effect of the temperature and ph on amylase temperature  explain what is the purpose of this lab,

Human Anatomy & Physiology (11th Edition)
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effect of the temperature and ph on amylase temperature 

explain what is the purpose of this lab, what is enzyme and amylase and plain in detail the results 

the following three
C. 37°C and 65°C
up by the group.
and water to a
of starch solution
different flasks
temperatures
ide ions help
s to 37°C,
hey do not
e test
e
tarch
10
6
8
2
record the time
sk to the appropriate water bath.
7 Two minutes after the addition of the enzyme, quickly
transfer 3.0 mL of the starch-enzyme mixture to one of
the prepared cuvettes. Record the absorbance immediately
in Table 1.
8 Continue to remove 3.0 mL of the enzyme-substrate
solution and place it into a cuvette containing 3 drops
of iodine every two minutes for a total of ten minutes.
2-minute intervals as before.
9 Repeat steps 5-8 for the remaining water temperatures
and record the absorbance of the 3.0 mL samples at
Effect of Temperature on the Hydrolysis of Starch
TABLE
Time
(Minutes)
15˚C
37°C
65 °C
0
67398 0238
0> 398
73
73
7
> 3
1.831
73
0.642 3
0.393
73
0.300
73
73
>3
>3
dropin
absorbany
- denaturing
73
Transcribed Image Text:the following three C. 37°C and 65°C up by the group. and water to a of starch solution different flasks temperatures ide ions help s to 37°C, hey do not e test e tarch 10 6 8 2 record the time sk to the appropriate water bath. 7 Two minutes after the addition of the enzyme, quickly transfer 3.0 mL of the starch-enzyme mixture to one of the prepared cuvettes. Record the absorbance immediately in Table 1. 8 Continue to remove 3.0 mL of the enzyme-substrate solution and place it into a cuvette containing 3 drops of iodine every two minutes for a total of ten minutes. 2-minute intervals as before. 9 Repeat steps 5-8 for the remaining water temperatures and record the absorbance of the 3.0 mL samples at Effect of Temperature on the Hydrolysis of Starch TABLE Time (Minutes) 15˚C 37°C 65 °C 0 67398 0238 0> 398 73 73 7 > 3 1.831 73 0.642 3 0.393 73 0.300 73 73 >3 >3 dropin absorbany - denaturing 73
ase
t of pH on amylase
nge within which the
um point within that
3.0, pH 7.0,
flasks.
on into each
o mix.
d water into
into the
Table 2 in
roed the
ute reading
solution.
8
10
73
73
73
73
73
7 3
ling
of Temperature on Amylase" experiment?
of Temperature on Amylase" experiment?
6
4 Using a graduated cylinder, add 25 mL of starch solution to
the flask labeled pH 3.0. Record the time and swirl to mix.
5 Two minutes after adding the starch transfer 3.0 mL of the
enzyme-substrate mixture to one of the prepared cuvettes
and record the absorbance immediately in Table 2.
6 Continue to remove 3.0 mL of the enzyme-substrate
solution and place it into a cuvette containing 3 drops
of iodine every two minutes for a total of ten minutes.
solutions.
7 Repeat steps 4-6 for the remaining buffered enzyme
TABLE 2 Effect of pH on the Hydrolysis of Starch
Time
(Minutes)
3.0
7.0
11.0
0
2
4
73
>3
73qəbri ar 73 Wa
> 3
73
1.930
73
73
> 3
L.
1,070
0.747
44724
Transcribed Image Text:ase t of pH on amylase nge within which the um point within that 3.0, pH 7.0, flasks. on into each o mix. d water into into the Table 2 in roed the ute reading solution. 8 10 73 73 73 73 73 7 3 ling of Temperature on Amylase" experiment? of Temperature on Amylase" experiment? 6 4 Using a graduated cylinder, add 25 mL of starch solution to the flask labeled pH 3.0. Record the time and swirl to mix. 5 Two minutes after adding the starch transfer 3.0 mL of the enzyme-substrate mixture to one of the prepared cuvettes and record the absorbance immediately in Table 2. 6 Continue to remove 3.0 mL of the enzyme-substrate solution and place it into a cuvette containing 3 drops of iodine every two minutes for a total of ten minutes. solutions. 7 Repeat steps 4-6 for the remaining buffered enzyme TABLE 2 Effect of pH on the Hydrolysis of Starch Time (Minutes) 3.0 7.0 11.0 0 2 4 73 >3 73qəbri ar 73 Wa > 3 73 1.930 73 73 > 3 L. 1,070 0.747 44724
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