being tested if amylase‚ an enzyme found in saliva‚ would be denatured by being put in an acid or high temperatures. This lab is about denaturing amylase. It is tested by exposing it to pH and temperature changes. It is then mixed with Benedict’s solution‚ is a solution that changes color from blue to reddish brown when maltose is present. Amylase breaks starch into maltose‚ so is the amylase isn’t denatured‚ it should change colors. Amylase is an enzyme. Enzymes are a type of catalyst‚ and
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out the next test. solution B ‚ saliva and hydrochloric acid was used in the second test. The enzyme involed in this test is salivary amylase which can found in saliva. Salivary Amylase‚ is called ptyalin it’s to break down starch to sugar. Things we ate is broken down in mouth by amylase. Amylase hydrolysed starch into a reducing sugar which can give beneduct test a positive result. Body temperature is the optimal temperature for the action of amylase. Enzymes are catalysts for any reactions. They
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metabolites in saliva is to quantitatively measure the ratio of concentrations of caffeine and metabolites. There are three different metabolites of caffeine and the majority of caffeine metabolite is paraxanthine. The ratio of concentration represents the activity of the first metabolism enzyme of caffeine‚ CYP1A2 because it is responsible for the pathway of metabolism of caffeine. And the half-life of caffeine is about 4 to 5 hours (Thorn‚ 2011) Therefore‚ in this lab‚ we measure the saliva collected
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first step of digestion is mechanical digestion. Mechanical digestion starts in the mouth. The food is chewed by the action of the jaw moving up and down where the food is crushed and broken up into smaller pieces. Saliva is produced in the mouth also to help break the food down. Saliva is part of chemical digestion. The food is broken up into smaller pieces so that the food can be passed down the oesophagus into the stomach. A form of mechanical digestion in the stomach is when the food has entered
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2002; 122:54856. enzymes and periodontal disease. Med Oral Patol Oral Cir Bucal. 2006; 11:E1159. (s) 21. Daltaban O‚ Saygun I‚ Bal B‚ Balos K‚ and Serdar M.Gingival Crevicular Fluid Alkaline Phosphatase Levels in Postmenopausal Women: Effects of Phase I Periodontal Treatment. J Periodontol. 2006;77:6772. (s) Patients with Chronic Periodontitis; a Clinical and Biochemical Study. The Internet Journal of Dental Science. 2009 Volume 8 Number 1. Screening of periodontitis with salivary enzyme tests. Journal of oral science
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was a maltose control (also with water) that showed no starch. If control tubes 3‚ 4‚ or 5 were not done‚ then what is perceived as digestion might really be starch or maltose contamination. Saliva would not be active in the stomach because the stomach pH is too low. Boiling inactivates‚ or denatures‚ enzymes. 10. Tubes 2‚ 6‚ and 7 showed the effect of pH on amylase activity. The results of this experiment indicate that the activity maximum of amylase is at pH 7.0‚ whereas pH 2.0 and pH 9.0 demonstrated
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that temperature has on the enzyme amylase. Enzymes are composed of proteins and acts as a catalyst to speed up the rate of a specific chemical reaction by lowering the activation energy. Reactions do not need enzymes to occur‚ but the human body and other living organisms depend on the use of enzymes in order for biochemical reactions to happen in milliseconds. Each enzyme contains a distinct three dimensional structure which is related to its particular function. Enzymes will catalyze one specific
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| Lysozyme activity | Observed in tears and saliva | | Connie Jamieson | 3/1/2012 | | Abstract Lysozyme is an enzyme found in both tears and saliva. Each time we blink our eyes‚ our eyelids wash tears over the surface of our eyes. In addition‚ our mouth is continually producing saliva. A spectrophotometer set to 450nm was used to measure the effect of lysozyme on bacteria. The absorbance or optical density was measured for each sample at specific times with a total measuring time of
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in enzymes; most enzymes have an optimum pH range of approximately 7. If the pH falls to either side of 7 it can impair or destroy the function and structure of the enzyme. According to the company ‘Patient Storm’ a new invention has discovered a method to stabilise an enzyme during freezing providing the enzyme in a zwitteronic buffer solution. A zwitterionic composition is useful as a surface active agent in aqueous solutions. The buffer solution has the capacity to stabilise an enzyme‚ such
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Biology coursework The aim of this experiment is to investigate the affect of pH on the enzyme amylase. The amylase is used to break down the polysaccharide starch. Amylase is a digestive enzyme classified as a saccharidase (an enzyme that cleaves polysaccharides). It is mainly a constituent of pancreatic juice and saliva‚ needed for the breakdown of long-chain carbohydrates (such as starch) into smaller units. Amylase is also synthesized in the fruit of many plants during ripening‚ causing them
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