Measurements Experiment Leader: John Paolo Andes Members: Bea Mendoza Tricia dela Cruz Jeesza Albis Era Diana Augusto Robin Peralta Franz Mondoñedo Jan Mykiel Agar Reginald Turingan Michael Villaverde Zoren Eleazar Caspe Angelo Duque Paolo Serrano Dan James Losorata Aldrin Jay Bondoc Zeus Marquez Liezel Pantoja Date Performed: July 11‚ 2013 Date Submitted: I. Objective To understand the relationship between the construction of a measuring instrument and
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pH Affecting on Amylase Enzyme Is there a difference in the concentration of pH in the amylase enzyme activity? The null hypothesis would be that there will be no difference in the concentration of pH and alternative hypothesis would be that there will be a difference in the concentration of pH. The predication if that there will be a difference in the concentration of pH. The pH affects on enzyme activities‚ one of the enzyme that was used in the process was amylase. When a serial dilution was
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reaction by converting a specific reactants into a specific product. The enzyme activity will also be affected by temperature and pH value. In this experiment‚ enzyme was placed in carbohydrate solution at different temperature to identify unknown carbohydrate solution. The enzyme that involved in the reaction is salivary amylase. The action of amylase on starch is with the mixture of IKI (iodine and potassium iodide test).Starch solution will have a blue-black colour in the mixture but no changes
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10 mmol/L | Albumin | 30 g/L | Glucose | 12 mmol/L | Amylase | 5000 U/L --- Normal Range: 60-180 U/L | Serum: Comment: The diagnosis of acute pancreatitis is based on the clinical history‚ evidence of inflammation is known usually by computerized tomography (CT scan) and the finding of a high serum (or sometimes urinary) amylase activity. It is effectively a diagnosis of exclusion: the finding of a very high serum amylase activity is very suggestive but is not on its own diagnostic
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Pancreatic Amylase Statement of the Problem: What happens to enzymes when they are boiled? If digestion doesn’t occur‚ which will be present starch or maltose? If digestion does occur‚ which will be present starch or maltose? Hypothesis: I predict that when enzymes are boiled‚ they will become larger. If digestion does not occur starch will be present‚ and if it does occur maltose will be present. Materials: Test Tube Boiling Water Starch Suspension Pancreatic Amylase Solution
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Abstract α-amylase was immobilized covalently on iron oxide magnetic nanoparticles. The synthesis of magnetic nanoparticles was done by the coprecipitation conventional method. The chemical composition and particle size of the synthesized particles was confirmed via X-ray diffraction. Tyrosine‚ Lucien and chitosan and glutaraldehyde were investigated to make a covalent binding between the iron oxide magnetic core and the immobilized enzyme. Immobilization using chitosan and glutaraldehyde show
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How does pH affect the activity of the Amylase? Abstract: In my experiment I aimed to observe how ranging pH levels will affect the rate in which amylase will break down the starch molecules. I will be measuring the time it takes for the dark liquid to disappear and leave a yellow brown liquid to be shown‚ which would show that there is no starch present in the solution because it would have broken into maltose by adding amylase. Results did not fully demonstrate what we expected in our hypothesis
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PLANNING COURSEWORK- STARCH AND AMYLASE AIM The aim of this coursework is to investigate the effect of temperature change‚ on the rate of hydrolysis of starch catalysed by amylase. PREDICTION I think that as the temperature increases‚ the rate of reaction also increases‚ to a point when it dramatically decreases. On graph 1‚ you will see a sketch of the graph which I expect to be the result of the experiment. SCIENCE REASONING I think my prediction is correct because the rate of
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Introduction: The purpose of this lab was to check the time needed for salivary amylase and phosphorylase to produce a negative result and how different concentrations affected those times. Enzymes are biological catalysts that can cause a specific chemical change in any part of the body (Walsh‚ 2002). Many of the reactions that take place within a cell would normally take place at temperatures substantially higher than those present inside a cell (Alberts et al.‚ 2010). Because of this‚ these chemical
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What amount of amylase is the best to produce a better reaction with starch? A 1% solution of amylase‚ made from 0.15g of amylase added to 15ml of water‚ a 2% solution of amylase made of 0.3g of amylase added to 15ml of water‚ and a 0.5% solution of amylase made of 0.75g of amylase to 15ml of water were created. A 0.25% starch solution was also created‚ and 3ml was added to each of the 4 test tubes. 1 drop of iodine was added to each test tube. 4ml of the 1% solution was added to the first test
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