Enzyme Lab Report
The purpose of the experiment was to find out how temperature affects the enzymes activity. For example, in Humans if the temperature is too high, the individual’s brain enzymes can denature and cause life threatening problems. The opposite can occur as well, if the temperature is too low, hypothermia can occur and it can be dangerous (Wilson, 1996). In the experiment optimal conditions for fungal and bacterial amylase was measured as well. Discovering information, such as the optimal temperature, can help demonstrate the environment these organisms work best. Thus, if further studies are conducted on different enzymes, the more information is covered about certain organisms. In the experiment, each enzyme source was put to the test by being placed into different test tubes and baths with altered temperatures. In order to see how long the Amylase was hydrolyzing starch in different temperatures, Iodine was placed on the spot plate making it viable by
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In the first column, 0° C, each well had low enzyme activity. In the second column, 25° C, the results displayed the enzyme actively low as well. In group 5, the enzyme was hydrolyzing the starch moderately, which is how the enzyme is supposed to react. In the third column, 55° C, each well displayed the enzyme hydrolyzing the starch at a low pace once again. And lastly, the fourth column, 85° C, the enzyme properly denatured due to the high temperature. Bacterial Amylase’s optimal temperature is 55° C. In the first column, each well displayed barely any enzyme activity meaning the enzymes were denatured. In the second and third column, the enzyme was reasonably active and starch hydrolysis was occurring. And lastly, the last column all enzymes were denatured. The control in the experiment was the first row, or 0 minutes, because the Starch was not mixed in with Amylase at that point proving that starch turns into a black complex and comparisons were
In the first column, 0° C, each well had low enzyme activity. In the second column, 25° C, the results displayed the enzyme actively low as well. In group 5, the enzyme was hydrolyzing the starch moderately, which is how the enzyme is supposed to react. In the third column, 55° C, each well displayed the enzyme hydrolyzing the starch at a low pace once again. And lastly, the fourth column, 85° C, the enzyme properly denatured due to the high temperature. Bacterial Amylase’s optimal temperature is 55° C. In the first column, each well displayed barely any enzyme activity meaning the enzymes were denatured. In the second and third column, the enzyme was reasonably active and starch hydrolysis was occurring. And lastly, the last column all enzymes were denatured. The control in the experiment was the first row, or 0 minutes, because the Starch was not mixed in with Amylase at that point proving that starch turns into a black complex and comparisons were