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The aim of this experiment is to investigate the affect of pH on the enzyme amylase. The amylase is used to break down the polysaccharide starch. Amylase is a digestive enzyme classified as a saccharidase (an enzyme that cleaves polysaccharides). It is mainly a constituent of pancreatic juice and saliva, needed for the breakdown of long-chain carbohydrates (such as starch) into smaller units...
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The aim of this experiment is to investigate the affect of pH on the enzyme amylase. The amylase is used to break down the polysaccharide starch. Amylase is a digestive enzyme classified as a saccharidase (an enzyme that cleaves polysaccharides). It is mainly a constituent of pancreatic juice and saliva, needed for the breakdown of long-chain carbohydrates (such as starch) into smaller units...
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General points of the essay
Lord Alfred Tennyson + Break Break Break
AP Biology Enzyme Lab
Affect of concentration of enzymes on rate of break down of egg white
Biology Coursework: The effect of Trypsin on Gelatine.
Biology Plasmolysis Coursework
Biology coursework
Determining Optimum Temperature and pH for Enzymatic Reactions of Alpha Amylase
Determining The Optimal Temperature And Ph Of Barley Amylase
Investigating The Effect Of Enzyme Concentration On The Rate Of An Enzyme-Catalysed Reaction.
Monitoring how pH Affects the Rate of Reactions of Barley Amylase
planning coursework-starch and amylase
Reaction Rates of Barley Alpha Amylase with Starch at Specific pH's
Reaction Rates of Barley Alpha-Amylase Enzyme with Substrate Starch at Different pH’s and Temperatures
salivary amylase
To try to see if the temperature affects the rate in which Amylase breaks down starch into maltose.
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