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bio topic - Coggle Diagram

- - - - this is known as the optimum pH
- - - - leave in hot water for about 5 minutes
        
        if sugars are present, the blue benedict's solution should change colour, which varies:
        
        least (none)-------------------------most (>4%)
    - - Wear safety goggles.
      - Benedict's solution is an irritant.
      - Avoid contact with skin and eyes.
  - - - a white, cloudy emulsion will form with the presence of lipid
- - - - GALL BLADDER: stores bile
        
        LIVER: produces bile to emulsify fats (break them down) and increase surface area
    - - STOMACH: mechanically digests food with churning actions while protease enzymes start to chemically digest proteins. hydrochloric acid kills bacteria and regulates optimum ph for protease
    - - PANCREAS: produces amylase, protease and lipase
- - - - amylase is an enzyme which digests starch into maltose
      - Iodine can be used qualitatively to indicate the presence or absence of starch from a sample
        
        qualitatively - the process doesn't tell you the amount of what you test for, only the presence of it
  - - - these are called dimple tiles :)
      - add 2cm^3 of amylase and 1cm^3 of buffer liquid to a test tube
        
        buffer liquid is added to regulate the pH of the experiment
        
        in another test tube, add 2cm^3 of starch solution
        
        pour the starch solution into the amylase + buffer solution and start the stopwatch
        
        every 10 seconds, take a drop of the solution using a pipette and drop it onto the iodine samples
        
        the first drop mixing with iodine should turn it blue/black (meaning iodine has detected starch) because amylase has not yet broken down all of the starch into maltose
        
        repeat until solution stays orange/brown
        
        when it has done this, you know that the amylase has finished breaking all of the starch strings into maltose molecules
        
        1 more item...
    - - independent variable (the one you change) - pH level
        
        dependant variable (the one you measure) - time taken for starch to be taken down
        
        control variable (the ones you control, keep the same) - temperature, volume and concentrations of enzyme and starch solutions
- - - - Req prac: effect of pH
        
        Effect of temp - denaturing enzymes
- - - - concentration of enzyme/substrate
        
        an increase in the number of enzymes will speed up the rate of reaction, as it is more likely for a substrate to collide into an enzyme.
        
        any increase in enzyme concentration leads to an increase in activity. This leads to a linear relationship in which enzyme activity is directly proportional to enzyme concentration.
        
        enzymes can only bind to a single substrate at a time (this may be multiple atoms). their activity is dependant on substrate concentration.
        
        an increase in substrate concentration will lead to an increase in enzyme activity, but further increase will not increase activity any more because there are no spare enzymes to catalyse the reaction