Chemistry 102 Lab Quiz#11. Enzymes. HydrolysisOfStarchbyAmylase 1. An enzyme is

Question

Chemistry 102 Lab Quiz#11. Enzymes. HydrolysisOfStarchbyAmylase 1. An enzyme is a protein catalyst that is made up of Spring 2016 Name a. a sequence of carbohydrates held together by glycosidic bonds. b. a sequence of yeast held together by hydrogen bonds. bonds. d. a sequence of amino acids held together by peptide bonds. 2. Let's say you're looking for an amylase accelerator (it accelerates the enzyme's activity) and you will use the starch-iodine test to decide if you have a good one. Would you look for a higher or a lower absorbance with the starch-iodine test? 3. The reason we used malted barley vs, unmalted barley as a source of amylase is because a. unmalted barley is very difficult to grind up for extraction. b. unmalted barley contains amylases with different specificities. c. malted barley contains a lot of starch. d. malted barley yields active amylase upon extraction 4. Why did you add HCl to the mixture of extract/buffer/starch? 5. If you incubated barley extract with buffer and starch for 5 minutes instead of 10 minutes, would you expect there to be more starch, less starch or the same amount of starch remaining after the shorter incubation?

Explanation / Answer

Enzyme are proteins made of amino acids

Amylase catalyze starch to glucose. Starch give bark blue with iodine. So when accelerator used it increase the rate, so glucose more forms. Blue color reduced. Absorbance reduced

After rection enzyme does not changed

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