Amylase Reaction Lab Report

10 microliters of the sample is then added and the assay absorption is measured at 340nm. If absorbance was above 1.5, samples were diluted.

The same solution of 0.5 ml BSA was then added from test tube 1 to the test tube 2 after being properly mixed, and from test tube 2 the solution was being added to test tube 3, and so forth all the way up to test tube 5, with the same exact procedure. From the last tube, we then disposed the 0.5 ml solution. After above procedures, we now labeled another test tube “blank”; 0.5 ml blank distilled water was purred into the tube with the serial dilution of 1:10. We also had a tube C labeled “unknown” with the same 0.5 ml of solution. And after adding 5ml of Coomassie Blue to each tube (1-5) and to the blank, the result of absorbance was read at 595 nm.

Which of the foods that you tested contained amylase? Which did not? What experimental evidence supports your claim?

Introduction: The goal or purpose of this experiment was to determine the concentration of Allura Red in red commercially available beverage- Gatorade. Colorimeter are used to shine a LED light through the solution and hit a photocell: it will detect an absorbance or a percent transmittance value. These “value” can be charted and examined as a calibration curve. Calibration curve is a method for determining a substance concentration in an unknown sample

Lactose is a sugar that can be put into smaller molecules, glucose and galactose. Lactose is when you are not able to digest milk and dairy meaning that the enzyme lactase that breaks down lactose is not functioning properly. ONPG was used as a substitute for lactase because even though it is colorless it helps show enzyme activity by turning yellow. This experiment measured the absorbance ONPG when exposed to lactase within an environment of different salinity’s. The enzyme, lactase, was obtained by crushing a lactaid pill and then was added into four cuvettes. ONPG and salt solution of different concentrations were added and their levels of absorption was measured by a spectrophotometer. The results showed that higher salt concentrations have a lower level of absorption. There were 4 cuvettes and within those cuvettes that solutions within them were being tested and the results showed the more salt solution added with the lactase the lower the absorbance. The less salt solution there was a higher rate of absorbance. The data supported the hypothesis that with increasing NaCl concentration there would be a decrease in enzyme activity.

2. What effect did boiling and freezing have on enzyme activity? Why? How well did the results compare with your prediction?__Boiling caused amylase to be denatured, thus inactivating the enzyme. Freezing has no effect. The function of an enzyme is directly related to its environment, like temperature.__

First and foremost, the initial hypothesis of this experiment is that stevia, a plant-based and water-soluble sweetener, will inhibit the activity of the studied enzyme, α-amylase and that sucralose (i.e Splenda), an artificially produced sweetener, will have the opposite effect. Both stevia and sucralose designed for diabetics are expected to inhibit the activity of α-amylase more than sucrose. With this in mind, the results obtained from the experiment showed that stevia does indeed inhibit the activity of α-amylase most effectively compared to sucrose and sucralose. This can be explained by the small range of % inhibition values, ranging from 10-20 % inhibition. This can be observed in Figure 1 where one can notice that the standard error bars are

Purpose: To study and investigate the presence of macromolecule in different types of solutions and the unknown solution of macromolecule. Introduction: Macromolecules are polymers that are made up of monomers which combine into long chains called polymers (Alberts, 1998). This experiment was conducted to test the presence of a few macromolecules in many different solutions. Carbohydrates, lipids, proteins and nucleic acids are the four most well-known macromolecules found in living things.

The absorbance value is related to the blood glucose because the higher light absorbance value, the higher the amount of blood glucose concentration in the sample. The absorbance values that were recorded from each lab table were averaged and put into a table. The values were then graphed in order to see the differences between nondiabetic and diabetic blood glucose absorbance. The hypothesis created for this experiment is that diabetics have a greater absorbance than nondiabetics because diabetics cannot properly regulate their glucose levels.

This experiment for lab #4: Enzymes was having a fungal amylase and a bacterial amylase which are poured into separate sets of 24 wells, which then someone from the group pours three drops of iodine on each row representing four different temperatures (0 degrees, 40 degrees, 55 degrees, and 75-85degrees) and different times reaching from 0 to 10min. The aim for this research was to see which wells with the mixture of the amylases turned yellow, slightly yellow or black. If it turned yellow that means that the enzyme became hydrolyzed and it’s at its ideal temperature. When determining the results you need to pour the amylase in the wells in the respective temperatures of 0 degrees Celsius while the wells with temperatures above

Our materials for the extraction of DNA included: the screwcap tubes, capless tubes, pipet tips, disposable transfer pipets, a foam microtube holder, a DI water bottle, a sharpie to label, a hot water bath, Non-GMO food, Test food, and a centrifuge. Our materials for the setup of the PCR reactions included: PCR tubes, screwcap tubes, pipet tips, an aerosol barrier, a foam microtube holder, a PCR tube holder, a 2-20 microliter micropipette, an ice bath, a sharpie to label, a plastic bag, a styrofoam cup with ice water, and a black tray with ice water. Finally, the materials for the electrophoresis of the PCR products included: Agarose gel, PCR sample tubes from previous labs, PCR tube holders, running buffers (300-350 ml), loading dye, a PCR molecular weight

These test tubes were mixed thoroughly and then each one was placed into the Spectrophotometer to measure the absorbance of each using the maximum wavelength of absorption found in the first part of the lab. Students recorded the absorbance of each solution and then calculated the concentration of each. Using the same wavelength maximum, students measured the absorbance of the beverage solution in the

Used as a catalyst, Enzymes are a means of lowering the activation energy to speed up biochemical reactions, which make the organism more efficient, do to the use of less energy to get work done in the cell. With different enzymes such as lactase, catalase and amylase which each have different usages. The one used in this experiment is Amylase, which catabolizes starch molecules into sugar molecules. If this enzyme, or any enzyme, is not placed in their appropriate optimal temperature, then it will not work as efficiently or not at all. The iodine was important in the experiment conducted because the use of iodine was to determine the possible optimal temperature of the two amylases, the bacterial and fungal amylase.

Also (5μl) of DNA template that extracted from stool samles was added then 1.5 μl of each type of Primers(forward and reverse)added to the master mix and then blend well using Exispin vortex centrifuge ,then this tubes would transferred to the Thermocycler machine, which has been programmed by the previous program for amplified of ITS1 region.The PCR products were electrophoresed in agarose gel and visualized on UV trans illuminator and then photographed using photo documentation .

In this experiment we wanted to determine the optimal temperatures for fungal, Aspergillus oryzae, and bacterial, Bacillus licheniformis. In order to see if any of the starch was broken down, Iodine was mixed with the starch-amylase substance. In four spot plates, the groups labeled the different temperatures, once the iodine came in contact with the starch, the result would be a reaction that turns the fluid into this dark blue/black color. In a span of 10 minutes, with occasional check ups on the solution every 2 minutes, the amylase-starch solution was placed into five types of temperature, all being Celsius. The five temperatures were 0 degrees, 25 degrees, 55 degrees, and 85 degrees Celsius. The solution would change colors, so in order to measure the changes, a scale was used. Such scale was a 1-5 scale, with colors next to each number. One being the lightest color, or yellow, and 5 being the darkest color, or black. Based on the change of color, we could tell how fast it hydrolyzed the starch in a span of 10 minutes. To keep record of the results, the results were put in Data Tables used from the Lab Manual. The average optimal temperature for Bacteria Amylase was 85 degrees Celsius, while the Fungal was 55 degrees Celsius. You can see this by looking for the