Enzyme Controlled Reaction Lab Report

The aim of this experiment is to find out the rate of reaction between amylase and starch in a range of different reaction temperatures.

Enzyme catalysis is dependant upon factors such as concentration of enzyme and substrate, temperature and pH. These factors determine the rate of reaction, and an increase in temperature or pH above the optimum will

Temperature controls the speed the enzymes work at. Higher temperatures increase the kinetic energy which increases the chance of collision therefore speeding up the rate of

If the substrate concentration is increased then the rate of a catalase reaction will also increase until it reaches the optimal concentration or saturation point and will remain constant. This is because there will be more substrate molecules in a higher concentration therefore a higher frequency of collisions. This increases enzyme activity and more product will be formed. However at a certain concentration the enzymes will become saturated (all

3) Adding less enzyme caused the reaction to proceed more slowly than when more enzyme was utilized.

Enzymes have an ideal range of values for any of the variables, or optimal conditions, in this experiment. When these optimal conditions are

Substrate concentration also affects the rate of reaction as the greater the substrate concentration the faster the rate of reaction and all the active sites are filled. At this point the rate of reaction can only be increased if you add more enzymes in to make more active sites available.

What does the changes in the amount of substrate on an enzyme’s reaction effect on?

then release the products. The principal function of enzymes is to increase the rate of 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

However, the rate of reaction only increases for a certain period of time until there is lesser substrate molecules than the enzyme molecules. The increase of enzyme concentration does not have effect if there are lesser substrate molecules than enzyme molecules initially.

Effect of varying Temperatures on Enzymatic Activity of Bacterial and Fungal Amylase and hydrolysis of Starch

The concentration of enzymes and substrates affects the rate of reaction, as the concentration of the enzyme and substrate is increased, the velocity of the reaction proportionately increases. By increasing the concentration of substrate it will gradually increase the velocity of enzyme reaction within the restricted range of substrate levels.

This experiment was performed to demonstrate how varying temperatures affects the activity of the enzyme, amylase. Also, it was conducted to determine the optimal temperature for the fungal, Aspergillus oryzae, and bacterial amylases by placing them both into different test tubes with differing temperature conditions. At varying time intervals, both enzymes were removed from their assigned temperatures. A drop of each enzyme will then be placed on two different spot plates with a pipette. All the wells on the spot plates contain three drops of iodine to clearly show whether a reaction has taken place. The pipette was used to mix the iodine with the starch enzyme to organize the levels of starch catabolism based on temperature. At the end of

reaction rate increases. If the temperature of an enzyme gets to high the reaction rate will slow