Transcription of Enzymatic Digestion of Starch by Amylase
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Enzymatic Digestion of Starch by Amylase
1. Enzymatic Digestion of Starch by Amylase Page Table of Contents 1. Activity Overview 2. Objectives 2. Content Standards 2. Materials 3. Safety 3. Background Information 3-4. Time Requirements and Preparation 5. Procedure 6. Example 5E Outline 7. Extension Ideas 8. Supplemental Resources 9. 2. - TEACHER GUIDE - Enzymatic Digestion of Starch by Amylase OVERVIEW. This lab aims to improve students' understanding of enzymes, their properties and functions, as well as their diverse applications. Students will design their own experiments in order to investigate factors that affect enzyme-catalyzed reactions. Specifically, students will alter reaction conditions (such as temperature, pH, and source of Amylase ) and determine the effects on the rate of breakdown of Starch into simple sugars by the enzyme Amylase . OBJECTIVES.
Starch is a polysaccharide made up of two components, amylose and amylopectin. These two polymers consist of glucose monomers that are joined by glycosidic bonds (see figure below). 4 The enzyme amylase catalyzes the breakdown of starch into glucose molecules.
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