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Commercial uses of enzymes in an industry
Commercial uses of enzymes in an industry
Use of enzymes in industry
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Recommended: Commercial uses of enzymes in an industry
The Industrial Uses of Enzymes
Enzymes are catalysts made up of polymers of Amino Acids, and they’re
very useful inside and outside our body. Enzymes, like other
catalysts, speed up chemical reactions, and over 700 of their kind are
known in today’s world, since being discovered in the 1850s. There are
many industrial applications of enzymes, and they speed up processes
that could take years to be completed.
FERMENTATION:
Making beer and whisky was known to humans for the past 8,000 years.
This process is known as Fermentation, where yeast feeds on a certain
kind of fruit, like grapes, to produce alcohol. The yeast produces
enzymes, one of them known as ‘zymase’, which further speed up the
process of Fermentation. Without the enzyme, fermentation would take
almost an year to be completed, because the yeast would then depend on
natural conditions such as sunlight to remove the proteins from the
Grapefruit. The zymase also quickly changes simple sugars into ethanol
and carbon dioxide.
This shows the process of making of wine, where first the grapes are
crushed to get juice, then they are stored in containers containing
yeast, which ferment the juice, and produce ethanol and carbon dioxide
gas, then the wine is stored in containers to remove any impurities.
This is for usually a month, and then comes the bottling of the drink.
Without enzymes produced by yeast, the fermenting of grape juice would
take almost an year, while with the enzyme it takes no more than 2
months.
CONFECTIONERY:
These are processed foods based on sweeteners, like sugar and honey.
Candy is the most common of all confection areas, with almost all of
these containing many enzymes in their production stages. Enzymes are
very important in this field, as they help break down starch syrup
into glucose syrup, with the help of carbohydrases. This helps our
system accept the food more easily, and involves lesser complications.
Other than this, enzymes help change glucose into fructose, used in
Enzymes are biological catalysts, which are proteins that help speed up chemical reactions. Enzymes use reactants, known as the substrates, and are converted into products. Through this chemical reaction, the enzyme itself is not consumed and can be used over and over again for future chemical reactions, but with the same substrate and product formed. Enzymes usually only convert specific substrates into products. Substrates bind to the region of an enzyme called the active site to form the enzyme/substrate complex. Then this becomes the enzyme/products complex, and then the products leave the enzyme. The activity of enzymes can be altered based on a couple of factors. Factors include pH, temperature and others. These factors, if they become
Enzymes are biology catalysts which speed up the rate of a reaction (BBC News). Catalase is an enzyme which is found in one’s body and can destroy any harmful substances. Without catalase, many toxic materials could attack and mutate DNA. Catalase is located in the hepatic and when mixed with hydrogen peroxide, it breaks it down into oxygen and water. When the reaction happens it follows this equation: 2H2O2 → 2H2O + O2 ("Catalase.").
Abstract: Enzymes are catalysts therefore we can state that they work to start a reaction or speed it up. The chemical transformed due to the enzyme (catalase) is known as the substrate. In this lab the chemical used was hydrogen peroxide because it can be broken down by catalase. The substrate in this lab would be hydrogen peroxide and the enzymes used will be catalase which is found in both potatoes and liver. This substrate will fill the active sites on the enzyme and the reaction will vary based on the concentration of both and the different factors in the experiment. Students placed either liver or potatoes in test tubes with the substrate and observed them at different temperatures as well as with different concentrations of the substrate. Upon reviewing observations, it can be concluded that liver contains the greater amount of catalase as its rates of reaction were greater than that of the potato.
Glucose can be used directly by any cell in the body. It easily moves into the cell where it is directly burned for energy. No such luck with fructose. It must first be transported to the liver where a wide variety of things (none of them good) happen.
In the span of only a few pages, L.B. Church has given us an overview of the winemaking process. He has done so with sufficient detail for those in the chemistry community to follow along, yet still in a cursory enough manner as to not bog them down with the unnecessary. Written as if it were the procedure of an experiment, he has given enough information for the experiment to be repeated, tested, validated and improved upon. And that is almost assuredly his goal from the very beginning, as it must be for any published author in the chemistry community.
Background information:. Enzyme Enzymes are protein molecules that act as the biological catalysts. A Catalyst is a molecule which can speed up chemical reactions but remains unchanged at the end of the reaction. Enzymes catalyze most of the metabolic reactions that take place within a living organism. They speed up the metabolic reactions by lowering the amount of energy.
In biology class, we were learning about enzymes. Enzymes are proteins that help catalyze chemical reactions in our bodies. In the lab, we were testing the relationship between the enzyme catalase and the rate of a chemical reaction. We predicted that if there was a higher percentage of enzyme concentration, then the rate of chemical reaction would increase or it would take less time. We placed 1 ml of hydrogen peroxide into four depressions. Underneath the first depression, we place 1 ml of 100% catalase and make 50% dilution with 0.5 ml of water. We take 50% of that solution and dilute with 0.5 ml of water and we repeat it two more times. there were four depressions filled with catalase: 100%, 50%, 25% , 12.5 % with the last three diluted
Enzymes in general are very interesting to learn from and are fundamental in carrying out processes in various organisms. Enzymes are proteins that control the speed of reactions, they help quicken the rate of the reaction and also help cells to communicate with each other. There are 3 main groups of enzymes, first are the metabolic enzymes that control breathing, thinking, talking, moving, and immunity. Next are the digestive enzymes that digest food and normally end with –ase, there are 22 known digestive enzymes and examples of these are Amylase, Protease, and Lipase. The final group are the Food or plant enzymes which is what my enzyme that I’m studying falls under. Papain gets its name because it comes from papaya fruit, its main purpose is to break down proteins and break peptide bonds however it is not only used in the Papaya fruit and has many external uses. It was also very helpful in the 1950s when scientists were trying to understand enzymes. It also helps us to this day understand Protein structural studies and peptide mapping. Without enzymes, reactions in the body would not happen fast enough and would tarnish our way of life which is why it is vital that we study and learn from them.
By taking a Carbon Dioxide, rich substance and mixing it with a yeast, solution fermentation will occur, and then it could be determined if it is a good energy-producer. In this study glacatose, sucrose, glycine, glucose, and water were used to indicate how fast fermentation occurred. The overall result shows that monosaccharides in particular galactose and glucose were the best energy source for a cell.
All the systems in the human body work together to maintain homeostasis and normal body function. The five major systems are the digestive, circulatory, respiratory, transportation and excretory systems. These systems are then, in turn made of organs, tissue and cells. All the systems are interrelated therefore if one system fails then it impacts the others.
Enzymes are proteins that help speed up chemical reactions. Some enzymes associated with carbohydrate breakdown are sucrose, lactose, maltase, and amylase. They aid in turning carbohydrate into glucose. The body uses glucose for energy, especially within the cells. Lipids or fats must be emulsified by bile found in the liver, and will be broken down into fatty acids and glycerol, and the body is able to absorb them. The enzyme associated with lipid breakdown is lipase. Protein that is ingested use the enzymes proteases and peptidases to help break up the protein and make amino acids in the
The Advantages and Disadvantages of Using Enzymes in Medicine and Industry What is an enzyme? = == ==
An enzyme is often known as biological catalysts. It acts a substance which speeds up the rate of a chemical reaction but remains unchanged through the process. It works by lowering the activation energy (the amount of energy required to initiate a chemical change) required for a reaction. Enzymes are proteins that are vital to the body because they act as effective catalysts and play an important role within body cells. Enzymes are proteins that are folded into a complex three-dimensional shape that contains an active site where the specific substrate binds structurally and chemically. There are four main protein structures: primary, secondary, tertiary, and quaternary. A primary structure consists of a linear strand of amino acids in a polypeptide chain. They are bonded to one another through covalent peptide bonds. Secondary structures are in coils and folds due to the hydrogen bonds present between hydrogen and oxygen atoms near the peptide bonds. Tertiary structures take a three-dimensional form due to the interaction between amino acids functional groups and disulfide bonds. ...
...p to how champagne is made is its first fermentation. The juice of the grape submits to the first fermentation for the high acidic based wine. Once the fermentation is completed, step three is blending, which is an important part in the champagne process. Blending is where different grapes, from different areas and vintages are blended together to produce an group of perfection. Step four is a second fermentation, where the yeast produces the alcohol and carbon dioxide. Step five is where the wine ages, the lees aging intensifies the the flavors. After the aging, remuage/riddling is performed to push the dead yeast forward. Once the dead yeast is ready to be disgorged, it is disgorged. After the dead yeast has been removed, one measures the dosage. Lastly, the wine is “recorked” and sent off to rest before being sold, (A Visual 9 Step Process: How Champagne is Made).
The older the wine the costlier it sells. Most of the wines are stored in wooden barrels, as it enhances the taste and colour of the wine. Process & Chemistry in Wine Industry Grape juice contains 79% water & 20 % carbohydrates, 1 % organic acids and, phenolics, vitamins, minerals and nitrogenous compounds. Grape juice gets its flavour from the sugars, organic acids and phenolics, while the vitamins, minerals