Experiment 2: Determining the effect of pH on Fungal Amylase Activity To investigate the effect of pH on amylase activity, we mixed 6 ml of 0.5% amylose solution buffered at a specific pH level with 70ul of 0.5% amylase enzyme solution. We investigated pH levels of 3, 4, 5, 6, 7, and 8. At 15 second intervals, we tested the reaction mixture for the presence of amylose starch by dropping the mixture into a well containing a drop of Lugol's iodine. We compared our results against the following: a well that contained only amylase solution and iodine, a well containing only enzyme solution and iodine, and a well containing completely digested (or broken-down) starch solution and iodine. We recorded the time of completion of the reaction for each of our trials, when no more starch was present, as the first sample that did not show a positive starch reaction. If the reaction did not reach completion in 9 minutes, a time of >540 seconds was recorded, and notes were taken about whether or not some breakdown of starch appeared to have happened. 13. Should pH affect the time it takes the reaction to reach completion? Why?
Experiment 2: Determining the effect of pH on Fungal Amylase Activity To investigate the effect of pH on amylase activity, we mixed 6 ml of 0.5% amylose solution buffered at a specific pH level with 70ul of 0.5% amylase enzyme solution. We investigated pH levels of 3, 4, 5, 6, 7, and 8. At 15 second intervals, we tested the reaction mixture for the presence of amylose starch by dropping the mixture into a well containing a drop of Lugol's iodine. We compared our results against the following: a well that contained only amylase solution and iodine, a well containing only enzyme solution and iodine, and a well containing completely digested (or broken-down) starch solution and iodine. We recorded the time of completion of the reaction for each of our trials, when no more starch was present, as the first sample that did not show a positive starch reaction. If the reaction did not reach completion in 9 minutes, a time of >540 seconds was recorded, and notes were taken about whether or not some breakdown of starch appeared to have happened. 13. Should pH affect the time it takes the reaction to reach completion? Why?
Human Anatomy & Physiology (11th Edition)
11th Edition
ISBN:9780134580999
Author:Elaine N. Marieb, Katja N. Hoehn
Publisher:Elaine N. Marieb, Katja N. Hoehn
Chapter1: The Human Body: An Orientation
Section: Chapter Questions
Problem 1RQ: The correct sequence of levels forming the structural hierarchy is A. (a) organ, organ system,...
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What is the dependent and independent variables here?
Transcribed Image Text:Experiment 2: Determining the effect of pH on Fungal Amylase
Activity
To investigate the effect of pH on amylase activity, we mixed 6 ml of 0.5% amylose solution buffered
at a specific pH level with 70ul of 0.5% amylase enzyme solution. We investigated pH levels of 3, 4, 5, 6,
7, and 8. At 15 second intervals, we tested the reaction mixture for the presence of amylose starch by
dropping the mixture into a well containing a drop of Lugol's iodine. We compared our results against the
following: a well that contained only amylase solution and iodine, a well containing only enzyme solution
and iodine, and a well containing completely digested (or broken-down) starch solution and iodine. We
recorded the time of completion of the reaction for each of our trials, when no more starch was present, as
the first sample that did not show a positive starch reaction. If the reaction did not reach completion in 9
minutes, a time of >540 seconds was recorded, and notes were taken about whether or not some breakdown
of starch appeared to have happened.
13. Should pll affect the time it takes the reaction to reach completion? Why?
5
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