Since they’re both a six sided sugar, lactase can only break down lactose. Lactose is the sugar found in milk, and sucrose is an ordinary table sugar. Sucrose is a disaccharide composed of glucose and fructose. Fructose is a five sided sugar, so lactase cannot break down sucrose. Temperature and pH are two environmental factors that will be used in the second part of the lab.
Sugar Buster H. Leighton Steward, Sam S. Andrews, Morrison C. Bethea, and Luis A. Balart created sugar busters. The Sugar Buster Diet makes you focus on eliminating all foods that have carbohydrates in them, like sugar white flour and white rice. The true truth is that sugar causes the production of insulin in your body. After you eat, the food is broken down into glucose, the simple sugar that is the main source of energy for the body's cells. But to give your body control over its use of energy, your cells cannot use glucose without insulin, a hormone secreted from the beta cells in the pancreas.
MODEL ANSWERS FOR AQA BIOLOGY UNIT 1- BIOLOGY AND DISEASE June 2014 9 a. Explain why Maltase only breaks down Maltose, How does enzymes allow reactions to occur at body temperature? (5 marks) * Active site Specific to substrate-Complementary (Enzyme and Substrate) * Enzyme Substrate complex * Specific Amino Acid structure/ Primary Structure * Specific Tertiary Structure * Lowers activation energy * Reaction requires less energy for hydrolysis * Idea Biological catalyst/Not used up in reaction/Remains the same at the end of Reaction b. Explain in terms of the effect on enzymes how Competitive and Non-competitive inhibitors effect the enzymes (5 mark) * Competitive inhibitor similar shape to substrate * Blocks/Bound to Active site / Substrate can't bind * Enzyme substrate complex * Fewer Enzyme substrate complexes formed / Reduced products formed- example accepted e.g. Maltose --->2* Glucose / Reduced rate of reaction (Hydrolysis) * Non Competitive binds to site other than active site * Conformational change in shape of active site * Bonding breaks/ change shape / rearrange e.g.
Compare the baseline metabolic rates for the thyroidectomized rat and the normal rat and explain your results. Rats that were thyroidectomized had a slower BMR then the normal rat, the thyroid gland has a hormone that helps with body heat and metabolism, in this rat it was removed so makes the BMR slower because it is unable to do it. 3. Compare the baseline metabolic rates for the hypophysectomized rat and the normal rat and explain your results. The pituitary gland is gone, so it cannot secrete control the release and production of thyroxine, there for the hypophysectomized rat has a slower BMR then the normal rat due to this.
The nutritional Value in Pasteurized milk is somewhat shocking. During the process of Centrifugation, the processors view natural fats to be fatty and high in cholesterol. So they remove the natural fats and now a body for the milk isn’t present. The processors then decide to add powdered milk, which is inevitably much more damaging for our health since it is oxidized. The body may also recognize the altered proteins to also be foreign and reactions such as allergic reactions may occur.
Would there be an overall negative side effect? If lactic acid did not burn there would be an overall negative side effect to the body. The lactic acid that was produced and diffused into the blood will just continue to collect in the blood stream. The pH levels of the blood will then be thrown off. The glucose that the liver usually converts from the lactic acid is no longer available and cannot be redistributed for more ATP.
Milk also goes through a process called pasteurization, its intentions are to kill the bad bacteria, but it also strips away enzymes and nutrients that help digest the milk. Thus, the product is considered as empty calories and has no nutritional value (Cleary; DelAmor). Furthermore, milk contains lactose, a type of sugar. Our bodies are not able to digest this kind of sugar, as a result, we produce mucous as a reaction towards the milk. Producing too much mucous causes clogging in your digestive and respiratory tract as well as inflammation (Cleary; DelAmor).
FACTORS AFFECTING ENZYME FUNCTION LAB#1 Background information Enzymes are specialized class of protein that acts as catalysts for the chemical processes within our cell which may occur slowly. To speed up these chemical reactions and for proper function, each enzyme binds with a substrate. The substrate binds to the active site of the enzyme. This union of substrate to the active site lowers the activation energy. This energy reduction allows reactions to occur at faster rate.
Enzymes work by lowering the activation energy of a reaction, by binding to a substrate and forming an enzyme-substrate complex. Which are then activated, that increases the probability of a chemical reaction. Though since enzymes are proteins, they can denature, making them useless, which is dangerous because, toxic compounds can build up, and with enzymes to catalyze them, they could kill/damage cells. Horseradish peroxidase is most commonly used for oxidase, but it has not be systemically studied in different pH values, also if there is an inhibitor in the solution, adding more peroxidase, which
The solution in the dialysis tubing of the control beaker began to darken into a blue black color as the dialysis tubing is a semi permeable membrane and allows the water and Lugol’s to pass through by diffusion. Diffusion is the passage of solute molecules from regions of high concentration to regions of low concentration. In the experimental beaker containing the tubing with starch and amylase no color change was observed. In conclusion, the experiment worked. Starch cannot cross a plasma