How Temperature Affects Bacterial And Fungal Amylase
523 Words3 Pages
Vanessa Romero
Vanessa Romero
0058506
Group 1: Vanessa Romero, Kayla Montero, Aixa Andion-Arias, Sophia Tavarez
Biology 1010L Section U36
Abstract: Several experiments were conducted on bacterial and fungal amylase, examining the rate at which both break down starch at various temperatures. Enzymes act as catalysts to accelerate reactions. Amylase is a type of enzyme that catalyses the breakdown of starch into sugars. In order to record the rate at which starch was broken down at different temperatures, bacterial amylase was placed in water baths of 0°C, 25°C, 55°C, and 85° for five minutes. Once the amylase was in the water bath for a reasonable amount of time,
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Because of the fact that reactions are catalyzed by enzymes when they randomly collide with substrate molecules, increasing the temperature would increase the reaction rate. Increasing the temperature further increases the vibrational energy of the enzyme molecules, straining the bonds that keep them together. Furthermore, when the temperature is higher, more bonds will break because of these strains, causing the active site of the enzymes to change too. Similar to pH, a change in the shape of the active site leads to the substrate not being able to fit perfectly, leading to the enzyme not being able to catalyze the reaction. Overall, an increase in temperature will cause the rate of reaction to increase initially due to the increased kinetic energy.
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The effect of pH on the speed of enzyme interaction with substrate chemicals Hypothesis: About pH: If the pH level is less than 5, then the speed of the enzyme reaction will be slower. About temperature: If the temperature stays the same, then the speed of the enzyme reaction will not be completely affected. Background information: The function of enzymes is to speed up the biochemical reaction by lowering the activation energy, they do this by colliding with the substrate.
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Sucrase activity increases with increasing sucrose concentration Materials and Methods Effect of pH on Enzyme Activity 1. Dependent Variable amount of product (glucose and fructose) produced 2. Independent Variable pH 3. Controlled Variables temperature, amount of substrate (sucrose) present, sucrase + sucrose incubation time Effect of Temperature on Enzyme Activity 1.
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In the control, beta-amylase was present unlike the experiment, which resulted in less molecules lingering. Discussion: 1. a. My results matched my prediction regarding alcohol percentage by weight.
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LABORATORY REPORT Activity: Enzyme Activity Name: Natalie Banc Instructor: Elizabeth Kraske Date: 09.22.2016 Predictions 1. Sucrase will have the greatest activity at pH 6 2. Sucrase will have the greatest activity at 50 °C (122 °F) 3. Sucrase activity increases with increasing sucrose concentration Materials and Methods Effect of pH on Enzyme Activity 1. Dependent Variable amount of product (glucose and fructose) produced 2.
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By using a spectrophotometer to measure absorbance at 420 nm, the rate of enzyme activity after all reactions have come to a stop can be
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(Enzymes par. 1) They are very sensitive to their surroundings and highly reactive to the pH levels and temperature once exposed to either one. Temperature causes damage to the enzyme,
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purpose the propose of this experiment was too see if the chemical reaction of a enzyme can be made faster. Hypothesis I think that a warm environment would be best to make an enzyme’s reaction faster. because a protein can move faster in heat.
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These factors include the pH and the temperature of the solution (1). Most enzymes have a preferred temperature and pH range (2). The preferred temperature for catalase falls between the ranges of thirty five to fifty degrees Celsius (4). Temperatures that are too high denature the enzyme and halt the enzyme’s activity (2). Catalase denatures starts to denature at fifty five degrees Celsius (2).
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The Problem: How does temperature affect the dissolving time of an antacid tablet? Antacid tablets are medicines that help neutralize the acid in your stomach. Antacid tablets are made of numerous numbers of components, such as sodium bicarbonate (baking powder), magnesium hydroxide, critic acid, and many others. When Antacid tablets are placed in water, they undergo a chemical reaction, where the sodium bicarbonate breaks apart to make sodium and bicarbonate ions. When the bicarbonate ions collide with hydrogen ions, it produces carbonic acid.
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Uncontrolled Environmental conditions Atmospheric conditions The controlled variable Concentration of amylase was kept under control by measuring the amount of amylase used and also it was made sure the percentage of amylase used was 1%. The Amount of amylase/starch used were kept to 5cm3 at all times. Materials needed Beakers Bunsen burner Test tube Thermometer Stopwatch Test plate Glass rod Starch Amylase solution Water bath Iodine solution. Test tube holder Labels Marker Procedure First 5 test tubes were taken and labeled with numbers from 1 to
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Enzymes are proteins that catalyze chemical reaction, and they work best at their optimal conditions (optimum pH, temperature etc.) but when the environment is not close to the optimum conditions, the enzymes denature and do not function anymore1. An excellent example would of the effect of temperature on yeast fermentation would be that the bacterial cells if exposed to very high temperature (above the optimal) would no longer function since their enzymes are denatured. The yeast would produce the most Carbon dioxide in the optimal temperature (45 °C ±1/°C) and other temperatures below the optimal temperature would not produce sufficient Carbon dioxide and any temperature above will produce too much that it will lead to the sinking of the bread and death of yeast because its enzymes have been denatured, therefore the reaction will stop. The bread will certainly sink if is not exposed to the right temperature the yeast will not ferment
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