Enzyme Amylase
The Rate of Reaction that Enzyme Concentration, pH, and Temperatures
Have on the Amylase Enzymes Color Disappearance
Abstract:
Compare reaction rates of the concentrations, pH’s, and temperatures of the enzyme Amylase. At what concentrates do the substrate molecules collide with each other, making the reaction possible? At what pH levels do the 3D molecular structures change breaking the H-bond and/or denaturize? At what temperatures do the collisions of the substrate molecules happen? Proteins
Introduction:
Materials and Methods: By taking a look at 3 different conditions (Enzyme Concentration, pH, and Temperature) that can influence enzyme rate of reaction. Starting with the first one Enzyme Concentration rate of reactions, you using 5 large test tubes, 1% solution of amylase and IKI drops, pH7 buffer and Serial dilutions; which you make by diluting the 1% stock solution of amylase into 5 different concentrations (0.5, 0.25, 0.3125, 0.063, & 0.0315). Taking the 5 serial dilution tubes, you add to each serial dilution tube; 2mL of pH7 buffer, 1 mL of 1% starch solution, mixing immediately, than transfer a drop of the mixed solution into separate wells on the spot plate, watching the time to see how long it takes for the color to disappear, Repeat this for all the Serial dilutions and record the rate of reaction times. The Second one is the Enzyme pH rate of reaction. You use 5 test tubes with the following pH levels in each tube (2, 4, 7, 9, & 12), 1% amylase, 1% starch, & a buffer. Taking each of the 5 pH level tubes adding 5mL of buffer, 1.5 mL of 1% amylase and 1% starch, mix immediately, using the spot plate watch for the color change. The third one is the Enzyme Temperature rate of reaction. You will need 4 clean test tubes with the following temperatures (0, 20, 35, 80 (Cº)) labeled on them, pH7 buffer, 1% starch, and 1% amylase. Adding to each of the 4 test tubes; 5mL of pH7 buffer, 2 mL of 1% starch
Have on the Amylase Enzymes Color Disappearance
Abstract:
Compare reaction rates of the concentrations, pH’s, and temperatures of the enzyme Amylase. At what concentrates do the substrate molecules collide with each other, making the reaction possible? At what pH levels do the 3D molecular structures change breaking the H-bond and/or denaturize? At what temperatures do the collisions of the substrate molecules happen? Proteins
Introduction:
Materials and Methods: By taking a look at 3 different conditions (Enzyme Concentration, pH, and Temperature) that can influence enzyme rate of reaction. Starting with the first one Enzyme Concentration rate of reactions, you using 5 large test tubes, 1% solution of amylase and IKI drops, pH7 buffer and Serial dilutions; which you make by diluting the 1% stock solution of amylase into 5 different concentrations (0.5, 0.25, 0.3125, 0.063, & 0.0315). Taking the 5 serial dilution tubes, you add to each serial dilution tube; 2mL of pH7 buffer, 1 mL of 1% starch solution, mixing immediately, than transfer a drop of the mixed solution into separate wells on the spot plate, watching the time to see how long it takes for the color to disappear, Repeat this for all the Serial dilutions and record the rate of reaction times. The Second one is the Enzyme pH rate of reaction. You use 5 test tubes with the following pH levels in each tube (2, 4, 7, 9, & 12), 1% amylase, 1% starch, & a buffer. Taking each of the 5 pH level tubes adding 5mL of buffer, 1.5 mL of 1% amylase and 1% starch, mix immediately, using the spot plate watch for the color change. The third one is the Enzyme Temperature rate of reaction. You will need 4 clean test tubes with the following temperatures (0, 20, 35, 80 (Cº)) labeled on them, pH7 buffer, 1% starch, and 1% amylase. Adding to each of the 4 test tubes; 5mL of pH7 buffer, 2 mL of 1% starch