ipl-logo

Amylase Enzyme Lab Report

833 Words4 Pages

Enzymes. Lipids (Lipase) Lipase are secreted by the small intestine and pancreas. They digest complex lipids (fats) molecules into simpler, more soluble fatty acid and glycerol molecules. They exist of fats and oils and are made up of the elements carbon, hydrogen and oxygen and the most common type known of is the triglyceride. A triglyceride is made up of 3 fatty acid chains joined to a glycerol molecule. The fatty acid tails are chains of carbon atoms connected to the glycerol molecule by a OOH group making a carboxylic group. (COOH) The bond created between the chain and the molecule is known as an ester bond, which is like a condensation reaction due to the water molecules being formed. One or more covalent bonds can be created between …show more content…

Amylase is the enzyme secreted by the oral cavity and can be found in the saliva glands. As soon as mechanical digestion begins, amylase digest the long, starch polysaccharide molecules found in food and breaks them down into smaller, simpler disaccharide molecules known as maltose. Maltose still needs to be digested further for absorption to take place in the small intestine. So, the enzyme maltase breaks maltose down into glucose. Other disaccharides are broken down by other carbohydrase enzymes. Carbohydrates (starch)are broken down in the oral cavity by saliva amylose. They are made up of 3 elements, carbon (C), hydrogen(H) and oxygen(O) and can be found together in three different forms. Either as a monosaccharide, disaccharide or a polysaccharide they are differentiated by the number of rings in their chemical compound. There chemical formation is C6,H12,O6 and due to their bond angles between the carbons, tend to form a pentose of hexoses, stable ring structure. Each carbon atom is then numbered 1-6 and depending on the orientation of the OH group in carbon 1 will decipher weather the monosaccharide is either an a or b …show more content…

One monosaccharide will lose an H atom from carbon atom number 1 and the other will lose an OH group from carbon number 4. This is what is known as the C1-4 bond or a glyosidic bond. When the bond is formed, because one bond loses a H atom and the other a OH atom a loss of water will take place which is known as a condensation reaction. The opposite of this formation is when 2 monosaccharides become a disaccharide. This requires a water molecule (H) and sugar molecule (OH) to be injected back into the formation and this reaction is called a hydrolysis

Show More
Related
1419 Words | 6 Pages

LABORATORY REPORT Activity: Enzyme Activity Name: Natalie Banc Instructor: Elizabeth Kraske Date: 09.26.2016 Predictions 1. Sucrase will have the greatest activity at pH 6 2. Sucrase will have the greatest activity at 50 °C (122 °F) 3.

Read More
329 Words | 2 Pages

Web. 26 Oct. 2015.www.study.com Disaccharides, or sometimes called double sugar, is composed of two molecules of simple monosaccharides connected to each other. Disaccharides are crystalline water-soluble compounds. The monosaccharides within molecules are connected by a bond called, glycosidic. The three main disaccharides are lactose, sucrose, and maltose.

Read More
926 Words | 4 Pages

The digestive system is responsible for chemically and mechanically breaking down food and includes organs such as, mouth, esophagus, stomach, small intestine, rectum, anus, and additional accessory organs. These organs all aid in the breakdown of food. Food is broken down mechanically by chewing and churning in the stomach, and chemically by acidic enzymes in the stomach and in the small intestine which receives enzymes from the pancreas that are specifically designed for the breakdown of nutrients. Once the food and nutrients are broken down, the excretory system removes whatever the body decides is waste by filtering blood in the nephrons of the kidneys and turning it into urine which is then collected in the bladder and removed from the body when the bladder is

Read More
1407 Words | 6 Pages

LABORATORY REPORT Activity: Enzyme Activity Name: Natalie Banc Instructor: Elizabeth Kraske Date: 09.22.2016 Predictions 1. Sucrase will have the greatest activity at pH 6 2. Sucrase will have the greatest activity at 50 °C (122 °F) 3. Sucrase activity increases with increasing sucrose concentration Materials and Methods Effect of pH on Enzyme Activity 1. Dependent Variable amount of product (glucose and fructose) produced 2.

Read More
1038 Words | 5 Pages

When these starches enter the mouth, it stimulates the salivary glands in the mouth to secrete saliva which contains salivary amylase and begins chemical digestion of the starch. Then once chewed and swallowed, the starches make their way into the stomach where it does not undergo any further chemical digestion until it reaches the small intestine. Once the stomach is done churning the food, the pancreas secrets bile for lipid digestion..... Im sorry I cant finish this, my stomach is killing me. Correct Answer:

Read More
494 Words | 2 Pages

Enzymes are proteins that significantly speed up the rate of chemical reactions that take place within cells. Some enzymes help to break large molecules into smaller pieces that are more easily absorbed by the body. Other enzymes help bind two molecules together to produce a new molecule. Enzymes are selective catalysts, meaning that each enzyme only speeds up a specific reaction. The molecules that an enzyme works with are called substrates.

Read More
1236 Words | 5 Pages

b. Explain how HFCS is different from sucrose, chemically. How would you categorize each

Read More
251 Words | 2 Pages

Digested molecules of food, as well as water and minerals from the diet, are absorbed from the cavity of the upper small intestine. Most absorbed materials cross the mucosa into the blood and are carried off in the bloodstream to other parts of the body for storage or further chemical change. As already noted, this part of the process varies with different types of nutrients. 5. 2) Page B13, and #1-4 1.

Read More
1516 Words | 7 Pages

Dextrose is an alternative to D-Glucose and refers to the pure, crystalline, monosaccharide obtained after a total hydrolysis of starch, whereas glucose refers to the sugar found in the human body (Dextrose Chemistry, 2015). Found in two forms dextrose can be known as a monohydrate, which is one molecule of crystal water, in comparison to anhydrous dextrose which contains no water (which was used in this experiment) (Dextrose Chemistry, 2015). Dextrose and Fructose are isomers of one another, as each have the same general formula of C6H12O6, and relatively similar molecular structure (as can be seen in Figure 3) (Glucose, 2015; Wine Making Webinar,

Read More
1184 Words | 5 Pages

Testing for the Presence of Macromolecules in McDonald’s Happy Meals Clayton Wagoner MST Biology White 4 duPont Manual High School Introduction Carbohydrates, lipids, proteins, and nucleic acids are organic molecules found in every living organism. These macromolecules are large carbon based structures. The macromolecules are assembled by joining several smaller units, called monomers, together through a chemical reaction called dehydration synthesis. The resulting polymer can be disassembled through the complementary process called hydrolysis.

Read More
2575 Words | 11 Pages

Introduction 1.1 Aim: To determine the kinetic parameters, Vmax and Km, of the alkaline phosphatase enzyme through the determination of the optimum pH and temperature. 1.2 Theory and Principles (General Background): Enzymes are highly specific protein catalysts that are utilised in chemical reactions in biological systems.1 Enzymes, being catalysts, decrease the activation energy required to convert substrates to products. They do this by attaching to the substrate to form an intermediate; the substrate binds to the active site of the enzyme. Then, another or the same enzyme reacts with the intermediate to form the final product.2 The rate of enzyme-catalysed reactions is influenced by different environmental conditions, such as: concentration

Read More
1486 Words | 6 Pages

1% glucose, 1% maltose and 1% lactose all progressively get positive results by changing colours to reddish brown at the end of this experiment. In this case the aldehyde functional group that is present in the products (monosaccharides and some disaccharides) in this reaction is able to reduce copper in the presence of alkali and this produces colour changes while converting to an aldose sugar. Honey is made of fructose and glucose which instantly turned brown after the test-tube was placed in the boiling water because of its active aldehyde and carbonyl group. The copper (II) sulphate present in the Benedict’s solution reacts with electrons from the aldehyde group which results in a redox reaction to from cuprous oxide, a red brown precipitate that seen in all of the above mentioned solutions (Hill, 1982). Beer also gave positive results because it contains aldehydes and ketones (i.e. acetone, trans-2-butenal, furfual) during its beer production process where the sugars are converted through fermentation (Hill, 1982).

Read More
917 Words | 4 Pages

There is also strong acid released by the glands in the lining of the stomach which helps break down food into a more useable form and also aids in the destruction of most ingested bacteria. After the contents have successfully been broken down they are released into the small intestine. The small intestine is a 22 foot long tube that helps to break down the food with enzymes released from the pancreas and bile released form the liver. In this organ the process of Peristalsis is at work, pushing the food further and further through the small intestine towards the colon. These movements are stimulated by the presence of chyme.

Read More
1371 Words | 6 Pages

In order to utilize casein, bacteria cells secrete proteolytic exoenzymes (amylases, proteases, pectinases, lipases, xylanases and cellulases) outside of the cell that hydrolyze the protein to amino acids. The amino acids can then be used by cells after crossing the cell membrane via transport proteins [169]. Starch hydrolysis test is used to differentiate bacteria based on their ability to hydrolyze starch with the enzyme α-amylase or oligo-l, 6-glucosidase. These enzymes hydrolyze starch by breaking the glycosidic linkages between the sugar subunits. It aids in the differentiation of species from the genera Corynebacterium, Clostridium, Bacillus, Bacteroides, Fusobacterium and members of Enterococcus [170].

Read More
1037 Words | 5 Pages

(2 pts) Lipoproteins are made of triglycerides and cholesterol on the inside and phospholipids on the

Read More

More about Amylase Enzyme Lab Report

Related Topics

Open Document