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How Does Temperature Affect The Rate Of Reaction Between Bacterial And Fungal Amylase

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Finding the Optimal Temperature to Catabolize Starch in Bacterial and Fungal Amylase

Maria McLamb
Maria Mc:Lamb
Cristina Alonso
Christian Ortega
Yairen Sotolongo
Section 21
5705073

Abstract:
Temperature is one of the possible inhibitors of enzymes. The enzyme will not be able to perform catabolic processes if the temperature is too low and if the temperature is too high then the enzyme will denature. Either way if the enzyme is not at its optimal temperature the enzyme will not be able to function as it is supposed to. Certain enzymes have specific optimal temperatures at which they are able to perform catabolic processes. A bacterial and fungal amylase will be individually added to starch solutions each maintaining different temperatures. …show more content…

When an enzyme is used in a chemical reaction the the molecules that are going through the reaction bind to the enzyme to create different molecule. In scientific terms the substrates bind to the active site of an enzyme to create the product. The active site of an enzyme is unique making the enzyme selective to certain substrates that fit into the enzyme’s active site. This matching/pairing up of the active site end the substrate is called the lock and key model. The only thing that will possibly change shape is the enzyme to allow the substrate to connect, this is known as an induced fit.(Alberte, Pitzer, and Cabero 49) When it comes to enzymes that are an induced fit they will return to their original shape after the reaction occurs and the substrate disconnects as a new product.(Ringe & Petsko, 2008) After an enzyme acts as a catalyst for a substrate it is free to be a catalyst for another substrate, it can infinitely be used as a

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In order for an enzyme to carry out these functions it must work in conjunction with molecules such as substrates that are specific for each type of protein, and Pilar Feldbush General Cell Biology February 12, 2015 Lab Section K Lab 5: Enzymes coenzymes which aid in transporting the substrate to the protein’s “active site” (a hole or groove designed to fit only a specific type of substrate). Once attached, the protein can now move on to its destination, whether it be to the bloodstream, digestive system, or any other organ within the body. The ability for the substrate to attach to the enzyme is what allows the enzyme to hold and maintain it’s shape, which in turn directly impacts it’s function. The shape of an enzyme can be altered through the process of denaturation (the unraveling of the protein). Denaturing occurs when an enzyme is exposed to higher temperatures of heat and causing it to break the weak bonds that hold the molecule together.

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