The effect of temperature on the hydrolysis of starch using amylase extracted from barley.
Sasha Caddy, RM11. 20/01/04 The effect of temperature on the hydrolysis of starch using amylase extracted from barley Interpretation of results: Enzymes are a class of proteins that catalyse chemical reactions, which increases the rate of a metabolic reaction. Most enzymes are specific, working on a particular or class of reactions. In this case I am using an enzyme known as amylase (a group of enzymes which convert starch to sugar), which is an important metabolic enzyme. Amylase is found in various parts of the body including the saliva of the parotid gland and the pancreas, e.g. ptyalin, which aids in the digestion of carbohydrates by speeding up specific digestive processes taking place from the mouth to the small intestines. However, in this experiment we are using amylase which has been extracted from barley. The function of amylase is to catalyze (to modify the rate of a chemical reaction by catalysis) the hydrolysis (decomposition of a chemical compound by reaction with water) of starch into glucose. Starch is a mixture of two compounds; amylose and amylopectin, both of these molecules are polymers which contain a large, variable number of a-glucose molecules linked to each other by condensation. Amylase acts on starch, which is a polysaccharide (a class of carbohydrates; starch, consisting of a number of twenty-five monosaccharides) and breaks it down into
effect of concentration of copper sulphate on the action of amylase to break down starch.
Biology Coursework Abstract In this investigation I am going to explore the effect of concentration of copper sulphate on the action of amylase to break down starch. Copper sulphate is a very common chemical that can be used in a lot of different areas, but little has been discussed on its effect on amylase. I will find out which type of inhibitor copper ion is and how does it actually inhibits amylase, and also how concentration of copper sulpahte will affect the rate at which amylase works. Aim of investigation The aim of this investigation is to find out how concentration of copper sulphate affects the action of amylase. Hypothesis The higher the concentration of copper sulphate, the slower the amylase works. Rationale There are two ways that we could have consumed copper sulphate. Water pipes are responsible for transporting water, and some of them are made out of copper. Copper pipes can become rusted if there is high sulphate content in the water, basic copper sulphate is precipitated which can grow through the pipe wall creating pit holes [1]. Copper sulphate is also used in some places to treat sewer lines, tree roots are constantly looking for water and organic sources and sewer lines are the perfect site for them. Tree roots will penetrate and damage the pipes which will is expensive to repair. Copper sulfate kills tree roots without killing the tree or
The Importance and Biological Functions of Carbohydrates.
The Importance and Biological Functions of Carbohydrates. Carbohydrates have many functions. This essay will look at some of them and also what carbohydrates are constructed of. A Carbohydrate molecule contains Carbon, Hydrogen and Oxygen. There are twice as many Hydrogens as there are Oxygens, the same proportion as water. Carbohydrates have the general formula of C (H O) Carbohydrates can be divided into three main types. These are monosaccharides (single sugar units), disaccharides (two sugar units) and polysaccharides (many sugar units). Different monosaccharides contain different numbers of carbon atoms. Trioses contain three, pentoses contain five and hexoses six. Carbohydrates have many different functions and come in many different forms. Ribose and Deoxyribose are both pentose monosaccharides and are found in RNA and DNA. Glucose and Fructose are both hexose monosaccharides. Glucose is an important source of energy in respiration and Fructose is found in fruits. Sucrose is a disaccharide formed from Glucose and fructose. It is the form in which carbohydrates are transported in plants. Maltose is a disaccharide of glucose and is formed from the digestion of starch. The carbohydrate in milk is lactose and it is formed from Glucose and galactose. Important polysaccharides include Starch, Glycogen and Cellulose. They are all made up from Glucose but have different
Investigating the effect of temperature on the breakdown of starch by amylase.
Investigating the effect of temperature on the breakdown of starch by amylase Planning The aim of this experiment is to investigate how effectively the enzyme amylase breaks down starch at different temperatures, and therefore to find the optimum temperature of amylase. Background theory relevant to this investigation involves enzymes in general, amylase itself and kinetic theory. Enzymes are a class of proteins which catalyse chemical reactions. Unlike nonbiological catalysts such as charcoal and platinum, which often need harsh extremes of temperature and pH, enzymes must work in the mild conditions of a cell in the body, at approximately 40oC and at a pH between 6.5 and 7.5. When compared with inorganic catalysts, enzymes are different in their rate of reaction (often 106 to 1012 the rate of the uncatalysed reaction) and in their specificity, their ability to act selectively on a small group of chemically similar substances. Chemicals changed by enzyme-catalysed reactions are called the substrates of that enzyme, and they fit into the active site of the enzyme, where the reaction takes place, in a lock-and-key mechanism. The products of the reaction then leave the active site, freeing it up for more similar reactions to take place. Amylase is an enzyme found in various places in the body including in the saliva and in the pancreas. It acts on starch, a polysaccharide,
Effect Of Detergent Concentration On Membrane Permeability Of Beetroot Cells
Effect Of Detergent Concentration On Membrane Permeability Of Beetroot Cells Aim: To investigate how effect of Detergent Concentration (cont.) has on Membrane permeability of Beetroot cells. Hypothesis: I predict that as detergent concentration increases, the solution will become less clear, plus mass increases. The increases in mass will indicate that the water potential of the Beetroot cell is lower than that of the surrounding sucrose solution. The Beetroot discs will become flaccid and decrease in mass if the water potential of the surrounding solution is lower than the water potential inside the beetroot cell. I predict that Osmosis will not occur (at 0% cont.) if the water potential of the sucrose solution (detergent) and the water potential of the cell's cytoplasm are equal. I also predict that an increase in detergent concentration will lead to more damage to the cell membranes, decreasing their permeability, and therefore allowing more of the pigment to be released. I predict that if the concentration of detergent is doubled, double the cells will be (at least partly) damaged, which will lead to double the amount of beta cyanine being let out of the cells. Control Variables: In order to make the test fair, only one person must time the amount of time the beetroot has been inside the concentrated detergent and the distilled water, to make the test more accurate
Following the Progress of an Enzyme Controlled Reaction
Following the Progress of an Enzyme Controlled Reaction Plan Enzymes are a widely used source of biological catalyst; they are used in widely in industry as in the biological aspects. Enzymes are biological catalyst; this means that they will speed up a reaction with out becoming used up. The enzymes for this by not actually interfering with the reaction its self but basically align the two substrates on the active site of the enzyme. Amylases are widely spread enzymes that hydrolyse starch to maltose. They are often found in two forms, a-amylase, which degrades starch molecules into, fragments 10 glucose residues long and b-amylase, which breaks down these into maltose, made up of two glucose molecules. Both work by hydrolysis adding one molecule of water across glycosidic link. Hypothesis My hypothesis is that as the time of the enzyme reaction goes on the amount of substrate reacted by time goes in a proportional relationship. In theory time Vs substrate concentration should have a proportional relationship as the relative enzymes will all have plenty of the substrate molecules to align with, therefore creating a constant time for the reaction. The substrate being used is starch, starch is widely found inn various substances. It is greatly found in bread, the starch is a very useful nutrient for human life forms as it is the source for sugars, which produce energy for
An investigation to determine how increasing the concentration of inhibitor Copper Sulpahte will affect the amount of juice pr
An investigation to determine how increasing the concentration of inhibitor Copper Sulpahte will affect the amount of juice produced by pectinase from a given mass of apple Hypothesis: I think that increasing the concentration of the inhibitor copper sulphate will decrease the ammount of juice produced by the enzyme pectinase. I expect this to happen because as copper sulphate is an inhibitor (non-competitive one), it will reduce the break down of pectin found in the middle lamellae between the cell walls in the apple pulp. Enzyme inhibitors are molecules that interact in some way with the enzyme to prevent it from working in the normal manner. In this case, it attaches to a part of the enzyme stucture, other than the active site. When this happens, the shape of the whole enzyme may change, altering the shape of the active site. This prevents enzyme substrate complexes formation, which means the enzyme can no longer function as it should. Therefore if i increase the concentration of the inhibitor it is more likely that the inhibitor will attach to an enzyme structure, meaning that a smaller ammount of enzymes are hydrolysing the same amount of pectin molecules, making less juice each time. Once the non-competitive inhibitor binds to the enzyme, it changes the shape of the active site, making the substrate unable to fit in its active site and therefore working properly.
The structure and function of Proteins
The structure and function of Proteins This essay clearly divides into two sections: structure, and function. Hence I will begin by talking about the structure of Proteins and will go on to talk about their functions. The building blocks of proteins are "amino acids", which differ to other molecules due to their nitrogen content. The basic amino acid looks like this, with a line of N-C-C. The N has two H atoms bonded to it, while the end C atom has a double bond to an oxygen atom and has a hydroxyl group bonded to it. The middle carbon atom bonds with a H atom, and has a "variable side group" attached onto it. Amino acids are very soluble, principally for the reason that the Oxygen and Nitrogen in them is very electronegative, meaning that the amino acids are readily carried around in aqueous state. Amino acids are "amphoteric" meaning that in different circumstances they can act as both acids and alkalis. When in a specifically acidic or alkaline solution, the amino acid forms a "zwitterion": When added to an acid, the zwitterion form of the amino acid acts as a buffer by taking up H+ ions to keep the concentration oh hydrogen constant, and hence to raise the pH. However, when in an alkaline solution, the amino acid acts as a buffer in a different way. It gives away a H+ ion to the solution, to lower the pH and hence it controls the concentration of Hydrogen ions. The
The effect of drugs on the nervous system
The effect of drugs on the nervous system A drug is defined as a substance that, when absorbed into the body, alters a normal bodily function. Some are able to do this, as they are capable of producing an array of different effects on the nervous system. The reason why affecting the nervous system of an organism is potentially so significant is due to the nature of it. The fact the nervous system directs the functions of all the tissues of the body demonstrates its considerable role within the body. It can therefore be assumed that taking substances which affect how it works may lead to a distortion in the way your body is run, producing unsafe side effects. The term nervous system is actually used to describe two divisions. The central nervous system (CNS) is the part which contains the brain and spinal cord. The peripheral nervous system (PNS) however, consists of all the sensory neurones used to detect stimuli. The PNS receives thousands of sensory inputs and transmits them to the brain via the spinal cord. The brain will then process this information, discarding around 99% of it as unimportant. After this sensory information has been processed, areas of the nervous system generate nerve impulses to organs or tissue and form a suitable response. As influences from chemicals are able to affect how the nervous system functions, it can be assumed that chemicals such as
Breakdown of Starch by Salivary Amylase
Biology Coursework Breakdown of Starch by Salivary Amylase Amylase is an enzyme present in saliva in mouth produced by Salivary glands. Amylase hydrolyses starch into disaccharide Maltose. There are factors, which determine its rate of reaction. The main factors, which determine the rate of reaction of Amylase, are: > Temperature > PH The Factor, which I will be investigating, will be the temperature. I will alter the temperatures and observe the time taken for Amylase to hydrolyse starch. The temperatures that will be chosen will range from low to quite temperatures (20°C-40°C). My prediction for the experiment will be that at 20°C, Enzymes will take longer to Hydrolyse starch. Enzymes work best at a specific temperature which is close to 37°C (the body temperature) and 20°C is much below that specific temperature, so at low temperature the enzymes are inactive and the rate of reaction of enzymes will be slower and so therefore this is why it will take longer for enzymes to hydrolyse starch. As I increase the temperature, the rate of reaction should get faster so it should be quicker for enzyme to hydrolyse starch. The temperatures I have chosen are 20°C, 25°C, 30°C, 35°C, and 40°C The experiment is done in software, which deals with science investigations The results of the experiment are shown in the below. Enzyme Temperature (°C) Time Taken to
