Enzyme Activity Dependent Variable amount of product (glucose and fructose) produced Independent Variable pH Controlled Variables temperature‚ amount of substrate (sucrose) present‚ sucrase + sucrose incubation time Effect of Temperature on Enzyme Activity Dependent Variable amount of product (glucose and fructose) produced Independent Variable temperature Controlled Variables pH‚ amount of substrate (sucrose) present‚ sucrase + sucrose incubation time Effect of Substrate Concentration
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pH on Enzyme Activity Dependent Variable amount of product (glucose and fructose) produced Independent Variable pH Controlled Variables temperature‚ amount of substrate (sucrose) present‚ sucrase + sucrose incubation time Effect of Temperature on Enzyme Activity Dependent Variable amount of product (glucose and fructose) produced Independent Variable temperature Controlled Variables pH‚ amount of substrate (sucrose) present‚ sucrase + sucrose incubation time Effect of Substrate Concentration on
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digestive process in the mouth. Salivary amylase is created by by three large salivary glands. This amylase breaks down starch and carbohydrates. However‚ since only a few people keep the food in their mouth long enough for the amylase to digest the carbohydrates completely‚ it continues down to the stomach through the esophagus. A lot of people may think that the salivary amylase continues working on the carbohydrate. However since the stomach’s acidity is very high the salivary enzyme is inactivated. Carbohydrates
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Carbon‚ Hydrogen and Oxygen. These three simple elements make up one of the most useful substances for many living organisms: Carbohydrates. Carbohydrates are used for numerous processes in organisms from acting in important roles of cellular recognition in the human body to storing chemical energy in plants in the form or starch. The roles of carbohydrates in the human body alone are numerous; providing energy for working muscles‚ providing energy for the regulation of blood glucose‚ preventing
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of food. The names of enzymes that help in digestion are: •Amylase: This enzyme helps in breaking down carbohydrates. It is found in saliva‚ pancreas and intestinal juices. •Proteases: It helps in digestion of proteins. It is present in the stomach‚ pancreatic and intestinal juices. •Lipases: Lipases assist in digestion of fats. It is seen in the stomach‚ pancreatic juice and food fats. Amylase I and II are secreted by the salivary glands initially and then by the pancreas. They break the bonds
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for digestive enzymes (pepsin) Alkaline range (pH 8-14) in oral cavities (amylase) Increased Temperature Increases speed of molecular movement → chances of molecular collisions → more ES complexes Enzymes have optimum temp. for their action (varies between different enzymes) Above ≈42°C‚ enzyme is denatured due to heavy vibration that break Shape is changed / active site can’t be used anymore Decreased Temperature Enzymes become less and less active‚ due to reductions in speed of molecular
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product. Because of the feature of active site‚ each kind of enzymes therefore is specific for a particular reaction. However‚ there are several factors affect the rate of enzyme reactions‚ they are temperature‚ pH‚ concentration of enzyme‚ concentration of substrate and inhibitors. High temperature and pH affects the structure of enzyme‚ irreversible denaturation occurs‚ the shape of active site is changed‚ enzymes therefore no longer function. The effect of the other factors is slowing down the
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Experiment #1: Carbohydrate Digestion • Tube 1 Digestion Lab – 3 ml water • Tube 2 – 3 ml 0.2% amylase • Tube 3 – 3 ml 0.2% amylase + 10 drops of 1.0M HCl • Tube 4 1 2 4 3 – 3 ml 0.2% amylase – place in hot water bath for 5 min Experiment #1: Carbohydrate Digestion • Add 5.0 ml starch solution to each tube • Incubate in 37°C bath for 1.5 hr • Divide contents of each tube evenly into 2 tubes – Lugol’s Test – Benedict’s Test Experiment #1: Carbohydrate
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The polysaccharide form of this is too big for the body to simply break down directly. So‚ instead the body uses multiple forms of procedures to break down the molecule into a usable size‚ such as glucose. The body begins breaking it down with salivary amylase. This is the process of chewing it in your mouth. The disaccharides then go through intestinal digestion which break them down
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glands like salivary glands‚ gastric glands‚ pancreatic‚ intestinal glands and liver. Also‚ the four layers of the digestive system are mucosa‚ submucosa‚ muscularis and serosa. The digestive system is regulated both by the Autonomic system and the Enteric nervous system. The major functions of the Digestive system are; passage and breakdown of food‚ destruction of ingested bacteria‚ viruses and toxins‚ Absorption of nutrients‚ Elimination of
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