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Thin Layer Chromatography Essay
The isolation and purification of phosphatidylcholine from egg yolk is successfully achieved through aluminum oxide chromatography. The
chromatography–purified fractions of PC is concentrated by doing thin layer chromatography. The TLC plate from first two fractions showed
indication of PC, which describes the separation is very faster than the typical experiment. Usually fractions 5–9 contains the highly concentrated PC (
Clingman ).The net weight of the PC obtained after all the purification is 1.14grams.The TLC analysis between crude PC and purified PC is compare
with standard lyso PC.The purified PC and crude PC has same Rf value but crude PC has additional spots that are not present in purified run. Since the
purified PC has one prominent... Show more content on Helpwriting.net ...
Another factor that influence micelle formation is , the salt concentration and pH. The membrane phospholipids are disrupted by mild nonionic
detergents to isolate them but the isolated lipids should be functional to react with the enzyme phospholipases. If pH and salt concentration is not
maintained at biological range, the micelles formed could be nonfunctional or denatured. This will make the phospholipases reactivity with lipids
impossible.
TLC is used this experiment is discontinuous method to analyze phospholipase reaction. Spectrophotometry can be used to monitor enzymatic reaction
activity continuously without interrupting. However, TLC analysis more suitable method than spectrophotometry for following phospholipase
reactions because the products of the reaction does not have light absorption qualities such as aromatic or conjugated pi system. However, products
have polarity properties, which can be exploited to measure the reaction using TLC.
This experiment has successfully demonstrated the isolation efficiently by TLC plate analysis. In addition, site specific cleavage of phospholipases and
reaction sensitivity to detergent also evident from this
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Correlation Between Regional Gene Evolution
Through the process of this study, students intended to illustrate the presence, or lack thereof, of an affiliation between regional gene evolution,
globular gene copy number variation, and individual protein production status (Tracey 2017). It was hypothesized that the student's ancestral diet
included relatively high levels of starch–rich foods; thus the number of amylase, alpha 1 (AMY1) diploid gene copies that they retained and their
production of the amylase enzyme would be significantly higher than the mean values of the students as a collective. The students followed the
procedural guidelines of the Winter 2017 Biology 1A03 Laboratory Manual with minimal procedural modifications made (Tracey 2017). It was
revealed that the student, ... Show more content on Helpwriting.net ...
In order to evaluate this hypothesis, the student had to compute their exact salivary amylase concentration –as measured in milligrams per millilitres, –
the number of amylase gene copies encoded in their DNA, and their ancestral dietary starch consumption. Ultimately this would aid in determining
whether a correlation exists amongst genome evolution within populations, individual gene duplicate numbers and protein concentrations (Tracey 2017).
For the protocols employed throughout the study refer to the Winter 2017 Biology 1A03 Laboratory Manual, experiments two through eight (Tracey).
Let it be noted that severely alterations were made to these procedures. During experiment four, the salivary samples were centrifuged for a total of
sixty seconds rather than five as per the discretion of the teaching assistant (Tracey 2017). Moreover, the directions for experiment six required students
to pipet ten microlitres of their buccal samples into a polymerase chain reaction (PCR) tube but did not account for the fact that the micropipette tips
would not fit into the samples tubes (Tracey 2017). Thus, students poured small quantities of the culture into a microcentrifuge tube first and then
measured out the ten microlitres from there. Finally, while the script for experiment

The Effect Of Amylase Concentration On Human Population
1.0Introduction
With the constant integration of technology into human households, it is apparent that biological enzymes such as the alpha amylase are to be
implemented into sanitary procedures. One such example lies within the utilisation of enzymes in laundry detergents. Enzymes have recently assisted
the development and improvement of modern household and industrial detergents (Journal of surfactants and detergents 1998). The alpha amylase is
essential in hydrolysis of starch molecules, as it catalysis splits in starch so that they consist of short chains of glucose units. These units can then be
broken down by water allowing it to dissolve into the solution. Though the limitation associated with the alpha amylase is that excess concentrations
cause odours to be trapped within clothing material. Additionally due to the presence of alkalis in laundry detergents it can cause an altering of pH, thus
affecting the ability of the enzyme to catalyse reactions. Hence in order to understand the most optimal conditions for cleaning, this investigation will
analyse the effects of amylase concentration within altering pH solutions to determine the best solution to aid in stain removal. The investigation will
utilise fungal amylase, which is essential in replicating factory amylase which is implemented into house hold detergents.
1.2 Aim
The aim of this investigation was to analyse the effects of altering pH and amylase concentration in starch removal in order to verify

Optimal Temperature Of The Fungal Amylase
Ramos 2
Abstract
The purpose of this experiment was to come up with the optimal temperature of the Fungal Amylase, Aspergillus oryzae, and the Bacterial Amylase,
Bacillus liceniformis, as well as to identify if different temperatures would indeed affect the enzyme amylase by either slowing down the process or
denaturing the enzyme. Enzymes are complex proteins, they can be thought of as a substance fabricated by a living organism that behaves as a
stimulus, otherwise known as a catalyst, to cause a specific biochemical reaction. This experiment was performed by keeping the amylase mixed with
starch at different temperatures, either in the heated water or in the ice bath. The temperatures varied at either 0, 25, 55, or 85 degrees Celsius. After a
certain amount of time we would then move the test tubes containing the amylases and position them on a plate where iodine was then added to the
starch amylase solution. We would do the same thing at different time intervals to see exactly how the enzyme catalyzed the starch. The hypothesis of
this experiment was thought to be that the higher the temperature the slower the enzyme would then hydrolyze the starch. Both the Fungal and the
Bacterial Amylase had an optimal temperature of 55 degrees Celsius as shown by our concluded results in this

Salivary Amylase And Phosphorylase
Introduction
The purpose of this experiment was to determine the enzyme activity for salivary amylase and phosphorylase by placing them under different
conditions of temperature and enzyme concentration.
An enzyme is a protein that acts as a catalyst to form reaction, and see the activity of the specific enzyme (Knowles, 1991). One part of the enzyme,
salivary amylase, is that alpha amylase is in the saliva of most animals because this enzyme breaks down starch (Jacobsen, Melvaer, Hensten– Pettersen,
1972). In the presence of starch, this enzyme is present in saliva, but is not present when there is no starch present (Jacobsen, Melvaer, Hensten–
Pettersen, 1972). The conditions for salivary amylase to have a reaction with starch would change in temperature and enzyme concentration, as well as,
monitoring the pH levels (Jacobsen, Melvaer, Hensten– Pettersen, 1972). Salivary amylase is an enzyme is human saliva that helps in digestion of
specific substrates, such as starch (Hudman, Friend, Hartman, Ashton, Catron, 1957). It breaks down starch molecules by splitting maltose from the
non–reducing end of a gluten molecule (Jacobsen, Melvaer, Hensten–Pettersen, 1972).
Phosphorylase acts on starch and glycogen by breaking it down by breaking the glucose bonds and taking a glucose molecule off of the structure (Ball,
Vialle, Alonso–Casajus, Duavillee, Munoz, Baroja–Fernandez, Moran–Zorzano, Eydallin, Pozueta–Romero, 2006). The conditions for the reaction of
Phosphorylase and

Examples Of Clinical Objectives
Objectives Prior to my clinical day, February 14th 2017, I developed clinical objectives to enhance my learning and clinical experience. One objective
I created for myself was identify my patient and tasks to be completed for the day. Another objective, I created for myself, was properly complete a full
head to toe assessment and examine my patient for a better understanding of his presentation. After assessing my patient I wanted to identify
medications to be administered during my shift and administer all medications safely throughout the day. In addition to the objectives listed above, I
made an objective to supply patient with more education and feedback on pertinent information for their condition, medications, and/ or personal
questions.... Show more content on Helpwriting.net ...
Two problems with interventions and outcomes
Patient was nothing by mouth (NPO) for a procedure. When I was at clinical his nutritional status was changed from to NPO clear liquid diet. While
the patient was NPO he was complaining about having a dry mouth and being hungry. Discussing NPO discontinuation with the physician was a great
intervention. The patient could start a clear liquid diet during my time with him. He was satisfied and was not complaining about not being able to eat.
This was also a positive outcome to prevent skin breakdown from dry, chapped lips.
Patient was ordered to receive immunizations for the flu and pneumonia as discussed before. By looking at the patient's charge it appeared he was
refusing his vaccinations. The problem with him not being vaccinated is increased risk of these virus, which create more complications with the older
adults over 65 years old. I intervened by discussing positive and negative outcomes of the vaccine. I found that he had the flu vaccine already and was
interested in the pneumococcal vaccine. The outcome was positive and he is vaccinated now, fighting against the flu and

The Effect Of Temperature On The Enzyme Amylase And Its...
When the experiment was conducted, the main objective was to determine how temperature affected the enzyme amylase and its activity. The function
of amylase in this experiment was to break down or digest starch into smaller molecules. In the context of the experiment, the amylases function was to
break down starch into monosaccharides. As defined in the Biology in Focus textbook written by Urry, Cain, Wasserman, Minorsky & Reece,
monosaccharides are defined as simple sugars of the macromolecule carbohydrate, which are consumed by humans and other organisms (p. 49). The
objective of the experiment was to establish if there was a correlation between the temperature and the enzyme's activity or if there was no correlation
between temperature ... Show more content on Helpwriting.net ...
51). The importance of the types of amylases that were used were significant when examining if they were able to break down starch or not because if
the enzymes' function differed from what was being tested nothing would occur. In the academic article "Experiments on the Amylase of Aspergillus
oryzae" by Arthur Tangerg, he mentioned that Aspergillus oryzae was able to convert starch into glucose, which was crucial in this experiment as
the enzyme's function correlated to what was being tested (1915, p. 34). This type of fungal amylase was a good candidate to test on because of its
ability to break down starch. Since the enzyme's function was to break down starch it would be clear when determining its optimal temperature that it
was able to digest starch. In the study "Biodegradation of food waste using microbial cultures" written by Awasti et al. (2017), the bacterial amylase,
Bacillus Licheniformis, was used due to its high enzyme activity as well as its ability to resist a range of different temperatures (para.5). The
importance of studying the effects of temperature on the fungal and bacterial amylase was to determine under which conditions were the enzymes
capable of carrying out their function. Since the enzymes were not extremophiles, the two extreme temperatures 0o Celsius and 86 o Celsius could be

The Effect Of Enzyme Concentration On The Rate Of Starch...
Monica Saripella
Beibei Xin: Thurs @ 5
2/19/14
Lab Report #1
The Effect of О±–Amylase Concentration on the Rate of Starch Hydrolysis in a Porcine Pancreas
Introduction:
Our body uses various different types of molecules that work together in order to keep us functioning. One of these molecules is called amylase.
Amylase is an enzyme that breaks up the glucose chains in starch into maltose. Enzymes work to speed up a reaction by lowering the activation energy
needed for the reaction to occur. There are three different types of amylase: О±–amylase, ОІ–amylase, and Оі–amylase. О±–Amylase is commonly
found in saliva and pancreas of many animals. In this experiment, we used porcine pancreatic О±–amylase in order to find the effect of different factors
on the rate of the digestion of starch. The activity of О±–Amylase can be affected by the concentration of amylase, the pH of the environment
surrounding amylase, and the temperature that the reaction using amylase occurs in. This indicates that a change in any of these factors can affect the
enzyme, increasing or decreasing the rate that the reaction occurs: in the case of amylase it indicates the rate that starch is digested, or maltose is
created. All enzymes, О±–Amylase included, operate best in an optimal range of pH, temperature, and concentration; at these optimal conditions the
reaction will occur in the fastest amount of time (Ceska et al., 1969). In particular, this report will focus on the effects of enzyme

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 ... Show more content on Helpwriting.net ...
Wear safety goggles to prevent any starch solution or iodine solution getting in your eyes.
2.Some water bathes are very hot.
Don't directly touch the water inside the water bathes. Using a rack to put test tubes into the water bathes.
3.Crushed ice can damage your hands.
Wear safety gloves to protect your hands from cold and stiff.

Method
1.Before start the experiment, lab coat, safety glasses and safety gloves must be worn. Clean up your hands as well.
2.Measure the room temperature with a new thermometer. Use marker pen to name beaker 1 and beaker 2. Divide 10 test tubes into 2 groups, name
them from 1–5 in both of the group. You will need five stopwatches to record the time for the disappearance of blue–black color in test tubes, name
them from 1–5 as well.Stopwatch 1 is corresponding to the test tubes 1 in beaker 1(0В°C ),stopwatch 5 is corresponding to the tst tubes 5 in 80В°C
water bath. Record the room temperature.
3.Add crushed ice into beaker 1 and fill it with tape water. Beaker 2 only fills with tape water. Put a thermometer in both of the beakers. After a few
minutes, check the thermometers in beaker 1 and beaker 2 to see if they have reached 0В°C and the room temperature. Once the temperatures reach our
reaction temperatures, the experiment may start.
4.Make sure that the amylase solution and starch solution you used in this experiment must have a , you may test the pH values by

3 Investigation of Action of Saliva and Hydrochloric Acid...
Practical 3 Investigation of Action of Saliva and Hydrochloric Acid in Two Carbohydrate Solution | Objective: 1. To show the action of saliva in two
carbohydrate solutions. 2. To show the action of hydrochloric acid in two carbohydrate solutions. Apparatus & Equipment's: Boiling tubes Metal
test tube racks Beaker Graduated plastic dropper Water bath,~37В°C Water bath,~95В°C Stop watch Test tube holder Materials: Carbohydrate solution
A Carbohydrate solution B Benedict's solution 3M Hydrochloric acid 3M Sodium hydroxide Procedures: 1. Prepared two boiling tubes... Show more
content on Helpwriting.net ...
| The blue solution was changed to reddish brown and brick–red precipitate was formed.| 4| 2ml solution B2ml saliva| 95| The blue solution was
changed to yellowish–brown and brick–red precipitate was formed.| The blue solution was changed to dark brown and brick–red precipitate was
formed.| | | | | | Discussion: All living organisms need nutrients to supply energy for their daily activities. A nutrient is a chemical that an organism
needs to live and grow or a substance used in an organism's metabolism which must be taken in from its environment. They are to build and repair
tissues, regulate body process and are converted to and used as energy. Therefore, most nutrients are used to produce ATP such as carbohydrates, fat
and the others. So, we need to break down foods into its most simple forms in order to absorb the nutrients through our digestive system. In this
experiment, we will test the action of saliva and hydrochloric acid in two carbohydrate solution with different of temperature. In this experiment,
carbohydrate solution A acts a reducing sugar. Benedict's test and iodine test were carried out at the same time. In the Benedict's test, Copper(II) oxide
is one of the components of Benedict's reagent. When it is added in carbohydrate solution A(reducing sugar), the blue colour of copper(II) oxide is
reduced to insoluble red–brown copper(I) oxide ions. That was caused by redox

Essay about Amylase Investigation
Amylase Investigation
* Hypothesis
I predict that as the temperature increases, the speed of the reaction will increase. When a particular temperature is reached I believe the rate of
reaction will dramatically decrease. I believe this because most chemical reaction happens faster when the temperature is higher. At higher
temperatures molecules mover around faster, which makes it easier for them to react together. Usually, a rise of 10OC will double the rate of reaction.
This is true for enzymes up to about 40OC. However at 40OC the enzyme begins to be damaged, so the reaction slows down. By 60OC the enzyme is
completely denatured. I predict that the same will happen the further away the pH ... Show more content on Helpwriting.net ...
* When there is no further change in the colour of the iodine, take the starch–amylase test tube, add Benedict's reagent, and place in the water bath for 1
minute.
* Adapted Experiment
I will modify and expand the pilot experiment in a number of ways. Firstly I must decide what I'm going to investigate. I am going to investigate the
effect of pH and temperature on the activity of the enzyme amylase. Therefore I have developed two similar experiments (one for each factor I'm
investigating). To investigate the effect of pH on the activity of the enzyme amylase:
* Pour amylase solution into a test tube to a depth of 2cm. * Half fill another test tube with a 4% starch solution. * With a pipette place a drop of
iodine into each dimple in a dimple tray. * With a glass rod lift a drop of the starch solution from the test tube and mix it with the first drop of
iodine in the first dimple in the tray. A blue/black colour should develop; this will be used as the control. * Rinse the glass rod. * Add 2cm3 of the
appropriate pH buffer to the starch solution and shake. * Pour amylase solution into the test tube of starch and shake quickly. * Repeat steps 4 & 5
(for the amylase, starch & pH buffer mixture) every 30 seconds until a blue/black colour no longer develops. * Record the results in a table. Repeat
steps 1–8 for each pH buffer range until all the

The Effects of Enzyme Concentration on the Activity of...
The Effects of Enzyme Concentration on the Activity of Amylase
To investigate the effect of Amylase concentration on its activity. the relative activity of Amylase is found by noting the time taken for the starch
substrate to be broken down, that is, when it is no longer gives a blue–black colour when tested with iodine solution. This time is referred to as the
achromatic point.
Equipment:
v Amylase solution 0.1%
v Starch Solution 1.0%
v Distilled water
v Iodine in potassium iodine solution
v White tile and polythene pipette
v Graduate pipettes or syringes
v Test tubes in rack
v Beaker (used as water bath)
v Stopwatch, Thermometer
v Eye Protection ... Show more content on Helpwriting.net ...

Its function is to catalyse the hydrolysis of amylose and amylopectin to a mixture of products, including maltose and dextrin, which are
polysaccharides. Maltose consists of two alpha glucose remains joined by 1,4 linkage; Dextrin is made up of several alpha glucose units joined by 1,4
and 1,6 linkages. Pullulanase, also known as debranching enzyme, hydrolysis the alpha 1,6 links at the branching points in the polysaccharide.
Commercial sources of these enzymes include bacteria and fungi. Fungi amylases are used to clarify fruits juices, wines and beer by removing
suspended starch. In bread making for example addition of amylases can yield more sugars from the starch in flour and barley grains, another
commercial which is statue of import ants is the conversion of starch to sweet glucose syrups which are used generally as sweeteners in food industry
as well as in the bread–making and brewing industry. Altering the balance between amyloglucosidase and the fungi alpha amylase can produce
different proportions of glucose and maltose. A higher proportion of glucose is useful for fermentation whereas higher maltose is more useful in
preparation of jam and confectionary. The Amylase Enzyme breaks down starch; which is a carbohydrate.
Results Table:
Amylase Concentration
Time Taken to reach Achromatic Point
Pure Water (control) 0%
Didn't do any

Amylase Production In Bacillus Subtilis Lab Report
Effect of Temperature on Amylase Production in Bacillus subtilis Grace Ann Nader Background Amylase is an enzyme, produced by plants, animals,
and microorganisms, that is used to break down starches into smaller monomers, that can then be transferred through the cell wall and metabolized by
organisms. Amylase plays a huge role in the food and textile industry as well. Amylase hydrolyzes starch molecules into polymers composed of
glucose units, which are used to create glucose, fructose syrups, modified starches, and maltodextrin. Amylase also is used in the body to digest
carbohydrates, which are the primary energy source for the human body. Amylase is of particular interest to me because it can be used to treat type 2
diabetes, which both of... Show more content on Helpwriting.net ...
Turn the starch agar plates upside down and draw two lines with the sharpie on each, dividing each petri dish into four separate sections. Label the
sections 1A, 1B, 1C, and 1D on the first petri dish, 2A, 2B, 2C, and 2D on the second, and so on. 2.Pass forceps through the Bunsen burner flame; let
them cool for a little bit, then use them to pick up one of the paper discs. Open the culture of Bacillus subtilis, flame the neck of the bottle, and dip the
disc in the broth. Re–flame the neck of the bottle and place the top on. Place the disc on section 1A of the agar plate. 3.Repeat step 2 for the rest of
the petri dishes (1B, 1C, and so on) 4.Place the petri dish 1 in the incubator at a temperature of 50 degrees Celsius, and leave for 24 hours exactly.
5.After taking out the first petri dish, drop some iodine solution over the samples. Measure the diameter of the circle formed around the sample and
record. 6.Repeat steps 4–5 for the rest of the petri dishes, changing the temperature to 55 degrees, 60 degrees, 65 degrees, and 70

Homework Assignment 2: Properties Of Water
Homework Assignment #2 – Properties of Water
Hypothesis (H) –
The amylase will digest the starch; thus, there will be no change in the color of the liquid inside, or outside, of the dialysis membrane because the
Lugol's reagent will not have surrounding starch to react with.
Null Hypothesis (H0) –
The amylase will not digest the starch; thus, when the outside liquid passes through the permeable membrane (dialysis membrane), the Lugol's reagent
will react with the starch–turning the content inside of the membrane black.
Results – When this experiment was performed, starch and amylase were entered inside of a dialysis membrane and was set inside of a beaker
containing a homogenous mixture of water (H2O) and Lugol's reagent (I2Kl). The membrane

Amylase Temperature
This experiment was performed to demonstrate how varying temperatures affects the activity of the enzyme, amylase. Also, it was conducted to
determine the optimal temperature for the fungal, Aspergillus oryzae, and bacterial amylases by placing them both into different test tubes with
differing temperature conditions. At varying time intervals, both enzymes were removed from their assigned temperatures. A drop of eachenzyme will
then be placed on two different spot plates with a pipette. All the wells on the spot plates contain three drops of iodine to clearly show whether a
reaction has taken place. The pipette was used to mix the iodine with the starch enzyme to organize the levels of starch catabolism based on
temperature. At the end of ... Show more content on Helpwriting.net ...
Amylase is the enzyme that catabolizes starch polymers into maltose which is a saccharide, or sugar, used as a food source and to store energy. In
addition, both starch and amylase are essential in the commercial production of syrups, other food products and brewing processes (Alberte, Pitzer,
Calero, 2012). Although, it is important to know the optimal temperatures of both enzymes, it is also important to know that this is not the only factors
that affects the activity of the enzymes. Substrate concentration, salt concentration, and pH level are affect enzymatic activity. The presence of
inhibitors, or molecules that bind to an enzyme decrease its activity, while activators increase enzymatic activity. If the temperature of an enzyme is
greater than the optimal temperature, the active site of that enzyme denatures. In other words, it changes shape, which will prevent substrate binding.
Without the substrate binding, the enzyme will not be able to carry out its normal functions and this can lead to a deficiency of an enzyme. In this
case, if there were insufficient amylase in human body, it can cause cystic fibrosis, celiac disease, or Crohn's

Biology Lab Report
An association between enzyme production, gene copy number, and gene evolution was explored by conducting analysis of the salivary amylase
enzyme, AMY1A gene copy number, and the ancestral starch consumption in Homo Sapiens (Tracey 2017, p.22). It was hypothesized that the relative
amount of starch consumption was very high for my personal ancestral diet, thus my AMY1 diploid gene copy number in my genome and salivary
amylase concentration would be significantly higher than the population mean. With a population of 28 subjects (n=28), individual saliva samples
were collected and compared to a calibration curve to determine the approximate amylase concentration by analyzing absorbance values. Individual
samples of buccal cheek cells were ... Show more content on Helpwriting.net ...
Specifically, alpha–amylase is produced by the salivary glands of Homo sapiens (Humans) as well as many other mammalian species and is encoded
by the gene AMY1A (Tracey 2017, p.22). Theenzyme alpha–amylase is able to uptake polysaccharides including starch and glycogen as a substrate
then hydrolyze the alpha–1,4–glycosidic linkages that connect the monosaccharides together (Tracey 2017, p.37). This is the reason as to why
salivary amylase is also referred to as alpha–amylase (Tracey 2017, p.22).
The salivary amylase gene has undergone duplication over time, and DNA hybridization studies have revealed that individuals have a varying
number tandem repeats of the AMY1A gene (Tracey 2017, p.22). In Perry et al.'s (2007) summary article reviewing the role of selective pressures on
AMY1 gene copy number and amylase concentration, they found a moderate positive correlation between AMY1 gene copy number and salivary
amylase concentrations in individuals. The possibility that different selective pressures in populations have affected amylase production was stated
(Perry et al. 2007). Copy numbers of the salivary amylase gene was positively correlated with salivary amylase enzyme concentration, thus individuals
with apparent evolutionary exposure to high starch diets had, on average, more AMY1 gene copies than individuals from backgrounds with relatively
low starch diets (Perry

Biological Branches Of The Complex Study Of Life
ABSTRACT Throughout history, there have been many studies conducted regarding different biological branches of the complex study of life.
Amylase, an enzyme that catabolizes starch polymers, is one of the most important enzymes needed for the production of certain foods, such as syrups,
and different processes such as fermentation. Like everything's biological nature, these certain enzymes are affected by different factors ranging from
pH levels to temperature. Finding out the temperature at which these enzymes reach their optimal condition (conditions at which these enzymes work
the best), is one of the most revealing studies of all. In this experiment, the affect that temperature has on the enzymatic activity of Amylase was the
leading role, whether it was to determine if it was slowing it down or speeding it up. For both experiments, iodine was used as the control. First, the
optimal temperatures of fungal Amylase were tested. For this particular task, there was not too much changed noticed. For most of the temperatures,
the activity change seen was very minimal. With iodine and starch by itself, the activity remained the same as well as with the amylase at the 85
degrees test. When testing for the bacterial Amylase, the most change was seen at the 55 degrees test. Overall, it can be said that as temperature rises
or decreases, enzymatic activity is affected, but of course with a certain plateau.
INTRODUCTION When it comes to

Amylase Lab Report
Introduction.
The experiment was performed to see how concentrated catalysts affect the rate of enzyme activity. Amylase acted as the catalyst during the
experiment. The catalyst speed up the breakdown of the starch present on the three select foods. Performed by mixing different (3) foods of starch with
the amylase (1). I have chosen this experiment to verify different food of which would give energy slowly and if it would be beneficial as a slow
energy release food.
Hypothesis/ Aim of the experiment.
Aim of the experiment is to determine which of the 3 selected foods containing starch is best to eat for a slow release of glucose to the body and
determine how different catalyst concentration affect the rate of enzyme activity. The greater the amylase concentration, the lighter the colour
appearance of the starch (1).
Sample of 3 foods selected for the experiment are Brown Rice, Green spiral pasta and Sweet potato, Brown rice was chosen and predicted to show
slow release of enzyme having a lighter colour. Of which these three food contain starch at the very start of the experiment. ... Show more content on
Helpwriting.net ...
The water will represent as the blood in the capillaries outside the intestine. While the visking tube is the wall of the intestine. The visking tube is
semi–permeable and will only allow a certain molecules to pass through. The glucose in the food being tested represents digested food inside the
intestine (gut), which then passes through the gut wall. The starch in the food being tested represent molecules of undigested food, they are made of
large molecules. The large molecules are unable to pass through the wall of the visking tube (4). One of aim of doing this experiment is to check if
one of the foods chosen has a potential to be a slow releasing food, which will be beneficial when one is to think about weight loss and having a healthy

Thermoregulation Lab
In this lab, we became familiar with the importance of thermoregulation and the effects of temperature on enzyme functions. In this exercise, we
prepared five solutions. Four of the five solutions were mixed with amylase (saliva), HCl, starch, and iodine and potassium iodine. The solutions were
placed in different temperatures and we used a spectrophotometer to determine the each absorbance readings. A low absorbance indicates a low
presence of starch and high enzymatic function. A high absorbance indicates a high presence of starch and low enzymatic function. Also, in this lab we
explored the thermoregulation strategies and determined the effectiveness of each strategy. In this exercise, we recorded the temperature of the back of
our hand before and after placing it into an ice bath. Before ... Show more content on Helpwriting.net ...
Based on Table 1 and Figure 1, the different range of temperatures tested had an effect on the enzymatic reactions. It appears that the lower
temperatures such as 0В°C and 25В°C displayed a high absorbance. These results indicate that there was a high presence of starch and low enzymatic
function. In comparison, the higher temperatures such as 37В°C and 95В°C displayed a low absorbance. These results indicated that there was a low
presence of starch and high enzymatic function.
2.The optimum temperature for the enzymatic reaction is 37В°C. This temperature is the average body temperature for humans. This temperature is
not too cold or too hot for enzymes to function.
3.In mammals, and increase in body temperature such as running a fever could cause enzymes to denature due to the high temperature. Also, a decrease
in body temperature such as hypothermia could cause enzymes to slow down beyond normal cellular reactions or to not occur at all due to the low
temperatures.
4.Using previous knowledge from biology classes, HCl was added to each test tube to help break down the starch along with the amylase. HCl is usually
found in the stomach and is used to break down

The Role Of Bella In Her Pet Cheeseburger Ebenezer
Bella is in a fight with her pet cheeseburger Ebenezer because he got ketchup all over her new white shirt. Though in the end, she concludes to solve
her problem by eating him. Primarily, Ebenezer, the cheeseburger, enters the digestive tract through the mouth in which he is cut, torn, and grinded into
pieces through mechanical digestion, in which Bella can swallow by her teeth. Bella's saliva then helps her soften, moisten, and break down the
starches of Ebenezer so that she is ready to swallow him. This is when ingestion happens or the process of taking in food. In swallowing Ebenezer,
Bella closes a trap door in her throat known as the epiglottis. Suddenly, Ebenezer is in her pharynx, which hands him to her esophagus, which carries
him to

Undigested Starch Lab
In Table one the solution remained brown since there is no starch present in the mixture in tube 1A.The solution turned blue black due to presence of
starch in the solution in tube 2A.The solution remained brown since there is no starch present in the mixture in tube 3A.The solution turned blue black
due to presence of undigested starch in the solution. Boiling amylase denatures the enzyme hence it cannot digest amylase in tube 4A.The solution
remained brown since there is no starch present in the mixture. All is digested in tube 5A.In tube 6A the solution turned blue black due to presence of
undigested starch in the solution. The extremely low temperatures inhibit the action of the enzyme amylase. There was no presence of maltose in tube ...
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It formed an orange color. There was no presence of maltose in tube 4A. Starch was also undigested. In tube 5A Maltose was present in the solution
as a result of digestion. It formed an orange color. In tube 6a there was no presence of maltose. Starch was also undigested.
In table two there was no hydrolysis present in tube 1T.There was also no protein available in mixture. There was no hydrolysis present in tube 2T.
There was also No trypsin available in mixture in tube 3T there was no hydrolysis was present .Trypsin was also denatured by boiling. In tube 4T
there was Hydrolysis present. All conditions were optimal for digestion. In tube 5T there was no hydrolysis present. The Temperatures was too low for
enzymes to operate.
In table three in Tube 1L there was no lipase action present. Also there was not any fat present in mixture. In tube 2L there was also no lipase
action nor any lipase present in mixture. In tube 3L there was no lipase action. Lipase was denatured by boiling. In tube 4L there was Lipase action
present. All conditions were favorable. In tube 5L there was not any lipase action because the temperatures were too low. In tube 4B Lipase action
was present. All conditions were favorable and bile salts accelerated the digestion. In Tube 5B there was no lipase action because the temperatures
were too

Amylase Lab Report
The results in Figure 1, supported both the hypothesis as well as the predictions because the graph depicts how the differences in temperature changed
the enzyme activity of amylase. The results concluded that as temperature deviates from optimal temperature amylase will hydrolyze starch at a lower
rate. At 5 and 70 degrees Celsius amylase took longer to hydrolyze starch compared to 25 and 40 degrees Celsius. The results also supported the
prediction that at 40 degrees Celsius, enzymes will break down starch at a faster rate than at 5 degrees Celsius, 25 degrees Celsius, or 70 degrees
Celsius. The results showed 40 degrees Celsius as the optimum temperature for the hydrolysis of starch because 40 degrees Celsius is close to the
body's temperature. Amylase denatures at 70 to 80 degrees Celsius which causes the enzyme to become damaged and can no longer hydrolyze the
starch. The results of this ... Show more content on Helpwriting.net ...
Living organisms are dependent on the use of enzymes to speed up biochemical reactions. Enzymes will catalyze one specific chemical reaction
since they have a unique three dimensional shape that allows one substrate to bind to the active site. The enzyme Amylase is found in human saliva
that speed up the hydrolysis of starch into smaller carbohydrate molecules. When humans are sleep deprived there is an increase in amylase and this
study done by RГ¤ikkГ¶nen shows that short sleep duration in both children and adults correlates to an increase in amylase. Compared to girls,
boys were found to have a lower efficiency and shorter duration of sleep compared to girls. This study offers insight on how poor sleep is associated
with poor health because children and adults with high levels of the enzyme amylase also have an increase in stress. . Further testing could lead to a
better understanding of how sleep–wake cycles and their genetic makeup affects the enzyme amylase production. (RГ¤ikkГ¶nen et al.,

Null Hypothesis
Null Hypothesis: The amylase will have no effect on the starch or fail to digest it and the Lugol's will cross the membrane causing a color change.
Hypothesis: The amylase will digest the starch, so when the Lugol's crosses the membrane, there will be no color change. In this lab experiment, we
were testing diffusion across a plasma membrane using starch, amylase and Lugol's. The results from the experiment supported my hypothesis. The
amylase did in fact digest the starch. The control in our experiment without the amylase confirmed this. In the original beaker, filled with 2/3 water
and 4 pipettes of Lugol's, was a tied off plastic tubing (dialysis tubing) filled with starch and amylase. In the control beaker, filled with 2/3 water and 4

Ph Buffers To Amylase On The Rate Of Starch
Research Question: What is the affect of adding different pH buffers to amylase on the rate of starch digestion measured using starch and iodine?
Background information:
pH is a measure of the concentration of ions in a solution. In other words, concentration of H+ and OH molecules compose pH. When the
concentration of H+ and OH ions are balanced (equal), the solution is considered neutral. When the H+ dominates the OH molecules, the solution is
considered acidic. When the OH dominates the H+ molecules, the solution is considered basic.
Buffer is to be able to add either strong acid or base to a solution avoiding a great change in the pH.
Iodine is a significant element for life commonly needed by living organisms. Amylase is an enzyme ... Show more content on Helpwriting.net ...
This mixture of amylase and pH buffer will be modified by the addition of more pH buffer into water down (diluted) amylase enzyme. Also, the pH
buffers used in this experiment vary by 1, 4, 7, 10 and 14.
Dependent Variable: Rate of starch hydrolysis, which will be determined by the change of color; if the iodine turns blue– black it indicates that the
enzyme is denatured and if the iodine turns orange–yellow it indicates that the enzyme is working properly by digesting the starch.
Controlled Variables:
Amount of iodine. 50ВµL of iodine will be equally added into each micro plate.
Amount of starch and amylase mixture. 5ml of starch solution and 500ВµL of enzyme solution composed of amylase and pH buffer.
Temperature. The experiment will be maintained in the lab at temperature (30В°C)
Uncontrolled Variable:
Microorganisms might get in the tubes. To reduce this pollution, I will have to clean the lab beforehand.
Sunlight may slightly disturb the maintenance of the room temperature.
Apparatus:

pH buffer (1,4,7,10 and 14)

The Effect Of Enzyme Amylase On The Commercial World And It
The enzyme, Amylase is significant to the commercial world and it is important to know the optimal conditions for amylase activity to be able to use
amylase efficiently. To determine the optimal temperature for both fungal and bacterial amylase, an Iodine test was used to visually measure starch
catalysis. A mixture ofstarch and amylase, either bacterial or fungal, were placed in four different temperatures, 0вЃ°C, 25вЃ°C, 55вЃ°C, and 85вЃ°C,
and then added to iodine to observe amylase activity. A light yellow color means a weak presence of starch which indicates a high activity rate for
amylase while a dark blue–black color means a strong presence of starch which indicates a low activity rate for amylase. Observed was an optimal
temperature of 55вЃ°C for bacterial amylase which showed the lightest yellow color and an optimal temperature around 25вЃ°C for fungal amylase
which showed the lightest yellow color.
Introduction
Enzymes are biological catalysts that regulate chemical reactions which accomplish a constant production of energy that all biological processes
require. These proteins are vital to maintaining functionality in people's daily lives and the absence of an enzyme can cause detrimental harm in the
form of illness or even death (Alberte, Pitzer, Calero 49). Enzymes are also used commercially to improve the standard of living. Amylase, for
example, an enzyme that is used to break down protein and starch: a storage polysaccharide, is among the most important that have been

The Digestive Enzyme Amylase
The digestive enzyme amylase was analysed in two different species of gastropod (the herbivorous Turbo smaragdus and the carnivorous Cominella
adspersa), in order to assess whether diet influences digestive enzyme activity. This was determined by preparing a tissue homogenate from the
digestive gland of each of the species and comparing their measured absorbance to that of a standard curve that reflected the relationship between
absorbance and enzyme units.
Amylase activity (in units of enzyme per gram) was significantly higher in the herbivorous species than in the carnivorous species, yet there was wide
disparity in activity within the species – indicating a degree of plasticity in the enzyme's activity. The difference between T. smaragdus and C. adspersa
does, however, indicate that the activity of amylase follows a pattern influenced by diet in these species.
Introduction
Most animals possess digestive enzymes that allow them to digest the food they consume. There is, however, variation between species in the activity
of individual enzymes (Chan, et al. 2004; Chakrabati, et al. 1995), and this can indicate feeding ecology in animals. For instance, Kuz'mina (1996)
found that certain digestive enzymes were correlated with diet composition: amylase activities were lowest in carnivorous species of fish and highest
in herbivores. Hence, the physiological requirements to live as a carnivore or herbivore certainly differ between families.
Not only is this effect apparent in

Enzymes And Substrate Concentration
This experiment was conducted to determine the effect of enzymes on its substrate when the quantity of the substrate and the concentration of the
enzyme is altered. More specifically it was looking at how the fat content in the milk is broken down by lipase. At the start of the experiment it was
hypothesised that if 4% lipase solution was added to a mixture of sodium carbonate and bile salts then full cream milk will have a faster rate of
digestion if all variables are kept constant.
Variable 1. Examined how lipase, reacts to different types and amount of fat.
This data refers to the hypothesis as full cream milk had a faster rate of reaction due to the amount of fat present in the milk. This was measured by
using a pH probe as it was ... Show more content on Helpwriting.net ...
As a growing and developing nation scientists have found that lipase can be used in the detergent industry. Microbial lipases are an important group
of biotechnologically valuable enzyme, because of their versatility of their applied properties and ease of mass production (Hasan et al., 2010).
Scientists have discovered that due to lipases microbial origin, and enzymatic properties they are particularly important for industrial use as they can
catalyse a specific reaction. They have been used in the detergent industry as they can reduce the environmental load of detergent products as the
chemical used in conventional detergents and reduced (Hasan et al., 2010). The function of lipases in the detergent industry is to remove fatty residues
and clean clogged drains. This application makes reference to the experiment, as there are many different types detergents on the market, some which
would have a faster rate of reaction. The other real life application which makes reference to the concentration of lipase is, lipase being used in the food
processing, flavor development and improving the quality of food. Through alteration of chemical compounds of vegetable oil with nutritionally
important structured

О’-Galactosidase: Protein Analysis
The name of the allocated protein is ОІ–galactosidase from E. coli (Juers et al., 2009).
ОІ–galactosidase is a major source in the production of energy inside the body and is responsible for lactose intolerance which is the inability for the
digestion of the sugar lactose commonly found in dairy products (Juers et al., 2009). This protein is a glycoside hydrolase enzyme that catalyses the
hydrolysis of ОІ–galactosidase into monosaccharides through the breaking of glyosidic bonds which are formed between a galactose and its organic
moieties (Juers et al., 2009). Essentially it is able to cleave the disaccharide lactose to form glucose and galactose which can then enter glycolysis
(Sutendra et al., 2007). It catalyzes the transgalactosylation of ... Show more content on Helpwriting.net ...
The assigned molecule also conforms the quaternary structure due to its four chains, hence in this regard both molecules are similar. However the
similarities between the two end, since there is a lack of ОІ–strands in hemoglobin while ОІ–galactosidase is abundant with alpha helix and beta

Digestion of Starch by the Action of Salivary Amylase
Austin Peay State University Department of Chemistry
CHEM 1021
BREAKING DOWN STARCH USING SALIVARY AMYLASE Caution: You will be using a Bunsen burner and glassware to create your own
constant water bath. Appropriate caution should be exercised when dealing with the Bunsen burner, hot water, and glassware. Purpose: Many plants
store their energy in the form of starch, a polysaccharide made from repeating units of the monosaccharide glucose. Our bodies break down starch into
the individual glucose units, which are further metabolized into CO2 and water through the process of glycolysis–this is the process we commonly call
digestion. The enzyme amylase is present in our saliva and ... Show more content on Helpwriting.net ...
Pour this into a clean 50вЂђmL beaker to mix. In a 100вЂђmL graduated cylinder, put in 1 mL of saliva and 99 mL of water for the 1% solution. Pour
this into a clean 150вЂђmL beaker to mix. 3. Set up 10 reaction tubes (label with a wax pencil) of varying saliva concentrations in a test tube rack as
follows: Tube # Saliva Distilled water Final saliva % 1 3 mL 100% 0 mL 100% 2 2 mL 100% 1 mL 66.7% 3 1 mL 100% 2 mL 33.3% 4 3 mL 10% 0
mL 10% 5 2 mL 10% 1 mL 6.7% 6 1 mL 10% 2 mL 3.3% 7 3 mL 1% 0 mL 1% 8 2 mL 1% 1 mL 0.67% 9 1 mL 1% 2 mL 0.33 % 10 0 mL 3 mL 0% 4.
Start the reactions: Add 3 mL of a 2% starch solution to the tubes. Mix, and then simultaneously add all 10 tubes to the water bath. After exactly 30
minutes, add 2 drops of the iodine solution to the tubes and record the resultant color. A blue solution means starch still remains, and a colorless
solution means all starch has been broken down into glucose.
Revision SP11 Page 2 of 7
Austin Peay State University Department of Chemistry
CHEM 1021
BREAKING DOWN STARCH USING SALIVARY AMYLASE 5. Determine the amylase number: a. Find the most dilute solution of saliva that

The Effect Of Enzyme Enzymes On The Concentration Of An...
Introduction
Organisms cannot rely entirely on spontaneous reactions to produce all the materials necessary for life. These reactions occur much too slowly. To
produce these materials quicker, cells rely on enzymes, biological catalysts, to speed up these reactions without being consumed. (General Biology I,
Martineau, Dean, Gilliland, & Soderstrom, Lab Manual, 2017, 43). To produce these materials quicker, the activation reaction much be lowered, a very
important part of this lab. Each enzyme acts on a specific molecule, or set of molecules, called a substrate (43). The enzyme binds to this substrate,
forming an enzyme–substrate complex. An enzyme is a protein whose structure is determined by the sequence of amino acids groups that ... Show more
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Methods
Experiment 1: Constructing a Standard Curve
The students first prepared to construct a standard curve. To do this, each group measured the absorbance ofstarch solutions of unknown
concentrations treated with IKI (General Biology I, Martineau, Dean, Gilliland, & Soderstrom, Lab Manual, 2017, 45). The absorbance values were
determined for a range of samples, and plotted on a graph. A line of best fit was then used as a reference to determine the amount of starch present in
unknown samples.
Using the yellow tube, which included everything but starch, as the blank, each group zeroed their spectrophotometer. This was done so that any
absorbance observed depends only on the amount of starch present, not on any other reagents (buffer, IKI). To zero the spectrophotometer, the
wavelength was first set at 580nm, using knob 3 (45). Next, the groups made sure that the light next to "transmittance" was lit, and the chamber to be
tightly closed. Having the chamber empty & closed tightly provides reference for the darkest condition possible. Using knob 1, the transmittance was
turned until it read 0.0 (45). Before the groups used their blank test tube to zero the spectrophotometer, each needed to wipe the tube with kimwipes to
ensure a clean reading. Turning knob 2, each group was then instructed to zero the absorbance, 0.000. Upon removing the blank, each trial was inserted
into the chamber (46). The

A Biological Catalyst Essay
A Biological Catalyst A Biological catalyst is a catalyst that is produced organically. In other words, a cell makes it. It is usually a protein or steroid
molecule that works to catalyse a specific reaction. For example, amylase is a biological catalyst. Biological catalysts are called enzymes. Reactions
take energy to get them started. This energy is called the activation energy. Enzymes catalyse reactions inside organisms. A catalyst is a molecule that
acts as a matchmaker, bringing together the chemicals of the ... Show more content on Helpwriting.net ...
Salivary amylase is an enzyme that breaks down big molecules into smaller ones. Amylase enzyme breaks starch molecules up into two–residue units (a
residue is a glucose molecule, or 'monomer' of sugar. Lots of residues joined together form a polysaccharide. Starch is a polysaccharide). Two glucose
molecules split off from the starch molecule form maltose. This maltose is the product of catalytic action by the enzyme amylase on the substrate. The
substrate is the starch.
2.) What are intracellular/ extracellular enzymes? Enzymes are proteins. They are very important substances because they control the chemical
reactions that happen in our bodies. There are two main types of enzyme. Digestive enzymes are extracellular enzymes – they control reactions that
take place outside cells. Those enzymes that control reactions inside cells are called intracellular enzymes.
3.) What is the Lock and Key theory? The lock is the enzyme and the key is the substrate. Only the correctly sized key (substrate) fits into the key
hole (active site) of the lock (enzyme). Smaller keys, larger keys, or incorrectly positioned teeth on keys (incorrectly shaped or sized substrate
molecules) do not fit into the lock (enzyme). Only the correctly shaped key opens a

Polyphenol Oxidation: Why Apples Turn Brown?
Oxidation is the process or result of oxidizing or being oxidized. This means being chemically combined with oxygen. You can also call this rottening.
Oxidation is the process in which fruits, like apples, turn brown. Apples have apples cells. Inside an apple, there is a molecule named phenol. This
molecule is the main reason why apples turn brown. Also there is an enzyme inside an apple cell named polyphenol oxidase. An enzyme accelerates, or
catalyze, chemical reactions. So when an apple cell is damaged, it allows molecules of oxygen in the air, to react with phenols and polyphenol oxidase.
The oxygen will combine with the polyphenol oxidase enzymes and turn phenol cells into a molecule of melanin. Melanin is a dark brown molecule.
So when

Amylase Temperature Lab Report
The Effect of different Temperatures on the reaction rate of Amylase Introduction: Amylases are enzymes that breaks down starch which
accelerates the hydrolysis of glycosidic bonds in polysaccharides (S. Sivaramakrishnan et al., 2006). They bond with certain substrates to
effectively increase the reaction rate of a chemical experiment. Most enzymes are very specific, as in they would only bond with a distinct
substrate for it to cause a certain reaction. This can be described with the key and lock analogy. Only one type of key, certain amylase, will be able to
open a particular lock, substrate. Without amylase, a lot of the organs necessary for people will no longer be able to react as fast, like the digestion of
food or respiration. It speeds... Show more content on Helpwriting.net ...
T., Vogelsong, K. M., Lu, Y., Ellman, A. B., & Hudgens, G. A. (1996). Salivary О±
–amylase as a measure of endogenous adrenergic activity. Clin
Physiol Clinical Physiology, 16(4), 433–448. Hiromi, K., Takasaki, Y., & Ono, S. (1963). Kinetics of Hydrolytic Reaction Catalyzed by Crystalline
Bacterial О±–Amylase. III. The Influence of Temperature. Bulletin of the Chemical Society of Japan Bull. Chem. Soc. Jpn., 36(5), 563–569. Malhotra,
R., Noorwez, S., & Satyanarayana, T. (2000). Production and partial characterization of thermostable and calcium–independent alpha–amylase of an
extreme thermophile Bacillus thermooleovorans NP54. Letters in Applied Microbiology Lett Appl Microbiol, 31(5), 378–384. Sivaramakrishnan, S.
(march 11.2006). НўбѕЂ– Amylases from Microbial Sources– An Overview on Recent Developments. Food Technology Biotechnology, 44(2),
173–184. Sudhan, H., & Priya, S. (2012). Isolation and Production Optimization of Amylase Producing Bacteria from Soil by Submerged Culture
Method. Research Gate: Pharmaceutical Sciences, 1(2012), 8–10. Retrieved February 17,

Catechol Oxidase Enzyme Lab
The Influence of pH and Temperature on Enzyme Activity
Madeline Foy
Biology 140 Lab
Professor Himes
April 12, 2016
Abstract In order to see the effects of pH and temperature on the enzymatic reaction of catechol oxidase when separated from potato tissue. We used
a spectrophotometer to measure how much blue light energy is absorbed by benzoquinone. Benzoquinone is a product of catechol when it has been
oxidized by different temperatures and pHs. We hypothesized that the benzoquinone absorbance rate would be faster when the pH added to the
cuvettes were greater than the pH of the potato tissue. The pH of the potato tissue was pH 6. Our results show that pH 7 had the faster absorbance
rate, slightly slower at pH 4, and slowest at pH ... Show more content on Helpwriting.net ...
Our hypothesis states that the benzoquinone absorbance rate would be faster when the pH added to the cuvettes were greater than the pH of the
potato tissue. At pH 7, reaction rates were the fastest, but not at pH 10 like we predicted. We predicted that pH 4 would have the slowest to no
reaction rate, but it was faster than pH 10 because the potato tissue has a pH 6 and the pH 4 was closest to the pH of the potato tissue. A possible
reason our hypothesis was only partially supported was because of possible cross contamination when preparing the cuvettes by not using different
disposable pipets for each pH solution, or the test tubes could have been labeled wrong which caused them to be mixed up. In future experiments, we
should look at the effects of pHs closer to the pH of the potato tissue because we can infer that closer pHs to the pH of potato tissue will have a faster
reaction rate causing the potatoes to turn brown

Lipase Lab Report
The enzyme lipase, is present in one's body, specifically found in an individual's pancreas, mouth, and stomach. Lipase uses separate fats to break
down any consumed foods, so that they can proceed and be absorbed in the intestines. The body typically produces lipase naturally but in some cases,
people may need to use lipase supplements to assist them in digesting food. The test to measure the lipase enzyme levels in your body is sometimes
known as serum lipase. This test measures the amount of lipase in your blood.
Lipase, like previously mentioned, is an enzyme found in your body. Because the average body temperature is Thirty–seven degrees Celsius, the
optimal temperature where this enzyme can work its best will most likely be around Thirty–seven

How Carbonated Water Affects The Production Of Amylase By...
Almost everyone has sat down on their couch, turned on the T.V., and sat there for hours, eating chips and drinking soda. It may have never occurred to
people that, when they do this, a chemical reaction is being catalyzed in their mouths by the enzyme "amylase." This chemical reaction happens all the
time, but with soda in the mix during this reaction, the outcome could be different. This experiment will test how carbonated water, like that of soda,
affects the production of sugars by breaking down starch through amylase. Amylase is an enzyme that breaks down plant starches into simple sugars like
glucose. There are many types of amylase, but the one found in humans' saliva is alpha–amylase. Alpha–amylase breaks up polysaccharide bonds
within the starch molecules – by using water – in order to reduce them to glucose. This breaking up is called hydrolysis. The alpha–amylase ... Show
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This project expands on previous research by providing a direct connection between carbonated water and amylase's production of glucose. Now, the
only information found connecting these topics is that they both aid in digestion. In this project the effect of carbonated water on the production of
glucose by amylase will experimented to different degrees. The independent, manipulated variable is the amount of carbonated water and the
dependent, responding variable is the amount of glucose produced by amylase. Various percentages of a carbonated water and water solution,
including just water and just carbonated water, will be combined with starch to make many different solutions. Amylase will be poured into each of
those solutions and then, the amount of glucose created from the hydrolysis of the starch in the solution will be recorded. This will show what the
effect of carbonated water on the production of glucose by amylase

Rate Of Amylase Lab Report
Purpose of Investigation To study how pH and temperature would effect the reaction rate for amylase on starch.
Amylase is an enzyme found in human saliva and pancreas. It is the digestive enzyme that is needed to breakdown starch molecules. Amylase must be
kept at certain conditions to function at its optimum level. The efficiency of starch digestion by amylase can be measured by how much simple sugar it
produces under various conditions. This experiment will explore the effect of pH (3, 5, 9, and 11) on the function of amylase by using starch.
Hypothesis
Amylase have an optimal temperature and pH at which it functions. Amylase works best at pHs of body temperature in humans. If the pH deviates
extremely in either direction (higher or lower) ... Show more content on Helpwriting.net ...
Factors that may cause the enzyme to denature are pH and temperature. When an enzyme is denatured, it can no longer bind to the active site, and
therefore cannot carry out its functions. Therefore, adding pH buffer to amylase will affect the enzyme's function uopn its addition to starch.
Materials and Methods
Prepare 8 clean, dry test tubes in a stand and label them #1–8 with masking tape. Carefully and generously spit into test tube 1–8 and add 2–3 ml of
distilled water.
Effect of Temperature
1. Place test tube 1 into a room temperature bath, place test tube 2 into an ice water bath (0), place test tube 3 into warm water bath (37) and place test
tube 4 into a hot water bath (80).
2. Add 5ml of 1% starch solution into test tubes 1, 2, 3, and 4. Mix the starch solution with the saliva thoroughly.
3. After 10 minutes, conduct the Benedict's test. Add 3 ml of Benedict's reagent and swirl the test tubes gently to mix the contents. Place the test tubes
into the hot water bath and record observations after 5

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