I didnt really sure on how to plot the graph on number 9 Title: Effect of B-amylase on starchObjective:To observe the reduction reaction of B-amylase and starch by following a progresscurve from t0 to t60.Introduction:Usually, B-amylase is measured using non-specific reducing sugar assays.Meanwhile, starch is used as a substrate in the measurement. B-amylase is anexo-enzyme that releases successive maltose units from the non-reducing end ofa polysaccharide chain by hydrolysis of a-1,4-glucan linkages. The reducing groupwill reduce DNSA reagent causing color changes from yellow to brown. The effectof B-amylase on starch can be studied by following a progress curve. (Syahirah,2017)Materials (Reagent/apparatus):Starch 1%, acetate buffer 1.0 M Ph 5.0, distilled water, B-amylase, DNSA reagent,ice, boiling tubes, pipet, dropper, beaker, water bath, measuring sylinder,spectrophotometer.Procedure:1. The following reagent were mixed in a boiling tube and incubated at 30°C:MaterialVolume (ml)Starch 1%4.0Acetate buffer, 1.0 M, Ph 5.04.0Distilled water4.0(reaction mixture)2. In a separate tube, B-amylase was placed and incubated at 30°C.3. A series of labelled tubes that contained 2.0 ml of DNSA reagent wasprepared.4. The tubes at tblank, t0, t2, t4, t8, t15, t30, and t60 were labelled. Thesetubes were kept on ice in a beaker. 1.0 ml of the reaction mixture was addedinto the DNSA tube labelled tblank. 5. 1.0 ml of B-amylase was added to the reaction mixture and mixed, to startthe enzymatic reaction.6. 1.0 ml of the reaction mixture was pipetted immediately into the DNSA tubelabelled to.7. At times 2, 4, 8, 15, 30, and 60 minutes, the sampling were repeated bypipetting 1.0 ml of the reaction mixture into the appropriately labelled DNSAtubes8. 1.0 ml of distilled water was added further to each DNSA tube to developthe color and read the absorbance at 560nm using a spectrophotometer.tblank was used to zero the spectrophotometer.9. A graph of absorbance against time was plotted to see the progress of theB-amylase-starch reduction reaction.Result:Absorbance (AU)Time (minute)Discussion:In the beginning, at 0 to 4 minutes, the reaction rate was low because at that time,the B-amylase was just started to react on starch molecule. So, the starch has notbeen degraded yet. After 4 to 30 minutes, the rate was increasing because the B-amylase enzyme has been fully degraded the starch molecules into maltose. Then,after 30 to 60 minutes, the reaction rate started to become constant since the starchwas limited and there was no more substrate left in the sample that was availablefor B-amylase enzyme to make degradation towards the starch. (The Effect of B-Amylase on Starch, 2018)Conclusion:In conclusion, the B-amylase enzyme was always available to run its function whichwas to degrade the starch because the enzyme can be reused over and over again.Meanwhile, the starch that acts as a substrate will decrease and run out becausethe substrate is a molecule upon which an enzyme act. This means, after all thestarch molecules had been transformed into maltose, they were no longer useableto react with the B-amylase enzyme because their shapes had been changed.

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β-amylase is the enzyme which degrades starch and produce maltose. 3,5 Dinitrosalicylic acid(DNSA)…