Lab Report On Fungal And Bacterial Amylase

In this lab or experiment, the aim was to determine the following factors of enzymes: (1) the effects of enzymes concentration the catalytic rate or the rate of the reaction, (2) the effects of pH on a particular enzyme, an enzyme known and referred throughout this experiment as ALP (alkaline phosphate enzyme) and lastly (3) the effects of various temperatures on the reaction or catalytic rate. Throughout the experiment 8 separate cuvettes and tubes are mixed with various solutions (labeled as tables 1,3 & 4 in the apparatus/materials sections of the lab) and tested for the effects of the factors mentioned above (concentration, pH and temperature). The tubes labeled 1-4 are tested for pH with pH paper and by spectrophotometer, cuvettes 1a-4a was tested for concentration and cuvettes labeled 1b-4b was tested for temperature in four different atmospheric conditions (4ºC, 23ºC, 32ºC and 60ºC) to see how the enzyme solution was affected by the various conditions. After carrying out the procedures the results showed that the experiment followed the theory for the most part, which is that all the factors work best at its optimum level. So, the optimum pH that the enzymes reacted at was a pH of 7 (neutral), the optimum temperature that the reactions occurs with the enzymes is a temperature of 4ºC or

Amylase experiment # 2 was done to see how the pH affected the efficacy of the enzyme. First we collected all of the materials that were necessary to make this experiment. We needed five clean test tubes, the following standard solutions, 1% Starch Solution pH 3,1% Starch Solution pH 5,1% Starch Solution pH 7,1% Starch Solution pH 9,1% Starch Solution pH 11

Students will be observing normal catalase reaction, the effect of temperature on enzyme activity, and the effect of pH on enzyme activity in this experiment. The enzymes will all around perform better when exposed in room temperature than when it is exposed to hot and cold temperatures. This is based on the fact that the higher the temperature, the better the enzymes will perform, but as the temperature reaches a certain high degree, the enzymes will start to denature, or lose their function.

During these experimental procedures, the implication of multiple different temperatures on fungal and bacterial amylase was studied. In order to conduct this experiment, there were four different temperatures used. The four temperatures used were the following: 0 degrees Celsius, 25 degrees Celsius, 55 degrees Celsius, and 80 degrees Celsius - Each temperature for one fungal and one bacterial amylase. Drops of iodine were then placed in order to measure the effectiveness of the enzyme. This method is produced as the starch test. The enzyme was tested over the course of ten minutes to determine if starch hydrolysis stemmed. An effective enzyme would indicate a color variation between blue/black to a more yellowish color towards the end of the time intervals, whereas a not so effective enzyme would produce little to no change in color variation. According to the experiment, both the fungal amylase and bacterial amylase exhibited a optimal temperature. This was discovered by observing during which temperature and time period produced a yellow-like color the quickest. Amylase shared a similar optimal temperature of 55 degrees Celsius. Most of the amylases underwent changes at different points, but some enzymes displayed no effectiveness at all. Both amylases displayed this inactivity at 0 degrees Celsius. At 80 Celsius both the enzymes became denatured due to the high temperatures. In culmination, both fungal and bacterial amylase presented a array of change during it’s

This experiment consisted of setting up a control group of starch in various temperature and then placing both fungal amylases and bacterial amylases in a mixture of starch and placing the solution of amylase and starch in various temperatures of water. After a certain amount of time- different amount of time needs to be used in order to have reliable results- iodine is added in a well on spot plates, then two drops of the mixture of amylase-starch is added from each temperature used, by adding iodine into the plates the mixture will show how much starch was hydrolyzed, this is used to calculate the amount of

The effects of temperature on fungal amylase Aspergillus oryzae, and bacterial amylase, Bacillus licheniformis ability to break down starch into maltose was studied. The study determined the optimal temperature the Aspergillus oryzae and Bacillus licheniformis was able to break down the fastest. The starch catalysis was monitored by an Iodine test, a substance that turns blue-black in the presence of starch. Amylase catabolizes starch polymers into smaller subunits. Most organisms use the saccharide as a food source and to store energy (Lab Manual, 51). The test tubes were labeled with a different temperature (0°C, 25°C, 55°C, 85°C). Each test tube was placed in its respective water baths for five minutes. After the equilibration process, starch was placed in the first row of the first row of the spot plate. Iodine was then added to the row revealing a blue black color. The starch was then added to the amylase. After every two minute section a pipette was used to transfer the starch-amylase solution to place three drops of the solution into the spot plate row under the corresponding temperature. Iodine drops was placed in the row. Color changes were noted and recorded. The results showed Aspergillus oryzae was found to have an optimal temperature between 25°C and 55°C and Bacillus licheniformis was found to have an

Enzymes, our basic standard form of life, are biological catalysts that regulate the production of energy through thousands of chemical reactions. Each and every form of enzyme is important because we are dependent on it to produce our supply of energy. With the absence of these enzymes, life would be inconceivable due to the fact that it is what breaks down our food, controls the speed of chemical reactions within our body, and regulates all cell communication and growth in order to keep us alive. There are thousands of known enzymes and two of the most common ones we all know today are fungal amylase and human amylase.

To find the effect of temperature on the activity of an enzyme, the experiment deals with the steps as follows. First, 3 mL if pH 7 phosphate buffer was used to fill three different test tubes that were labeled 10, 24, and 50. These three test tubes were set in three different temperature settings. The first test tube was placed in an ice-water bath for ten minutes until it reached a temperature of 2° C or less. The second tube’s temperature setting was at room temperature until a temperature of 21°C was reached. The third tube was placed in a beaker of warm-water until the contents of the beaker reached a temperature setting of 60° C. There were four more test tubes that were included in the procedure. Two of the test tubes contained potato juice were one was put in ice and the other was placed in warm-water. The other two test tubes contained catechol. One test tube was put in ice and the other in warm water. After

In this lab our group observed the role of pancreatic amylase in the digestion of starch and the optimum temperature and pH that affects this enzyme. Enzymes are located inside of cells that increase the rate of a chemical reaction (Cooper, 2000). Most enzymes function in a narrow range of pH between 5 through 9 (Won-Park, Zipp, 2000). The temperature for which enzymes can function is limited as well ranging from 0 degrees Celsius (melting point) to 100 degrees Celsius (boiling point)(Won-Park, Zipp, 2000). When the temperature varies in range it can affect the enzyme either by affecting the constant of the reaction rate or by thermal denturization of the particular enzyme (Won-Park, Zipp, 2000). In this lab in particular the enzyme, which was of concern, was pancreatic amylase. This type of amylase comes from and is secreted from the pancreas to digest starch to break it down into a more simple form called maltose. Maltose is a disaccharide composed of two monosaccharides of glucose. The presence of glucose in our experiment can be identified by Benedicts solution, which shows that the reducing of sugars has taken place. If positive the solution will turn into a murky reddish color, where if it is negative it will stay clear in our reaction. We can also test if no reduction of sugars takes place by an iodine test. If starch is present the test will show a dark black color (Ophardt, 2003).

The aim of the experiment is to detect how different ranges of temperatures as a significant factor on the rate of the reaction has impact on the prosperities of enzyme amylase and carbohydrate as starch under independent variable which is time required for reaction and dependant variable which is rate of the reaction.

Animals intake large amounts of carbohydrates for energy as part of their daily diet. These carbohydrates are composed of sugars or joined glucose units. To study how animals tissues derive energy from these sugars, enzymes such as amylase have to be studied. amylase is an enzyme that breaks down starches into simple sugars. By identifying the components of amylase and determining their functions, one was able to better understand the overall function of amylase and consequences of not having certain components of amylase or a deficiency in the amylase enzyme. The study showed that a direct relationship between a deficiency in an enzyme and disease has not been identified.

Six groups performed the experiment with each member assigned a different temperature. Four test tubes of bacteria, fungal, and starch were obtained and each label and assigned with different temperatures of 0°, 20°, 60°, and 85° Celsius. All test tubes were timed correctly and recorded immediately to prevent and minimize any possible inaccuracies. Each solution was taken out of the temperature it was in after two minutes and then mixed with iodine to distinguish the color that forms. Once the first wells were filled, the starch solutions were mixed with the amylase to be able to monitor the starch solution and the rate at which the enzyme would break it down.

The Effect of Activator Concentration on the Rate of Reaction of Fungal Amylase Aim Investigate the effect of Activator concentration (Calcium) on the rate of reaction of enzyme (fungal amylase) using Starch as a substrate. Introduction Enzymes are made of globular proteins and each enzyme molecule is of a particular complex shape complementary to the substrate, which it breaks. The shape of the enzyme and its active site is due to the specific folding of the polypeptides chain within it. Enzymes behave as biological catalyst.

The experiment was carried out in two parts, reaction rate verses temperature and reaction rate verses pH. For reaction rate verses temperature five test tubes were labelled with temperatures, E 0°C, E RT, E 37°C, E 60°C and E 100°C for the enzyme alpha-amylase. Another five test tubes were also labelled with the temperatures S 0ºC, S RT, S 37ºC, S 60ºC and S 100ºC for the substrate 1% Starch and NaCl.

Thermometers will be used to monitor the temperature and a water bath will be used to heat the experiment. P.H. must also be kept at optimum and this will be achieved by adding Buffer solution to the enzyme and substrate mix. The Buffer solution will keep the mixture at p.H. 7.2, which again, is optimum for the Amylase. The overall volume of enzyme and substrate must be kept the same, and hence concentrations must be kept the same too. The overall volume will be 20cm³ and the concentrations will be kept the same.