FOOD TEST EXPIREMENT

Digestive enzyme experiment

Digestive enzyme experiment

Introduction

Enzymes in food are essential in the digestion process. They take part in the release of valuable vitamins, minerals and amino acids. Thanks to keep the body in good condition. These biochemical catalysts i.e., initiate the reactions occurring in the body which, without their presence may not be the case. Each enzyme acts on a specific type of food and cannot be replaced by another. Enzymes are also produced by the pancreas and other glands and internal organs. On the day are used in digestion. Especially at night and during sleep, get into the blood to cleanse the body of harmful micro-organisms, dead and damaged cells and toxins (Western, 1984, pp. 33).

As biocatalysts, enzymes speed up biochemical reactions by the activation energy decrease, which must be overcome, so that there is a material implementation. Theoretically, an enzymatic reaction is reversible, i.e., the products can be converted back into the starting materials. The starting materials (reactants) of an enzyme reaction, the substrates are bound in the so-called active site of the enzyme; it forms an enzyme-substrate complex. The enzyme then allows the conversion of the substrates in the reaction products are then released from the complex. Like all catalysts is the enzyme after the reaction front in the output form. Enzymes are characterized by high substrate and reaction specificity of, among numerous substances they only choose the appropriate substrates and catalyze just one of many conceivable reactions.

Aim

To investigate at what temperature the enzymes will break down the starch

Independent Variable

The presence of saliva

Dependent Variable

The color change of fluid in the tubes / presence of starch in solution

Control Variables

The reaction conditions

The time of shaking the mixture in the test tube

The quantity of substance used

Materials and Equipments

Boiling Tube

Chinograph pencils

Refrigerated water

Measuring cylinder

Stop Clocks

Pipettes 2cm

Boiling tube racks

Thermometers

Lugol's solution

three tubes e.g. in the form of starch potato flour

Method

Pour a drop of Lugol's solution in a test tube with clean water and observe the color of the iodine soapy water with no other additives.

The second tube, pour the same amount of water as a test tube first and then add a pinch of starch (e.g., at the tip of a plastic coffee stirrers) and mix thoroughly. Add a drop of Lugol's solution and mix thoroughly. The table type color liquid from a test tube.

The third tube pours as much water as the first and second tube, add a pinch of starch, stir and then add a drop of Lugol's solution and mix. Then add your own saliva and stir constantly. Place the tube in a water bath. This can be a bowl of warm water with a temperature no higher than 37 degrees Celsius. Observe what happens to the color of the liquid in a test tube and record in the table.

Alternatively, you can pour third tube only water mixed with starch and saliva. Place the tube in a water bath. This can be a bowl of warm water with a temperature no higher than 37 degrees ...