Ph Effects On Amylase Enzyme
pH Affecting on Amylase Enzyme Is there a difference in the concentration of pH in the amylase enzyme activity? The null hypothesis would be that there will be no difference in the concentration of pH and alternative hypothesis would be that there will be a difference in the concentration of pH. The predication if that there will be a difference in the concentration of pH. The pH affects on enzyme activities, one of the enzyme that was used in the process was amylase. When a serial dilution was being prepared, contained starch solution, a buffer, and the amylase enzyme. In results, the absorbance and concentration, decreased as they were added in the other test tubes. The highest concentration occurred at pH 8 and 9 vs. the lowest concentration occurred at pH 5, which had a negative concentration. For most of the pH experiments for tracking enzyme activity over time, concentration decreased as time increased. As the activity was going on during laboratory, investigation of the breakdown of the starch over time was being observed.
…show more content…
The rate of the reaction of the enzyme is affected by pH (Reece et al.
2011). The rate of the reaction is the highest at pH of 8 (Reece et al. 2011). According Reece research and laboratory experiment, I agree with the fact that pH 8 is the one when the concentration is highest in the amylase enzyme. If Iodine is added more in the blank one than the concentration of the solution, the results would be inaccurate and most likely to be negative numbers. The enzyme activity stops as soon as the Master Mix touches the iodine solution (Goldsworthy 2015). The null hypothesis is rejected based on the results from the laboratory experiment and Reece’s
research. Amylase enzyme breaks down the starch. According to Goldsworthy, the concentration of starch will change over time as starch breaks down (2015). It is sensitive to the heat (Bamforth 2009). Also, amylase enzyme was analyzed by measuring the sugar released by the reaction (Kikani and Singh 2011). Enzyme starts to break down as soon as it is added to the solution (Goldsworthy 2015). It was highly not readily destroyed with the wide variety of pH ranges (Kikani and Singh 2011). One of the major errors in my group was human errors, we had one of the members of the group did not use the right way to use the volumetric pipet when we were transferring the solutions. One of the most important to keep in my when using the spectrophotometer, do not forget to place the blank one first and zero it out in the spectrophotometer before placing the concentration one. One thing is when one is making the blank one for experiment, make sure to put iodine of the right amount or same number of drops as the concentration. Another thing to make sure that when one is monitoring the starch solution, do the timing on the exact time. Instruction should remind the students that they should take notes during their experiments, so they can keep track of their data and information they got out of the experiments. Students should get reminded that they can use the information from the experiment in their discussion paper and also help them the errors of their way.
The rate of the reaction of the enzyme is affected by pH (Reece et al.
2011). The rate of the reaction is the highest at pH of 8 (Reece et al. 2011). According Reece research and laboratory experiment, I agree with the fact that pH 8 is the one when the concentration is highest in the amylase enzyme. If Iodine is added more in the blank one than the concentration of the solution, the results would be inaccurate and most likely to be negative numbers. The enzyme activity stops as soon as the Master Mix touches the iodine solution (Goldsworthy 2015). The null hypothesis is rejected based on the results from the laboratory experiment and Reece’s
research. Amylase enzyme breaks down the starch. According to Goldsworthy, the concentration of starch will change over time as starch breaks down (2015). It is sensitive to the heat (Bamforth 2009). Also, amylase enzyme was analyzed by measuring the sugar released by the reaction (Kikani and Singh 2011). Enzyme starts to break down as soon as it is added to the solution (Goldsworthy 2015). It was highly not readily destroyed with the wide variety of pH ranges (Kikani and Singh 2011). One of the major errors in my group was human errors, we had one of the members of the group did not use the right way to use the volumetric pipet when we were transferring the solutions. One of the most important to keep in my when using the spectrophotometer, do not forget to place the blank one first and zero it out in the spectrophotometer before placing the concentration one. One thing is when one is making the blank one for experiment, make sure to put iodine of the right amount or same number of drops as the concentration. Another thing to make sure that when one is monitoring the starch solution, do the timing on the exact time. Instruction should remind the students that they should take notes during their experiments, so they can keep track of their data and information they got out of the experiments. Students should get reminded that they can use the information from the experiment in their discussion paper and also help them the errors of their way.