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14 Mar 2018

Enzymes

1. No starch is added to the reaction in preparation of the standard curve. How would the results differ if starch were added?

2. The buffer is usually added to a solution to maintain the proper pH of the solution. We have pH in all solutions natural pH7 .for what purpose phosphate buffer added to the reaction?

3. If your graph does not show the maximum rate at which amylase can convert starch to glucose and maltose, explain how you know this information is not depicted on your graph

4. Using collision theory, explain why the rate of the reaction would eventually become constant even thought more enzyme is added to the reaction.

5. For what reasons, we can add NaCl solution to the reaction? is it necessary?

6. What is the catalytic activity of the enzyme at extreme temperatures?

7. Explain why the enzyme activity is at this level when:

- High-temperature conditions

- Low-temperature conditions.

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Keith LeannonLv2

17 Mar 2018

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I need a good introduction and conlcusion of this experiment below is the expermeint and my results.

In this experiment you will observe the action of the enzyme amylase on starch. Amylase changes starch into a simpler form: the sugar maltose, which is soluble in water. Amylase is present in our saliva, and begins to act on the starch in our food while still in the mouth.

Exposure to heat or extreme pH (acid or base) will denature proteins. Enzymes, including amylase, are proteins. If denatured, an enzyme can no longer act as a catalyst for the reaction.

Benedict's solution is a test reagent that reacts positively with simple reducing sugars like maltose, but will not react with starch. A positive test is observed as the formation of a brownish-red cuprous oxide precipitate. A weaker positive test will be yellow to orange

PRE-LAB:

Add 1g of cornstarch to a beaker containing 100ml of cold distilled water. While stirring frequently, heat the mixture just until it begins to boil. Allow to cool.

PROCEDURE:

1. Fill the 250-mL beaker about ³/₄ full of water and place on the hot plate for a boiling water bath. Keep the water JUST AT BOILING.

2. Mark 3 test tubes A, B and C. "Spit" between 1 and 2 mL of saliva into each test tube.

3. Into tube A, add 2 mL of vinegar. Into tubes B and C, add 2 mL of distilled water. Thump the tubes to mix.

4. Place tube B into the boiling water bath for 5 minutes. After the five minutes, remove from the bath, and place back into the test tube rack.

5. Add 5 mL of the starch solution to each tube and thump to mix. Allow the tubes to sit for 10 minutes, occasionally thumping the tubes to mix.

6. Add 5 mL of Benedict's solution to each tube and thump to mix. Place the tubes in the hot water bath. The reaction takes several minutes to begin.

OBSERVATIONS:

Tube A: Starch + saliva treated with vinegar (acid)

Was the test positive or negative? Negative

What does this indicate? The vinegar stops the action of amylase from catalyzing the starch therefore the solution becomes cloudier. This indicates that vinegar (acids) distort the shape of proteins in the salivary amylase.

Results: The solution turns cloudy.

Conclusion: Acids denature the shape of proteins in the salivary

Tube B: Starch + saliva and water, treated in a boiling water bath

Was the test positive or negative? Negative

What does this indicate? It indicates that when enzymes are exposed to extreme temperature for some time they are denatured and therefore become inactive.

Results: The benedictâs solution retained its color as the reaction did not occur. Extreme temperatures denatures enzymes, therefore when the salivary amylase was introduced to a hot water bath for five minutes the amylase was denture.

Conclusion: Salivary amylase/enzymes when introduced to hot temperatures it is a denatured therefore does not react on the substrate.

Tube C: Starch + saliva

Was the test positive or negative? Positive

What does this indicate? This indicates that the salivary amylase successfully worked on the starch.

Results: The benedictâs solution turned brown as an indication of the presence of sugar.

Conclusions: Salivary amylase acts on starch in favorable conditions, ie is optimum te

Please provide a lab report that explains your procedure, results and conclusions. Remember to include pictures of the lab set-up and results. Also, I want you to expand this initial experiment by proposing and testing (in the form of an additional experiment) a testable hypothesis that involves the above general concept. You will be graded on your use of the scientific method and the creativity/complexity of your experiment. Both the above experimentation and your original experiment may be included together into one experiment

Help with Biology. Ive got some of the answers just need somehelp with others and see if what i have is good too.

Effect of enzyme concentration.

Ballon Diameter: (circumference):

TUBE 1: 15.5 cm

TUBE 2: 13.8 cm

TUBE 3: 8.8 cm

What is the enzyme in the experiment? What is the substrate?

Do you expect more enzyme activity if the substrateconcentration is increased or decreased? Explain. The moresubstrate you increase or decrease will cause the enzyme activityto increase or decrease up to a certain point. If you add to itthen it has more molecules to act upon. If you add enough substrateand all the enzymes are being used then it would reach a pointwhere there would be no further activity.

Effect of temperature.

Tube:

Refridgerator:

Temperature (0C): 16 degrees celcius

Ballon Diameter (cm): 17.1 cm

Room Temperature:

Temperature (0C): 28 degrees celcius

Ballon Diameter (cm): 17.1 cm

Boiling Water:

Temperature (0C): 83 degrees celcius

Ballon Diamter (cm): 6.9 cm

What is the enzyme in the experiment? What is the substrate?

How does temperature affect enzyme function? An increase intemperature results in more kinetic energy of the enzyme andsubstrate. It is more likely to collide with the enzyme for areaction to take place. To much heat however can cause the bondswhich holds the enzyme in the very specific shape to break and itwill no longer function (denatured).

What is the function of amylase? What does amylase do to starch?Amylase is a digestive enzyme that acts on starch in food, itbrakes down the starch into smaller carbohydrate molecules. Amylaseis made in two places the salivary glands in your mouth whichstarts the digestive process by breaking down the starch in foodsas you chew and convert that into maltose a smaller carbohydrate.The other place is in the pancrease which completes the digestivecarbohydrate, producing glueclose, a small molecule absorbed intothe blood and carried throughout the body.

Why did you wait 5 minutes before spraying with IKIsolution?

Saliva does not contain amylase until babies are about twomonths old. How could this affect digestion? (Hint: babies do noeat cereal until about 2 months old.) Amylase is needed fordigestion of starches and complex carbohydrates, this makes thefood for babies to not be digested and possibly pass right throughthe babies system and into a diaper. It can also lead to gas andconstipation for the baby. In the case of a high protein food itcould even cause problems with a babies underdeveloped kidneys.Babies are not usually able to eat solid foods until they are 4 to6 months old.

harlequinmacaw712

Data Table 1. Sugar Tests with BenedictâsReagent.

Test tube number	Substance	Hypothesis	Final color	Test results for reducing sugar
1	Distilled water
2	Glucose solution
3	Starch solution
4	Table sugar
5	SplendaÂ®
6	Sweet'N LowÂ®
7	Milk
8	Juice
9	Potato

Questions

1. Did the table sugar solution test positive or negative forreducing sugars? Explain why you received these

2. Do SplendaÂ® and SweetâN LowÂ® test positive or negative forreducing sugars? List the ingredients found in each of theseproducts. Underline the ingredient that is the artificialsweetener. (Hint: There is only one artificial sweetener in each ofthe products. Refer to the Introduction.)

3. What is the relationship of glucose and dextrose? How doesthis relationship influence the test results for SplendaÂ® andSweetâN LowÂ®?

4. A common artificial sweetener found in EqualÂ®, NutraSweetÂ®,and many diet sodas is aspartame(C₁₄H₁₈N₂O₅). Would asample of pure aspartame test positive or negative for reducingsugars? (The pure sample does not contain other ingredients, suchas dextrose, maltodextrin, or calcium silicate.)

5. Unlike other sweeteners, SplendaÂ® may be used in cookingbecause it does not break down at higher temperatures. Many recipescall for SplendaÂ® instead of table sugar. Is a cake baked withSplendaÂ® actually sugar-free? How might this affect a personconcerned with blood sugar levels?

Exercise 2: Detection of Starch

Data Table 2. Starch Tests with IKIIndicator.

Test tube number	Substance	Hypothesis	Final color	Test results for starch
1	Distilled water
2	Glucose solution
3	Starch solution
4	Table sugar
5	SplendaÂ®
6	SweetâN LowÂ®
7	Milk
8	Juice
9	Potato

Questions

1.Which sugar substitute tested positive for presence of starch?This sugar substitute contains a starch derived from corn orpotatoes. List the ingredient that is the starch.

2. List three examples of polysaccharides in living organisms.Describe the structural orientations of each.

3. When a human consumes starch, the polysaccharides are brokendown into simple sugars, which are converted to polysaccharides forstorage in the cells. However, simple sugars are used by the cellto perform work. Describe why it is necessary to change the form ofthe carbohydrate in the body.

Exercise 3: Converting Starch to Sugar

Data Table 3. Conversion of Starch to the SugarMaltose.

Test tube number	Substance + Î±-amylase	Final color	Test results for reducing sugar	Test results for starch
1	Distilled water			----------
2	Distilled water		----------
3	Starch solution			----------
4	Starch solution		----------

Questions

1. What type of reaction is the conversion of starch to maltose?Describe what occurs during the reaction.

2. Is maltose a reducing sugar or a non-reducing sugar? Supportyour answer with information in Data Table 3. Maltose is a reducingsugar. Explain why by finding a supporting reference.