3-Amino-5-Nitrosalic Acid On The Reaction Rate Of Starch
We found that, in acidic pH environment, the reaction rate of starch being broken down by alpha amylase is less than that of the reaction rate at a neutral and slightly basic pH environment. This finding partially supports our hypothesis.
The spectrophotometer readings in our experiment measured the absorbance of 3-amino-5-nitrosalicylic acid, a colored molecule formed after dinitrosalicylic acid (DNSA) has reacted with the products of the enzymatic reaction or the simple sugars. Therefore, the absorbance readings correspond to the concentration of the simple sugars produced by the reaction. In the end, the concentration of simple sugars indicated the reaction rate, as time was controlled to four minutes.
Enzymes function optimally at a specific range of pH, and most function at an optimal pH of around neutral, or 7. The results of this experiment indicate that the optimal pH may be around 7 to 8, not 7, as the reaction rate was the same at 7.2 and 7.9, and enzyme activity was decreased at pHs below 7.2. …show more content…
Though the backbones of most of the amino acids are the same, there are four different R groups that an amino acid can be classified as: nonpolar, uncharged polar covalent, negatively charged polar covalent, and positively charged polar covalent groups. The R groups of the amino acids dictate protein folding. Based on the classification of each amino acid R group, four different types interactions with the R groups of other amino acids occur, hydrogen bonds, disulfide linkages, ionic interactions, and nonpolar associations to create the tertiary structure or three-dimensional conformation, which dictates the function of a
The spectrophotometer readings in our experiment measured the absorbance of 3-amino-5-nitrosalicylic acid, a colored molecule formed after dinitrosalicylic acid (DNSA) has reacted with the products of the enzymatic reaction or the simple sugars. Therefore, the absorbance readings correspond to the concentration of the simple sugars produced by the reaction. In the end, the concentration of simple sugars indicated the reaction rate, as time was controlled to four minutes.
Enzymes function optimally at a specific range of pH, and most function at an optimal pH of around neutral, or 7. The results of this experiment indicate that the optimal pH may be around 7 to 8, not 7, as the reaction rate was the same at 7.2 and 7.9, and enzyme activity was decreased at pHs below 7.2. …show more content…
Though the backbones of most of the amino acids are the same, there are four different R groups that an amino acid can be classified as: nonpolar, uncharged polar covalent, negatively charged polar covalent, and positively charged polar covalent groups. The R groups of the amino acids dictate protein folding. Based on the classification of each amino acid R group, four different types interactions with the R groups of other amino acids occur, hydrogen bonds, disulfide linkages, ionic interactions, and nonpolar associations to create the tertiary structure or three-dimensional conformation, which dictates the function of a