Enzyme Lab Report Essay Example
Jennifer
Anatomy and Physiology
Enzyme Lab Report
Introduction
The chemical reaction that is being studied is the hydrolysis of starch. The enzyme that is being studied is amylase. This experiment is looking at the effect of temperature on the rate of the enzymatic hydrolysis of starch. My hypothesis is that the higher the temperature the faster the hydrolysis of the starch would occur. The rationale behind this is that heat is a form of energy and would increase the reaction and speed up the reaction time. It would also cause the starch to hydrolyze before cooler temperatures.
Method
The substrate that was picked was potato as a starch. We took 10 test tubes and put 3 ml of starch in 5 test tubes. The other 5 test tubes we put 3ml of amylase and pre-incubated them in different temperatures for 5 minutes each. The temperatures that we were using to pre -incubate were: 0, 23, 37, 70 and 100 degrees Celsius. After five minutes we mixed the starch and the amylase and put them into the same bath for 20 minutes. The next step was to put 1 ml of acid ethanol and add 3 drops of it to perform the IKI test to determine if starch was still present, In which case it would not have been hydrolysised.The variable in this experiment is the temperature.
Results of Enzyme Experiment
% Transmission
Group
0 C
23 C
37 C
70 C
100 C control (+) control (-) mr &tk
0.0
48.6
57.1
0.0
0.0
0.0
100.0
Jm &Lr
0.0
64.1
78.9
0.0
0.0
0.0
100.0
JB&JM
0.0
0.2
26.7
0.0
0.0
0.0
100.0
VR&AT
0.0
18.0
38.0
0.0
0.0
0.0
100.0
HE&DC
0.0
70.9
19.8
0.2
0.1
0.0
100.0
MK&JV&NR
0.0
39.5
38.1
0.0
0.0
0.0
100.0
NC&KM&JR
0.0
54.7
56.9
0.0
0.0
0.0
100.0
LG & MA
0.0
50.5
56.2
0.0
0.0
0.0
100.0
Average
0.0
43.3
46.5
0.0
0.0
0.0
100.0
Discussion and Conclusion
The experiment showed that the temperature does affect a starch. The warmer temperatures did
Anatomy and Physiology
Enzyme Lab Report
Introduction
The chemical reaction that is being studied is the hydrolysis of starch. The enzyme that is being studied is amylase. This experiment is looking at the effect of temperature on the rate of the enzymatic hydrolysis of starch. My hypothesis is that the higher the temperature the faster the hydrolysis of the starch would occur. The rationale behind this is that heat is a form of energy and would increase the reaction and speed up the reaction time. It would also cause the starch to hydrolyze before cooler temperatures.
Method
The substrate that was picked was potato as a starch. We took 10 test tubes and put 3 ml of starch in 5 test tubes. The other 5 test tubes we put 3ml of amylase and pre-incubated them in different temperatures for 5 minutes each. The temperatures that we were using to pre -incubate were: 0, 23, 37, 70 and 100 degrees Celsius. After five minutes we mixed the starch and the amylase and put them into the same bath for 20 minutes. The next step was to put 1 ml of acid ethanol and add 3 drops of it to perform the IKI test to determine if starch was still present, In which case it would not have been hydrolysised.The variable in this experiment is the temperature.
Results of Enzyme Experiment
% Transmission
Group
0 C
23 C
37 C
70 C
100 C control (+) control (-) mr &tk
0.0
48.6
57.1
0.0
0.0
0.0
100.0
Jm &Lr
0.0
64.1
78.9
0.0
0.0
0.0
100.0
JB&JM
0.0
0.2
26.7
0.0
0.0
0.0
100.0
VR&AT
0.0
18.0
38.0
0.0
0.0
0.0
100.0
HE&DC
0.0
70.9
19.8
0.2
0.1
0.0
100.0
MK&JV&NR
0.0
39.5
38.1
0.0
0.0
0.0
100.0
NC&KM&JR
0.0
54.7
56.9
0.0
0.0
0.0
100.0
LG & MA
0.0
50.5
56.2
0.0
0.0
0.0
100.0
Average
0.0
43.3
46.5
0.0
0.0
0.0
100.0
Discussion and Conclusion
The experiment showed that the temperature does affect a starch. The warmer temperatures did