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Tube 1 2 3 4 5 Tube 1 2 3 4 5 6 7 8 Tube 1 2 3 4 Time of Starch % Amylase Disappearance (in seconds) 0.500 0.250 0.125 0.063 0.031 pH 2.0 3.0 4.0 5.0 6.0 7.0 8.0 9.0 Temperature (°C) 80.0 37.0 22.0 4.0 3 7 13 24 Time of Starch Disappearance (in minutes) 10.00 7.00 1.17 0.67 0.33 1.90 8.00 10.00 Time of Starch Disappearance (in minutes) 60 7.5 4 12

Tube 1 2 3 4 5 Tube 1 2 3 4 5 6 7 8 Tube 1 2 3 4 Time of Starch % Amylase Disappearance (in seconds) 0.500 0.250 0.125 0.063 0.031 pH 2.0 3.0 4.0 5.0 6.0 7.0 8.0 9.0 Temperature (°C) 80.0 37.0 22.0 4.0 3 7 13 24 Time of Starch Disappearance (in minutes) 10.00 7.00 1.17 0.67 0.33 1.90 8.00 10.00 Time of Starch Disappearance (in minutes) 60 7.5 4 12

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
Section: Chapter Questions
Problem 1RQ: The correct sequence of levels forming the structural hierarchy is A. (a) organ, organ system,...
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Include some background information on amylase and enzyme activity. Include the hypotheses that are being testing in each of the three enzyme experiments. Predict the results of each of the three experiments based on your hypotheses (if/then). Analyze the results of the temperature, pH, and enzyme concentration experiments. Note the optimum temperature and pH if possible. Note environmental factors that restrict enzyme activity.

 

### Enzyme Activity and Starch Disappearance #### Table 1: Effect of Amylase Concentration This table shows how varying concentrations of amylase affect 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 concentration of amylase decreases, the time it takes for starch to disappear increases. #### Table 2: Effect of pH on Starch Disappearance This table illustrates how different pH levels impact the time required for starch to dissolve. | 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 optimal pH for rapid starch disappearance appears to be around 6.0, with both lower and higher pH values resulting in slower disappearance times. #### Table 3: Effect of Temperature on Starch Disappearance This table examines how different temperatures affect the time required for starch to disappear. | Tube | Temperature (°C) | Time of Starch Disappearance (in minutes) | |------|------------------|------------------------------------------| | 1 | 80.0 | 60 | | 2 | 37.0 | 7.5 | | 3 | 22.0 | 4 | | 4 | 4
Transcribed Image Text:### Enzyme Activity and Starch Disappearance #### Table 1: Effect of Amylase Concentration This table shows how varying concentrations of amylase affect 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 concentration of amylase decreases, the time it takes for starch to disappear increases. #### Table 2: Effect of pH on Starch Disappearance This table illustrates how different pH levels impact the time required for starch to dissolve. | 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 optimal pH for rapid starch disappearance appears to be around 6.0, with both lower and higher pH values resulting in slower disappearance times. #### Table 3: Effect of Temperature on Starch Disappearance This table examines how different temperatures affect the time required for starch to disappear. | Tube | Temperature (°C) | Time of Starch Disappearance (in minutes) | |------|------------------|------------------------------------------| | 1 | 80.0 | 60 | | 2 | 37.0 | 7.5 | | 3 | 22.0 | 4 | | 4 | 4
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