Methods
To figure out the effect of temperature on amylase activity one will need a total of sixteen test tubes, eight would be for the bacteria amylase and the other eight would be for the fungal amylase. 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. There would be four test tubes for each temperature. Get two test tubes from each temperature labeled and label two of those test tubes with an “S” (starch) and the other two with an “A” (amylase). Once completed, separate the test tubes so you do not mix up the bacteria and the fungal amylase. There should be eight test tubes in total on each side; four amylase and four starch test tubes labeled. Prepare the spot plate, labeling each side with the correct time and
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Once this has been done, begin with the bacterial substance and add 5 ml of 1.5% starch to the test tube with the label “S” on it and 1 ml of amylase to the test tubes with “A” labeled on it. Place each substance, “S” and “A”, in their designated temperature container and wait for five minutes before mixing the two substances. Once the five minutes are up mix the starch into the amylase; do not pour the amylase into the starch. Stir the mixture and place it back into the container and wait for two minutes. Add 20 drops of iodine to the spot plate in the timing area “0” and add it across for each temperature. When the two minutes are done, with a dropper, drop two or three drops of the substance into its labeled circle (figure 1.1) and mix the iodine and the substance added in with a toothpick and record the results in table 1. Repeat every two minutes until the ten minutes have been reached, adding the 20 drops of iodine to its designated circle, one minute after adding the two drops of the mixture. Repeat the same process for the fungal amylase and record the observation in table 2 and compare