The Effect Of Enzyme Amylase On The Video
How Temperature affects enzyme activity. The Effect Of Enzyme Amylase On The
Enzymes are made from hundreds or even thousands of amino acids connected in a very unique and specific order. Almost all enzymes are proteins, except for ribozymes. The chain of Tue acids then folds into a unique shape. That source not only allows the enzyme to carry out specific chemical reactions but to act as a very efficient catalyst.
The enzyme speeds that reaction up tremendously.
Each enzyme reacts with one specific reactant called a substrate that will form its products. The purpose of the experiments is to determine the effects of substrate concentration, reaction time and enzyme concentration on the direction of an enzyme reaction.
What Is Hyperamylasemia?
Amylase is a digestive enzyme found in both the saliva and the small intestine. Salivary amylase is a hydrolytic reaction that breaks down starch here by systematically breaking off the maltose molecules from the ends of starch chains. The maltose is further broken down by another enzyme. Phosphorylase is an enzyme that systematically removes glucose molecules by consumes phosphoric acid to break the betaglucosidic bonds in starch. The interaction of phosphate with the glucosidic bond results in the formation of glucosephosphate and the loss of a chain unit in starch. In the reverse reaction the glucose part of glucosephosphate is added as a new chain unit and phosphate is set free.
This reversible enzymatic polymerization occurs with little change in free energy and therefor the reaction may choose to go either way.
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Iodine Test is a test for the presence of starch in which the sample turns blue-black in color when a few drops of potassium iodide solution are placed on the sample. A negative iodine test is when the reaction remains yellow in colour.
It is the reaction between iodine and the Thr polymer of glucose known as amylase in starch that causes the colour change. The reaction occurs when straight amylase chains form helices in which the iodine can pass inside. Glycogen also receives a colour change because it is a glucose polymer as well but its structure differentiates from starch which therefore forms a brown colour change.
The iodine test does not work for mono or disaccharides because they are too small to capture the iodine. Reducing sugars are sugars with a free aldehyde or ketone group.]
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