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Monitoring how pH Affects the Rate of Reactions of Barley Amylase

Essay specific features

 

Issue:

Science

 

Written by:

Sharon M

 

Date added:

August 4, 2012

 

Level:

University

 

Grade:

A

 

No of pages / words:

5 / 1205

 

Was viewed:

8024 times

 

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Essay content:

The reactions were then introduced to I2-KI, which stopped the reactions, at two minute intervals. Each of these trials was repeated three times to ensure proper accuracy. After concluding the reactions they were placed into a spectrophotometer (A580) for analysis. Graphing the values of the absorbance to time for each pH it was found that the rate of reactions in the neutral pH solutions were much higher than that of the acidic solution...
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We concluded that this was because of the possibility of an enzyme to become denatured in acidic solution. Introduction The study of enzymes is crucial to understanding what drives the forces that create and maintain everything that we consider living. Enzymes are biomolecules that serve as catalysts in chemical reactions with almost all of them falling into the classification of proteins...
displayed 300 characters

General issues of this essay:
Exchange Rate Exposure: Do Size And Foriegn Operations Matter Amino acids and how they relate to athletics Acids and Bases: Titrations, Reactions, and Standardizations Affect of concentration of enzymes on rate of break down of egg white Amino Acids and how they relate to athletics. Amino Acids biology - how light intensity affects the rate of photosynthesis Concentration Affects The Rate Of Oxygen Production When Raw Liver (Catalyse), And Hydrogen Peroxide Is Mixed Determining Optimum Temperature and pH for Enzymatic Reactions of Alpha Amylase Determining The Optimal Temperature And Ph Of Barley Amylase How Temperature affects Reaction Rate Monitoring how pH Affects the Rate of Reactions of Barley Amylase Reaction Rates of Barley Alpha Amylase with Starch at Specific pH's Reaction Rates of Barley Alpha-Amylase Enzyme with Substrate Starch at Different pH’s and Temperatures To try to see if the temperature affects the rate in which Amylase breaks down starch into maltose.
 

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