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Factors Affecting Rates of Starch
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I. Introduction: On Monday, October 20th, 2003 the Factors Affecting Rates of Starch Hydrolysis Lab was performed. The purpose of the experiment was to learn how to determine the chromatic time which is the time in seconds that it takes for given amount of starch to be hydrolyzed to the point where the iodine test stops giving a color change. The hypothesis for this experiment was that by performing the experiment the way it is suppose to be done and definite stop in the iodine test will occur where the color stops changing. There are many components and elements that are involved with starch hydrolysis. Enzymes are biological catalysts that are usually proteins that are capable speeding up certain chemical reactions in cells. They do that by lowering the required activation energy but in the same process not changing itself. The shape of enzyme is very important in its function. An enzyme consists of different parts. There is the apoenzyme, which is the inactive protein part of an enzyme. The coenzyme, which is the non-protein part of the enzyme that binds with an apoenzyme to form an active enzyme; which by term is called the holoenzyme, which is basically the actual whole, functional enzyme. An enzyme-substrate complex is formed when an enzyme that is going to be used, binds with a substrate. A substrate in part is the reactant that is controlled by the enzyme. When they combine together, the enzyme is left unchanged, so it could be able to bind with other substrates. The two reactions that enzymes are involved in are anabolic and catabolic reactions. Anabolic reactions are reactions that synthesize complex molecules from simpler ones, usually requiring the input of energy. This is the opposite of catabolic reactions, which break down complex compounds into simpler ones, usually releasing energy in the process.
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