KIM WOODS FINAL LAB

Name of the Enzyme being used

• Enzyme Amylase

  • Amylase is an enzyme found in the digestive tract if human beings as well as other animal.

The Substrate and Products in the Chemical Reaction

• Two Types of Amylase Enzymes

  • Salivary Amylase

    • Produced in the mouth by the salivary glands.

    • Salivary amylase is responsible for starting up the digestion of food in the mouth. It breaks down starch into maltose which is a simple type of carbohydrate.

  • Pancreatic Amylase

    • Pancreatic amylase completes the digestion of carbohydrates into glucose which is easily absorbable into the blood vessels.

Method for Measuring the Enzyme Activity

• The rate of enzyme activity is measured by the rate at which the product is formed. In the case of enzyme amylase, the rate at which starch is broken down is calculated using time.

• The time taken is recorded at intervals of ten seconds, and then the rate is calculated.

• After that, a graph of rate of reaction is plotted against PH. The rate is calculated by the formulae rate= 1/time

Treatment

• The requirements include 2 test tubes, amylase solution, buffer solution, starch solution, iodine, white tile, stopwatch and test tube rack.

• The iodine solution drops are placed on the white tile in rows. The test tubes are labeled according to the PH to be tested.

  • The three solutions are placed in the test tube in the order

    • Two cubic centimeter of amylase solution, one cubic centimeter of buffer solution and two cubic centimeter of starch.

    • Stir the mixture using a plastic pipette.

    • After every ten minutes, removes drops of the solution and place it on the iodine on the tiles until when the color remains orange.

    • When the color turns, it means that all the starch has been broken done and the reaction is complete.

    • The buffer solution is utilized to prevent the change of PH immediately when the reaction starts

The Controls in the Experiment

• Enzyme Amylase works best at in slightly alkaline conditions.

• The higher the PH, the conversion of the starch to other forms of carbohydrates is lower and thus the presence of starch when tested with iodine solution.

• On the other hand, as the PH is increased, the rate of conversion becomes higher, and more of the starch is converted faster and the absence of the starch as indicated by the brown color of the iodine at the end of the experiment.

Hypothesis

• The hypothesis for the experiment is that there are certain PH values where the rate of reaction or the enzyme activity is highest. The point where the rate of reaction recorded is highest, it is called the optimum temperature.

• It is the temperature at which the enzymes work at its best. The lower the PH value, the lower the rate of reaction and therefore, low conversion of the starch to less complex types of carbohydrates.

Data Table

• The data table will show the results of the experiment followed by verbiage explaining how I determined my results