The Effects of Temperature - The Effects of Temperature,...

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The Effects of Temperature, Concentration and pH on the Enzymatic Activity of Introduction Enzymes are globular proteins that act as biological catalysts for biochemical processes within a living cell. Enzymes increase reaction rate by lowering the activation energy of the reaction, however they are not consumed. An enzyme is present as both a reactant and a product in a reaction. Substrates are the reactants for an enzyme and since enzymes have such a high specificity, only specific substrates will fit on certain enzymes. These substrates bind to the active site of an enzyme and form enzyme-substrate complexes. Weak interactions such as hydrogen bonds and ionic bonds hold the substrate in the active site, while the substrate is transformed into product by side chains of amino acids. The enzyme then releases the newly formed product, remaining unchanged and ready to catalyze another reaction (Campbell, Reece 2008). In this experiment we will use fungal amylase to determine how the enzymes function in different environmental factores. Amylase, an enzyme that is found in saliva and fungi , catalyzes the hydrolysis of starch (amylase). Since enzymes are proteins, their secondary and tertiary structures are affected by temperature, pH, and the different concentration of the amylase . Enzyme activity is closely associated with the structure of an enzyme, so any change in the secondary or tertiary structure leads to a change in enzyme activity. In this experiment we examined the enzymatic concentration , the effect of temperature and pH on the activity of fungal amylase . Molecular iodine forms a complex with starch that has a characteristic deep blue color. As starch undergoes hydrolysis to form oligosaccharides and glucose, the characteristic of color of the starch-iodine complex disappears or turns to yellowish-brown. Therefore, loss of the deep blue color can be used to measure of the extent of hydrolysis of
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The Effects of Temperature - The Effects of Temperature,...

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