To Investigate The Action Of An ENZYME - Weebly
Human DigestionEnzymesJunior Certificate
Investigatingthe act of theEnzymeAmylase
Enzymes Enzymes are chemicals produced in livingcells, which speed up and control chemicalreactions. An enzyme works as Catalyst by combiningwith a Substrate. It breaks the substrate down into a Product. Amylase is a enzyme produced in the salivaryglands and breaks down starch (substrate)into a simpler sugar called Maltose (product).
Salivary Glands
What is the function of Saliva? Saliva is thick colourless liquid containing water,mucin, salts and the enzyme salivary amylase (ptyalin)Water and Mucin- moisten and lubricate the food.Salts- sodium chloride and sodium bicarbonateprovide a slightly alkaline or near neutral medium inwhich amylase works best.Amylase- begins the digestion of starch
Enzyme Substrate Product Enzyme
An Enzyme in eculesMaltaseGGAmylaseGGGGGGGGMaltaseGGMaltaseGG
Planning and Preparation Three test tubes and test tube rack,Starch solution, Amylase, Iodine,Benedicts solutionBiurets ReagentHotplate, dropper,Thermometer, beaker, water.
Preparing the SolutionsAAmylase andStarchBStarch onlyCAmylase andStarch
Preparing the SolutionsAdd Benedict’sSolutionABWater 37oCc
Procedure1.2.3.4.5.6.7.8.9.Set up the apparatus as shown in diagram.Add 3 ml of starch solution to A and BPlace 2 ml of amylase in test tube BPlace A and B in a water bath at 37o for 5 minutes.Remove and place in the test tube rack.Test both with IodineAdd amylase and starch to test tube C.Add 3-4 drops of Benedicts solution and place in the waterbath at 37o for 3-5 minutes.Observe the results.
ResultsABCTested with IodineTested with IodineTested with BenedictsStarch onlyStarch and AmylaseAmylase and Starch
ResultsAStarch OnlyIodine addedTurns blue/black Starch OnlyShowing starch is presentBAmylase and StarchIodine addedNo colour changeNo starch present (starch has beenbroken down)CAmylase and StarchBenedicts addedTurns GreenShowing presence of reduced sugarMaltose
Conclusion Amylase found in Saliva begins the digestionof starch in the mouth. The amylase, breaks the chemical bonds inthe starch molecule, breaking it into simplersugar (Maltose). The negative result for starch in test tube Aproved that amylase breaks starch.
Extension Enzymes are highly specific. They will not interact with justany substance. Amylase will only act on carbohydrates,Protease will act only on protein and nothing else. Enzymes must work in the mild conditions of a cell in thebody, at approximately 40 C and at a pH between 6.5 and7.5. All enzymes are sensitive in some degree totemperature. Temperatures 55 C or above for over 30 minutes willgenerally cause rapid degradation of many enzymes with aconcurrent loss of activity. Optimal temperatures for mosthydrolytic enzymes is 40 C to 50 C 10 C below the optimal temperature reduces the effectiveactivity by about 30%.
Enzymes Enzymes are chemicals produced in living cells, which speed up and control chemical reactions. An enzyme works as Catalyst by combining with a Substrate. It breaks the substrate down into a Product. Amylase is a enzyme produced in the salivary glands and breaks down starch (
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Le genou de Lucy. Odile Jacob. 1999. Coppens Y. Pré-textes. L’homme préhistorique en morceaux. Eds Odile Jacob. 2011. Costentin J., Delaveau P. Café, thé, chocolat, les bons effets sur le cerveau et pour le corps. Editions Odile Jacob. 2010. Crawford M., Marsh D. The driving force : food in human evolution and the future.
Le genou de Lucy. Odile Jacob. 1999. Coppens Y. Pré-textes. L’homme préhistorique en morceaux. Eds Odile Jacob. 2011. Costentin J., Delaveau P. Café, thé, chocolat, les bons effets sur le cerveau et pour le corps. Editions Odile Jacob. 2010. 3 Crawford M., Marsh D. The driving force : food in human evolution and the future.
