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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Bailey Rose The Effects on Enzymes Bailey Rose 10/31/2011 Abstract In this lab exercise‚ the study of enzyme catalase‚ we viewed the breakdown of hydrogen peroxide into water and oxygen. The purpose was to isolate catalase from starch and measure the rate of activity under different conditions. Changes in temperature and pH along with Substrate Concentration and Enzyme Concentration were the conditions tested in the experiment. Our class performed this experiment by breaking
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Biology- Change in pH Aim: To investigate the affect that change in pH levels has on a particular enzyme‚ in this case amylase. Hypothesis: In this investigation I expect as the pH reaches the optimum level‚ the rate of reaction will be fastest‚ compared to other pH levels. It is also suspected that after the enzyme has reached optimum level the enzyme activity will decrease. Through further study of the optimum level of amylase I found that the enzyme usually has an optima pH of 8. It is known
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of the enzyme diastase and investigate its effect on the rate of starch digestion. The rate will be determined by the amount of time it takes to completely digest the powdered starch‚ the complete digestion will be indicated by the color change of the solution by iodine. Hypothesis: My hypothesis is that an increase in enzyme concentration will cause the faster digestion of starch. This means that it will increase the rate of starch digestion. Background information explains that substrates bind
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contain maltose contamination. Tubes 3‚ 4‚ and 5 showed that water had no starch or maltose contamination. Tube 3 directly showed that water did not have maltose or starch contamination. Tube 4 was a starch control (with the same water) that showed no maltose‚ and tube 5 was a maltose control (also with water) that showed no starch. If control tubes 3‚ 4‚ or 5 were not done‚ then what is perceived as digestion might really be starch or maltose contamination. Saliva would not be active in the stomach because
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Ye Tao BISC220-13155 The Effect of Temperature on the Digestion of Starch by Activity of Enzyme α-Amylase: Observation of Rate of Starch Disappearance through Iodine Test Introduction An enzyme is a type of protein that‚ through its own structure including hydrogen bonds‚ acts like a biological catalyst and is able to accelerate the biochemical reaction rate by lowering the activation energy of the whole process‚ without which cells could hardly practice any physiological functions within human
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tested due to temperature and being combined with others. For one part there were different substances poured into water starch and glucose. During the lab‚ we created diffusion in the membrane when the molecules were heated they were diffused by spreading farther and farther apart from each other. Molecules are always moving Materials and Methods • Dialysis tubing • Starch solution • Un-waxed dental floss • Paper towels • Glucose indicator solution • Pipettes • Test tube rack
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Protein or a Starch. It is my belief that only 1 or two of each of the substances in test 1( proteins) and test 2 (starch) will test positive for either protein or starch. For this lab the following materials were needed to complete the experiments in test 1 for proteins: Di water‚ ev milk‚ 50% egg solution‚ 1% sucrose‚ 4 test tubes‚ 1 test tube rate‚ safety glasses‚ pipets and the reagent solution. For test 2 for starches the following materials were used: Di water‚ 1% starch solution‚ onion
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Potato starch 2. Sugar Water 3. Why did a color change occur in the jar water? Because IKI was added to give it an amber color (gold color). It iodine solution and this caused the color change. 4. What does the color change in #3 indicate? Water and IKI was in jar and the iodine caused the color change of the water. 5. Why did a color change occur in the dialysis tubing bag? In the bag there was water‚ sugar (glucose) and starch. When IKI (iodine) comes into contact with the starch the contents
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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 a slightly lower optimal temperature of 40°C. Bacterial and fungal Amylase at lower temperatures had a slower reaction rate because starch and Amylase
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