Introduction – Mod.

Proteins that act as catalysts for biological reactions are known as enzymes. Enzymes, like other
catalysts, accelerate processes without being consumed. They achieve this by decreasing a reaction's
activation energy. Enzymes are responsible for catalyzing all biological reactions. Because enzymes are
proteins, they can be denatured in a variety of ways, making them most active in mild environments. At
a neutral pH and body temperature, most enzymes are at their most active. Enzymes are also
exceedingly specific, acting on either one substrate or a small group of related substrate molecules. The
reason for this is that the enzyme's active site is complementary to the substrate's structure and
polarity.

In this experiment we use a potato in making a catalase by centrifuging the grated potato with distilled
water, which produces potato solution or catalase solution. Amylase is a simple enzyme that may be
isolated from human saliva. The addition of distilled water to saliva produces amylase solution, which is
then used to make amylase. Both procedures use the same type of waste, which is organic and non-
halogenated. When catalase comes into contact with its substrate, hydrogen peroxide proceeds to break
it down into water and oxygen. The gas oxygen is trying to get out of the liquid. If there is enzyme and
hydrogen peroxide in the solution, the reaction will proceed, and bubbles or foam will occur. Catalase
lowers the activation energy, or the minimum energy barrier that hydrogen peroxide molecules must
overcome in order to breakdown. Amylase is a digestive enzyme that is mostly generated by the
pancreas and salivary glands, with tiny amounts found in other organs. The primary function of Amylase
is to catalyze the conversion of starch to sugars. There are several amylase isoforms, with pancreatic
amylase and salivary amylase being the most frequent. Amylase is an exoenzyme that is released into
the surrounding medium by cells and catalyzes the breakdown of starch into smaller sugars that can be
absorbed.