that the optimal temperature for both amylases was 65°C. This is because at this temperature, the breakdown of starch was the most effective, being able to catabolize the starch into minor subunits like maltose (which organisms can then use as energy storage and as a source of food) (Alberte et al., 2012). In a low temperature such as 0°C, neither of the amylases was able to hydrolyze starch and this is because this temperature is way below the optimal temperature, very little enzymatic activity can
Arlet Morera Castillo Paper 1 Title: BIOLOGICALLY IMPORTANT MOLECULES, Carbohydrates, Proteins, Lipids, and Nucleic Acids. This paper will describe the importance of various organic molecules when we follow perquisite steps to unveil them in a few conducted tests. List of Authors: Arlet Morera Castillo Introduction: It is beneficial for us humans to start an early knowledge of the molecules that compose the things surrounding us and even ourselves. Scientifically that eagerness to comprehend
lack thereof, of an affiliation between regional gene evolution, globular gene copy number variation, and individual protein production status (Tracey 2017). It was hypothesized that the student’s ancestral diet included relatively high levels of starch-rich foods; thus the number of amylase, alpha 1 (AMY1) diploid gene copies that they retained and their production of the amylase enzyme would be significantly higher than the mean values of the students as a collective. The students followed the
concentration of salivary amylase to the amount of time it took to break down starch. To determine if varying concentrations affected the reaction time of the breakdown of starch, we used 4 different dilutions of salivary amylase and used 2 controls (positive/negative). Amylase is an enzyme responsible for breaking down starch into sugars. It is hypothesized that a lower concentration of amylase would cause the breakdown of starch to take a longer period of time or a slower reaction rate as opposed to
about digestive enzymes and how they work to help break down particles. For the experiment 1(Starch/Amylase) we used 4 tubes and numbered them 1-4. We used another 4 test tubes and numbered them 1a-4a. For the test tube 1 we added 3.0ml of distilled water, tube 2 - we added 3.0ml of amylase, added 1 drop of hydrochloric acid to tube 3, boiled tube 4 until it was cloudy and added 5.0ml of cooked 1% starch to all four test tubes. We incubated all test tubes for and hour at 37 degrees Celsius water
in laundry detergents. Enzymes have recently assisted the development and improvement of modern household and industrial detergents (Journal of surfactants and detergents 1998). The alpha amylase is essential in hydrolysis of starch molecules, as it catalysis splits in starch so that they consist of short chains of glucose units. These units can then be broken down by water allowing it to dissolve into the solution. Though the limitation associated with the alpha amylase is that excess concentrations
honey, egg, saltine, and hamburger. We tested sugars using Benedicts solution and boiling water. We tested for starch using Lugol’s solution. We tested lipids using paper towls. Lastly, we tested proteins using Biuret’s reagent solution. The purpose of this lab was to test and see if honey, egg, saltine, and hamburger where either positive or negative for sugar, starch, lipids, or proteins. What I know about scientific concepts is a law that explains why something happens. An example
carbohydrates such as starch are broken and how enzymes, in this case being amylase, help digest food to allow it to diffuse across a membrane. As a result, the experiment will provide data as to whether starch, after being broken down into glucose, can move across the membrane. as well as supporting
Practical 3 Investigation of Action of Saliva and Hydrochloric Acid in Two Carbohydrate Solution | Objective: 1. To show the action of saliva in two carbohydrate solutions. 2. To show the action of hydrochloric acid in two carbohydrate solutions. Apparatus & Equipment’s: Boiling tubes Metal test tube racks Beaker Graduated plastic dropper Water bath,~37°C Water bath,~95°C Stop watch
concentration of starch or substrate (amylose), temperature and pH. The work included theoretical data that helped to explain enzymatic biology. The “concentration” graph showed the more starch molecules are in the mixture, the faster it will react with the catalyst; the undiluted amylose fully reacted in the third minute of the theoretical graph. The “temperature” graph showed some rates of enzymatic activity at 4 °C, 22 °C and 37 °C. But the catalyst does not react with the starch appropriately at