How Amylase Digests Starch.

Introduction Enzymes ar proteins that are involved in solely the chemical processes in living things. As they are make of proteins they are affected by pH and temperature. Enzymes are catalysts; they speeding up chemical reactions without being changed themselves. Digestive enzymes speed up the division of overlarge 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. there are thousands of enzymes in our body but each enzyme is hardly specialised to do one thing, for example carbohydraise enzymes digest carbohydrates, protease enzymes digest protein. Prediction I portend that the amylase pass on digest the starch the best and the quickest at almost inhabit 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 impart be digested at 100 C as all the enzymes will be killed making them unable to work. Equipment Equipment that can be utilise are: screen out tube rack, run tubes, researcher work tile, glass rod, small beakers, body of pee washup tub at 37 C, ice, iodine solution, starch solution, stewed amylase, fresh amylase, stop clock, measuring stick cylinder, goggles, pipette and thermometer.

mode 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 cardinal number more test tubes. We put ! one of the test tubes in ice (0 C) we put another in the water clean (42 C) then we put one in boiling water (100 C). We repeated the same thing for the boiled amylase. We then see at... If you want to get a full essay, order it on our website: BestEssayCheap.com

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