Charles Demmings Your Full Name:
Investigation of Effect of Temperature on Amylase Activity Investigation of Effect of Temperature on Amylase Activity Investigate the effect of temperature on amylase activity Introduction Amylase is an enzyme that catalyses the breakdown of starch into sugars.
Amylases are found in almost all plants, animals and microorganisms. Large amounts of amylase occur in germinating cereals, and in the pancreas and saliva of higher animals.
Aim The aim of this experiment is to find out the rate of reaction between amylase and starch in a range of different reaction temperatures. Hypothesis As the reaction temperature of amylase solution and starch solution increase, the reaction rate of amylase and starch will increase.
After reach the optimal temperature of amylase, the reaction rate of amylase and starch will rapidly decrease. The lock and key model explains my hypothesis. Most enzymes are very specific for a certain substrate, the active site on the enzyme molecule forms a "keyhole" into which the substrate fits like a key, the substrate molecule is then broken up into many smaller pieces.
The higher reaction temperature, the more kinetic energy the substrate molecules will have.
It means that the molecules can move faster and have a greater chance to collide and react. However, if the reaction temperature is too high, enzyme may become denatured. Denaturation is a structural change in a protein that alters its three-dimensional shape and causes the loss of its biological properties1.
As the temperature rises the amount of active enzyme progressively decreases, and the rate of reaction is slowed. So there should be an optimal temperature for each enzyme.
To ensure that the result is accurate, it is necessary to maintain same volume of amylase solution in each test tube. So that the reaction temperature will be the only independent variable influence the required time for the disappearance of iodine color.
Using same measuring cylinder and read accurately. Volume of starch solution in each test tubeThe volume of starch solution in each test tube should be the same.
If not, the rate of reaction between amylase and starch will be affected. Some test tubes which have more starch solution than others may decrease the time required to reach the reaction temperature.
And also, the rate of reaction between amylase and starch will be affected because it may take more time to completely break down starch molecules if there is more starch solution. The required time for the disappearance of blue-black color in test tubes will become inaccurate.
This effect of pH is because the structure of a protein is maintained by various bonds within the three-dimensional structure of the protein. A change of pH from the optimum values alters the bonding patterns, progressively changing the shape of the molecules.
If the molecules are denatured, the reaction cannot happen, the result will become unreliable. H value will be a new independent variable if it is not controlled. Using pH test strips to test the pH value of amylase solution and starch solution before the experiment. Concentration of amylase solution in each test tubeConcentration of amylase solution in each test tubeshould be the same.
If the volume of amylase solution is same in each test tube, the lower concentration means that there are less amylase molecules in that tube. If the amylase molecules are not enough to combine with starch molecules, starch cannot be completely broken down, the mixed solution may still appear blue-black color.
Therefore, it will affect our result if it is not controlled. Using amylase solution in the concentration level. Concentration of starch solution in each test tubeConcentration of starch solution is the substrate concentration.
As the substrate concentration increases, the rate of reaction increases until all active sites engaged in catalysis. To prevent Concentration of starch solution from being a factor of changing the rate of reaction, it must be controlled.
Using starch solution in the concentration level. Sanitize laboratory before doing this experiment. Light Sunlight in different stages carry different amount of heat.
It may cause the room temperature changes slightly. Avoiding sunlight shooting straight.The reason why there is no change in color is that the protein does not react with amylase as it cannot fit into the active sites present in amylase.
The correct option among all the options that are given in the question is the second option or option "B".
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BIOL Lab 4: Enzymes, Experiment 1: Enzymes In Food, Experiment 2: Effect of Temperature on Enzyme Activity. $ Add to cart.
Category: Design an experiment to determine the optimal temperature for enzyme. Kinetics: The Oxidation of Iodide by Hydrogen Peroxide in an acidic environment.
To determine the activation energy and pre-exponential factor for the reaction.
To determine the effect of a catalyst on the rate of reaction. We can use the given initial concentrations and initial rate for each experiment and determine the value of.
fourth experiment: substrate concentration effect For all enzymic processes, the rate of a reaction depends upon the concentration of its substrate, other conditions being constant. In this experiment, we study the relationship between the initial velocity of the reaction and the substrate concentration. The enzyme that will break the starch molecules down to sugar molecules is called alpha-amylase. Since a wide variety of organisms, including humans, can digest starch, alpha-amylase is obviously widely synthesized in nature. At Maryland homework we offer assignments and exams from students just like you who have got A grades on these papers. BIOL Lab 4: Enzymes, Experiment 1: Enzymes In Food, Experiment 2: Effect of Temperature on Enzyme Activity. $ Add to cart. Category: Design an experiment to determine the optimal temperature for enzyme.
Effect of Temperature on Amylase Amylase is an enzyme that catalyzes the breakdown of starch, a polysaccharide, into maltose, a disaccharide. This reaction is called hydrolysis, because a molecule of water is needed to break each bond. The effects of concentration gradient on osmosis and diffusion Taylor Kirby Bio /Mrs.
Eischen _____ Introduction _____ Diffusion is the transfer of molecules back and forth across a membrane, Osmosis is the act of water diffusion. The student will perform various experiments with the enzyme amylase and will compile a list of facts concerning enzymes.
Students are given the task of trying to determine what happens to starch in the presence of the enzyme amylase.