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Experiment No. 5 Study of Enzymes: Data Table

This document discusses an experiment on the study of enzymes. It includes a data table and questions about optimum conditions for enzyme activity in humans. Temperature, pH, enzyme concentration, and substrate concentration can all influence enzyme activity rates. Saliva contains electrolytes and enzymes like amylase and functions to moisten food and begin starch digestion. Pepsin and trypsin are compared - pepsin acts in the stomach and breaks down proteins, while trypsin acts in the small intestine and further breaks down proteins into amino acids.

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53 views

Experiment No. 5 Study of Enzymes: Data Table

This document discusses an experiment on the study of enzymes. It includes a data table and questions about optimum conditions for enzyme activity in humans. Temperature, pH, enzyme concentration, and substrate concentration can all influence enzyme activity rates. Saliva contains electrolytes and enzymes like amylase and functions to moisten food and begin starch digestion. Pepsin and trypsin are compared - pepsin acts in the stomach and breaks down proteins, while trypsin acts in the small intestine and further breaks down proteins into amino acids.

Uploaded by

Tyn Tyn
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
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Download as PDF, TXT or read online on Scribd
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EXPERIMENT NO.

5
Study of enzymes

I. DATA TABLE
Data table

II. QUESTIONS FOR RESEARCH


1. What are the optimum conditions for enzyme activity in the
human activity?
 As the temperature is increased enzyme activity increases to
a maximum value at the optimum temperature (around
37oC for most human enzymes). As the temperature is
increased above the optimum temperature enzyme activity
decreases.
2. Give other factors which influence enzyme activity and state the
effect of each factor.
 Temperature: Raising temperature generally speeds up a
reaction, and lowering temperature slows down a reaction.
However, extreme high temperatures can cause an enzyme
to lose its shape (denature) and stop working.

 pH: Each enzyme has an optimum pH range. Changing the


pH outside of this range will slow enzyme activity. Extreme pH
values can cause enzymes to denature.

 Enzyme concentration: Increasing enzyme concentration will


speed up the reaction, as long as there is substrate available
to bind to. Once all of the substrate is bound, the reaction
will no longer speed up, since there will be nothing for
additional enzymes to bind to.

 Substrate concentration: Increasing substrate concentration


also increases the rate of reaction to a certain point. Once
all of the enzymes have bound, any substrate increase will
have no effect on the rate of reaction, as the available
enzymes will be saturated and working at their maximum
rate.

3. What does saliva contain? What is it’s optimum pH? How


does it function?
 Saliva is composed of a variety of electrolytes, including
sodium, potassium, calcium, magnesium, bicarbonate, and
phosphates. Also found in saliva are immunoglobulins,
proteins, enzymes, mucins, and nitrogenous products, such
as urea and ammonia.
 The takeaway. Saliva that is properly pH balanced (6.2 to 7.6)
helps maintain a healthy mouth and protect your teeth.
 The digestive functions of saliva include moistening food,
and helping to create a food bolus, so it can be swallowed
easily. Saliva contains the enzyme amylase that breaks some
starches down into maltose and dextrin. Thus, digestion of
food occurs within the mouth, even before food reaches the
stomach.
4. Compare and contrast pepsin and trypsin as to location of
digestion and hydrolysis product?
 The hydrochloric acid (HCl) in gastric juice is secreted by
glands in the stomach lining. The pH of freshly secreted
gastric juice is about 1.0, but the contents of the stomach
may raise the pH to between 1.5 and 2.5. HCl helps to
denature food proteins; that is, it unfolds the protein
molecules to expose their chains to more efficient enzyme
action. The principal digestive component of gastric juice is
pepsinogen, an inactive enzyme produced in cells located
in the stomach wall. When food enters the stomach after a
period of fasting, pepsinogen is converted to its active
form—pepsin—in a series of steps initiated by the drop in pH.
Pepsin catalyzes the hydrolysis of peptide linkages within
protein molecules. It has a fairly broad specificity but acts
preferentially on linkages involving the aromatic amino acids
tryptophan, tyrosine, and phenylalanine, as well as
methionine and leucine.Protein digestion is completed in the
small intestine. Pancreatic juice, carried from the pancreas
via the pancreatic duct, contains inactive enzymes such as
trypsinogen and chymotrypsinogen. The intestinal mucosal
cells secrete the proteolytic enzyme enteropeptidase, which
converts trypsinogen to trypsin; trypsin then activates
chymotrypsinogen to chymotrypsin (and also completes the
activation of trypsinogen). Both of these active enzymes
catalyze the hydrolysis of peptide bonds in protein chains.
Chymotrypsin preferentially attacks peptide bonds involving
the carboxyl groups of the aromatic amino acids
(phenylalanine, tryptophan, and tyrosine). Trypsin attacks
peptide bonds involving the carboxyl groups of the basic
amino acids (lysine and arginine). Pancreatic juice also
contains procarboxypeptidase, which is cleaved by trypsin
to carboxypeptidase. The latter is an enzyme that catalyzes
the hydrolysis of peptide linkages at the free carboxyl end of
the peptide chain, resulting in the stepwise liberation of free
amino acids from the carboxyl end of the polypeptide.

III. REFERENCES

 Edgar WM.Saliva: its secretion, composition and functions.Br


Dent J. 1992; 172: 305-312

 Roth G Calmes R Salivary glands and saliva. Oral biology. : CV


Mosby, St Louis1981: 196-236
 Medically reviewed by J. Keith Fisher, M.D.Written by Scott
Frothingham.Updated on September 26, 2018

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