Amylase

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

We performed the lab “Action of a Digestive Enzyme” which was amylase. Amylase splits starch molecules into sugar molecules. It will also react differently depending on temperature, light, other chemicals, etc. Our objective was to test a solution for the presence of starch or sugar and the effects of varying temperatures on the activity of amylase. The lab consisted of several materials such as test tubes, test tube clamps, graduated cylinder, beakers, hot plates, test tube rack, pipet rubber

results in Figure 1, supported both the hypothesis as well as the predictions because the graph depicts how the differences in temperature changed the enzyme activity of amylase. The results concluded that as temperature deviates from optimal temperature amylase will hydrolyze starch at a lower rate. At 5 and 70 degrees Celsius amylase took longer to hydrolyze starch compared to 25 and 40 degrees Celsius. The results also supported the prediction that at 40 degrees Celsius, enzymes will break down starch

Introduction The purpose of this experiment was to determine the enzyme activity for salivary amylase and phosphorylase by placing them under different conditions of temperature and enzyme concentration. An enzyme is a protein that acts as a catalyst to form reaction, and see the activity of the specific enzyme (Knowles, 1991). One part of the enzyme, salivary amylase, is that alpha amylase is in the saliva of most animals because this enzyme breaks down starch (Jacobsen, Melvaer, Hensten- Pettersen

produces amylase, which breaks down starch. This variation is likely to occur to individuals that have ancestors with high starch diets. It is hypothesized that individuals with high starch diets, have a duplication of the AMY1 gene (Tracey 2016). As an individual with family eating a high rice/starch diet, I would hypothesize to have this variation. This study will be completed through collection of individual saliva, and put through a polymerase chain reaction to determine the amylase concentration

Alpha-Amylase activity varied considerable from our initial hypothesis. In regards to temperature our data shows that optimal maltose production occurs at higher temperatures, while lower temperatures show a decrease in production. Specifically, the data shows that the optimal temperature appears to be at 100⁰C or at least in between 65⁰C and 100⁰C. This trend is seen for all three amylase samples. Results from other experiments using A. oryzae, B.licheniformis, porcine alpha-amylase show slightly

Introduction. The experiment was performed to see how concentrated catalysts affect the rate of enzyme activity. Amylase acted as the catalyst during the experiment. The catalyst speed up the breakdown of the starch present on the three select foods. Performed by mixing different (3) foods of starch with the amylase (1). I have chosen this experiment to verify different food of which would give energy slowly and if it would be beneficial as a slow energy release food. Hypothesis/ Aim of the experiment

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

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

THE EFFECT OF AMYLASE ON BREAD What is bread? Bread is a food made of flour, water, and yeast mixed together and baked. In bread making, our main focus will be on the enzyme amylase. In wheat, there is naturally appearing amylase. Amylase in the shape of malted barley can be mixed with flour in minor amounts to achieve a proper balance of enzymes. The key purpose of amylase in wheat flour is to break down complex starches into simple sugars. Without this key process happening in the dough, fermentation