Digestive enzyme

Queso Fresco Lab Report 1) The first step to making Queso Fresco is to mix 2 cups of cultured buttermilk with 4 cups pasteurized whole milk. Next, heat the milk to 90°F and prepare the Junket Rennet while the milk is heating. To prepare the Junket Rennet place 1 tablet into ½ cup cold tap water until dissolved. Once the milk is 90ºF, add the dissolved Junket Rennet mixture. Mix the milk and Rennet together for about 10-20 seconds and then take the mixture off of the heat. The next step is to…

it will result in faster rates of enzyme activity. Therefore, if the opposite were to occur, then the reaction will slow down and not function properly. For concentration, my hypothesis was proved to be correct. The undiluted solution had higher frequencies of collision at the active site of the enzyme and substrate. Which means the percent of amylose as well as absorbance level was higher compared to the diluted samples. The result on the effect of pH on enzyme activity prove my hypothesis to…

a strong acid for a weak acid or a strong base for a weak base. According to Aoi and Marunaka (2014), regulation of body fluid pH is one of the most important physiological functions of homeostasis, because activity of most chemical reactions via enzyme proteins is dependent on fluid pH. After the homeostasis has maintain, the lungs and the kidneys have to work together to keep the blood system in the normal range to help maintain the blood by affecting the components of the ammonia. The…

The purpose of this experiment was to examine the effects of different types of enzymes on different substrates, and how pH influences the ability of enzymes to breakdown proteins. Starch and albumin were used as the substrate to test the enzymes amylase, pepsin, trypsin, and unknown enzyme T. Lugol’s solution was used to test for the presence of undigested starch, while Biuret solution and Ninhydrin solution were used to test for the presence of undigested protein and amino acids respectively.…

In order to obtain energy through food, organisms perform the process of cellular respiration in which they break down a molecule of sugar and use it to produce many molecules of ATP, which is the chemical energy nearly all organisms use. However, this process is aerobic, meaning it only occurs in the presence of oxygen. When an organism needs to produce ATP without oxygen, such as during intense periods of exercise, it uses fermentation to convert food into energy. In fermentation, the molecule…

The general aim of the study was to use Pymol to analyse molecular graphics of the isoenzymes carbonic anhydrase (CA) I and II, CA substrates (e.g. bicarbonate), and CA selective inhibitors (e.g., sulfonamides) to determine the relationship between CA structure and function. The specific aim of the study, described in part (ii), was to use Pymol to analyse molecular graphics of CA-I, and II, to determine relationship between structure and function and then use the results to analyse how one of…

This lab looked at the different effects of an enzyme with concentration, pH, and temperature compared to the rate at which the enzyme works. The results showed a quick decrease when the temperature and pH has passed its most favorable conditions and or levels, but the concentration remains at the same levels throughout except pH6 and 40 degrees celsius. Both the pH and temperature had a steady increase in rate once the favorable conditions were being reached or are reached, but had a certain…

Activity #1 1. Potassium and Sodium. Potassium is more concentrated inside the cell and sodium is more concentrated outside the cell. 2. Resting membrane potential is the difference in voltage of the fluids inside a cell and outside a cell. It is measured by the difference in voltage inside and outside of the cell. 3. On the outside of the resting membrane potential it would remain at 0, however on the inside it dropped the voltage from -70 to -40. This happened because with the increase of K+,…

The lab we conducted involved a process called the Maillard Reaction. When it comes to cooking meats, heating the food causes the proteins, especially those nearest the surface of the meat, to denature. These denatured proteins become more chemically reactive to other molecules in their environment. One of the primary reactions that occur when browning meats and many other foods is called the Maillard Reaction. The Maillard Reaction is a non-enzymatic chemical reaction between amino acids and…

a reaction with a catalyst. A catalyst is a molecule that starts a chemical reaction, but it is not part of the reaction it is causing. The experimenters will use pieces cut up potato as an organic catalyst. The potato contain enzymes that will perform the reactions. Enzymes, “are proteins, produced by living cells; they catalyze chemical reactions by lowering the activation energy. Activation energy is the energy required for a chemical reaction to occur” (Carter 1). Substrates or reactants are…