Abstract: This experiment shows the effect of rising temperature on enzyme amylase activity on converting starch to maltose. The bacterial amylase was derived from B. Lichenformis. The fungal amylase was derived from Aspergillys Oryzae. The reason for conducting the experiment is to find the optimal temperature for enzyme activity. One could examine the effects of the various temperatures on the enzymes ability to break down starch. By adding starch to both of the amylases one could view the catabolic process. Each of the amylases was tested at four various temperatures, 00C, 250C, 550C, 850C, respectively. Then they were recorded from 0 minutes to 10 minutes in 2 minute intervals. In order to properly observe the level of enzymatic activity two spot plates were used and label from 0 to 10 minutes. One would then place two drops of iodine in each of the spots. Iodine is used as an indicator that will turn the solution from yellow to black in the presence of starch. A napkin was …show more content…
Outside of the optimal temperature the enzyme could react slower with the substrate or denature and not react at all. There are a wide variety of factors that influence enzymes such inhibitors, activators, concentration of pH and temperature. (Simms et al., 2014) When an enzyme denatures it changes the shape of the enzyme and it can no longer bind to the substrate. The temperature also influences the rate of reaction by increasing or decreasing the rate of collision between enzyme and substrate. An increase in temperature shows an increase in the collision rate whereas a decrease in temperature would show a decrease in collision rate. I would accept my hypothesis that the activity of the enzymes increases as the temperature increases but only to an extent. (Simms et al., 2014) I also believe that if the experiment continued the solution at 0 degrees Celsius may have lightened showing a presence of starch