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explain the results of the experiment  effect of the temperature and pH on amylase temperature

explain the results of the experiment  effect of the temperature and pH on amylase temperature

Human Anatomy & Physiology (11th Edition)
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
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explain the results of the experiment 

effect of the temperature and pH on amylase temperature 

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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