effect of the temperature and ph on amylase temperatureWhat is the purpose and objective of this experiment? the following threeC. 37°C and 65°Cup by the group.and water to aof starch solutiondifferent flaskstemperatureside ions helps to 37°C,hey do note testetarch10682record the timesk to the appropriate water bath.7 Two minutes after the addition of the enzyme, quicklytransfer 3.0 mL of the starch-enzyme mixture to one ofthe prepared cuvettes. Record the absorbance immediatelyin Table 1.8 Continue to remove 3.0 mL of the enzyme-substratesolution and place it into a cuvette containing 3 dropsof iodine every two minutes for a total of ten minutes.2-minute intervals as before.9 Repeat steps 5-8 for the remaining water temperaturesand record the absorbance of the 3.0 mL samples atEffect of Temperature on the Hydrolysis of StarchTABLETime(Minutes)15˚C37°C65 °C067398 02380> 39873737> 31.831730.642 30.393730.3007373>3>3dropinabsorbany- denaturing73 aset of pH on amylasenge within which theum point within that3.0, pH 7.0,flasks.on into eacho mix.d water intointo theTable 2 inroed theute readingsolution.81073737373737 3lingof Temperature on Amylase" experiment?of Temperature on Amylase" experiment?64 Using a graduated cylinder, add 25 mL of starch solution tothe flask labeled pH 3.0. Record the time and swirl to mix.5 Two minutes after adding the starch transfer 3.0 mL of theenzyme-substrate mixture to one of the prepared cuvettesand record the absorbance immediately in Table 2.6 Continue to remove 3.0 mL of the enzyme-substratesolution and place it into a cuvette containing 3 dropsof iodine every two minutes for a total of ten minutes.solutions.7 Repeat steps 4-6 for the remaining buffered enzymeTABLE 2 Effect of pH on the Hydrolysis of StarchTime(Minutes)3.07.011.002473>373qəbri ar 73 Wa> 3731.9307373> 3L.1,0700.74744724

Temperature and pH affect the metabolic activity of the enzymes.

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effect of the temperature and ph on amylase temperature What is the purpose and objective of this experiment?

Biochemistry

9th Edition

ISBN:9781319114671

Author:Lubert Stryer, Jeremy M. Berg, John L. Tymoczko, Gregory J. Gatto Jr.

Publisher:Lubert Stryer, Jeremy M. Berg, John L. Tymoczko, Gregory J. Gatto Jr.

Chapter1: Biochemistry: An Evolving Science

Section: Chapter Questions

Problem 1P

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Question

effect of the temperature and ph on amylase temperature

What is the purpose and objective of this experiment?

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

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