Amylase Lab Report

I put one test tube for each control, substrate, and enzyme in the 4° C (ice bath), 23° C (room temperature), 37° C (body temperature), and 60° C (water bath). Add the inhibitor that was used and what it was used for.

Amylase experiment # 2 was done to see how the pH affected the efficacy of the enzyme. First we collected all of the materials that were necessary to make this experiment. We needed five clean test tubes, the following standard solutions, 1% Starch Solution pH 3,1% Starch Solution pH 5,1% Starch Solution pH 7,1% Starch Solution pH 9,1% Starch Solution pH 11

How pH Affects the Break Down of Starch by the Enzyme Amylase Hypothesis: The optimum pH for the reaction of starch with amylase is pH 7. PH values lower or higher than this value will result in a slower rate of reaction. Amylase works in the range pH 3 to pH 11.

In this lab experiment the action of the enzyme Amylase was observed on starch (the substrate). Amylase changed the starch into a simpler form, the sugar maltose, which is soluble in water. Maltose then breaks down the glucose chains of starch in the pancreas and intestines. Amylase is present in human saliva, and begins to act on the starch in the food while still in the mouth. Exposure to heat or extreme PH (acid or base) will denature proteins. Enzymes, including amylase, are proteins; if denatured enzymes can no longer act as a catalyst for the reaction. In the presence of potassium iodide, starch turns a dark purple color; however maltose does not react with I2KI. The rate of fading of starch allows a quantitative measurement of reaction rate.

The aim of my investigation is to see how pH affects the activity of potato tissue catalase, during the decomposition of hydrogen peroxide to produce water and oxygen.

2. Salivary amylase, an enzyme in saliva that breaks down starch, has an optimal pH of 6.7-7.0. Explain why salivary amylase is active

enzymes that will be used during this lab to test the ability of amylase to break down starch ,a

In part II of the lab six small glass tubes were obtained in a test tube rack. Ten drops of distilled water were then added to test tube 1, five drops to tubes 2-4, and no drops in tubes 5 and 6. Five drops of 0.1M HCl were added to test tube 5 and five drops of 0.1M NaOH to test tube 6. Five drops of enzyme were then added to all tubes except tube 1. Tube 3 was then placed in the ice bucket and tube 4 was placed in the hot bucket at 80-900C for five minutes, the remaining tubes were left in the test tube rack. After the five minutes five drops of 1% starch was added to every tube and left to sit for ten minutes. After ten minutes five drops of DNSA were then added to all the tubes. All the tubes were then taken and placed in the

During these experimental procedures, the implication of multiple different temperatures on fungal and bacterial amylase was studied. In order to conduct this experiment, there were four different temperatures used. The four temperatures used were the following: 0 degrees Celsius, 25 degrees Celsius, 55 degrees Celsius, and 80 degrees Celsius - Each temperature for one fungal and one bacterial amylase. Drops of iodine were then placed in order to measure the effectiveness of the enzyme. This method is produced as the starch test. The enzyme was tested over the course of ten minutes to determine if starch hydrolysis stemmed. An effective enzyme would indicate a color variation between blue/black to a more yellowish color towards the end of the time intervals, whereas a not so effective enzyme would produce little to no change in color variation. According to the experiment, both the fungal amylase and bacterial amylase exhibited a optimal temperature. This was discovered by observing during which temperature and time period produced a yellow-like color the quickest. Amylase shared a similar optimal temperature of 55 degrees Celsius. Most of the amylases underwent changes at different points, but some enzymes displayed no effectiveness at all. Both amylases displayed this inactivity at 0 degrees Celsius. At 80 Celsius both the enzymes became denatured due to the high temperatures. In culmination, both fungal and bacterial amylase presented a array of change during it’s

This experiment consisted of setting up a control group of starch in various temperature and then placing both fungal amylases and bacterial amylases in a mixture of starch and placing the solution of amylase and starch in various temperatures of water. After a certain amount of time- different amount of time needs to be used in order to have reliable results- iodine is added in a well on spot plates, then two drops of the mixture of amylase-starch is added from each temperature used, by adding iodine into the plates the mixture will show how much starch was hydrolyzed, this is used to calculate the amount of

Based on the class data of the pH of phosphorylase reaction, the potato phosphorylase is reached the endpoint which the phosphorylase active at pH 6, it started active within 6 minutes. The optimal pH of phosphorylase is at pH 7 which active just within 4 minutes. At pH 6, it started to breaking down the starch primer +glucose-1-phosphase into starch + phosphate which reacted with the iodine test to formed the blue precipitate. At the optimal pH 7, it shows that it maximized its activity. Comparing the data of the pH of the potato phosphorylase reaction with the study published by Russell Pressey from Plant

n each test tubes that do not contain the starch solution, add 1 mL of amylase. Then place the test tubes that contains starch solution and the amylase into the corresponding temperature baths. The 0 degree Celsius contains ice to quickly reduce the temperature of the solution inside the test tube and water was added to help the test tube submerge. Allow the test tubes to be the baths for five minutes to

Much like temperature, the enzymes have a specific pH range in which they will function. Any pH outside of that range will cause the enzyme to denature and no longer function. The different substances that the potatoes were put into were water, vinegar and NaOH. They all had differing pH levels with water being at 5, vinegar at 4, and NaOH at 11. The reason that the water was at pH 5, as opposed to the standard pH 7, is because the water took in the carbon dioxide our bodies release from exhaling thus making the water more acidic than usual.

The group believed that pH would affect the rate of degradation of the starch. As read from Martin Chaplin’s website, “there are three stages in the conversion of starch.” These stages are gelatinization, liquefaction, and saccharification. There are many types of enzymes, but as stated from Reference.com, “enzyme that breaks down starch is amylase.” Two types of amylase were tested in the initial experiments to see which would work best. Testing will be done to see whether this will truly affect the rate. As stated from Worthington Company, “Amylase prefers 4.6-7. This depends on the type of amylase.” This can help show how the enzyme will affect starch, and help show how digestion in cells and how metabolism works in other organisms. The hypothesis is a higher pH will degrade the starch faster than lower starches, similar to a high acidity rating in stomachs. This will possibly show how problems like acid

Objective: To identify the components of the two solutions with Iodine test and ... Discussion: ... Why You Add Hydrochloric Acid in Hydrolysis of Starch.