Alpha Amylase Lab Report

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ent pH levels affect the range of activity for beta and alpha amylase break down of starch? Introduction/Background information I chose this enzyme because after doing research and finding out that the same enzyme has different optimum pH levels, I was intrigued to see if there was a level where the two over lapped or worked at a similar level. It interests me that the same enzyme works together to breakdown the same molecule, in different parts of the body. In the mouth, chewing and the amylase breakdown the carbohydrates into maltose. When the food has passed the stomach and is entering the small intestine, the amylase there converts maltose into an even smaller molecule of glucose. Amylase is an enzyme in our body, which catalyzes the breakdown of carbohydrate molecules. The enzyme is made in two places the pancreas and the saliva glands in the mouth. Although the same enzyme, they have different names and have different pH levels. The amylase secreted from the pancreas is known as pancreatic amylase, or Alpha amylase and has its optimum pH level at 6.7 and 7. The beta amylase, which is secreted in the mouth, has its optimum pH level at 4.6 to 5.2. This experiment will explore the effects of pH levels on the two of…show more content…
The alpha amylase has a more alkaline pH level as it must neutralize the food that is coming out of the stomach (with acids that are between 1.5-3.5). Due to the fact that beta amylase is found in the stomach, where generally pH levels are around 5.5 and the enzyme will be exposed to a variety of pH levels (depending on the concentration of the food/beverage that enters the mouth), will have a larger range between where the enzyme is temporarily inactive and denatured, in comparison to the alpha amylase which is secreted in the

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