The optimal temperature (Figure 5.) for the fungal amylase is 50 to 55°C (Kundu and Das, 1969). The graphic from Kundu and Das’ article shows that the temperature in which the enzyme activity is greater is between 50ºC and 55ºC, after that shows denaturation, in which enzyme activity decreases until ceases it. On the other hand, the optimal temperature for bacterial amylase is 76°Celsius (Saito, 2004). And, at higher temperatures than that will cause denaturation as well. Comparing the results for the Bacterial Amylase from this experiment (Figure 3) and the results that should have happened(Figure 6), and for Fungal Amylase (Figure 4 and Figure 7), we can conclude that the results differ completely. Although in the figures 6 and 7 present different temperatures than used in the experiment, the results should have been the same, because they are based upon the same concepts. The pictures shows and proves that bacterial amylase has an optimal temperature higher than the fungal amylase. …show more content…
However, the reaction/change was very modest. In contrast, what was supposed to happen is that at 0°C none of the starch would be hydrolyzed. At 40ºC, or 25ºC, was supposed to be black at 0 minutes and then become a little lighter (brown-yellow) at 10 minutes. This means that a small part of the starch was hydrolyzed. At 60ºC, or 55ºC, the enzyme activity was getting improved, thus the color at 0 minutes (black), changed to dark-yellow at 10 minutes. At last, at 95°C, or 85ºC, the enzyme activity is showed at being in its greater temperature. From black at 0 minutes, the color became bright yellow at 10 minutes, which specify the optimal temperature for