Biology 102 DISC ***ZEEK THE GEEK ONLY***

Daniel:

Amylase Enzyme

In my household my dish soap AJAX has two types of enzymes in it, Amylase and Protease enzymes (BBC.com). This enzyme was also found in my cereal, cake mixes, beer and wine, and condiments to break sugars into smaller units of glucose, fructose, and maltose (GMO-Compass.com). According to the BBC Science, this enzyme is produced internal to our bodies within our Salivary Glands and Small Intestine to turn Starch into Maltose (BBC.com).

                Maltose or (C12H22O11), according to the New World Encyclopedia, is “important biochemical series of glucose chains… maltose, sucrose, and lactose” and is vital to our digestion of starch to fuel the brain and nervous system or by plants to store glucose (NewWorldEncyclopedia.com). To perform the task of making Maltose, Amylase combines with a Starch substrate when then through this catalyst is able to cause a chemical reaction wherein, Glucose chains are altered. This reaction results in the creation of simplified sugar molecules (BBC.com).

References

BBC Bitesize – GCSE Biology – Digestive system – Revision 4. (n.d.). Retrieved January 31, 2017, from http://www.bbc.co.uk/education/guides /zwqycdm/revision/4

GMO-Compass.org (n.d.). Amaylase. Retrieved January 31, 2017, from http://www.gmo-compass.org/eng/database/enzymes/80.amylase.html

NewWorldEncyclopedia.com (n.d.). Maltose. Retrieved January 31, 2017, from http://www.newworldencyclopedia.org/entry/Maltose

Reference.com (n.d.). What are the ingredients in Ajax dish spa? Retrieved January 31, 2017, from https://www.reference.com/home-garden/ingredients-ajax-dish-soap-d7f43da59b9117ef

Jordan:

I was looking through the laundry room and looked closely at some laundry detergent.  Tide has an enzyme called ‘Pectinase’. (1) Upon further research I found the Pectinases degraded pectin – with is present in ripe fruits and is used as a settling agent in jams and jellies. Essentially it’s a gelling agent.

Milk is also another that contains many enzymes.  “Protease” is just one of them.  It degrades proteins. (2)  The main one is Plasmin.   Protease is really important when it comes to cheese manufacture and gives cheese that delicious texture that most of us love.  The Substrate is the proteins in the milk that are degraded.