Homework Answers
The enzyme amylase is a class of enzymes that catalyze the hydrolysis reaction involving the splitting of a complex compound by the addition of a water molecule. The splitting of the starch molecule is also catalyzed by the amylase enzyme. This reaction involves the formation of maltose molecules. The maltose molecule is composed of two glucose molecules. So the substrate of this reaction is starch.
The answer is B.
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An experiment was conducted to investigate enzyme activity. A small quantity of amylase solution was added...
Question 3 A Amylase is a protein that catalyzes the conversion of starch to simple sugars....
Question 3 A Amylase is a protein that catalyzes the conversion of starch to simple sugars. Amylase activity in an aqueous solution can be measured by using iodine as a starch indicator. A solution containing iodine and starch will have a dark blue color, whereas a solution containing iodine but no starch will have a light brown color. The color change of an iodine solution from dark blue to light brown can be used to measure the rate at which...
enzyme concentration decreases. Amylase is an enzyme that is produced in human salivary glands and secreted...
enzyme concentration decreases. Amylase is an enzyme that is produced in human salivary glands and secreted into the mouth to aid in starch digestion. a. What is the substrate in this reaction? b. Where on the enzyme will the substrate bind? c. Based on the fact that this enzyme is found in our bodies, what do you hypothes would be the: optimal temperature for amylase? optimal pH for amylase? d. What do you think happens to the amylase when it...
pH Effects on Enzyme Activity Another environmental factor regulates enzyme activity is pH (the level of...
pH Effects on Enzyme Activity Another environmental factor regulates enzyme activity is pH (the level of acidity or alkalinity of a solution). As you may recall, the pH scale extends from 0 (very acidic) to 7 (neutral) to 14 (very alkaline or basic). We can use chemicals called buffers to help maintain a specific pH in solution. The pH scale and buffers are described in your online text (section 2.2, https://openstax.org/books/concepts- biology/pages/2-2-water). The spot plate diagram below shows a series...
Which of the diagrams illustrates the way in which the rate of an enzyme-controlled reaction depends...
Which of the diagrams illustrates the way in which the rate of an enzyme-controlled reaction depends on substrate concentration? * А B Rate of reaction MÚN Substrate concentration A B D When starch and amylase are mixed in the presence of iodine solution, the blue-black colour rapidly disappears. This is due to the formation of which molecule? * glucose O glycogen sucrose O maltose Which of the following enzyme groups can catalyse oxidation reactions? * O phosphorylases isomerases hydrolases dehydrogenases...
The role of an enzyme in an enzyme-catalyzed reaction is to: Select one: a. make the...
The role of an enzyme in an enzyme-catalyzed reaction is to: Select one: a. make the free-energy change for the reaction more favorable. b. ensure that the product is more stable than the substrate. c. ensure that all the substrate is converted to product. d. increase the rate at which substrate is converted into product. e. do none of the above. The focus of the online practical lesson was the enzyme chymotrypsin. The catalytic mechanism by which chymotrypsin reactions occur:...
“-” represents a clear/yellow solution, “+” represents a light blue solution, and “++” represents a dark blue solution. 1. 1% glucose - observation: negative. Starch not present 2. 1% starch - observa...
“-” represents a clear/yellow solution, “+” represents a light
blue solution, and “++” represents a dark blue solution.
1. 1% glucose - observation: negative. Starch not present
2. 1% starch - observation: ++. Starch present
3. 1% starch + amylase #1 (body temperature). Observation:
negative. Starch not present
4. 1% starch + amylase #2 (body temperature). Observation:
negative. Starch not present.
5. 1% starch + amylase #1 (high temp). Observation: +. Starch
present
6. 1% starch + amylase #2 (high...
Concentration Effects on Enzyme Reaction Rates Examine the results shown for the digestion of starch at...
Concentration Effects on Enzyme Reaction Rates Examine the results shown for the digestion of starch at four different concentrations of amylase. (In this example, we assume the amount of starch available for the enzyme to work on is unlimited.) The digestion of starch was followed by staining a small sample with IKI every minute for a total of 14 minutes. The concentrations of amylase used are given below, but the order of the tubes shown in the table do not...
please help me with this experiment??? Enzymes Experiment 1: Enzymes in Food Amylase is used by...
please help me with this experiment???
Enzymes Experiment 1: Enzymes in Food Amylase is used by humans to facilitate digestion. Specifically, it is an enzyme that breaks down starch molecules into sugar molecules. This is why people sometimes observe a sweet taste after sucking on a starch-containing food for an extended period of time. Amylase is found naturally in human saliva and the pancreas. However, it is also present in some of the common plant foods consumed by humans. This...
POSTLAB QUESTIONS Name: Masa Ahmad 1. What were the optimal pH, temperature and enzyme concentration for...
POSTLAB QUESTIONS Name: Masa Ahmad 1. What were the optimal pH, temperature and enzyme concentration for catalase? 2. Define the term denatured. Denatured is the Breaking the bonds on the molecules such as proteins 3. Which condition tested in lab denatured the catalase? 4. Why does product production slow down over time, even at optimal pH, temperature and enzyme concentration? 5. Amylase is an enzyme that is produced in human salivary glands and secreted into the mouth to aid in...
Does anyone know how to do this? Thanks in advance! Enzyme Activity (ml) Effect of pH...
Does anyone know how to do this? Thanks in advance!
Enzyme Activity (ml) Effect of pH on (amylase) enzyme activity. For determination of optimum assay pH of the enzyme reaction, 0.05 M Na2HPO4-NaH2PO4 buffer was used. The reaction was carried out for 10 min at 50°C in a shaking water. The enzyme activity was measured and the results are presented on graph, Bars represent means standard deviations for three replicates. 1. What do the error bars in this graph represent?...
Question 3 A Amylase is a protein that catalyzes the conversion of starch to simple sugars. Amylase activity in an aqueous solution can be measured by using iodine as a starch indicator. A solution containing iodine and starch will have a dark blue color, whereas a solution containing iodine but no starch will have a light brown color. The color change of an iodine solution from dark blue to light brown can be used to measure the rate at which...
enzyme concentration decreases. Amylase is an enzyme that is produced in human salivary glands and secreted into the mouth to aid in starch digestion. a. What is the substrate in this reaction? b. Where on the enzyme will the substrate bind? c. Based on the fact that this enzyme is found in our bodies, what do you hypothes would be the: optimal temperature for amylase? optimal pH for amylase? d. What do you think happens to the amylase when it...
pH Effects on Enzyme Activity Another environmental factor regulates enzyme activity is pH (the level of acidity or alkalinity of a solution). As you may recall, the pH scale extends from 0 (very acidic) to 7 (neutral) to 14 (very alkaline or basic). We can use chemicals called buffers to help maintain a specific pH in solution. The pH scale and buffers are described in your online text (section 2.2, https://openstax.org/books/concepts- biology/pages/2-2-water). The spot plate diagram below shows a series...
Which of the diagrams illustrates the way in which the rate of an enzyme-controlled reaction depends on substrate concentration? * А B Rate of reaction MÚN Substrate concentration A B D When starch and amylase are mixed in the presence of iodine solution, the blue-black colour rapidly disappears. This is due to the formation of which molecule? * glucose O glycogen sucrose O maltose Which of the following enzyme groups can catalyse oxidation reactions? * O phosphorylases isomerases hydrolases dehydrogenases...
The role of an enzyme in an enzyme-catalyzed reaction is to: Select one: a. make the free-energy change for the reaction more favorable. b. ensure that the product is more stable than the substrate. c. ensure that all the substrate is converted to product. d. increase the rate at which substrate is converted into product. e. do none of the above. The focus of the online practical lesson was the enzyme chymotrypsin. The catalytic mechanism by which chymotrypsin reactions occur:...
“-” represents a clear/yellow solution, “+” represents a light
blue solution, and “++” represents a dark blue solution.
1. 1% glucose - observation: negative. Starch not present
2. 1% starch - observation: ++. Starch present
3. 1% starch + amylase #1 (body temperature). Observation:
negative. Starch not present
4. 1% starch + amylase #2 (body temperature). Observation:
negative. Starch not present.
5. 1% starch + amylase #1 (high temp). Observation: +. Starch
present
6. 1% starch + amylase #2 (high...
Concentration Effects on Enzyme Reaction Rates Examine the results shown for the digestion of starch at four different concentrations of amylase. (In this example, we assume the amount of starch available for the enzyme to work on is unlimited.) The digestion of starch was followed by staining a small sample with IKI every minute for a total of 14 minutes. The concentrations of amylase used are given below, but the order of the tubes shown in the table do not...
please help me with this experiment???
Enzymes Experiment 1: Enzymes in Food Amylase is used by humans to facilitate digestion. Specifically, it is an enzyme that breaks down starch molecules into sugar molecules. This is why people sometimes observe a sweet taste after sucking on a starch-containing food for an extended period of time. Amylase is found naturally in human saliva and the pancreas. However, it is also present in some of the common plant foods consumed by humans. This...
POSTLAB QUESTIONS Name: Masa Ahmad 1. What were the optimal pH, temperature and enzyme concentration for catalase? 2. Define the term denatured. Denatured is the Breaking the bonds on the molecules such as proteins 3. Which condition tested in lab denatured the catalase? 4. Why does product production slow down over time, even at optimal pH, temperature and enzyme concentration? 5. Amylase is an enzyme that is produced in human salivary glands and secreted into the mouth to aid in...
Does anyone know how to do this? Thanks in advance!
Enzyme Activity (ml) Effect of pH on (amylase) enzyme activity. For determination of optimum assay pH of the enzyme reaction, 0.05 M Na2HPO4-NaH2PO4 buffer was used. The reaction was carried out for 10 min at 50°C in a shaking water. The enzyme activity was measured and the results are presented on graph, Bars represent means standard deviations for three replicates. 1. What do the error bars in this graph represent?...
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