9 pages
Word Count
1601 words
Course Code

Temp affect on Amalase

October 29, 2018
How Amylase is Affected by
Jon Swan
Thursday, 3:30 Lab
All cells are made up of enzymes that allow them to carry out their specific functions. An
enzyme’s main purpose is to act as a catalyst for biochemical reactions in living organisms,
helping the cell to speed up chemical reactions rapidly. This allows the cell to produce or break
things down as it needs making it able to grow and reproduce as necessary. Amino acids make up
enzymes; specifically, strings of amino acids held together in a unique order. The chain is folded
into a unique shape, and depending on the shape is able to contribute to carrying out specific
chemical reactions within the cell. Enzymes are able to increase a reaction speed by lowering the
reaction’s activation energy meaning it decreases the amount of energy required for the reaction
to begin. In order to catabolize a reaction, an enzyme will bind to one or multiple reactant
molecules, which are called substrates. The site of the substrate or substrates binding to the
enzyme is called the active site. Once they bind, the enzyme changes shape slightly making an
enzyme-substrate complex, creating products, and the products then leave the active site of the
enzyme. An enzyme’s active site as well as its function can be sensitive to changes in the
environment. Factors that may cause affects can include temperature as well as pH. Increased
temperatures usually cause higher rates of reaction, but to extreme extent can cause an enzyme to
lose its shape and activity. pH can also affect enzyme function if not within a certain range. If not
denatured through environmental factors, an enzyme will release the product or products once
done catalyzing a reaction and is ready for the next cycle. Overall, enzymes play a huge role in
the human body by binding to and altering substrates to create products needed for the digestive
and nervous systems. One enzyme specific to the digestive system is amylase.
Amylase, our bodies’ natural starch enzyme, takes the starch we consume and converts it
into glucose which is then used for energy. Amylase can be found in the pancreas as well as
salivary glands in the mouth. Food begins to be broken down into smaller molecules in the
mouth by enzymes of amylase. It then travels to the stomach where it is broken even further.
Partially broken down starch then goes into the small intestine where amylase enzymes released
from the pancreas break down the starch into final glucose. The glucose moves into our

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