substance that increases rate of reaction upon addition to a certain reaction Page 3 Enzymes Act on substrates in a reaction Highly specific Breaks down complex macromolecules‚ synthesizes compounds essential for the cell Active site Enzyme-substrate complex Speeds up reaction rates Page 4 http://www.cas.muohio.edu/~wilsonkg/old/gene2005/syllabus_F03_23.jpg Page 5 Enzymes Require cofactors for activity Classified according to the types of reaction they
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glands produce enzymes. Enzymes are catalysts. Catalysts make chemical reactions happen quicker and easier. Digestive enzymes help us to break down food easier. Our bodies make lots of different digestive enzymes. Each enzyme breaks down a particular food. When an enzyme has broken down one food molecule‚ it can then break down another molecule of the same kind. It can do this over and over again. It makes the reaction happen without being used up. In the digestive system‚ enzymes are produced to
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digestive tract by muscle contraction called peristalsis. This journey of digestion can take up to twenty four hours. Digestion begins in the mouth where the teeth break food down into smaller particles during mastication. Salivary glands secrete saliva which begins chemical digestion and keeps the food moist. Swallowed food is pushed into the pharynx by the contraction of multiple muscle of the face‚ neck and tongue. The soft palate blocks the upper pharnx to prevent the food from entering the
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molars and premolars‚ and mixed with saliva by the tongue. The saliva has been produced by salivary glands‚ which pour it into the mouth through salivary ducts. This process of introducing food into the mouth is called ingestion. Chewing breaks food into smaller particles so that chemical digestion can occur faster. This cutting and mixing is called mastication. Moreover‚ food is chemically digested by salivary amylase (carbohydrase) in saliva which is an enzyme (biological catalyst) which breaks
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teeth‚ saliva‚ tongue * The pharynx * The oesophagus * The stomach * The small intestine * The large intestine * The rectum Digestion starts at the oral cavity‚ where teeth grind the food to enhance surface area‚ and grind the food to a more digestible pulp. Saliva is excreted by three pairs of exocrine salivary glands; the parotid‚ the submandibular and the sublingual as shown in Figure 1. The saliva neutralises acidic foods and lubricates food with mucin. Saliva also contains
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digestion is by a series of specific enzymes in which are produced within numerous regions of the alimentary canal. The salivary glands produce an enzyme called amylase which breaks down polysaccharides into simpler sugars. These enzymes then hydrolyse the chemicals within the larger food molecules by breaking them down into very tiny constituent molecules. In the mouth the larger particles of food are broken down physically by mastication and mixed with the saliva by the movement of the tongue. There
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polysaccharide‚ that is polymers of sugar. Saliva that contains salivary amylase enzyme‚ which breaks down the glycosidic linkage between glucose that found in starch and hydrolyzes starch into glucose at optimum temperature of 37°C‚ that is similar to human body temperature and show positive results to Benedict’s test The salivary amylase enzyme is denatured at 95°C as the enzyme lost in structure. In the experiment‚ test tube 1 and 4 is added with saliva and brown-orange solution with precipitate
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Atausch July 28‚ 2014 Bio 102 Lab Final Exam: Acids and Enzymatic Reaction Purpose: To examine how an acidic fluid will modify the outcome of an enzymatic reaction. Introduction: Enzymes are “specialized proteins made by living cells that serve as biological catalysts.” (eScience Labs‚ LLC‚ 2013) These enzymes “allow certain industrial processes to be carried out at normal temperatures and pressures‚ thereby reducing the amount of energy and expensive equipment needed.”(BBC‚ 2012) Enzymatic
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encounters food‚ saliva starts to pour from the salivary glands located in the back of its oral cavity. This saliva is needed in order to make the food easier to swallow. The fluid also contains enzymes that break down certain compounds in the food. In humans‚ for example‚ saliva contains the enzyme amylase‚ an effective processor of starch. Pavlov became interested in studying reflexes when he saw that the dogs drooled without the proper stimulus. Although no food was in sight‚ their saliva still dribbled
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amylolytic enzyme found in saliva released from salivary glands. All the enzymes show optimum enzymatic activity around 37° C which is our body temperature. Any deviation from optimum temperature can influence configuration of enzymes which involves folding of polypeptide for acquiring & maintaining its catalytic & allosteric sites. Decline in temperature modifies the catalytic site & the enzymatic activity is significantly lowered & enzyme is deactivated. However‚ deactivated enzyme can resume its
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