ENZYMES
The Effects of Temperature on the Action of Diastase on a Starch Suspension
Hypothesis:
The practical being carried out is to observe the effects of temperature on starch break down using a synthesized version of salivary amylase, this being Diastase. The starch will be placed into the Diastase and water and then placed in baths of water of different l. temperatures. The test tube containing water will have little or no reaction at all. However, the test tube containing the Diastase will have several different times to which the starch will break down. Once the Diastase reaches between 30 - 40 degrees Celsius, the time taken for the starch to break down should decrease and be at it's lowest to do so. However, in cold solutions the starch will take longer as it will in temperatures beyond 40 degrees. Once it reaches this point, the break down will either take a very long period of time or have no reaction at all as enzymes are denatured at a certain point.
Materials:
· 4 x test tubes
· 5mL Diastase
· 5mL Water
· 10mL 2% Starch Suspension.
· Pipette
· 2 x Spotting tiles
· Large Beaker filled with water of assigned temperature
· Thermometer
· Iodine
· Marker
Method:
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1. The test tubes were collected and labelled W, S, A and B.
2. To the tube labelled W, 5mL of water were added and to S, the
Diastase. In tubes A and B, 5mL each of 2% Starch Suspension was added. 3. Water was heated to 40oC in a kettle and added to a large beaker.
4. The four test tubes were placed in the bath of water for 5 minutes to adapt.
5. Two clean spotting tiles were collected, and in each indentation a drop of iodine was added.
6. The contents of A and B were poured into tubes S and W, respectively. These tubes were then placed back into the water bath, which has been kept constant by adding several drops of warm water to it. 7. As soon as this took place the
Hypothesis:
The practical being carried out is to observe the effects of temperature on starch break down using a synthesized version of salivary amylase, this being Diastase. The starch will be placed into the Diastase and water and then placed in baths of water of different l. temperatures. The test tube containing water will have little or no reaction at all. However, the test tube containing the Diastase will have several different times to which the starch will break down. Once the Diastase reaches between 30 - 40 degrees Celsius, the time taken for the starch to break down should decrease and be at it's lowest to do so. However, in cold solutions the starch will take longer as it will in temperatures beyond 40 degrees. Once it reaches this point, the break down will either take a very long period of time or have no reaction at all as enzymes are denatured at a certain point.
Materials:
· 4 x test tubes
· 5mL Diastase
· 5mL Water
· 10mL 2% Starch Suspension.
· Pipette
· 2 x Spotting tiles
· Large Beaker filled with water of assigned temperature
· Thermometer
· Iodine
· Marker
Method:
=======
1. The test tubes were collected and labelled W, S, A and B.
2. To the tube labelled W, 5mL of water were added and to S, the
Diastase. In tubes A and B, 5mL each of 2% Starch Suspension was added. 3. Water was heated to 40oC in a kettle and added to a large beaker.
4. The four test tubes were placed in the bath of water for 5 minutes to adapt.
5. Two clean spotting tiles were collected, and in each indentation a drop of iodine was added.
6. The contents of A and B were poured into tubes S and W, respectively. These tubes were then placed back into the water bath, which has been kept constant by adding several drops of warm water to it. 7. As soon as this took place the