Tagged: enzyme

enzymes: starch & amylase; pepsin & protein

Two experiments: in one amylase catalyses the hydrolysis of starch. Iodine can be used as an indicator to show that the starch has been broken down. A light sensor can be used, like a colorimeter, to monitor this change.
Another experiment aims to show the effect of different temperatures on the action of amylase.This experiment studies
the effect of the enzyme pepsin on protein. Pepsin catalyses the hydrolysis of the protein, albumin into amino acids. As the protein solution is cloudy and amino acids are soluble the liquid changes from cloudy to clear. The light sensor can be used, like a colorimeter, to monitor this change.

aerobic and anaerobic respiration

When a living thing, such as yeast, respires it produces heat. It may do this in the presence or absence of oxygen. These processes are called aerobic respiration and anaerobic respiration. How would the...

lipase and milk fat

Fats, such as the fats in milk, need to be digested by your body. They are broken down into fatty acids and glycerol by an enzyme called lipase. You can do this in the...

fermentation

In the manufacture of yoghurt, bacteria turn lactose into lactic acid. The acid denatures or spoils the milk protein and sets it solid. In the process, the milk starts to taste sour and its...

investigating the enzyme amylase

Amylase catalyses the breakdown of starch into sugar. How is the activity of this enzyme affected by temperature? You can start to find out by monitoring the activity at different temperatures. You use Iodine...

pH data on souring milk

The label on my milk bottle tells me how long the milk will ‘last’ at different temperatures. What do they measure to make this assessment? Is it the pH? I summoned patience, collected a glass...

measure lipase enzyme activity

If you’ve a couple of pH electrodes and sensors, the following is one of the most successful enzyme measurements I’ve tried. Before bothering further, connect the pH electrodes to a data logger and ensure...