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)
A beaker or test tube
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.
Enzyme Action on Starch opportunities.alumdev.columbia.edu
Keep the water JUST AT BOILING. What happens to enzymes in your body whenever you run fever? Into test tubes B and C, add 2ml of distilled water. As 2 such, altering the activity of an enzyme can substantially impact the conversion of substrate into product. Enzymes, including amylase, are proteins. Are substrate specific and can only act on very specific substances to catalyze specific reactions. While stirring frequently, heat the mixture just until it begins to boil.
Enzyme Amylase Action On Starch Lab Report Essay Sample
Multiple test tubes were used for each solution to create multiple tests to get a more accurate result for Experimental Analysis on Enzymatic Behavior of Human and Fungal Amylase Amylase in a mixture of starch produced different color variations when stimulated with its independent variable of temperature showing its effectiveness. This same routine was repeated every three minute intervals until thirty minutes all together had passed. What was the purpose of placing one test tube in a hot water bath? Predict that the amylase activity will work best at a pH 7. Part 1: Lab video: Measuring Lactase Enzymatic Activity In this section, click on the link below to watch a lab video that demonstrates an experimental protocol for measuring enzyme activity, using lactase as an example of an enzyme with an activity relevant to human nutrition and health. This essay sample essay on Enzyme Amylase Action On Starch Lab Report offers an extensive list of facts and arguments related to it. Which of the following is true of enzymes? Where does a substrate attach to an enzyme? Also the attraction of H or OH ions to the protein functional groups can alter the shape of the enzyme and thereby emit its activity.
Enzyme Amylase Action on Starch opportunities.alumdev.columbia.edu
The results indicate that in pH 7 the enzyme works at its best. Most of the metabolism required for life would not occur without these. Fill the 250-ml beaker about ¾ full of water and place on the hot plate for a boiling water bath. Explain why salivary amylase is active in the mouth, but becomes inactive in the stomach. For example: Large biomolecule Catalyzing Enzyme Resulting Product subunits of large biomolecule Starch Salivary Amylase Maltose disaccharide Protein Gastric Pepsin Smaller Peptides Fats Pancreatic Lipase Fatty Acids Amylase is an enzyme that catalyzes the hydrolysis of starch into smaller sugar subunits, such as maltose.
Amylase is affected by environmental PH. Therefore, in this experiment, the effect of different pHs on the reaction rate of amylase is studied. The solutions were then thoroughly mixed together with a transfer pipette and the timer was set. In part 2 of the lab you will perform a computer simulation that further demonstrates key principles about enzyme activity. Generally end with the suffix -ase.
Lab 5: Amylase Enzyme Activity and Action of Inhibitors Flashcards
Ml of the amylase mixture to each of the tubes and then the timer was set. When the temperature is too low it decreases movement, therefore preventing contact between substrates and enzymes. The control group will have a distinct comparison available for us. The amylase was put in different temperatures and the results were that amylase best works at a temperature near body temperature. As the pH changes from this point I predicted that the amylase activity is going to decrease and eventually stop. A concise scientific article accompanies the Jove website video to help you learn more about enzyme activity.
If the temperature is raised too high the enzyme would denature therefore not being able to break down the starch. The substrate is then transformed into one or more products, which are released from the active site and the enzyme remains unaltered Di Giuseppe, 2002. Which of the following is an end product of starch digestion? This can indicate that the amylase activity is optimal at pH ranges of the saliva and the small intestine. The substrate for amylase is You correctly answered: e. This then increases to 0. Amylase is present in our saliva, and begins to act on the starch in our food while still in the mouth.
What amount of amylase is the best to produce a better reaction with starch? If denatured, an enzyme can no longer act as a catalyst for the reaction. Amylase changes starch into a simpler form: the sugar maltose , which is soluble in water. While stirring frequently, heat the mixture just until it begins to boil. We placed them in water and allowed them to sit for at least ten minutes until it cooled down to room temperature. I predict that the amylase activity will work best at pH 7. It is similar to the theory of the lock and the key. Then about two drops of iodine solution were added to each one.
The Effect Of Ph On Amylase Activity Lab Report If I boiled and rose some amylase solution, and try to digest starch with at it at room temperature, I predict the previously-boiled and frozen amylase will not work quite as well as amylase that has not been previously boiled and frozen. You correctly answered: e. We needed five clean test tubes, the following standard solutions, 1% Starch Solution pH 3, 1% Starch Solution pH 5,1% Starch Solution pH 7,1% Starch Solution pH 9, 1% Starch Solution pH 11 0. This resulted in high levels of starch being left. The dependent variable was the visual change of color from variations of black to yellow. The activity of the amylase is going to be determined by the presence or absence of starch in the samples over time. Ml of the boiled and frozen amylase solutions to their exceptive test tubes.
A weaker positive test will be yellow to orange. Enzymes are biological catalysts that can cause a specific chemical change in any part of the body Walsh, 2002. Because pH affects the molecular structure of proteins through the making and breaking of bonds, if amylase is placed in a strongly acidic or strongly basic solution, its molecules would lose or gain electrons or protons which affects structure and charge of the amino acids, and hence can influence structure and function of an enzyme. . Thump the tubes to mix. What is the function of an enzyme? Enzymes are very specific; for example, amylase is the only enzyme that will break down starch. If this were false the results of having all enzymes work in all temperatures would be chaotic.
Experiment 3: Investigating the Effect of Freezing and of Boiling on the Activity of Porcine Pancreatic Amylase Materials and Methods Amylase experiment 3 was made to see if boiling or freezing the amylase would have an effect on the enzyme. Place tube B into the boiling water bath for 5 minutes. Place the tubes in the hot water bath. My reasoning behind this is that the substrate will take a longer time to mix with the fluid acids, and thus much of the time will be wasted when the enzyme makes contact with the combined substances. Amylase is affected by environmental PH.