Determination Of The Effect Of Temperature On Fungal Amylase
Abstract In this lab, we tested the effects of temperature on fungal amylase and bacterial amylase (Aspergillus oryzae and Bascillus Licheniformis). We used 4 different temperatures in Celsius 0, 23, 58, and 89 for both fungal and amylase. For 10 minutes, every 2 minutes we would use 3 drops of each amylase and mix it with iodine to observe the presence of starch at each temperature. We conducted this experiment for both bacterial and fungal amylase. Results were reached based on the color of the iodine and amylase mixture. Colors were classified from 1-5, 1 being a light yellow and 5 being a dark brown. A light-yellow color means starch is not present in the solution, the lighter the color the less starch. This means that the temperature
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Without enzymes, the chemical reactions will happen too slow for the pace needed in metabolism. Most enzymes can’t do their job as catalyst on their own. Some need other substances called cofactors (Lee 2011). Most known enzymes are proteins, meaning that they are made up of chains of amino acids that are linked together by peptide bonds (Lee 2011). Temperature, pH level, enzyme concentration, substrate concentration, and inhibitors all affect the rate of enzyme reactions. In this experiment, we used the enzyme amylase to hydrolyze starch. But we wanted to test the effects of temperature on enzymes as well. Temperature plays a big part when it comes to the rate of reaction in an enzyme. In this specific experiment, the function of the enzyme is to hydrolyze starch in Bacterial and Fungal amylase. If the temperature of the amylase and starch solution is too cold the rate of the reaction will be too slow to do its function. If the temperature of the amylase and starch solution is too hot the enzyme with lose its shape, not allowing the substrate to attach at its active site and the whole enzyme will denature (Asad 2011). The temperature of the solution needs to be just right for the enzyme to perform its function. To be able to identify which temperature worked best, and hydrolyzed the starch, for each fungal and bacterial amylase solution, we mixed three drops of each solution with three drops of iodine. When we performed the mixture, we noticed some mixtures were turning a dark brown and others a light yellow. Dark brown meant that the starch was still present and the enzyme did not do its job at that specific temperature (Bertolini 2010). Light yellow meant that the starch was hydrolyzed and the enzyme was performing its job perfectly at that specific temperature. Based on the information me and my Group gathered prior to the experiment, we
Without enzymes, the chemical reactions will happen too slow for the pace needed in metabolism. Most enzymes can’t do their job as catalyst on their own. Some need other substances called cofactors (Lee 2011). Most known enzymes are proteins, meaning that they are made up of chains of amino acids that are linked together by peptide bonds (Lee 2011). Temperature, pH level, enzyme concentration, substrate concentration, and inhibitors all affect the rate of enzyme reactions. In this experiment, we used the enzyme amylase to hydrolyze starch. But we wanted to test the effects of temperature on enzymes as well. Temperature plays a big part when it comes to the rate of reaction in an enzyme. In this specific experiment, the function of the enzyme is to hydrolyze starch in Bacterial and Fungal amylase. If the temperature of the amylase and starch solution is too cold the rate of the reaction will be too slow to do its function. If the temperature of the amylase and starch solution is too hot the enzyme with lose its shape, not allowing the substrate to attach at its active site and the whole enzyme will denature (Asad 2011). The temperature of the solution needs to be just right for the enzyme to perform its function. To be able to identify which temperature worked best, and hydrolyzed the starch, for each fungal and bacterial amylase solution, we mixed three drops of each solution with three drops of iodine. When we performed the mixture, we noticed some mixtures were turning a dark brown and others a light yellow. Dark brown meant that the starch was still present and the enzyme did not do its job at that specific temperature (Bertolini 2010). Light yellow meant that the starch was hydrolyzed and the enzyme was performing its job perfectly at that specific temperature. Based on the information me and my Group gathered prior to the experiment, we