How Does Temperature Affect The Reaction Between Fungal And Bacterial Amylase
Abstract: Enzymes are part of human’s everyday lives and improve the quality of living. Enzymes decrease activation energy which pertains to how much energy is needed for chemical reactions to take place. Enzymes also known as catalysts is one of the main factors in producing energy in individual’s bodies. The experiment conducted was to test how different temperatures effected the catabolizing of fungal and bacterial amylase, as well as the optimal temperature needed for the enzyme to correlate with the bacteria and fungi. The enzyme’s break down within the starch was observed through different temperatures and time periods. The Starch was placed in both the fungal and bacterial amylase where they were then placed on spot plates. Through the iodine test, it was concluded whether the breakdown of starch occurred or not. The experiment
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concluded that the optimal temperature for fungal amylase is 65°C, and the optimal temperature for bacterial amylase was 85°C.
Meanwhile there was no breakdown of fungal amylase nor bacteria amylase at 0°C. Overall this experiment rejected the null hypothesis and failed to reject the alternative hypothesis due to the correlation between amylase activity and the starch. This is experiment displayed how efficiently temperature affected the shape of the enzyme, thus affecting the enzyme activity so It could function properly.
Methods: Aspergillus oryzae known as fungal amylase and Bacillus licheniform also known as bacterial amylase were the two enzymes that were used to examine the different temperatures in order to find the optimal temperature to break down the starch. During the preparation of the two spot plates with the temperatures of 0°C, 25°C, 55° and 85° and the minutes varying from zero to ten for the fungal and the bacterial amylase vertically, sixteen test tubes were labeled, four for the bacterial amylase another four for the fungal amylase and another eight with starch using B or F and the letter S. Then five mL of 1.5% starch
was placed into the eight B or F starch tubes and one mL of amylase was placed into the test tubes that did not have starch. After there was a five-minute equilibration for the test tubes that were placed into their corresponding temperatures. In the meantime, two to three drops of iodine were placed in the zero minutes row. When the equilibration procedure was finished, a few drops of starch were taken from the tubes without taking them out from their water baths and transferred to the first row of the spot plate which was zero minutes in the corresponding temperature. Then a different pipette was used for each temperature during the transfer of the bacterial amylase and the fungal amylase. Which was then placed with the starch and quickly combined using a toothpick. The starch solution was then poured into the tube containing the rest of amylase. Subsequently the timer was set for two minutes and another two to three drops of iodine were placed in the two-minute row. This method was done repetitively at each interval time for a full ten minutes, and made sure to add the starch amylase afterwards for each temperature slot. This process was done for an entire six trials for each slot for the fungal amylase and the bacterial amylase. Due to the colors on the spot plates, it was shown in what time intervals and temperature starch hydrolysis occurred and when it did not.
concluded that the optimal temperature for fungal amylase is 65°C, and the optimal temperature for bacterial amylase was 85°C.
Meanwhile there was no breakdown of fungal amylase nor bacteria amylase at 0°C. Overall this experiment rejected the null hypothesis and failed to reject the alternative hypothesis due to the correlation between amylase activity and the starch. This is experiment displayed how efficiently temperature affected the shape of the enzyme, thus affecting the enzyme activity so It could function properly.
Methods: Aspergillus oryzae known as fungal amylase and Bacillus licheniform also known as bacterial amylase were the two enzymes that were used to examine the different temperatures in order to find the optimal temperature to break down the starch. During the preparation of the two spot plates with the temperatures of 0°C, 25°C, 55° and 85° and the minutes varying from zero to ten for the fungal and the bacterial amylase vertically, sixteen test tubes were labeled, four for the bacterial amylase another four for the fungal amylase and another eight with starch using B or F and the letter S. Then five mL of 1.5% starch
was placed into the eight B or F starch tubes and one mL of amylase was placed into the test tubes that did not have starch. After there was a five-minute equilibration for the test tubes that were placed into their corresponding temperatures. In the meantime, two to three drops of iodine were placed in the zero minutes row. When the equilibration procedure was finished, a few drops of starch were taken from the tubes without taking them out from their water baths and transferred to the first row of the spot plate which was zero minutes in the corresponding temperature. Then a different pipette was used for each temperature during the transfer of the bacterial amylase and the fungal amylase. Which was then placed with the starch and quickly combined using a toothpick. The starch solution was then poured into the tube containing the rest of amylase. Subsequently the timer was set for two minutes and another two to three drops of iodine were placed in the two-minute row. This method was done repetitively at each interval time for a full ten minutes, and made sure to add the starch amylase afterwards for each temperature slot. This process was done for an entire six trials for each slot for the fungal amylase and the bacterial amylase. Due to the colors on the spot plates, it was shown in what time intervals and temperature starch hydrolysis occurred and when it did not.