Investigating the relationship of pH and temperature on alpha

Investigating the relationship of pH and temperature on alpha

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Investigating the relationship of pH and temperature on alpha-amylase starch consumption reaction times. Introduction Amylase is a common enzyme which is used to speed up the hydrolysis of starches which are polysaccharides into simpler molecules such as maltose which is a disaccharide, maltotriose, and dextrins.[1] In this experiment we used a classification of amylase called alpha-amylase which is mostly found in the saliva of mammals , pancreatic juices, and certain bacteria.[1] This enzyme mostly helps with the breakdown of food only in the mouth since once it is swallowed digestive juices of the stomach and pancreas take over. There is also another classification of amylase called Beta-amylase which can be found in such things as grains, malt, and other certain bacteria. [1] The purpose of our experiment was to find the optimal range in which starch is catalyzed into maltose the quickest with the variables in one experiment being the pH and
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This note was uploaded on 10/25/2008 for the course BIOL 100L taught by Professor Claassen during the Spring '08 term at UMBC.

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Investigating the relationship of pH and temperature on alpha

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