Enzyme amylase is a type of enzyme that catalyzes the breakdown of starch, a complex carbohydrate, into simpler sugars such as glucose. Amylase is found in various sources, including human saliva and pancreatic secretions, as well as in certain plants and microorganisms. In a lab setting, the action of amylase on starch can be easily demonstrated through the use of a simple experimental procedure.
To perform this experiment, you will need the following materials:
- A potato or other starchy food (such as bread or crackers)
- Water
- A beaker or test tube
- Amylase solution
- Iodine solution
- Graduated cylinder
- A microscope or magnifying glass
First, prepare a small piece of potato or other starchy food by cutting it into thin slices or grinding it into a paste. Place the potato in a beaker or test tube and add a small amount of water. Mix the potato and water together to create a starch solution.
Next, add a small amount of amylase solution to the starch solution. You can obtain amylase solution from a biological supply store or prepare it yourself by adding amylase powder to water.
Allow the mixture to sit for a few minutes to allow the amylase to act on the starch. After a few minutes, add a small amount of iodine solution to the mixture. Iodine solution is commonly used in this experiment because it reacts with starch, turning it a blue-black color.
Observe the color of the mixture. If the amylase has successfully broken down the starch into simpler sugars, the iodine will not react with the mixture and the solution will remain its original color. If the starch has not been fully broken down, the iodine will react with the remaining starch, turning the mixture blue-black.
To quantify the amount of starch that has been broken down by the amylase, you can measure the volume of the mixture before and after the addition of the iodine solution. If the volume has decreased, this indicates that some of the starch has been broken down into simpler sugars.
You can also observe the mixture under a microscope or magnifying glass to see if the starch granules have been fully broken down. If the granules are still present, this indicates that the amylase has not fully acted on the starch.
In conclusion, the action of amylase on starch can be easily demonstrated in a lab setting through the use of a simple experimental procedure. By adding amylase to a starch solution and observing the reaction with iodine, we can see the extent to which the amylase has broken down the starch into simpler sugars. This experiment can be used to explore the role of amylase in the digestion of carbohydrates and the potential applications of amylase in various industries, such as the production of biofuels and the baking industry.