Enzyme Study Questions 1. Definitions/terminology: o enzyme: a protein molecule that catalyzes chemical reactions without itself being destroyed or altered o catalyst: a substance that increases the rate of a chemical reaction but is not consumed or changed by it. o substrate: a substance upon which the enzyme acts. o denaturation: the partial or total alteration of the structure of a protein without change in covalent structure by the action of certain
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enzymatic hydrolysis is characterized by high reaction rate‚ high stability of the enzyme towards the denaturizing action of solvents‚ detergents‚ proteolytic enzymes‚ and a decrease in the viscosity of the reaction medium at higher temperatures‚ etc. Most often‚ enzymatic hydrolysis is carried out with the enzyme α-amylase from different sources and less often β-amylase is employed. The bacterial α-amylase enzymes attack the polysaccharide molecules in the inner part of the chain. They act on the
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ethanol since it is non-functional. The liver contains cells called hepatocytes; the breakdown of ethanol requires multiple enzymatic processes in these cells‚ which requires the organism to be alive to activate these enzymes.6 Since the chicken liver is not a live sample‚ these enzymes are not able to perform its functions‚ therefore it is
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carbohydrates begin in the mouth‚ where an enzyme‚ salivary amylase (α-amylase;ptyalin) starts to breaking the polysaccharides (starch) into short polysaccharides (dextrin). Dextrin is a partial degradation of starch‚ shorter chains of maltose units. Salivary amylase is inactivated by stomach acid in the stomach and to a small extent‚ it continues breaking down starch (but there’s no enzymatic activities on carbohydrates in the stomach). An intestinal enzyme‚ pancreatic amylase‚ continues the activity
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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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Carbohydrates – energy storage and supply‚ structure (in some organisms) Proteins – Structure‚ transport‚ enzymes‚ antibodies‚ most hormones Lipids – Membranes‚ energy supply‚ thermal insulation‚ protective layers/padding‚ electrical insulation in neurones‚ some hormones Vitamins and minerals – From parts of some larger molecules and take part in some metabolic reactions‚ some act as coenzymes or active enzyme activators Nucleic acids – information molecules‚ carry instructions for life Water – Takes part
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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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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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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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