Amylase

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    the activity of the human amylase is 37°C. This suggest that enzymes have to adapt to the temperature of the organisms in order to develop work because the normal temperature of human is 37°C. It is important to understand that the enzyme amylase play a role to breakdown, so other enzymes can produce sugar of it. In humans, it is critical to develop work at human’s temperature to continue developing break down the molecules. For example, it is important in humans, so it can break down all the starch by hydrolysis. This helps the human to make digestion. Many food has a big quantity of starch and a small amount of sugar. According to the bioinformatics study, the sequence…

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    Amylase Experiment

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    Abstract: Amylase in the body is used to break down polysaccharides into monosaccharides. The monosaccharides are simple sugars that are used to give the body energy. This effect was investigated in an experiment designed to show the breaking down of starch solution. A water bath was used to heat water up to 60oc. Pieces of dialysis tubing were wet and had starch solution put inside. Half of the measuring cylinders were filled with 60oc water, and the other half with 25oc water. Tests of the…

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    Essay On Salivary Amylase

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    in this experiment was salivary amylase. Salivary amylase is an enzyme that helps with the breakdown of carbohydrates, specifically starch (Tracey et al. 2016) and works in the mouth (VanPutte et al. 2014). Salivary amylase works to hydrolyze the – 1, 4 –glycosidic linkages between the maltose and glucose monosaccharides in starch (Tracey et al. 2016).…

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    50oC and 70oC) have an effect on the reaction rate of enzyme amylase and starch? Hypothesis As the temperature increases, the enzyme will have a quicker reaction time with the starch, therefore when met with the iodine, no change will occur in the colour of the solution, showing that the starch is now absent. The enzyme amylase and starch solution in 4oC and 25oC will change the colour of the iodine to a dark blue-black in the first few minutes, showing that the reaction hasn’t been completed,…

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    Starch Experiment

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    Analysis and Discussion The hypothesis that amylase would no longer hydrolyse the starch solution into maltose past 37°C was not supported by the data. Fig 1b, Fig 2.1 and Fig 2.2 all show the colour samples for various temperatures taken at increments of 10 seconds up to 40 seconds. Initially, 4°C was the slowest followed by 19°C then 37°C, 45°C, 80°C and 60°C being the fastest acting in the first 30 seconds. 80°C was the second-fastest acting temperature up until 20 seconds, but slowed down…

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    Enzyme Lab Report

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    In this experiment, the effect of environmental conditions on enzyme functions was tested. The materials needed for the experiment was an amylase enzyme to lower the activation energy of the reactions, starch solutions of pH 3,4,5,6,7,and 8, these provided different concentrations to project various environmental conditions. In addition, Iodine solution, and a spectrophotometer were needed. Each cuvette contained a specific pH concentration. Then the enzyme extract was added to each pH…

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    Biuret test. 6) There was a positive digestion in this tube because we added PH 7 and albumin solution to it and were able to function because the PH was within the range of enzyme digestion. Part C • The enzyme used in this experiment is Pancreatic Amylase for starch. It digests starch into reducing sugar. Hydrolysis occurs in duodenum and the PH ranges are from 7.1 to 8.2. • In this experiment, we used Starch solution, Lugol’s regent, and Benedict’s reagent. We used Lugol’s reagent as an…

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    The rheology characteristics of enzyme clarified beetroot juice with added additives such as maltodextrin (MD), inulin (INU) and their combination (MD+INU) was studied at a wide range of concentrations (0 to 20% dry solids) and temperatures (5 to 80°C) by controlled stress rheometer. The rheological parameter shear stress was measured upto the shear rate of 600s-1. The temperature dependency of Newtonian viscosity of beetroot juice was described by Arrhenius equation. The effect of added solid…

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    α-Lactalbumin, a multifunction protein in milk, forms an enzyme complex with galactosyltransferase that catalyzes the last reaction in lactose synthesis.1 α-Lactalbumin has one Ca2+ binding site and several Zn2+ binding sites as well as many intermediary folding states, making it ideal for research involving the effects of cation binding on protein interactions as well as research on protein misfolding.1 α-Lactalbumin gives milk an antimicrobial property, making it important for infant health,…

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    Sugar Content Experiment

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    FDE 310 Food Materials Laboratory Report Determination of Reducing Sugar Content INTRODUCTION The objectives of this experiment is to determine reducing sugar content of food sample by performing Fehling method and to identify invert sugar content of sugars by using polarimetry and also to learn property of invert and reducing sugar. Carbohydrases represent a large class…

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