Optimal Temperature Of The Fungal Amylase

Abstract The optimal temperature of Bacillus lichenformis bacterial amylase and Aspergillus oryzae fungal is determined by mixing a starch solution into the bacterial and fungal amylases that are put in four different temperatures (0, 20, 55, 85 degrees Celsius). Then after every two-minutes, ending at the ten-minute mark, a small sample of the starch-amylase mixture is put into a well with a couple drops of iodine to help show the change in starch. This was done because when iodine is exposed to

Effect of Temperature on Bacterial Amylase, Bacillus lichenifomis, And Fungal Amylase, Aspergillus Oryzae By: Sebastian Velandia (5443225) Lab Partners: Keila Burgos Maily Hernandez Michelle Rozo Lab Section U-46 X_________________________________________ Abstract: Enzymes take care of catalysis in living organisms. They are used mainly for commercial uses for example, to produce sugars. Throughout the experiment, bacterial amylase, Bacillus lichenifomis, and fungal amylase, Aspergillus

The enzyme, Amylase is significant to the commercial world and it is important to know the optimal conditions for amylase activity to be able to use amylase efficiently. To determine the optimal temperature for both fungal and bacterial amylase, an Iodine test was used to visually measure starch catalysis. A mixture of starch and amylase, either bacterial or fungal, were placed in four different temperatures, 0⁰C, 25⁰C, 55⁰C, and 85⁰C, and then added to iodine to observe amylase activity. A light

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

Effect of Temperature on the Starch Hydrolyzing Ability of Aspergillus Oryzae Amylase and Bacillus Licheniformis Amylase Lab section: U28 Abstract The optimal temperature range of bacterial amylase, Aspergillus oryzae, were found and compared to the optimal temperature range of fungal amylase, Bacillus licheniformis, by testing the ability of the enzymes to hydrolyze starch after being exposed to different temperatures. The starch hydrolyzing ability of both the fungal amylase and the bacterial

The effects of temperature on Aspergillus oryzae and , Bacillus licheniformis Tamira Carey PID: 4861587 Lab partners: Group 4 Lab Section: U29  ABSTRACT The effects of temperature on fungal amylase Aspergillus oryzae, and bacterial amylase, Bacillus licheniformis ability to break down starch into maltose was studied. The study determined the optimal temperature the Aspergillus oryzae and Bacillus licheniformis was able to break down the fastest. The starch catalysis was monitored by an Iodine test

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

today are fungal amylase and human amylase. Fungal amylase is an enzyme that comes from living cells extracted from a fungus called Aspergillus oryzae (Williams & Joseph, 2003). It is widely used in alcohol (beer and wine breweries) as well as in baking foods such as bread; starch (found in flour) is broken down into simple sugars, and the process of fermentation (where yeast is chemically broken down) soon follows which causes the bread to rise (Saranraj & Stella, 2013). This is why amylase and starch

Hydrolysis of starch for fungal amylase Aspergillus Oryzae and bacterial amylase Bacillus Licheniformis at different temperatures. Maydelis Perez PI 4593042 Florida International University BSC 1010L, section UO9, March 6, 2013 Abstract Enzymes are very specific protein because they contain one active site on their surface that enable the substrate to bind to the enzyme and form the enzyme substrate complex and then release

When the experiment was conducted, the main objective was to determine how temperature affected the enzyme amylase and its activity. The function of amylase in this experiment was to break down or digest starch into smaller molecules. In the context of the experiment, the amylases function was to break down starch into monosaccharides. As defined in the Biology in Focus textbook written by Urry, Cain, Wasserman, Minorsky & Reece, monosaccharides are defined as simple sugars of the macromolecule carbohydrate