DIGESTIVE ENZYMES AND THEIR FUNCTIONS Mouth -the oral cavity or the mouth contains salivary glands that secrete a wide range of enzymes to aid the first step of metabolism of food. The salivary gland secretes the enzyme lysozyme which has an antibacterial action. The enzymes secreted by the mouth mainly provide protection against bacteria. Betaine helps to maintain a fluid balance inside the mouth. The lists of digestive enzymes secreted by the oral cavity are mentioned in the table. Enzymes | Function
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Cheesemaking with Enzymes 9E Chihiro Okada Introduction 1. Enzymes - are biological catalyst. 2. Enzymes - are proteins that catalyze chemical reactions. Emporase – an enzymes that speeds up the production of cheese. 3. First milk is pasteurized by heating it to 72℃ for 15 seconds to kill any harmful bacteria. Then‚ the milk is cooled and either a special blend of bacteria or an acidic solution - such as vinegar or lemon juice - is added. The milk is left for one
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The Effect of catalase reaction on temperature Table of Contents: Bibliography ………………………………………………………………………………………………….. Page 1 Introduction……………………………………………………………………………………………………Page 2-3 Methods/ Procedures……………………………………………………………………………………..Page 4-5 Results ………………………………………………………………………………………………………….. Page 6 Analysis of Data ……………………………………………………………………………………………. Page 6 Graph …………………………………………………………………………………………………………... Page 7 Conclusion……………………………………………………………………………………………………
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Introduction Enzymes are proteins that are involved in all the chemical processes in living things. As they are made of proteins they are affected by pH and temperature. Enzymes are catalysts; they speed up chemical reactions without being changed themselves. Digestive enzymes speed up the breakdown of large food molecules into smaller ones so that the blood can absorb them. Enzymes turn a large starch molecule into thousands of tiny glucose molecules. Enzymes end in ’ase’. There are thousands of
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substrate concentration‚ the enzyme is working at “maximum efficiency.” With a concentration at 40‚ it produced 2‚339 products. 2. The maximum velocity of a reaction is reached when the active sites are almost continuously filled. Increased substrate concentration after this point will not increase the rate. The reaction rate increases as substrate concentration is increased. It will soon level off though. 3. When the concentration is at low substrate‚ most of the enzyme molecules are not filled
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Legary Biology P.6 21‚ Sept. 2011 Milk Lab Final This investigation consists of testing the reaction between milk‚ food coloring‚ and dishwashing soap. Different kinds of milk were tested‚ depending on the amount of milk fat content. The investigation was based on 2 questions. Lab one’s problem statement‚ using only milk fat and food coloring was: How does food coloring react in different kinds of milk fat? The second lab’s problem statement‚ using milk fat‚ food coloring‚ and dishwashing soap
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Memorandum To: Urban Planning Department From: Name Subject: Rise of Temperature in Urcity Date: Introduction Agricultural areas all over the world are feeling the effects of suburb expansion. The cities growth is having an effect on the ability of land‚ water‚ and animals. With city growth will create problems such as climate‚ land‚ and geographical changes (Hillel‚ 1995). Critical Findings The agricultural areas of UrCity are being forced further out into the desert basin due
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selected. Select the BAR CHART tab and turn on Show numerical values. 1. What is the initial temperature of each beaker? Beaker A 95 Beaker B 5 2. Click Play ([pic]) and observe. A. What happens to the temperature of Beaker A over time? Beaker a goes down over time. B. What happens to the temperature of Beaker B over time? Beaker b goes up. 3. Why do you think the temperatures of Beaker A and Beaker B changed as they did? Because of conduction. |Activity A:
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purpose of this experiment was to determine the optimum temperature range for the activity of the enzyme lactase. Extreme temperatures can have a detrimental effect on enzymes; very hot temperatures can cause the denaturation in the enzyme‚ which is the loss of protein structure. This causes a change in the shape of the enzyme leading to its inability to perform its function. As previously stated‚ the alternate hypothesis read: the optimal temperature range for lactase activity is between 23 to 25 ℃.
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internal temperature so that the body processes can take place efficiently. The process ensures an equilibrium system is attained for all the body processes. The body temperature of an average individual is 37˚ C. this temperature fluctuates depending on activities one does. A human being is in constant movement unless they are asleep. As such‚ the temperature may increase or decrease thereby varying from this average. Some of the factors that may lead to increase in the body temperature include digestion
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