Alpha amylase is a protein enzyme. It is secreted by both the saliva and the pancreas. They It plays a very important role in the human digestive system. Glucose is one of the main sources of energy for the body, but the glucose molecule only forms part of larger molecules. One of the roles of digestion is to break these larger chains eg. Sucrose into individual glucose units which can then be used by the body. Alpha amylase hydrolysis the α-1,4 glucosidic bonds in large polysaccharides such as starch
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
Diksha Madaan November 18, 2014 Lab Report- Digestion A & P 2 Introduction: Objective: Enzymes of activity in Gastrointestinal Tract Background Information: Digestion is a process of breaking down food via mechanical and chemical action into small molecules such as proteins, vitamins, carbohydrates and fats. The GI tract is also known as the digestive tract. There are many organs associated with the GI tract but the solid organs are the liver, pancreas, and gall bladder. The hollow
Effect of different temperatures on amylase activity. Literature review This study is an attempt to follow the activity of amylase because it has a major role in the life of living organisms and is found abundantly in them. Amylase is a catalytic enzyme which hydrolyzes starch into maltose and dextrin at a certain temperature (Biology.kenyon.edu, 2015). In plants such as fruits and vegetables carbohydrates are referred to starch which is polysaccharide and is converted into disaccharide and eventually
Media composition: Fermentation broth was prepared using two different substrates. The composition of the culture broth is given below: Fermentation broth using waste bread as substrate: Waste bread 1.5% (NH4)2SO4 0.2% MgSO4.7H2O 0.04% KCl 0.1% KH2PO4 0.2% Yeast Extract 0.1% pH 6.5 Fermentation broth using waste of Citrus sinsencis as substrate: Waste fruit 1.5% (NH4)2SO4 0.2% MgSO4.7H2O 0.04% KCl 0.1% KH2PO4 0.2% Yeast Extract 0.1% pH 6.5 Media preparation: Using
Specific goals were to achieve 10-12% acidity using constructed lab scale production facilities and to characterize the species of vinegar bacteria used in acetification. Vinegar is the product made from the conversion of ethyl alcohol to acetic acid by a genus of bacteria, Acetobacter. Therefore, vinegar can be