Amylase Lab

Abstract
This lab was focused on determining the optimal temperature of the enzyme amylase responsible for catabolizing starch polymers and to see how different temperatures affected the rate as well as how effectively the enzyme worked. To proceed with the experiment the group set up four different test tubes for each, bacteria and fungal amylase, and labeled them accordingly with different temperatures as well as different solutions . Then the spot plates were placed on the time and temperature table created with napkins and iodine was added to the first row were the solutions would be added later according to the time and temperature of each row. Because iodine reacts and turns a dark black color when starch is present they could determine the optimal temperature of each type of amylase by looking at and comparing the color changes. The group could reach a conclusion because they observed that at low temperatures more starch was present as well as at high temperature which was were the most starch was present. Because of these observations they concluded that the optimal temperature for amylase should be at about fifty-five degree celsius.

Introduction
Because all living organism require energy to function, grow, and
In table 1 are the results for the bacterial amylase, what is depicted is the minutes passed and the number corresponding to the color most similar to the color chart provided by the lab manual. The results showed that the shade of yellow was lightest at 55 degrees. In table 2 the same information is recorded, showing once again the most activity at 55 degrees celsius. Picture 1 was taken by the group, showed the results of both the bacterial and fungal amylase and picture 2 shows the color chart referenced for the results of the charts. Graph 1 (bacterial) and graph 2 (fungal) represents the enzyme activity vs. change in temperature, they had similar results although the bacterial amylase had a higher activity