Amylase Essay

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Recommended: Introduction of effect of enzyme on amylase activity

pH and temperature amylase activity from fungal and mammal
Introduction
The first enzyme that was produced industrially is amylase from a fungal source in 1894, it was used to treat digestive disorders. Amylase are groups of enzyme that breaks down starch into sugar and starts the process of chemical digestion. Its primary function is to digest enzymes and its optimum pH is 7. Amylase is measured by mixing a substrate with a buffer and measuring the change of the mixture. The reason why we measure amylase is to assist in diagnosis of different diseases such as abdominal pain (Reynolds, 2009). Starch breakdown of amylase has received a great deal of attention because of their technological significance and economic benefits, and is also …show more content…

Two spot plates were placed on a napkin that has Temperature 0˚, 25˚, 35˚, 50˚, 65˚, 90˚ Celsius. Three groups tested fungal amylase which is Alpha-amylase Aspergillus Oryzae and two groups tested mammal amylase which is Alpha-amylase from Porcine pancreas. Six test tubes were labeled with different temperature and enzyme source Mammal or Fungal Amylase. Add 2.5mL of 1% starch was added to each test tube. Afterwards, each test tube was placed into its respective temperatures. Another Six test tubes were obtained and were labeled with different temperatures and enzyme source Mammal or Fungal Amylase. Add 1ml of amylase Mammal or Fungal in each test tube and placed into its respective temperature. The test tubes were allowed to equilibrate for five minutes in their temperatures. After the calibration process, few drops of each solution were transferred from each test tube without removing the test tubes from their temperatures. These drops were added into the first row of wells on the spot plate, then add two drops of iodine to the wells on the spot plate and wait 1 minute. Use a color- coding scheme to convert the data to qualitative data into quantitative data this will serve as the control. Add 0.5 ml of amylase to the appropriate test tube containing starch and wait two minutes. Then add two drops of the starch-amylase mixture from each tube to the third row of …show more content…

Two spot plates were placed on a napkin that has pH 3, 4, 5, 6, 7, 8. Three groups tested fungal amylase which is Alpha-amylase Aspergillus Oryzae and two groups tested mammal amylase which is Alpha-amylase from Porcine pancreas. Six test tubes were labeled with different pH and enzyme source Mammal or Fungal Amylase. Add 1.5ml of starch and 1ml of the pH buffer solution to each test tube. Another six test tubes were labeled with different pH and enzyme source Mammal or Fungal Amylase. Add 0.5ml of amylase into the test tubes, and 0.5ml of pH buffer to each test tube. Allow the tubes to equilibrate for five minutes, then transfer a few drops of the starch solution from each pH treatment add them into the first row of wells on the spot plate. This serves as a control to make sure that the breakdown of starch is not affected by pH. Then add two drops of iodine reagent to each of these wells and wait one minute, then add 0.5ml of amylase to each of the appropriate tubes. After two minutes, add a few drops from each tube, and place in the corresponding wall. After collecting the data use a color coding scheme to convert the qualitative data to quantitative data. The numerical data from each group was used to calculate the mean starch concentration and the standard deviation. The mean and the standard deviation values were calculated after entering all the data into

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