The Effect Of Temperature On Amylase Activity

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The enzyme experiment was conducted to further comprehend the effect of temperature on amylase activity. The varying temperatures used in this experiment were 0°C, 25°C, 55°C, and 85°C. The two kinds of Amylases that were experimented with were fungal Amylase from Aspergillus Oryzae, and bacterial amylase from Bacillus licheniformis. The experiment was setup to determine the temperature at which these two different amylases function more properly, this is know as the optimum temperature of enzymes. Starch was added to a bacterial amylase to create a mixture and approximately after two minutes, the mixture of starch and bacterial amylase was added to three drops of Iodine that was in a well of a spot plate, The same steps were repeated with

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