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Please help me with finding the hypotheses that are being testing in each of the three enzyme experiments(the three tables below), and predicting the results of each of the three experiments based on the hypotheses (if/then). The laboratory experiment is enzyme activity.

Please help me with finding the hypotheses that are being testing in each of the three enzyme experiments(the three tables below), and predicting the results of each of the three experiments based on the hypotheses (if/then). The laboratory experiment is enzyme activity.

Biochemistry
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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Please help me with finding the hypotheses that are being testing in each of the three enzyme experiments(the three tables below), and predicting the results of each of the three experiments based on the hypotheses (if/then).

The laboratory experiment is enzyme activity.

### Table 1: Effect of Amylase Concentration on Starch Disappearance This table displays how varying the concentration of amylase affects the time it takes for starch to disappear. | Tube | % Amylase | Time of Starch Disappearance (in seconds) | |------|-----------|------------------------------------------| | 1 | 0.500 | 1 | | 2 | 0.250 | 3 | | 3 | 0.125 | 7 | | 4 | 0.063 | 13 | | 5 | 0.031 | 24 | ### Observation: - As the percentage of amylase decreases, the time for the starch to disappear increases, indicating that higher enzyme concentration results in faster starch breakdown. ### Table 2: Effect of pH on Starch Disappearance Time This table illustrates how changing the pH level affects the time required for starch disappearance. | Tube | pH | Time of Starch Disappearance (in minutes) | |------|-----|-------------------------------------------| | 1 | 2.0 | 10.00 | | 2 | 3.0 | 7.00 | | 3 | 4.0 | 1.17 | | 4 | 5.0 | 0.67 | | 5 | 6.0 | 0.33 | | 6 | 7.0 | 1.90 | | 7 | 8.0 | 8.00 | | 8 | 9.0 | 10.00 | ### Observation: - The optimum pH for starch disappearance appears to be around 6.0, where the time is shortest. Outside of this pH level, the time increases, indicating less efficient starch breakdown. ### Table 3: Effect of Temperature on Starch Disappearance Time This table shows how different temperatures impact the time taken for starch to disappear. | Tube | Temperature (°C) | Time of Starch Disappearance (in minutes) | |------|-------------------|-------------------------------------------| | 1 | 80.0 | 60 | | 2 | 37.0 | 7.5 | | 3 |
Transcribed Image Text:### Table 1: Effect of Amylase Concentration on Starch Disappearance This table displays how varying the concentration of amylase affects the time it takes for starch to disappear. | Tube | % Amylase | Time of Starch Disappearance (in seconds) | |------|-----------|------------------------------------------| | 1 | 0.500 | 1 | | 2 | 0.250 | 3 | | 3 | 0.125 | 7 | | 4 | 0.063 | 13 | | 5 | 0.031 | 24 | ### Observation: - As the percentage of amylase decreases, the time for the starch to disappear increases, indicating that higher enzyme concentration results in faster starch breakdown. ### Table 2: Effect of pH on Starch Disappearance Time This table illustrates how changing the pH level affects the time required for starch disappearance. | Tube | pH | Time of Starch Disappearance (in minutes) | |------|-----|-------------------------------------------| | 1 | 2.0 | 10.00 | | 2 | 3.0 | 7.00 | | 3 | 4.0 | 1.17 | | 4 | 5.0 | 0.67 | | 5 | 6.0 | 0.33 | | 6 | 7.0 | 1.90 | | 7 | 8.0 | 8.00 | | 8 | 9.0 | 10.00 | ### Observation: - The optimum pH for starch disappearance appears to be around 6.0, where the time is shortest. Outside of this pH level, the time increases, indicating less efficient starch breakdown. ### Table 3: Effect of Temperature on Starch Disappearance Time This table shows how different temperatures impact the time taken for starch to disappear. | Tube | Temperature (°C) | Time of Starch Disappearance (in minutes) | |------|-------------------|-------------------------------------------| | 1 | 80.0 | 60 | | 2 | 37.0 | 7.5 | | 3 |
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