Part D Test for Enzyme Activity in microsoft 97-03

Part D Test for Enzyme Activity in microsoft 97-03 - HOW...

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Test for Enzyme Activity  of  Salivary Amylase Salivary Amylase is an enzyme found in Saliva. Starch is a complex sugar that can be used to test for  monosaccharides or simple sugars when added to saliva. To prepare the Enzyme we used 1ml of Saliva and 1ml of H 2 O for  each of the two test tubes. Adding heat before combining the enzyme with the Starch substrate  was the difference in the treatments for each test tube. Heat was  added to test tube 1, but not test tube 2, therefore test tube 2 was  our positive control and test tube 1 was our experiment. We then added 3ml of Starch to allow the enzyme to become active. We finally added 3ml of Benedict’s reagent to allow a color change  to happen if monosaccharides were present and afterwards placed  both test tubes in boiling water.
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Unformatted text preview: HOW ENZYMES REACT WITH A SUBTRAT Heat affects the structure of enzymes • Hydrogen bonds are easily broken in proteins by heat. • When the Salivary Amylase enzyme was heated up, the formation of the enzyme and the active site specifically was lost. • The Enzyme can no longer act as a catalyst. Heat altered enzyme Starch substrate does not react with altered enzyme !!! Results/Conclusion !!! • In Test Tube 1 the color remained blue because the enzyme was unable to react with the substrate to release simple sugars. • In Test Tube 2 the color changed orange because monosaccharides were released due to the reaction between Salivary Amylase and Starch. 1 2...
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This note was uploaded on 05/27/2011 for the course BSC 1005 taught by Professor Abdallah during the Spring '08 term at Florida A&M.

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Part D Test for Enzyme Activity in microsoft 97-03 - HOW...

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