Enzyme Functions And How The Temperature Of The Reaction Mixture Influences Starch Synthesis

The purpose of this lab was to test different substances using various procedures to see what biomolecules were present and ultimately find out what restaurant Anna Lyza had eaten at before she died. For the first control test, we used vegetable oil to test for lipids. So, if the solution does not contain lipids, it does not become translucent when placed onto a paper bag square and held up to a light. So, it is a negative result. However, in the presence of lipids, the solution will become translucent when placed onto a paper bag square and held up to a light. Therefore in this case, the result is positive. On the other hand, we used albumin egg to test for proteins in another control test. If the solution does not contain proteins, it will not experience any color change and so it is a negative result. When there are proteins existing in the solution, it will turn bluish/purplish and for this reason it is a positive result. Furthermore in the third control test, we used dextrose to test for simple carbohydrates such as glucose. If the solution does not contain simple carbohydrates, it will not undergo any color change and will remain a blue color. So, it is a negative result in this circumstance. If there are simple carbohydrates present in the solution, the solution will turn reddish and so the result is positive. For the last control test, we used starch solution to test

The null hypothesis will be that the test tubes with an increase in temperature, pH values, enzyme concentrations, and substrate concentration will have a very small color change or no color change at all. The alternate hypothesis is that the test tubes containing an increase in temperature, pH values, enzyme concentrations, and substrate concentration will all have an intense color change; the more the change, the more intense the color change will be.

Background and Introduction: Enzymes are proteins that process substrates, which is the chemical molecule that enzymes work on to make products. Enzyme purpose is to increase the rate of activity and speed up chemical reaction in a form of biological catalysts. The enzymes specialize in lowering the activation energy to start the process. Enzymes are very specific in their process, each substrate is designed to fit with a specific substrate and the enzyme and substrate link at the active site. The binding of a substrate to the active site of an enzyme is a very specific interaction. Active sites are clefts or grooves on the surface of an enzyme, usually composed of amino acids from different parts of the polypeptide chain that are brought together in the tertiary structure of the folded protein. Substrates initially bind to the active site by noncovalent interactions, including hydrogen bonds, ionic bonds, and hydrophobic interactions. Once a substrate is bound to the active site of an enzyme, multiple mechanisms can accelerate its conversion to the product of the reaction. But sometimes, these enzymes fail or succeed to increase the rate of action because of various factors that limit the action. These factors can be known as temperature, acidity levels (pH), enzyme and/or substrate concentration, etc. In this experiment, it will be tested how much of an effect

2. Four unknown samples were included in the lab kit: flax seed meal, potato starch, egg whites, and dried milk. Using the results of the biochemical testing, determine which number corresponds to the correct unknown. (8 points)

enzymes that will be used during this lab to test the ability of amylase to break down starch ,a

test the pH of the amylase a drop of the solution should be put on pH

In the exercise # 2 we observed the effect of substrate concentration, enzyme concentration, pH and temperature on enzyme activity. All the data showed that once potato extract was added to catechol and water the reaction varied dependent on the level of catechol. As in

5 pumps of water is inserted into both test tubes, as well as 4 drops of iodine. In one of them starch, enough starch so reactions can occur, in the other no starch will be placed. Two trials took place in this experiment. In the first trial, the enzyme solution was mixed together, but did not change due to temperature, shape, or pH. In the second trial we placed it in a

Enzymes are proteins that are in every living organism. Cells need them to survive and to function. Enzymes are catalysts that help to speed up the rate of reactions that otherwise would take longer periods of time to occur. However they do not change during the reaction. A chain of amino acids forms them. There are over a hundred different enzymes in the human body. Each enzyme is responsible for a certain reaction that occurs in the cell. For instance, the enzymes in our stomach cut food into small enough particles so it can be converted into energy, which our bodies will later use. Without enzymes human wouldn 't be able to breathe, eat, drink or digest food. There are 3 main types of enzymes: metabolic enzymes, food enzymes and digestive enzymes. Metabolic enzymes exist throughout your whole body from your organs to your blood to inside your bones. This enzyme is essential for the growth of new cells and maintaining new tissue. Food enzymes exist in raw food. However if the raw food is cooked the high temperature that is involved in cooking the food will destroy the enzyme. The organs in our bodies make digestive enzymes. This enzyme plays a major role in digestion. When we eat raw food we don 't need additional enzymes because the raw food already contains them. If we eat a salad than there are enzymes in the salad that help break

In order to study enzyme optimal activity, human and fungal amylases (enzymes that metabolize starch) will grown along with starch at the following different temperatures: 0C, 40C, 60C, and 95C. At certain time intervals, samples of the incubating enzymes will be added to iodine in order to measure starch concentration. The temperature that contains the first enzymes that mostly or fully metabolize its sample of starch will usually be the optimal temperature for that type of enzyme (Goldina et al, 2010). The alternative hypothesis predicted was that as temperature increases and decreases past the enzyme’s optimal temperature, the enzyme activity will decrease. In addition, the null hypothesis for this experiment is that there is no correlation between the temperature and the catalyzing activity of the enzymes. The negative control

An Investigation of the Effects of Temperature on the Rates of Reaction of Enzyme Activity

Method: Time-based experiment on the enzyme 's reaction to converting Starch into sugars by testing the amount of time in which a 2 cm3 of starch solution would be converted to sugars.

 Iodine test is used to detect the presence of starch in a solution. When starch presents, iodine changes its colour from yellow to dark purple. Benedict’s test is used to detect the presence of reducing sugar in a solution. When reducing sugar presents, a brick-red precipitate appears in the solution. Benedict reagent contains copper (II) ions, which is blue in colour can be reduced to copper (I) ions, which is insoluble brick-red precipitate when reducing sugar is present. Carbohydrate B is more complex than carbohydrate A, because salivary amylase or hydrochloric acid is needed at 37˚C and 95˚C respectively to be hydrolyzed into monomers before it gives positive result for Benedict’s test. In conclusion, solution A contains simple sugar and solution B contains starch.

For the Glucose/Dextrose, Lactose, and Sucrose test, we tested to see if the unknown microorganism could ferment with the specific carbohydrate that was being tested (Phenol). In doing so, we had received three test tubes with the specific carbohydrate in it, and aseptically inoculate each of the three test tubes with our specific unknown organism with a positive test showing a yellow liquid and a negative test staying red as it was in the beginning (Phenol). My results were positive for the glucose and negative for both Lactose and sucrose. The Catalase test tested for the ability of the organism to convert hydrogen peroxide to water and oxygen gas (Catalase). To test this a drop of hydrogen peroxide was placed on a slide then an isolated colony was placed in the drop, and a positive test would cause bubbles to occur, and a negative test would have no bubbles (Catalase). My result was positive with bubbles. The Oxidase test was testing the presents of Cytochrome Oxidase, which transfers electrons to oxygen, by placing a colony of the organism on a sterile swab and then placing a drop of oxidase reagent on it (Oxidase). If the colors of the swab change to a purple color, this indicated a positive test because electrons are being removed, and a negative test will have no color change (Oxidase). My results were positive with a color change to purple. The Sulfate Indole Motility tested for two things, Hydrogen Sulfide (H2S) and Indole. Some microorganisms will use indole to

Throughout history, there have been many studies conducted regarding different biological branches of the complex study of life. Amylase, an enzyme that catabolizes starch polymers, is one of the most important enzymes needed for the production of certain foods, such as syrups, and different processes such as fermentation. Like everything’s biological nature, these certain enzymes are affected by different factors ranging from pH levels to temperature. Finding out the temperature at which these enzymes reach their optimal condition (conditions at which these enzymes work the best), is one of the most revealing studies of all. In this experiment, the affect that temperature has on the enzymatic activity of Amylase was the leading role, whether it was to determine if it was slowing it down or speeding it up. For both experiments, iodine was used as the control. First, the optimal temperatures of fungal Amylase were tested. For this particular task, there was not too much changed noticed. For most of the temperatures, the activity change seen was very minimal. With iodine and starch by itself, the activity remained the same as well as with the amylase at the 85 degrees test. When testing for the bacterial Amylase, the most change was seen at the 55 degrees test. Overall, it can be said that as temperature rises or decreases, enzymatic activity is affected, but of course with a certain plateau.