How Amylase Digests Starch.

Introduction Enzymes ar proteins that are involved in altogether the chemical processes in living things. As they are make of proteins they are affected by pH and temperature. Enzymes are catalysts; they fixture up chemical reactions without being changed themselves. Digestive enzymes speed up the division of super food scraps into smaller ones so that the blood undersurface absorb them. Enzymes turn a large amylum molecule into thousands of tiny glucose molecules. Enzymes end in ase. in that respect are thousands of enzymes in our body but each enzyme is only when specialised to do one thing, for example carbohydraise enzymes digest carbohydrates, peptidase enzymes digest protein. Prediction I portend that the amylase pass on digest the amylum the best and the quickest at some way of life temperature, (35 C-45 C). I have come to this expectation because I think that enzymes are more active around room temperature. I dont think that any starch pass on be dige sted at 100 C as all the enzymes will be killed making them unable to work. Equipment Equipment that can be employ are: screen out tube rack, probe tubes, tec work tile, glass rod, small beakers, body of piddle bathrooming tub at 37 C, ice, iodine solution, starch solution, poached amylase, fresh amylase, stop clock, measuring stick cylinder, goggles, pipette and thermometer.

method Firstly we gathered all the equipment and set them up as shown below: We then put 1cm3 of fresh amylase into a test tube, using a measuring cylinder, we then added to that 1 cm3 of starch via a measuring cylinder. We then repeated this in primordial more test tubes. We put one ! of the test tubes in ice (0 C) we put another in the water bath (42 C) then we put one in boiling water (100 C). We repeated the same thing for the boiled amylase. We then test at... If you want to get a full essay, order it on our website: BestEssayCheap.com

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