Alpha-Amylase

Homework Assignment #2 – Properties of Water Hypothesis (H) – The amylase will digest the starch; thus, there will be no change in the color of the liquid inside, or outside, of the dialysis membrane because the Lugol’s reagent will not have surrounding starch to react with. Null Hypothesis (H0) – The amylase will not digest the starch; thus, when the outside liquid passes through the permeable membrane (dialysis membrane), the Lugol’s reagent will react with the starch—turning the content inside

Null Hypothesis: The amylase will have no effect on the starch or fail to digest it and the Lugol's will cross the membrane causing a color change. Hypothesis: The amylase will digest the starch, so when the Lugol's crosses the membrane, there will be no color change. In this lab experiment, we were testing diffusion across a plasma membrane using starch, amylase and Lugol's. The results from the experiment supported my hypothesis. The amylase did in fact digest the starch. The control in our experiment

The good results obtained with the epoxy crosslinked enzymes encourages us to make a step forward and implemented the method for magnetic CLEAs. Magnetic CLEAs have the advantage over the CLEAs of being directly removed from the reaction medium with a magnet avoiding centrifugation steps. The procedure was the same as the CLEAs but including amino derivatized magnetic particles to crosslink with the protein, resulting in protein and magnetic particles aggregates. The precipitants selected for this

This lab was conducted to learn about digestive enzymes and how they work to help break down particles. For the experiment 1(Starch/Amylase) we used 4 tubes and numbered them 1-4. We used another 4 test tubes and numbered them 1a-4a. For the test tube 1 we added 3.0ml of distilled water, tube 2 - we added 3.0ml of amylase, added 1 drop of hydrochloric acid to tube 3, boiled tube 4 until it was cloudy and added 5.0ml of cooked 1% starch to all four test tubes. We incubated all test tubes for and hour

Effect of Temperature on Amylase Production in Bacillus subtilis Grace Ann Nader Background Amylase is an enzyme, produced by plants, animals, and microorganisms, that is used to break down starches into smaller monomers, that can then be transferred through the cell wall and metabolized by organisms. Amylase plays a huge role in the food and textile industry as well. Amylase hydrolyzes starch molecules into polymers composed of glucose units, which are used to create glucose, fructose syrups, modified

Post lab questions 1. What was the concentration of each of the test samples? .291, .413, .291, .397, .055, .05, .527, .484 2. The samples that you added to the microplate strip contain many proteins and may or may not contain the antigen. What happened to the proteins in the plastic well if the sample contained the antigen? What if it did not contain the antigen?6 If the protein in the well contained antigen, then the antibodies when added to the plate would stick to the antigen. If there is no

Finding the optimal temperature for enzymatic activity of bacterial and fungal amylase was the main purpose of the experiment. The effectiveness of an enzyme can be affected by the environment of the organism is in, and to work at its best, the optimal temperature is necessary to breakdown nutrients and produce energy. The results for this particular experiment showed that the optimal temperature for both amylases was 65°C. This is because at this temperature, the breakdown of starch was the most

Function of Amylase ABSTRACT: Animals intake large amounts of carbohydrates for energy as part of their daily diet. These carbohydrates are composed of sugars or joined glucose units. To study how animals tissues derive energy from these sugars, enzymes such as amylase have to be studied. amylase is an enzyme that breaks down starches into simple sugars. By identifying the components of amylase and determining their functions, one was able to better understand the overall function of amylase and

Lacquer is the most mineralized tissue of the body, framing a hard, thin, translucent layer of calcified tissue that covers the whole anatomic crown of the tooth. It can shift in thickness and hardness on every tooth, from tooth to tooth and from individual to individual. It can likewise fluctuate in shading (ordinarily from yellowish to grayish white) contingent upon varieties in the thickness, nature of its mineral structure and surface stains. Lacquer has no blood or nerve supply inside of it

temperature variations affect enzymatic activity of the enzyme amylase. The results of the experiment will also determine the optimal temperature of the amylase enzyme. The results of the experiment provide evidence for determining the environments that the enzyme amylase would most likely be present. By determining the possible environments, one can predict what and how environmental factors will affect the enzyme amylase. Two forms of amylase (Bacterial - Bacillus licheniformis and Fungal - Aspergyllus