Bio Chem: Lab Report Of Amylase In Enzyme

Bio Chem lab Report 04 Enzyme Biochemistry Group Member: Chan Man Jeun Duncan (16002621) Law Sze Man (16000478) Introduction Enzyme is a protein base structure substance in our body. It works at a biocatalyst that will catalyzing the chemical reaction, which helps to speed up the chemical reaction. Enzyme could only function in specific shape, and the shape of enzyme is depending on the environment, therefore it is hard for an enzyme to function well in an extreme environment. The aim of this experiment is to see can the enzyme functions normally in different environment(pH, temperature and salt concentration) via using starch solution, amylase from saliva, 0.5M HCl solution, 0.5M NaOH solution and NaCl solution, and using iodine solution

In test tube B , dark-purple is given in test . It is different from the expected result. At 37℃, it should be a optimum temperature for the enzyme activity. There should not be the present of starch . Thus, there may be low amount of amylase in saliva which cannot break down the starch completely which give dark-purple colour . In test tube C , the iodine solution change from brown to dark blue which is different from the expected . It is because the amylase is denatured at 75℃ that the the activity of amylase is low or even stop. Therefore, the starch is not broken down into maltose by amylase. In the test D, a dark-brown solution is seen in the test tube after adding the iodine as the pH of the 1ml 0.5M HCl is not an optimum pH for the activity of amylase that the starch is broken down into maltose . Amylase may not break down the starch well. In test tube E, a colourless colour formed. It is because redox reaction occurred during the test. Idoine reduced into idoine ion ， which changre from brown to colourless. In test tube F, the iodine solution change from brown to purple . It is because the salt has a function of cofactor which will shorten the time for amylase to take to break down the

Excessive salt concentration will affect the hydrogen bond in the active site of enzyme. The enzyme will be denatured that the substrates cannot bind the the active site . Errors: There may be some errors in this experiment , the amount of amylase in the saliva may not be enough to breakdown the starch. Therefore, there may be difference between the text result and expected result. Conclusion: In this experiment , we can prove that the temperature, pH and salt are the factors that will affect the structure and function of the enzyme as it is a kind of protein . Therefore, there may be an influence on the activity of enzyme which substrates cannot be binded on the active site if the amylase in too high or low ph and temperature and excess salt environment . On the other hand optimum ph and temperature and suitable salt concentration may favour the amylase activity . Reference : 1.2016, May 08). Effects of pH on Amylase Activity. Retrieved March 26, 2017, from https://studymoose.com/effects-of-ph-on-amylase-activity-essay 2.Writer, L. G. (2012, November 05). What Enzymes Are Used to Break Down Carbohydrates? Retrieved March 28, 2017, from