Restriction enzyme

After the experiments we did in class, I came to the conclusion that when starch is in the mouth, enzymes in our saliva break it down and turn it into glucose. My first piece of evidence comes from the investigation where we chewed a cracker with starch for two minutes. As we chewed, the cracker’s taste changed from bland to sweet. As we chewed, the enzymes in our saliva broke down the starch molecules, which caused them to rearrange and create a new product: glucose. My second piece of…

extracellular fraction from a stationary phase culture, to test the localization of the enzymes. For the protease assay, a specific soluble chromogenic substrate called azocasein was employed to determine presence of enzyme activity. The degradation of this substrate in trichloroacetic acid produces a colour change that can be registered using a spectrophotometer, and this change in absorbance over time is proportional to enzyme activity (Charney and Tomarelli, 1947). We measured the absorbance…

and the amount of energy available for the reaction. The reaction rate of any enzymes, including α-Amylase, is directly proportional to the temperature before it reaches a certain limit. As the temperature reaches this limit (which was observed to be 37°C in this experiment) , causing the reaction to also be the speed up the most, it is high enough to denature the protein composition of the enzyme, resulting in the enzyme losing its initial shape and therefore the ability to bind securely to a…

RNA to proteins. The type of protein created relies on what type of messenger RNA or mRNA that was produced during the transcription of DNA. In our experiment, we looked at the specific LacZ gene that codes for beta-galactosidase, which is a protein/enzyme that can break down lactose into its constituent monosaccharrides, glucose and galactose. The amounts of proteins produced by this gene were observed to see what strain would yield the most. Each of the strains tested had a mutation that would…

The catalytic effect and specificity of enzymes 1.Introductions to enzymes Enzymes are proteins that can react with their specific substrates to achieve an highly effective catalyst reaction. .Almost all cellular activities of enzymes involved in the process are required to improve efficiency. Similar to other non-biological catalysts，enzymes provides another reaction route requires lower activation energy (Ea) to increase the number of particles that have a kinetic energy of not less than…

Effects of Temperature and Substrate Concentration on Catalase Kristen Clark Biology 101 Lab Section 041 9/22/14 Brandon Stroup Abstract Catalase is an enzyme found in every living organism and is essential for cells. This lab explores how catalase reacts to four different temperatures and how the concentration percentage of substrate affects its reaction rate. The performance of catalase is dependent on many factors, so the purpose of the lab was to find the ideal concentration and…

called enzymes. These enzymes use various tactics to speed up the reaction. It may reduce the activation energy used to carry out the reaction, or it may break down large molecules so they will react faster. They may also form a new molecule by binding two old ones together (Castro). Enzymes are very particular, one specific enzyme can only speed up one specific reaction. there are factors that will affect the enzyme and it’s productivity, such as pH and substrate concentration. Every enzyme has…

Enzymes are known as catalysts that cause reactions to occur more rapidly by lowering the reaction’s activation energy. A reaction’s activation energy is known as the minimum amount of energy required to get a chemical reaction started1. In order for cells to efficiently manage thousands of different chemical reactions, they make use of biological catalysts. Without these catalysts, biological reactions would not be able to proceed at a proper rate necessary to maintain life. Most, but not all,…

Contreras, Ailly Lam, Aleksi Ska. Background information Enzymes are biological catalysts, which speed up the rate of chemical reactions. The pancreas produces a concentrated solution containing a mixture of enzymes – amylase, lipase and protease. In this experiment you will examine the effect of protease on casein, the protein found in milk. When the protease breaks down the casein, the opaque solution will become transparent. Theoretically, Enzyme activity increases with an increase in…

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…