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Answer #7

Sodium sulfide and ethanol in catalase and amylase respectively help speed up enzymatic reactions involving starch. Catalase is an enzyme that decomposes hydrogen peroxide into water and oxygen through a decomposition reaction, thereby lowering the activation energy needed. Amylase also lowers activation energy by hydrolyzing the glycosidic bonds between alpha glucose units in starch. Enzymes function best under certain environmental conditions like temperature - temperatures that are too high can denature proteins by unfolding their 3D structure and rendering them unable to bind substrates.

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2K views

Answer #7

Sodium sulfide and ethanol in catalase and amylase respectively help speed up enzymatic reactions involving starch. Catalase is an enzyme that decomposes hydrogen peroxide into water and oxygen through a decomposition reaction, thereby lowering the activation energy needed. Amylase also lowers activation energy by hydrolyzing the glycosidic bonds between alpha glucose units in starch. Enzymes function best under certain environmental conditions like temperature - temperatures that are too high can denature proteins by unfolding their 3D structure and rendering them unable to bind substrates.

Uploaded by

JeanCabarrubias
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
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what are he roles performed by sodium sulfide and ethanol in catalase and amylas

e respectively
Sodium sulfide and ethanol in catalase and amylase can speed up the the
enzyme in some starch.

explain how catalase helps in the decomposition of hydrogenperoxide


Catalase is an enzyme which breaks down hydrogen peroxide into water and oxygen.
It does so by way of a "decomposition reaction." Since catalase is an enzyme, i
t lowers the activation energy, or the amount of energy needed for a reaction to
occur. At the same time, it releases energy as it decomposes hydrogen peroxide
into its constituents by breaking bonds. That's why when you put hydrogen peroxi
de on an open wound, not only does it tickle when the bubbles start to form, but
you also notice it gets warm, from the release of energy as heat.
explain how amylase speedsup hydrolysis of starch
The amylase is an enzyme and as such lowers the activation energy of the reactio
n and speeds it up. Amylase works by hydrolysing the glycosidic bonds betwen the
alpha glucose units in starch.
discuss how temperature inhibits the action of the different enzymes
enzymes are just special proteins. They work best under strict or certain enviro
nments. Temperature affects how proteins work. If you have too much heat, or the
temperature is too high, you risk denaturing the protein temporarily or permane
ntly because it makes the protein "unfold" and thus lose its 3-D shape. By losin
g its 3-D shape, it will no longer bind specifically to certain substrates, or s
imply put, it will be useless.

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