Bacterial Amylase Lab Report

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Abstract Enzymes are proteins that act as a catalyst to bring about a specific biochemical reaction. Enzymes contain an active site that allows the substrate to bind to the enzyme and form the enzyme substrate complex and then release the products. An enzymes main function is to increase the rate of chemical reactions. There are many different types of enzymes, each containing a specific set of optimal temperatures. These temperatures represent the set of conditions at which the enzyme works best in. Enzymes are used in our everyday lives in order to break things down, for example starch. Fungal and bacterial amylases are the two enzymes tested in this experiment to see their ability to break down starch. To determine how temperature affects …show more content…

At the end of the equilibrium process, without removing the test tubes from their water baths, using temperature labeled pipettes transfer 4 drops of the starch solution from each temperature to the first row of the spot plate corresponding to the time 0 minutes. Within each temperature treatment, pour the starch into the tube containing amylase. Set the timer for 2 minutes at the moment of amylase addition. Add 2-3 of iodine to each well at the 2 minutes row. This step will be repeated before the transfer of each starch-amylase mixture to the spot …show more content…

According to the data in the tables, when the enzyme was placed in cold temperatures nothing happened the starch was still present in both bacterial and fungal amylase. The results stayed the same throughout the whole 10 minutes for the temperature of 0° Celsius. In bacterial amylase you began to see the enzyme break down the starch but not completely in the temperature of 25° Celsius. In fungal amylase you began to see the enzyme break down the starch but not as much as bacterial amylase in the temperature of 25° Celsius. In 55° Celsius, both bacterial and fungal amylase had accomplished 100% hydrolysis. The difference is that starch broken down more meaning the enzymatic rate was faster in bacterial amylase. For the temperature of 85° Celsius, the enzymes denatured in both bacterial and fungal amylase. The denaturation in both the bacterial and fungal amylase caused the color on the spot plates to turn a dark blue-black. This occurred because the temperature was too hot and higher temperatures tend to slow down the enzymatic reactions and eventually denature the enzyme. The effect of temperature on the enzymatic activity of bacterial and fungal amylase was determined by measuring the rates of reaction in varying

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