 7.2 Transport in humans 7.2.1 Heart 7.2.2 Arteries‚ veins and capillaries 7.2.3 Blood 8. Respiration
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