Experimental Analysis on Enzymatic Behavior of Human and Fungal Amylase
Experimental Analysis on Enzymatic Behavior of Human and Fungal Amylase
Lab name and number: Enzymes, Lab #5
Panther I.D: 2640403
Shayra Medal
Instructor: Emily Nodine
Section U21
October 26, 2011
X_______________________
Abstract Section
The concept of this experiment was to analyze the enzyme Amylase and its environmental behavior. Amylase breaks down the biological macromolecule, carbohydrates, specifically starch into condensed subunits categorized as monosaccharaides or disaccharides. Two types of variables were human and fungal Amylase. Sum of six trials for both variables were conducted with two minutes intervals was measured for the duration. After every two minutes, the components were taken out of their controlled environment and joined with Iodine to observe visual change. The results gave supported facts that human amylase catalyzes at optimal level at forty-five degrees and fungal amylase at sixty degrees. At temperatures other than optimal for both observations concluded less progression to the visual change (Venturi, 2009).
Amylase in a mixture of starch produced different color variations when stimulated with its independent variable of temperature showing its effectiveness. The dependent variable was the visual change of color from variations of black to yellow. According to our experiment data all enzymes do not establish one optimal temperature in which they can catalyze. If this were false the results of having all enzymes work in all temperatures would be chaotic. This is the data found to why enzymes were not able to catalyze at the highest temperature which was ninety degrees. This resulted in high levels of starch being left.
Introduction Section
The presence of enzymes is essential for life’s existence. The human body as well as other Eukaryotic organisms need for biological processes are influenced by enzymes. These Enzymes go through a series of chemical reactions such as breaking hydrogen bonds which, causes the
Lab name and number: Enzymes, Lab #5
Panther I.D: 2640403
Shayra Medal
Instructor: Emily Nodine
Section U21
October 26, 2011
X_______________________
Abstract Section
The concept of this experiment was to analyze the enzyme Amylase and its environmental behavior. Amylase breaks down the biological macromolecule, carbohydrates, specifically starch into condensed subunits categorized as monosaccharaides or disaccharides. Two types of variables were human and fungal Amylase. Sum of six trials for both variables were conducted with two minutes intervals was measured for the duration. After every two minutes, the components were taken out of their controlled environment and joined with Iodine to observe visual change. The results gave supported facts that human amylase catalyzes at optimal level at forty-five degrees and fungal amylase at sixty degrees. At temperatures other than optimal for both observations concluded less progression to the visual change (Venturi, 2009).
Amylase in a mixture of starch produced different color variations when stimulated with its independent variable of temperature showing its effectiveness. The dependent variable was the visual change of color from variations of black to yellow. According to our experiment data all enzymes do not establish one optimal temperature in which they can catalyze. If this were false the results of having all enzymes work in all temperatures would be chaotic. This is the data found to why enzymes were not able to catalyze at the highest temperature which was ninety degrees. This resulted in high levels of starch being left.
Introduction Section
The presence of enzymes is essential for life’s existence. The human body as well as other Eukaryotic organisms need for biological processes are influenced by enzymes. These Enzymes go through a series of chemical reactions such as breaking hydrogen bonds which, causes the
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