Amylase Enzyme Lab Report

Dionna Johnson~ Chapter 2 Paper Monosaccharides are the simplest form of carbohydrates, and they're the simplest form of sugar also. Monosaccharides are the main block of complex carbohydrates, such as disaccharides and polysaccharides. They appear in a crystal-like substance, and can dissolve in water. Molasses has a high content of the monosaccharides. Yogurt contains monosaccharide galactose, cherries contain monosaccharide fructose.

Enzymes are proteins that significantly speed up the rate of chemical reactions that take place within cells. Some enzymes help to break large molecules into smaller pieces that are more easily absorbed by the body. Other enzymes help bind two molecules together to produce a new molecule. Enzymes are selective catalysts, meaning that each enzyme only speeds up a specific reaction. The molecules that an enzyme works with are called substrates.

Digested molecules of food, as well as water and minerals from the diet, are absorbed from the cavity of the upper small intestine. Most absorbed materials cross the mucosa into the blood and are carried off in the bloodstream to other parts of the body for storage or further chemical change. As already noted, this part of the process varies with different types of nutrients. 5. 2) Page B13, and #1-4 1.

b. Explain how HFCS is different from sucrose, chemically. How would you categorize each

Testing for the Presence of Macromolecules in McDonald’s Happy Meals Clayton Wagoner MST Biology White 4 duPont Manual High School Introduction Carbohydrates, lipids, proteins, and nucleic acids are organic molecules found in every living organism. These macromolecules are large carbon based structures. The macromolecules are assembled by joining several smaller units, called monomers, together through a chemical reaction called dehydration synthesis. The resulting polymer can be disassembled through the complementary process called hydrolysis.

The digestive system is responsible for chemically and mechanically breaking down food and includes organs such as, mouth, esophagus, stomach, small intestine, rectum, anus, and additional accessory organs. These organs all aid in the breakdown of food. Food is broken down mechanically by chewing and churning in the stomach, and chemically by acidic enzymes in the stomach and in the small intestine which receives enzymes from the pancreas that are specifically designed for the breakdown of nutrients. Once the food and nutrients are broken down, the excretory system removes whatever the body decides is waste by filtering blood in the nephrons of the kidneys and turning it into urine which is then collected in the bladder and removed from the body when the bladder is

LABORATORY REPORT Activity: Enzyme Activity Name: Natalie Banc Instructor: Elizabeth Kraske Date: 09.26.2016 Predictions 1. Sucrase will have the greatest activity at pH 6 2. Sucrase will have the greatest activity at 50 °C (122 °F) 3.

1% glucose, 1% maltose and 1% lactose all progressively get positive results by changing colours to reddish brown at the end of this experiment. In this case the aldehyde functional group that is present in the products (monosaccharides and some disaccharides) in this reaction is able to reduce copper in the presence of alkali and this produces colour changes while converting to an aldose sugar. Honey is made of fructose and glucose which instantly turned brown after the test-tube was placed in the boiling water because of its active aldehyde and carbonyl group. The copper (II) sulphate present in the Benedict’s solution reacts with electrons from the aldehyde group which results in a redox reaction to from cuprous oxide, a red brown precipitate that seen in all of the above mentioned solutions (Hill, 1982). Beer also gave positive results because it contains aldehydes and ketones (i.e. acetone, trans-2-butenal, furfual) during its beer production process where the sugars are converted through fermentation (Hill, 1982).

LABORATORY REPORT Activity: Enzyme Activity Name: Natalie Banc Instructor: Elizabeth Kraske Date: 09.22.2016 Predictions 1. Sucrase will have the greatest activity at pH 6 2. Sucrase will have the greatest activity at 50 °C (122 °F) 3. Sucrase activity increases with increasing sucrose concentration Materials and Methods Effect of pH on Enzyme Activity 1. Dependent Variable amount of product (glucose and fructose) produced 2.

Dextrose is an alternative to D-Glucose and refers to the pure, crystalline, monosaccharide obtained after a total hydrolysis of starch, whereas glucose refers to the sugar found in the human body (Dextrose Chemistry, 2015). Found in two forms dextrose can be known as a monohydrate, which is one molecule of crystal water, in comparison to anhydrous dextrose which contains no water (which was used in this experiment) (Dextrose Chemistry, 2015). Dextrose and Fructose are isomers of one another, as each have the same general formula of C6H12O6, and relatively similar molecular structure (as can be seen in Figure 3) (Glucose, 2015; Wine Making Webinar,

There is also strong acid released by the glands in the lining of the stomach which helps break down food into a more useable form and also aids in the destruction of most ingested bacteria. After the contents have successfully been broken down they are released into the small intestine. The small intestine is a 22 foot long tube that helps to break down the food with enzymes released from the pancreas and bile released form the liver. In this organ the process of Peristalsis is at work, pushing the food further and further through the small intestine towards the colon. These movements are stimulated by the presence of chyme.

Introduction 1.1 Aim: To determine the kinetic parameters, Vmax and Km, of the alkaline phosphatase enzyme through the determination of the optimum pH and temperature. 1.2 Theory and Principles (General Background): Enzymes are highly specific protein catalysts that are utilised in chemical reactions in biological systems.1 Enzymes, being catalysts, decrease the activation energy required to convert substrates to products. They do this by attaching to the substrate to form an intermediate; the substrate binds to the active site of the enzyme. Then, another or the same enzyme reacts with the intermediate to form the final product.2 The rate of enzyme-catalysed reactions is influenced by different environmental conditions, such as: concentration

(2 pts) Lipoproteins are made of triglycerides and cholesterol on the inside and phospholipids on the

Starch is the storage form in plants and glycogen is the storage form of glucose in animals and in animals as glycogen, for times when the organism will need it [1].  The structure of glucose has following components[1]: 1. There are 2 basic functional groups: one of them is aldehyde and other is hydroxyl groups. Because of the presence of these two polar functional groups, glucose (and other monosaccharides) is highly soluble in water (1.5 g/mL at 25 ºC).

In order to utilize casein, bacteria cells secrete proteolytic exoenzymes (amylases, proteases, pectinases, lipases, xylanases and cellulases) outside of the cell that hydrolyze the protein to amino acids. The amino acids can then be used by cells after crossing the cell membrane via transport proteins [169]. Starch hydrolysis test is used to differentiate bacteria based on their ability to hydrolyze starch with the enzyme α-amylase or oligo-l, 6-glucosidase. These enzymes hydrolyze starch by breaking the glycosidic linkages between the sugar subunits. It aids in the differentiation of species from the genera Corynebacterium, Clostridium, Bacillus, Bacteroides, Fusobacterium and members of Enterococcus [170].