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Aspergillus Licheniformis Temperature Lab Report

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The Effect of Varying Temperatures on the Breakdown of Starch in Bacterial Amylase and Fungal Amylase by Grace Ramirez 5869802
Biology 1010
U46
October 26,2015

Lab Partners:
Brian
Alex
Madelin
ABSTRACT The purpose of this lab was to test the effects of temperature on bacterial amylase, Bacillus licheniformis, and fungal amylase, Aspergillus oryzae, and ultimately find their optimum temperature at which it breaks down starch to maltose. The Bacillus licheniformis and Aspergillus oryzae were exposed to different temperatures to represent different environments, in order to find the true optimal temperature for each. The temperatures the Bacillus licheniformis and Aspergillus oryzae were placed in are: 0℃, 25℃, 55℃, and 85℃. For a duration of ten minutes, at every two minute interval a pipet …show more content…

Prior to the amylase extract being placed into the wells, the wells were prepared with 3 drops of iodine solution which works as an indicator of starch presence. We measured the presence of the starch with a 5 number color system. The lightest color, yellow, being number one and having the lowest concentration of starch, while the darkest color, a blue black,being number 5 and having the highest concentration of starch. The results showed that the optimal temperature for the bacterial amylase, Bacillus licheniformis, was 55℃, while the optimal temperature for the fungal amylase, Aspergillus oryzae, was of 25℃. The bacterial amylase, Bacillus licheniformis, had the

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