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
enzyme to function and enzyme denatures. Conclusion: In this lab 4 pieces of the same liver were mixed with hydrogen peroxide at different temperatures. In test tube 1, at room temperature, hydrogen peroxide was added to the liver which resulted in a quick reaction and the heat was released. In test tube 2, at zero degrees Celsius, the reaction was not as active but gas was still produced. In test tube 3 at 100 degrees Celsius,
Saam Baharmand Period 5 Enzyme Rate of Catalase Aim - The aim of this lab is to measure the rate at which Catalase breaks down hydrogen peroxide into oxygen gas and water. We can do this by recording the time it takes for a piece of filter paper dipped in catalase to float in H202. Purpose – Enzymes are biological catalysts that help speed up a reaction without affecting it. There are several enzymes in our bodies such as Lactase, Amylase, Catalase, and Pepsin. These enzymes help our organs with
identify the type of reaction occurring. To determine which types of tissue respond and react with catalase. To discover how the change in temperature affects enzyme (catalase) activity. To observe the effects of pH on enzymes. Background: In this lab, liver, muscle tissue, apple, carrot, and potato were used to examine the reaction between hydrogen peroxide and the enzymes in
What Organic Molecule is this? Identifying Organic Molecules Using Chemical Tests By: Jennifer Park Partner: Meredith Commins Georgia Perimeter College Biology 2107 Lab Professor: Dr. Thomas Oh Introduction In this experiment, the three out of four major organic molecules were studied: carbohydrates, lipids, and proteins. The purpose of the experiment was to familiarize the methods for identifying and distinguishing different organic molecules using several
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
composition of starch varies with the source of the starch. Normally, the starch is a white powder. Starch is insoluble in cold water, ethanol, and most common solvents. Resistant starch (RS) is the starch which is not digested by pancreatic enzymes (amylases) in the small intestine. Resistant starch can reach the human colon where it will be fermented by different probiotics (Anal & Singh, 2007; Kulkarni, 2006). Resistant starch can be used to ensure the viability of probiotic populations from the food
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