Effect of temperature on amylase activity lab report. Amylase Activity Lab Report 2022-10-31
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Erik Erikson's theory of psychosocial development outlines eight stages that individuals go through as they develop and mature. The first stage, trust versus mistrust, occurs during the first year of life and is characterized by the development of trust or mistrust in others.
During this stage, infants are dependent on their caregivers for basic needs such as food, warmth, and comfort. If these needs are consistently met in a reliable and predictable manner, the infant will develop a sense of trust in their environment and the people around them. On the other hand, if their needs are not consistently met, or if they are subjected to neglect or abuse, the infant may develop a sense of mistrust and insecurity in their environment and the people around them.
The development of trust versus mistrust is important because it lays the foundation for future relationships and emotional development. Trust allows individuals to feel safe and secure in their relationships, and to be open to new experiences and challenges. Mistrust, on the other hand, can lead to feelings of insecurity, anxiety, and an inability to form close relationships with others.
It is important for caregivers to be attentive and responsive to the needs of infants in order to foster a sense of trust. This can involve providing a consistent and predictable routine, responding to the infant's cries and needs in a timely manner, and being emotionally attuned and supportive.
Erikson's theory of psychosocial development suggests that the development of trust versus mistrust in the first year of life has a lasting impact on an individual's emotional development and relationships. By providing a secure and supportive environment for infants, caregivers can help lay the foundation for a lifetime of trust and healthy relationships.
Amylase Activity Lab Report
Results should then be recorded at the end of the laboratory experiment. However, starch from food contains chained monosaccharides that have to be broken down to allow for absorption of the food into the body cells. During week 5, the effects of a substrate and enzyme concentration on enzyme reaction rate was observed. Do the same for the other test tubes. As the temperature increases past the optimum range, proteins start to become denatured which change the conformation or shape of the enzyme preventing the substrate from binding to its active site. Test the contents and record the results at intervals of 10 seconds.
It is a protein in its nature and like other enzymes, it catalyzes reactions without being consumed in such reactions Campbell, 1999. This lab is about denaturing amylase. Therefore, based on the results obtained from the experiment, a conclusion can be made that the optimal temperatures of fungal amylase and bacterial amylase is comparatively near 65°C. The test tube is then placed in a beaker of boiling water for five minutes or until the color changes. The spot plates were positioned with paper napkins underneath for easy scoring of the activities. It breaks starch down systematically to produce maltose.
The way we figured this out was by taking four different temperatures and testing the difference absorbance levels they produced every 20 seconds for about 2 minutes straight using a spectrophotometer. Once the test tubes have been gathered, on a piece of tape label each test tube with the following temperatures; 0°C, 25°C, 55°C, 85°C. The fastest rate of starch digestion was recorded at 38oC which is near the theoretical optimum temperature of 40oC. All biological reactions within human cells depend on enzymes Wolfenden 1. . Introduction Amylase is an essential enzyme in the human body since it aids in the digestion of starch.
Sum of six trials for both variables were conducted with two minutes intervals was measured for the duration. The effect of temperature on enzyme activity is; lower temperatures 0 C will cause the substrates to move at a significantly slow speed to collide and react with the enzyme therefore very little product will be produced, where as too high of a temperature 100 C will cause denaturing in the enzyme and very little product will be produced, and lastly room temperature 37 C will provide the most product of the temperatures being tested. This will not only help explain their survival, but assist in replicating their natural environment in a laboratory setting in order to further study these species. The results showed that 65ºC was an optimum temperature for bacterial amylase, and that there was no optimum temperature for fungal amylase. Introduction Enzymes are proteins in nature and always help in catalyzing chemical reactions. This was expected since iodine turns a blue-black color in the presence of starch illustrating no enzymatic activity. The simpler forms of the food particles are then further metabolized into carbon dioxide and water to produce energy in a process called glycolysis.
Therefore, there is a relationship between the metabolic rates of enzyme and its temperature. Discussion The data collected illustrates differences in amylase activity for the both species of amylase which were subjected to different temperature range under by different groups of students. Leave the test tubes in the water bath for at least five minutes Meanwhile, add one drop of iodine solution into some of the wells in the 96 well plates. If the color changes, then it is known that starches are present in the solution. Data was collected from the experiment and to be displayed on graphs. The Effect of Temperature on Amylase Activity These enzymes have a secondary and tertiary structure and this could be affected by increases and decreases in temperature beyond the optimum temperature of the enzyme to work in.
Effects of Psychological Stress on the Salivary Cortisol and Amylase Levels in Healthy Young Adults. No enzyme activity is notable for either enzyme at 0 time point. The above steps were repeated for the other three test tubes while recording the changes and time for those changes. As a result, the rate of the chemical reactions catalyzed by the enzyme also decreases. There would be four test tubes for each …show more content… Once this has been done, begin with the bacterial substance and add 5 ml of 1.
Effects of Temperature on the Action of Amylase on Starch
Each of the pipettes was labeled with the corresponding temperature for each of the time interval. This is because the higher temperature causes the enzyme molecules to vibrate more, leading to an increase in the frequency of collisions between the enzyme and substrate molecules. Controlled Variables temperature, amount of substrate sucrose present, sucrase + sucrose incubation time Effect of Temperature on Enzyme Activity 1. Figure 5: Graph 1: Data points represent the average of 6 trials performed at 0°C. Amylase, as previously mentioned, is the specific enzyme that organisms like bacteria and fungi use to break down starch into its simpler form: the disaccharide maltose.
Reports About Effect Of Temperature On Amylase Activity
However, if the temperature is increased over its optimal temperature then the enzymes become denatured. Accelerated results will be produced by a warmer temperature in case the temperature is linked to the amylase activity. Starch hydrolysis was maximal in the first 2minutes and remained plateau from 0°C to 60°C for the fungal enzyme Graph 7 and 8. The bacterial enzyme activity showed clear temperature dependence from 0°C to 60°C. Objective The objective of this experiment is to observe if changes in temperature will cause a disruption in enzyme function. No color changes were observed above 59oC. Starch turns to a blue-black color when comes in to contact with iodine solution and the addition of amylase speeds up the breakdown of starch such that the blue-black color does not appear when iodine solution is added indicating that the mixture has not starch compound.
Investigate the effect of temperature on amylase activity
The experiment was stopped for each well when there was no color change within the first 10 minutes. It means that the molecules can move faster and have a greater chance to collide and react. Set the first temperature limit at 40oC and stand all the six test tubes into the water bath. As the temperature increase, the rate of reaction also increased. However, if the reaction temperature is too high, enzyme may become denatured. After carefully carrying out each experiment using the same amount of iodine for each test 1 drop , the team observed that the least amount of starch was present at 55 degrees Celsius at all times, for both bacterial and fungal amylase because the experiment turned light yellow at this temperature, meaning that starch was broken down. The temperature optimum for the activity of α-amylase was thermostable enzyme and the thermostabilities are affected by many factors such as the presence of calcium, substrate and the other stabilizers.
Research Question How does a range of different reaction temperature 0°C, room temperature during the experiment, 40°C, 60°C, 80°C effect on the rate of reaction between amylase and starch? When the temperature is too low it decreases movement, therefore preventing contact between substrates and enzymes. Therefore, if starch is added to amylase, a portion would accumulate at the bottom of the tube as a result of its high density and weight hence resulting in less starch binding with the amylase molecules. Enzymes are proteins that help catalyze chemical reactions. The Very high temperature will result to the denaturing of the majority of the enzymes hence thwarting substrate binding. Do not fill all the well, start with 20 and add more as needed. The activities of these two enzymes were studies comparatively over a period of 10 minutes and at temperatures of 0, 40, 60 and 95°C.