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How Does Temperature Affect Amylase Activity

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The reason for this experiment was to observe the way temperature affected the amylase activity, in both bacterial and fungal. It is predicted that temperature can affect the way an enzyme is able to break down. After analyzing the results in tables 1 and 2, one can state that the data provide us with sufficient evidence to support that when an optimal temperature of an enzyme is not correct, the functions will be reduced or denatured. The importance of enzymes can be emphasized by the different functions they have in the body. The three main enzymes in organisms are metabolic, digestive and food enzymes. Metabolic are responsible for the speeding up of reactions in a cell, they work as catalysts and are helpful in detox. Digestive are found …show more content…

While in figure 2.1, it is clearly noticeable that the enzyme was not able to break down the starch at all, even though the optimal temperature of fungal amylase is 85 degrees Celsius. The ideal temperature of the compound had yellow shading, which implied that the amylase had the capacity to break down the starch present in the arrangement; when the arrangement stayed dark-blue the chemical is said to be denatured, implying that it was not fit for separating the starch. The results that were obtained in this experiment by my lab partners and I were not accurate. The reason behind this was probably because we did not have a precise timing when running from the 55 degrees Celsius and 85 degrees Celsius temperature station, back to where the spot plate was waiting with the 20 drops of iodine. Another reason that could have corrupted our results was that the starch and the amylase did not mix correctly after the five minutes of being placed in its temperature station. Compared to how the results of the experiment were supposed to be, our results showed spontaneous outcomes in the bacterial

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The three things that can cause the enzyme to denature is a large change in pH level, High Temperature, and substrate concentration. According to our knowledge, we know that a large change in pH will cause instability in the protein structure thus resulting in denaturation of the enzyme. From the data, we can see that pH 3 (total:6.3) and 10 (total:6.2) were the slowest because pH 3 is probably the highest acid and pH 10 is the highest base. The highest acid or base pH represents a large change which would cause the enzyme to denature. The fastest pH was 6 (total:34.5), and it seems that there wasn’t a large change which resulted in a stable structure.

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