Amylase Essays

concentrations of Sodium Chloride and the rate of reaction of Amylase Marjolijn Hoogevoorst Yeshvanth Prabakar IS12 Word count: 2222 words Introduction: Enzymes are biological catalysts that speed up reactions by lowering the activation energy. Amylase is a type of digestive enzyme found in the pancreases and saliva of humans. Amylase breaks down starch into sugar, allowing large molecules to be digested easily. To function efficiently, amylase requires certain conditions. The effect of different

15 Deciding the behavior of amylase under the implement of excess pH levels Problem: To verify if amylase maintains to operate with the influence of hydrochloric acid Prelab: Independent variable: pH levels Dependent variable: The effect of pH enzyme action Control: Positive: Saliva and HCL+ saliva Negative: Water Constant: Iodine solution (indicator) Hypothesis: At least two out of the three procedures will be indicated as starch, due to the fact that amylase is the first enzyme that breaks

temperature on amylase activity one will need a total of sixteen test tubes, eight would be for the bacteria amylase and the other eight would be for the fungal amylase. Once the test tubes have been gathered, on a piece of tape label each test tube with the following temperatures; 0°C, 25°C, 55°C, 85°C. There would be four test tubes for each temperature. Get two test tubes from each temperature labeled and label two of those test tubes with an “S” (starch) and the other two with an “A” (amylase). Once

correlation between ancestral starch consumption and amylase gene copy numbers. These experiments were done to answer the research question: Is there an association between enzyme production, gene copy number, and gene evolution?!We did our experiments on the specific enzyme called Amylase which is responsible for hydrolyzing amylose to its monomers. At the very beginning of creating the calibration curve with measuring the absorbance of different standard amylase concentration, is critical to consider that

temperature on enzyme amylase activity on converting starch to maltose. The bacterial amylase was derived from B. Lichenformis. The fungal amylase was derived from Aspergillys Oryzae. The reason for conducting the experiment is to find the optimal temperature for enzyme activity. One could examine the effects of the various temperatures on the enzymes ability to break down starch. By adding starch to both of the amylases one could view the catabolic process. Each of the amylases was tested at four various

How Temperature Affects Bacterial and Fungal Amylase Activity Vanessa Romero Vanessa Romero 0058506 Group 1: Vanessa Romero, Kayla Montero, Aixa Andion-Arias, Sophia Tavarez Biology 1010L Section U36 Abstract: Several experiments were conducted on bacterial and fungal amylase, examining the rate at which both break down starch at various temperatures. Enzymes act as catalysts to accelerate reactions. Amylase is a type of enzyme that catalyses the breakdown of starch into sugars

into sugar when amylase is present. Amylase is an enzyme that breaks starch into sugar in the mouth. An enzyme is a protein that breaks down food. The hypothesis stated, if amylase is added to starch, then the amylase and starch solution will test positive for sugar and negative for starch because starch is broken down in the mouth first and it breaks down into sugar first. The hypothesis is correct because, in the lab, the starch was positive for sugar because starch and the amylase breaks down starch

proteins and fats and the use of artificial processes to demonstrate the breakdown of each. Experiment one had two parts that tested for starch as well as reducing sugars. This experiment was done by mixing various measurements of water, starch and amylase and allowing some tubes to boil for minutes at a time. When all tubes were incubated and ready, the IKI and Benedict’s test had to be run on the tubes testing negative for starch as well as detecting no reducing sugars. Experiment two testing for

Arianna Diazwightman - Biology Lab Report PID - 5869132 Gabby Vazquez, Catalina Ortega, and Jerry Lab Section 41 Table 5 Lemme Break It Down Ft. Amylase The effects of temperature on the ability of an enzyme to break down starch. Abstract In this lab, the optimal environment for an enzyme was observed in bacterial and fungal amylase. An enzyme is a substance produced by a living organism that is coded by proteins to catalyze chemical reactions throughout the body. Enzymes are what make

correlation between the AMY1 gene copy number and amylase concentration, as well as assess the relationship between amylase concentration and average starch consumption in ancestral diet. I had hypothesized that due to my South Asian descent I would have a moderate number of AMY1 gene copies and a moderate salivary amylase concentration. This hypothesis was based on the data presented by the Perry et al paper Diet and the evolution of the human amylase gene copy number variation, which claimed that

Practical Activity Outline: Predicting the Effect of pH on the Activity of Amylase Arlecia Johnson Enzyme to use: Amylase is the easiest enzyme to find, it is in your saliva! Source: Saliva Animal: Human being The substrate: Starch, because amylases action starch and starch is also very easy to find in carbohydrate foods. Method and type of treatment A. Position a drop of solutions of iodine in test tubes (each with one drop) and place them in a row, in a test-tube rack. B. Place

The Effect of Varying Temperatures on the Breakdown of Starch in Bacterial Amylase and Fungal Amylase by Grace Ramirez 5869802 Biology 1010 U46 October 26,2015 Lab Partners: Brian Alex Madelin ABSTRACT The purpose of this lab was to test the effects of temperature on bacterial amylase, Bacillus licheniformis, and fungal amylase, Aspergillus oryzae, and ultimately find their optimum temperature at which it breaks down starch to maltose. The Bacillus licheniformis and Aspergillus oryzae

Coagulase test Coagulase is an enzyme that causes plasma to clot by activating prothrombin to form thrombin which then catalyzes the activation of fibrinogen to form fibrin. Coagulase test was performed one drop of citrated human plasma was added on a slide by using a plastic loop or wooden stick,. Mix well and clumping was observed within 10-15 seconds indicate the coagulase positive test. Citrate test- Fresh (16- to 18-hour) pure culture was used as inoculation source. A single isolated colony

Long-Chain Polyunsaturated Fatty Acids: The Case for and Against the Supplementation of Infant Formula. [Student Name] [Institution Affiliation] Long –chain polyunsaturated (LPS) acids are derived from two fatty acids known as, linolenic acid and alpha-linolenic acids found in plant based foods such as flaxseed. Through various biochemical pathways the LPS are used to synthesis eicosapentaenoic acid (EPA) and docosahexaeconoic acid (DHA). The conversation of ALA to DHA and EPA is very ineffective

Research question What is the effect of temperature Amylase activity? Word count-1453 Background research Enzymes are biological catalysts that speed up a chemical reactions. They do this by decreasing the activation energy(the energy needed to start the reaction) of a chemical reaction. The enzyme present in our saliva is called Amylase. Amylase increases the rate of reaction by decreasing the activation energy needed to hydrolyse the starch molecules. These enzymes have a secondary and

ADVANCED GLYCATION END PRODUCTS Advanced glycation end product as an oxidative process that occurred in food perserved or heated the presence of reducing sugars were first observed in early 1900s which non-enzymatically make the food proteins insoluble with yellowish fluorescent products attached to them. This process is known as Maillard reaction named on its discoverer the Louis C. Maillard in 1912 (Finot ., 2005). The Maillard reaction is the one of physiological significance. In vivo, it is also

To test the hypothesis the impact of temperature on milkweed bugs, they will be placed in three different temperature conditions. The temperatures include: 10°C (refrigerated), room temperature 22°C and at 28°C. These various temperatures represent the lowered temperatures from the milkweed bugs optimal temperature (28°C). The day and light cycle for these conditions will be 16L:8D. To test the hypothesis of the effect of light regime on development, milkweed bugs were placed in 22°C condition with

1. What is the purpose of using salt? 1The purpose of using salt is to help DNA stick together, so that we see clumps of tangled DNA molecules. 2. What is the purpose of using the blender? 1The blender separates the cells (of the onion or liver) from each other, so that there is a really thin soup-like liquid of cells. 3. What happens when you add the soap? 1When soap is added it breaks through the cell membrane and the nucleus. 4. What is the purpose of the alcohol? Why does DNA rise to the

changes, the enzyme’s ability could decrease. A factor that could decrease an enzyme’s ability could be a shift in pH level or temperature. In our experiment, we tested whether the change in pH or the change in temperature affect the function of amylase, which is

investigation of amylase activity on the different stages of barley seeds development Introduction Metabolism involves a series of chemical reactions which allows the organism to maintain its structure, increase its biomass, reproduce and react to their surroundings. In a dormant barley seed, starch is stored in the endosperm as a source of energy storage (King, Reiss & Roberts, 2001). Starch is subsequently broken down into its constituents, being glucose. Hence, the role of amylase within this reaction