Graphics and Modelling journal homepage: www.elsevier.com/locate/JMGM Genome wide analysis and comparative docking studies of new diaryl furan derivatives against human cyclooxygenase-2‚ lipoxygenase‚ thromboxane synthase and prostacyclin synthase enzymes involved in inflammatory pathway P. Nataraj Sekhar a‚ L. Ananda Reddy a‚*‚ Marc De Maeyer b‚ K. Praveen Kumar c‚ Y.S. Srinivasulu c‚ M.S.L. Sunitha a‚ I.S.N. Sphoorthi d‚ G. Jayasree d‚ V. Srikanth e‚ A. Maruthi Rao f‚ V.S. Kothekar g‚ Inder Konka
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change in pH levels has on a particular enzyme‚ in this case amylase. Hypothesis: In this investigation I expect as the pH reaches the optimum level‚ the rate of reaction will be fastest‚ compared to other pH levels. It is also suspected that after the enzyme has reached optimum level the enzyme activity will decrease. Through further study of the optimum level of amylase I found that the enzyme usually has an optima pH of 8. It is known that the pH of an enzymes environment will affect its activity
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Enzymatic activity of Human saliva (Salivary amylase) against Temperature Proponent: Ian Angelo P. Dela Cruz BS-Biology 1-3 Prof. McJervis S. Villaruel Professor – BIOL2015(Lab) ABSTRACT This report entitled “Enzymatic activity of Human saliva (Salivary amylase) against temperature” aims to know and observe the enzyme activity of the human saliva. The research only included the use of starch-agar as the medium to observe enzyme activity during the experiment. Five starch-agar
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solution and aggregated acetic acid to detect the presence of mucin. Then‚ 4 test tubes were made of the following: Tube 1 = 3 ml starch + water + 37 degrees water bath; Tube 2 = 3 ml starch + saliva in water bath; Tube 3 = 3 ml starch (cooled) + 3 ml saliva (cooled) in ice bath; Tube 4 = 3 ml starch + 3 ml saliva 5 drops conc. HCL in water bath. An incubation period of 1 hour was followed and each was tested for starch and maltose. A similar procedure was repeated with pepsin‚ with the test tubes prepared
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Title : Investigation of Action of Saliva and 3M Hydrochloric Acid in Two Carbohydrate Solutions Objective : To investigate the action of saliva and 3M hydrochloric acid in two carbohydrate solutions Results : Table 1: Observations Conclusions Solution A Benedict’s test : Initial blue solution changed to brick-red precipitate. Little amount of brick-red precipitate suspended in solution. The solution was translucent. Iodine test : Yellowish-brown remained the same. Abundant amount of
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which are further metabolized into CO2 and water through the process of glycolysis—this is the process we commonly call digestion. The enzyme amylase is present in our saliva and begins the process of digestion when starch containing foods enter our mouths. In this lab you will measure the amount of amylase present in your saliva by monitoring the breakdown of starch. Introduction: You can probably name a variety of foods that are referred to as “starchy”. Such foods
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make up starch. 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
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Saliva collected at the beginning of experiment was found to have a pH value of 7(neutral) ‚ as expected since the normal pH of saliva is 6 to 7 (Humphrey and Williamson‚ 2001). When testing the enzymatic action of saliva‚ we observed at the end of the experiment‚ that a yellow-red precipitate formed which indicated that sugars were present. The reason that sugars were found and not starch‚ is because saliva contains an enzyme known as salivary amylase which catalyses the breakdown of starch to
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Title: Factors Affecting Enzyme Action Introduction: Enzymes are catalysts‚ because they control the rate of the reaction that helps chemical reactions work properly within living organisms. They are specialised proteins that have a unique shape and chemical composition that creates an active site for connection between the enzyme and substrates. The substrate molecules bind to the active site‚ inducing a temporary change in the shape of the enzyme known as induced fit. Enzymes catalyse and modify the
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physically see the breakdown of carbohydrates into simpler sugars (glucose‚ fructose‚ galactose) using the salivary amylase enzyme. This is extremely important to all metabolic functions in the human digestive system. It is found that benedict’s solution‚ when heated makes a yellow-orange colour to indicate the simple sugars. Iodine is the indicator of a complex carbohydrate.Without enzymes that help these metabolic events absorption during digestion would be without
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