ENZYMES

Life science

keratilwe moeketsi
TABLE CONTENTS

1.) Title page

2.) Introduction
3.) Literature research
4.) Hypothesis
5.) State the aim
6.) State the variables
7.) List controlled/fixed variables
8.) Materials and methods
9.) Record results/findings
10.) Discuss results/findings
11.) Conclusion
12.) Bibliography(refrence)

2. Introduction

In this report enzymes will be discussed,analyzed and

investigated. The enzyme I will be focusing on is intervase which
is a enzyme that hydrolyzes sucrose(a disaccharide) in living
organisms.
 3. Literature research

What is a enzyme?
o Enzymes are a type of protein that act as a biological
catalyst (they start or accelerate chemical reactions) to
speed up reactions.
o They work by a "lock and key" mechanism and are
affected by temperature and pH.
o All living things have enzymes our bodies naturally produce
enzymes but enzymes are also in manufactured products and food.
o One of the most important roles of enzymes is to aid in digestion they
break down fats, proteins and carbohydrates
o Each enzyme has an active site.

Pros and Cons to enzymes

Pro- improve resource efficiency

Pro-improve the health profile of food
Pro-help respond to special dietary needs

Con-Enzymes are sensitive to acidity and alkalinity-they don’t work

properly if an environment is too acidic or basic

Con-Upset stomach, stomach pains,Dizziness etc

Con-While more research is needed, increasing your lipase levels by taking
digestive enzyme supplements could potentially increase fat absorption, thus
contributing to weight gain

ideal environment for my enzyme

 the most ideal environment for a intervase has a specific ph and

temperature level
 invertases are grouped into acidic (optimum pH 4.0–5.5) and
alkaline/neutral types (optimum pH 7.0–8.0)
 It has optimum activity at pH 4.5 and 55°C

Importance of specific enzyme

 Invertases are important in the food industry,
especially in confectionery, as a catalytic agent in
obtaining an artificial sweetener.
 Thus, it is used for the preparation of formulas that
prevent crystallization of certain sweet preparations,
employing in the chocolate industry

Hypothesis
If we add different amount of hydrogen peroxide it will affect how much
the added yeast(same amount) will rise,more hydrogen the more the rise
 State the aim

the aim is to break the Maltese in the yeast into glucose

state the variables

independent and dependent

list the variables

dependent- the amount of yeast

INDENDENT-
TIME AND YEAST.
•TYPE OF CARBOHYDRATE AND TIME
.•TYPE OF CAEBOHYDRATE AND TEMPERATURE OF THE SOLUTION

Material and methods

  Dish soap
 4 cups
 Spoon teaspoon and tablespoon
 Dry yeast
 Hydrogen peroxide 3%
 Food colouring
 Tap water

1.) Place a teaspoon of dish soap in all four cups.

2.) Make sure yeast packets is mixed with water
3.) In the second cup add ½ a tablespoon of hydrogen peroxide
4.) Third cup add 1 tablespoon of hydrogen peroxide
5.) Fourth cup and 2 tablespoons of hydrogen peroxide
6.) Add food coloring of different colors in each cup
7.) Add 1 tablespoon of yeast in each cup and wait for the reaction

Results

 In the first cup no reaction took place

 Second cup small reaction solution rose
 Third cup same reaction just high rise
 Fourth cup same reaction but has the highest rise
 Discuss results
The more hydrogen added the more the yeast would rise in each cup
therefore Hypothesis was correct .

Conclusion
Intervase is an enzyme very important to our internal system and
food production that should be taken in modernation

Bibliography
VEANA, F., FLORES-GALLEGOS, A. C., GONZALEZ-MONTEMAYOR, A. M., MICHEL-
MICHEL, M., LOPEZ-LOPEZ, L., AGUILAR-ZARATE, P., ASCACIO-VALDÉS, J. A. AND
RODRÍGUEZ-HERRERA, R.
Invertase: An Enzyme with Importance in Confectionery Food Industry
In-text: (Veana et al., 2022)
Your Bibliography: Veana, F., Flores-Gallegos, A., Gonzalez-Montemayor, A., Michel-Michel,
M., Lopez-Lopez, L., Aguilar-Zarate, P., Ascacio-Valdés, J. and Rodríguez-Herrera, R.,
2022. Invertase: An Enzyme with Importance in Confectionery Food Industry
KULSHRESTHA, S., TYAGI, P., SINDHI, V. AND YADAVILLI, K. S.
Invertase and its applications – A brief review
In-text: (Kulshrestha, Tyagi, Sindhi and Yadavilli, 2022)
Your Bibliography: Kulshrestha, S., Tyagi, P., Sindhi, V. and Yadavilli, K., 2022. Invertase and its
applications – A brief review.
https://my.clevelandclinic.org/health/articles/21532-enzymes
 BIELECKI, S. AND SOMIARI, R.
Enhancement of invertase activity in organic media for oligosaccharide synthesis
In-text: (Bielecki and Somiari, 2022)
Your Bibliography: Bielecki, S. and Somiari, R., 2022. Enhancement of invertase activity in
organic media for oligosaccharide synthesis