What is the best enzyme to use for a biology, and investigation?
What is the best enzyme to use for a biology, and investigation?I would presume that the questioner wants to know **What is the best enzyme to use for a biology school study/project, and investigation?**i would suggest…Option 1: ProteasesThey are easily available in nature and can be sourcedfrom plants e.g. papaya,pineapplefrom animals e.g. gutbacteria etc.Their activity can be visualized easily by making simple Agar-agar gels at home infused with protein e.g. milk (1–2%) without any need of lab grade dyes or reagents.When you place a crude protease sample you will see a clearance in the gel,when placed in an incubator in the presence of a simple buffer.It may look something like this…or this…or this..Option 2: AmylasesInfuse starch instead of Milk in your Agar agar gel as mentioned above and you could swab your own saliva as the sample…
Experiment: investigation of action of saliva and hydrochloric acid in two carbohydrate solutions?
So the saliva constitute water, SALAVARY AMYLASE ( PTYALIN) lysozyme ,etc . Ptyalin is the enzyme that takes part in the digestion of carbohydrate . The digestion of carbohydrate starts in the mouth with Ptyalin . Ptyalin acts till the food addresses the stomach then the Gasrtic juice containing HCL . HCL stops the action of Ptyalin . PYTALIN carbohydrate -----------------> maltose But the process doesn't ends there . Then the maltose is then processed by amylase from pancreatic juice . Then Maltase acts to finish the process. Hope this helps. Thanks.
What is the effect of freezing an amylase, starch, and a ph buffer of 7?
it will stop enzyme activity while frozen. amylase has an optimum temp of 40 C. also, the frozen enzyme and substrate will not collide.. it will likely still be active whien unfrozen, because amylase is not denatured at low temperatures (including 0 C). as for the ph buffer, salivary amylase is active at a ph of 5 and pancreatic amylase is active at 7. this will be affected by the buffer. but the major factor is the freezing, which will stop activity.
"The activity of amylase is greatest at 40°". How would you conduct an investigation to test whether this statement is correct?
You can perform experiment for the optimum temperature to determine the greatest activity.You need1.substrate2.cofactor for this enzyme3.different temperature setupEtc.. depending on the enzymes activity.After giving proper time of incubation the reaction setup is placed in different temperature conditions like (0 degree,36 degree,40 degree,60degree,100 degree) After the incubation period,the substance should be catalysed by amylase. After this observe the optical density of the reaction mixture. If the product is colorimetric then presence of more product will give rise to more OD( optical density).After getting OD, calculate the amount of product produced and you can know the optimal temperature. because enzyme works at its maximum activity at optimal temperature.maximal product formation indicates the optimal enzyme activity at that temperature.
What are the two enzymes involved in carbohydrate digestion?
Salivary amylase breaks starch (a polysaccharide) down to maltose (a disaccharide. Pancreatic amylase digests starch to maltose. maltase is embedded within the plasma membrane of the microvilli and converts maltase to glucose.
Briefly state the effect of amylase on starch?
The enzyme used in this lab exercise is amylase, which is commonly found in saliva and germinating seeds. It catalyzes the breakdown of starch. When amylase reacts with starch, it cuts off the disaccharide maltose (two glucose molecules linked together). As the reaction progresses, less starch will be present and more sugar (maltose) will be present.*****
The effect of PH on amylase activity in alimentary canal!! HELP!!?
The term "investigate" means that the question is asking you to come up with an experiment to test the effect of varying the pH on the activity of the enzyme. To answer this you need to describe: 1) Where you're going to get the amylase to use. Are you going to use some saliva, or an extract of saliva or the purified amylase enzyme? Whatever you use, you're going to need enough for the whole experiment. 2) What you've going to use as a substrate on which the enzyme can act. Pure starch? An extract made from something starchy, like a thoroughly ground up potato mixed in a buffer, then filtered? Whatever you use, all your separate assay tubes or containers need to have the SAME AMOUNT of substrate (starch) in them. 3) What assay are you going to use to measure amylase activity? The easiest one is to react the starch solution with the enzyme in the presence of iodine reagent, which turns blue in proportion to how much starch has been broken down, i.e. the higher the enzyme activity, the faster the solution will turn blue. You measure the solution's "blueness" by measuring the amount of light it absorbs (i.e. its absorbance, or optical density) in a spectrophotometer at a wavelenth of 700 nanometers. 4) How are you going to vary the pH? You can prepare 8 separate tubes of starch solution, each one adjusted to pH 1, 2, 3, 4, 5, 6, 7, 8, or 9, using HCl or NaOH. Then react each one with your amylase preparation and measure the amount of product produced. Compare the results as pH is varied.
When you eat food, a chemical reaction takes place in your stomach. Identify some of the reactants and the pro?
The chemical reactions begin in your mouth with amylase starting the digestion of starch into sugar. In the stomach enzymes digest protein into amino acids In the small intestines lipases digest the fats into fatty acids and glycerol, and proteases digest more protein into amino acids The reactants are the food parts such as starch, protein and fats The products are what they are digested into