Topic > Digestion of proteins with the enzyme pepsin - 1656

work of an enzymeThis is to show what happens to the food we consume daily.One of the processes that lead to growth in mammals (human beings) is the intake of different types of food. And the food we eat cannot generate growth on its own but must work with glands, hormones, enzymes etc. With this report we will focus on how enzymes react with food or whatever we ingest. What is an enzyme? An enzyme is a substance produced by a living organism that acts as a catalyst to cause a specific biochemical reaction. It is a biochemical catalyst that allows chemical reaction, it is a functional protein that regulates various metabolic pathways in the body. In this regard, what is a catalyst? A catalyst isWhen the chemical reagent biuret reacts with proteins, it turns blue purple in the presence of undigested proteins and lavender pink in the presence of amino acids. Protein digestion occurs in the tube. If you add egg white or albumin with sodium hydroxide, the color of the mixture after adding the biuret reagent results is a light pinkish purple showing protein digestion. In test tube 4 there was no protein digestion, the egg white plus HCl after adding the biuret reagent gives a light color. Chemical reaction catalyzed by enzymes with maximum efficiency in a narrow pH range. The effect of pH on protein digestion pepsin is a protein digestion enzyme in the (gastric juice) that operates in a low pH range. The reason is that most enzymes in the human body work best within a narrow temperature range close to 40 degrees Celsius.1--2---3-----4---------5 ---- ---6--------7----------8-----9-------------10 pH aThis causes lipase to clump together and form large fat “globules” in the small intestine. In this form it is almost impossible for the pancreatic lipase enzyme to catalyze the breakdown of the lipase into monoglycerides and free fatty acids because it only has a small surface area for the pancreatic lipase to work with. The first step in lipase digestion is to break this large globule of fat into smaller pieces, a process called