Enzymes, usually proteins, are biological molecules that increase chemical reactions. Enzymes are important for survival and they help out in several different functions throughout the body, such as assisting metabolism and digestion. Though not all, some enzymes take apart huge molecules into smaller parts which can be much simpler for the body to digest. For each experiment, I came up with a hypothesis before testing/knowing the results. When amylase influenced starch disappearance, I thought that the greater the amylase percentage in the solution during experiment one, the faster it would react. In experiment two, pH influenced the activity of amylase. My hypothesis was, When the pH level increases, the time of starch disappearance decreases.
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The first experiment relied on five test tubes, distilled water, and amylase; the catalyst in this particular test. To start the operation, 5 mL of distilled water was poured into each of the five test tubes. Next, test tube one required 1.0% amylase, tube two at 0.5%, three with 0.25%, four needed 0.125%, and five called for a waning 0.063% amylase dilution. Five more test tubes were necessary to transfer 2 mL of the previous amylase solution into the untouched ones. After setting aside test tube one, 40 drops of pH 7.0 buffer solution is essential to each of the second set of tubes followed by mixing. Two drops of I2KI were then added to each slot of two separate ceramic test plates. Starting with test tube five, 1 mL of the 10% starch solution was joined in the mix, swirled around, and then measured by time. One person needed to add 1 drop of the mixture, by the use of a pipette, to a drop of I2KI in the first area of the plate each time. Every ten seconds, a sample to the mixture was needed until a blue color was not …show more content…
From 0.125% amylase to 0.250% amylase there was a notable difference in the time it took to react, a difference of thirty one seconds. (See Table 1)
Experiment two, based off pH influence, resulted in the time of starch disappearance being faster the more basic the solution was. Interestingly enough, the lower the pH the longer it took for the starch to go away, different from my hypotheses. (See Table 2) The results of experiment three were drastically different from one another. When the temperature was eighty degrees Celsius, it took nine minutes for the starch to disappear, whereas in a temperature of twenty-two degrees Celsius, starch vanished in two seconds. (See Table
The first experiment relied on five test tubes, distilled water, and amylase; the catalyst in this particular test. To start the operation, 5 mL of distilled water was poured into each of the five test tubes. Next, test tube one required 1.0% amylase, tube two at 0.5%, three with 0.25%, four needed 0.125%, and five called for a waning 0.063% amylase dilution. Five more test tubes were necessary to transfer 2 mL of the previous amylase solution into the untouched ones. After setting aside test tube one, 40 drops of pH 7.0 buffer solution is essential to each of the second set of tubes followed by mixing. Two drops of I2KI were then added to each slot of two separate ceramic test plates. Starting with test tube five, 1 mL of the 10% starch solution was joined in the mix, swirled around, and then measured by time. One person needed to add 1 drop of the mixture, by the use of a pipette, to a drop of I2KI in the first area of the plate each time. Every ten seconds, a sample to the mixture was needed until a blue color was not …show more content…
From 0.125% amylase to 0.250% amylase there was a notable difference in the time it took to react, a difference of thirty one seconds. (See Table 1)
Experiment two, based off pH influence, resulted in the time of starch disappearance being faster the more basic the solution was. Interestingly enough, the lower the pH the longer it took for the starch to go away, different from my hypotheses. (See Table 2) The results of experiment three were drastically different from one another. When the temperature was eighty degrees Celsius, it took nine minutes for the starch to disappear, whereas in a temperature of twenty-two degrees Celsius, starch vanished in two seconds. (See Table