Plant Enzymes

1. Exercise 2
Enzymes
Asuncion, Arnel
Dela Cruz, Ma. Beatriz
Noblado, Jomar
Santos, Christian

2. Introduction
Enzymes
-are proteins that accelerate a certain chemical
reactions by lowering the activation energy

3. Introduction
Enzymes
-are proteins that accelerate a certain chemical
reactions by lowering the activation energy
-Factors affecting enzyme activity
1. Temperature
2. pH
3. Enzyme and substrate concentration
4. Inhibitors

4. Introduction
Hydrolases
1.Amylase

5. Introduction
Hydrolases
1.Amylase
2.Sucrase

6. Oxidoreductase
1. Dehydrogenase
Introduction

7. Oxidoreductase
1. Dehydrogenase
2. Catalase
Introduction

8. Introduction
Lugol’s test
Benedict’s test

9. Methodology
A. Test for amylase
B. Test for sucrase
C. Test for dehydrogenase
D. Test for catalase

10. Results and Discussion
A. Test for amylase
Figure 1. Test for amylase. Left: With corn, Right: Control

11. B. Test for sucrase
Results and Discussion
Figure 2. Test for sucrase. Left: With corn, Right: Control

12. C. Test for dehydrogenase
Results and Discussion
Figure 3. Test for dehydrogenase. Left: control, Right: with
germinated mung beans

13. C. Test for catalase
Results and Discussion
Figure 4. Test for catalase. Left: fresh potato strips, Right:
boiled potato strips

14. Conclusion
1. Roots of newly germinated seeds of Zea
mays were able to hydrolyze starch and
sucrose.
2. Methylene blue was reduced by germinated
Vigna radiata.
3. An evolution of gas can be observed in a
fresh potato but it cannot be seen in a boiled
potato.