Experimental Analysis on Enzymatic Behavior of Human and Fungal Amylase Lab name and number: Enzymes‚ Lab #5 Panther I.D: 2640403 Shayra Medal Instructor: Emily Nodine Section U21 October 26‚ 2011 X_______________________ Abstract Section The concept of this experiment was to analyze the enzyme Amylase and its environmental behavior. Amylase breaks down the biological macromolecule‚ carbohydrates‚ specifically starch into condensed subunits categorized as monosaccharaides or disaccharides
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Correlation between the chemical activity of Amylase and change in temperature ABSTRACT This experiment focuses on how the change of temperature affects the rate of reaction of amylase. In the experiment there were four different environments that each contained 2 test tubes. Each test tube consisted of the same concentration and amount of starch and amylase. After having each test tube placed in these environments for several minutes a droplets of each mixture was placed onto each slot which
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Reaction Rates of Barley Alpha Amylase with Starch at Specific pH ’s and Temperatures Page 1 Abstract Enzyme ’s are used as catalysts in certain reactions. They help lower the activation energy needed for the reaction to go to completion. At optimum temperature and pH the amount of collisions of substrate and enzyme is at its highest‚ any deviation from the optimum temperature and pH will result in the denaturization of the enzyme. The purpose of this experiment is to find the optimum
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fungal Amylases and evaluate how temperature affects the catabolic rate of enzymes. Enzyme reaction rate was measured using an Iodine test in which drops of starch solution with either fungal or bacterial Amylase exposed to different temperatures were mixed with Iodine. Iodine is a dark blue color in the presence of starch and turns light yellow in its absence. Bacterial Amylase had an optimal temperature of 55°C‚ meaning that starch was broken down the fastest at this temperature. Fungal Amylase showed
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yellow-red precipitate formed which indicated that sugars were present. The reason that sugars were found and not starch‚ is because saliva contains an enzyme known as salivary amylase which catalyses the breakdown of starch to produce sugars such as maltose (Sherwood‚ 2013). When testing the effect of the salivary amylase concentration‚ we observed that the solution containing the most saliva (3ml)‚ become colourless faster than the solution which contained the least saliva (1ml). This proves that
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Amylase Enzyme vs. Starch vs. pH vs. Temperature Taylor Ellsworth Professor Michael Bunch Cell Biology 112 “Effects of Amylase reaction time when breaking down starch.” Experiment Goal: The goal of our experiment was to understand the similarities in digestion by finding out how long it takes for the amylase enzyme‚ found in saliva‚ to break down our substrate‚ starch. Hypothesis: While understanding that starch is broken down by our saliva (amylase enzyme) we predict that the higher
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Hydrolysis of starch for fungal amylase Aspergillus Oryzae and bacterial amylase Bacillus Licheniformis at different temperatures. Maydelis Perez PI 4593042 Florida International University BSC 1010L‚ section UO9‚ March 6‚ 2013 Abstract Enzymes are very specific protein because they contain one active site on their surface that enable the substrate to bind to the enzyme and form the enzyme substrate complex and then release
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of the amylase Dependent variable: Enzyme activity which is measured by the time for disappearance of starch Controlled variables: Volume of amylase; volume of starch solution; concentration of amylase; concentration of starch solution Prediction of results i) At low temperature‚ the rate of amylase activity is very low. ii) At optimum (=best) temperature‚ the rate of amylase activity is the highest. iii) Increase the temperature below the optimum temperature‚ the rate of amylase activity
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Investigating the effect of pH on amylase activity Aim The aim of the experiment is to determine the effects of different pH and the rate of reaction on fungal amylase and starch. Introduction The enzyme amylase is found in the human body‚ it catalyses the hydrolosis of internal glycosidic bonds in polysaccharides‚ the breakdown of starch into sugars. Amylase is present in human saliva‚ where it initiates the chemical process of digestion. Enzymes work best at an optimum pH of 7 which
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of pH on amylase activity This practical allows you to: * discover how pH affects the rate of an enzyme controlled reaction * evaluate the experimental procedure Procedure SAFETY: Follow your teacher’s instructions for handling the solutions. Wear eye protection when handling the iodine solution. Investigation * Place single drops of iodine solution in rows on the tile. * Label a test tube with the pH to be tested. * Use the syringe to place 2 cm3 of amylase into the
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