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DIGESTION
digestion
respiration
protein synthesis.
Functional Unit of
Enzymes
Coenzyme cofactor is an organic unit
Metal-ion activator cofactor is metal-ion
The two parts (protein & non-protein)
constitutes a Haloenzyme
FUNCTION OF
ENZYMES
Their basic function is to speed up the process and efficiency of a
reaction without themselves being consumed in the process.
And they break down molecules, recycle the old parts and make new
molecules that allow the cell to grow.
What are digestive
enzymes?
Not all enzymes work inside cells. In what process do enzymes work outside cells?
Digestive enzymes are produced by specialized cells in the pancreas and digestive tract.
mucus cells
gastric gland
parietal cells
(acid-producing)
duodenum
Digestion in the small intestine
Digestive enzymes found in the small intestine are damaged by a strongly acidic pH.
How does the body avoid this problem?
The liver produces bile (an alkali), which is stored in the gall bladder and released into the
small intestine.
pancreas
Enzymes can be classified by the kind of chemical reaction they catalyze. One
such scheme of enzyme classification is defined by IUBMB.
The IUBMB assigns a 4-digit code to each enzyme. Each enzyme is prefixed by
EC, followed by the digits.
1. The first digit denotes Class of the enzyme
2 1
Dark Blue Presence of Starch
Violet or red Partial digestion of starch
Colorless Complete digestion
Used to test for the presence or absence of starch in the solutions using
iodine (I2). Iodine forms a blue to black complex with starch, but does not
react with glucose.
*SAME ANSWERS OF BOTH TESTS*
If iodine is added to a glucose solution, the only color seen is the
red or yellow color of the iodine. Therefore, the faster the blue color
of starch is lost, the faster the enzyme amylase is working. If the
amylase is inactivated, it can no longer hydrolyze starch, so the
blue color of the starch-iodine complex will persist.
Relevance to Human
health
Enzymes are proteins with three-dimensional shapes that define their function. The active site is
the most crucial part of the enzyme and is akin to a mouth with teeth that are properly in place.
The atoms making up protein molecules can vibrate to different degrees depending on the
temperature.
Enzymes have comfort zones, outside of which they stop working. Boiling or freezing an enzyme
completely stops its activity. However, it is interesting to note that what would be considered as
boiling and freezing temperatures that are inhospitable to human life still have enzymes that
function normally therein.
Relevance to Human health
Too much jiggling of enzyme, Too little movement of
due to boiling enzyme, due to freezing, will
slow down an enzymes
activity
2. Effect of pH
Most proteins, and therefore enzymes, are active only within a narrow pH range usually
between 5 and 9. Several factors are influenced directly by the pH in which the reaction takes
place.
3 1 2
2 1
Dark Blue Presence of Starch
Violet or red Partial digestion of starch
Colorless Complete digestion
pH 4 pH 7 pH 10
Observation & contrast of different
pHs
pH of 4 wasn't clear at the end of 10 minutes.
pH of 7 took about 10 minutes to turn clear.
pH of 10 took about 7 minutes to turn clear.
Hypothesis of this test
The neutral pH's would turn clear first because the extreme acidic or
extreme basic would effect the enzyme negatively by denaturing it.
We did not put into consideration the optimal pH of the amylase of the
most acidic acid that would break down the starch into sugars. Our
hypothesis was not supported due to the fact that the pH of 10 turned
clear first and the neutral pH's of 7.
How can iodine determine the degree
of digestion in the given tubes?
Used to test for the presence or absence of starch in the solutions using
iodine (I2). Iodine forms a blue to black complex with starch, but does not
react with glucose.
*SAME ANSWERS OF BOTH TESTS*
If iodine is added to a glucose solution, the only color seen is the
red or yellow color of the iodine. Therefore, the faster the blue color
of starch is lost, the faster the enzyme amylase is working. If the
amylase is inactivated, it can no longer hydrolyze starch, so the
blue color of the starch-iodine complex will persist.
Relevance to Human
health
Components in saliva help keep the pH in your mouth between 6.5 and 7 so
that the enzyme salivary amylase can start to break down carbohydrates.
The enzymes that help digest food in the stomach, such as pepsin, work
best at a pH around 2, while those that function in the intestines, including
peptidases and maltase, work best at a pH around 7.5
Effect of Enzyme Concentration
Answer:
using the chemical reaction of Iodine to identify the product or reaction of salavi
with the starch using its color reaction. Iodine solution react with start a bluish
color is obtained indicating the presence of starch.Some polysaccharides have have
the property of adsorption for iodine.So, they adsorb iodine and give coloration.
HEALTH IMPLICATIONS
Starch is a carbohydrate onsisting of a large number of
glucose units joined by glycosidic bonds. this
polysaccharide is produced by most green plants as an
energy store. It is the most common carbohydrate in
human diets and is contained in large amounts in staple
foods. It is the main carbohydrrate in human nutrition.
SUBSTRATE
CONCENTRATION
Results: negative
Enzyme:
Amylase (Salivary)
Substrate:
Starch
Manipulated Variable:
Heavy Metal-ion
Procedures:
Prepare 3 clean and dry test tubes and label them
from 1 to 3. Place 1.0 mL of saliva into each of the
tubes.
To the first tube, add 3.0 mL of distilled water 3.0
mL of lead acetate solution to tube 2; and 3.0 mL of
1% silver nitrate solution to tube 3. Mix thoroughly.
Place all tubes in the water bath set at 37C for 10
minutes. Remove the tubes from the water bath at
the same time.
Prepare 3 clean and dry vials and label as 4 to 6. put
3.0 mL of 1% starch solution into each of the vials.
Procedures:
Transfer 10 drops of the solutions into the vials: tube
1 to vial 4, tube 2 to vial 5 and tube 3 to vial 6.
incubate at room temperature for 10 minutes while
periodically mixing the contents of the vial.
Record the color of the solutions and indicate if
digestion took place
With Complete digestion ------------------- Colorless
With Partial digestion --------------------- Violet or
Red
No digestion------------------------------------Dark shade
of Blue
Heavy Metal Ion
Heavy Metal ions affect the activity of
the amylase (Enzyme). It binds to the
enzyme, outside the active site in the
different place then substrate. The
enzyme active site binds substrate but
cannot convert it into a product.
Heavy metal salts act to denature
proteins in much the same manner as
What is the Health implication of this procedure?
Pancreatic amylases
- enzymes produced in the pancreas
- pancreas is the main digestive organ, producing powerful
PANCREATIC
PROTEASES
Louise Michaela Cerdea (Group 2)
Objectives
To describe the role of enzymes in the digestive
process
To be able to identify the tests used in the
experiment and its principles
To be able to identify the products of digestion of
proteins in the digestive tract.
ProCedure
a. Prepare 3 clean and dry test tubes and transfer the
following solutions as follows:
SOLUTION TEST TUBE 1 TEST TUBE 2 TEST TUBE 3
Egg White Solution 2.0 mL 2.0 mL 2.0 mL
CuSo4, 1% 5 drops 5 drops 5 drops
3N NaOH 2.0 mL 2.0 mL Add until basic to
litmus
3N HCl - Add until acidic to -
litmus
Pepsin - 2.0 mL -
Pancreatin - - 2.0 mL
b. Add the pepsin and
pancreatin simultaneously.
Quickly mix the contents of
all tubes thoroughly.
c. Immerse all tubes in a water
bath set at 37C until a
change in color of the
solutions is observed
d. Remove all tubes from the
water bath at the same time.
Compare the intensity of the
colored solutions produced.
Record all your observations.
RESULTS
TEST TUBE
(1) Violet(No
No enzyme Digestion
present
(2) Light Brown
Pepsin with white
precipitate(Digestio
n)
(3) Brown(Digestion
Pancreatin )
Discussion
Initial pH 11 49 11
Final pH 11 10 11
Discussion
Final pH 7 7 6