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    Lab Report Enzymes

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    Nicolas Gómez
    This experiment aims to determine the optimal pH level for the amylase enzyme to fully break down starch. Various pH level solutions will be created and tested with amylase and starch to see which turns completely orange with iodine, indicating full starch degradation. The independent variables are amylase and starch solution, while the dependent variable is presence of starch. Controlled variables include substrate concentration, temperature, and pH levels tested. Results will be observed and the best pH level for amylase to break down starch will be identified.

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    Lab Report Enzymes

    Uploaded by

    Nicolas Gómez
    68 views3 pages
    This experiment aims to determine the optimal pH level for the amylase enzyme to fully break down starch. Various pH level solutions will be created and tested with amylase and starch to see which turns completely orange with iodine, indicating full starch degradation. The independent variables are amylase and starch solution, while the dependent variable is presence of starch. Controlled variables include substrate concentration, temperature, and pH levels tested. Results will be observed and the best pH level for amylase to break down starch will be identified.

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    This experiment aims to determine the optimal pH level for the amylase enzyme to fully break down starch. Various pH level solutions will be created and tested with amylase and starch to see which turns completely orange with iodine, indicating full starch degradation. The independent variables are amylase and starch solution, while the dependent variable is presence of starch. Controlled variables include substrate concentration, temperature, and pH levels tested. Results will be observed and the best pH level for amylase to break down starch will be identified.

    Copyright:

    © All Rights Reserved
    Download as DOC, PDF, TXT or read online from Scribd
    Download as doc, pdf, or txt
    68 views3 pages

    Lab Report Enzymes

    Uploaded by

    Nicolas Gómez
    This experiment aims to determine the optimal pH level for the amylase enzyme to fully break down starch. Various pH level solutions will be created and tested with amylase and starch to see which turns completely orange with iodine, indicating full starch degradation. The independent variables are amylase and starch solution, while the dependent variable is presence of starch. Controlled variables include substrate concentration, temperature, and pH levels tested. Results will be observed and the best pH level for amylase to break down starch will be identified.

    Copyright:

    © All Rights Reserved
    Download as DOC, PDF, TXT or read online from Scribd
    Download as doc, pdf, or txt
    of 3

    TITLE: Amylase breaking down starch at different ph levels.

    Topic: Core topic 1: Molecular Biology

    Present to: Sonia Garnica

    Date: September 19, 2016

    Personal
    engagement
    Exploration Analysis Evaluation Communication TOTAL

    ___/2 ___/6 ___/6 ___/6 ___/4 ___/24

    Summary
    This experiment is conducted to identify by using the amylase enzyme in which of different ph conditions, it functions in a
    better way. This could be determined by creating different levels of ph and solutions that react with the amylase, in this
    way assuring that by having and evaluating the solution of starch, amylase and different buffer solutions of specific ph
    levels, the solution that mixed with iodine solution turns into orange color, will be the best option for the enzyme, taking
    into account that the best option refers to the amylase that putted into different ph levels could be able to decompose the
    starch completely.

    Background information

    Amylase:Any of a widely distributed class of enzymes thatcatalyze the hydrolysis of starch, glycogen, andrelated polysac
    charides to oligosaccharides,maltose, or glucose.
    Enzyme:Any of various proteins, as pepsin, originatingfrom living cells and capable of producing certainchemical changes 
    in organic substances bycatalytic action, as in digestion.
    Starch:A white, tasteless, solid carbohydrate, (C 6 H 1 0 O5) n, occurring in the form of minute granules inthe seeds, tubers, 
    and other parts of plants, andforming an important constituent of rice, corn,wheat, beans, potatoes, and many othervegeta
    ble foods.
    pH:The symbol for the logarithm of the reciprocal ofhydrogen ion concentration in gram atoms perliter, used to express th
    e acidity or alkalinity of asolution on a scale of 0 to 14, where less than 7represents acidity, 7 neutrality, and more than 7al
    kalinity.

    (Dictionary.com, s.f.)

    Objective
    Page 1 of 3
    The objective of this experiment is to be able to determine and evidence the way in which an amylase enzyme mixed with
    a starch solution in contact to different ph levels could decompose the starch efficiently. Thus, deducing that starting on a
    blue color means that the starch solution is not completely decomposed by the amylase, and that getting an orange color
    means the starch solution is fully decomposed by the amylase.

    Research question;
    What´s the best ph level for the amylase to brake down the starch completely?

    Variable Independent:
    Amylase - Starch solution.

    Variable Dependent:
    Presence or absence of starch.

    Controlled Variables:
    Concentration of the substrate (3ml of amylase and starch solution)
    Temperature of the solutions
    Ph levels of the solutions (7,9,11,13,14)

    Materials:
    􀋘
    Table 1: Materials
    Starch solution 10ml (10%) Chronometer
    Amylase solution 10ml (10%) Mixer
    5 test tubes 20ml Water 9ml per test tube
    Iodine solution 15ml (10%) Cylinder 35ml

    Experimental procedure

    1. Mix starch and amylase (1g) with 9ml of water measured by the cylinder in each test tube.
    2. Add in each solution a buffer of specific ph levels starting into 7 (7,9,11,13,14)
    3. Wait for the solution to be totally mixed and accented. (60 seconds)
    4. Add to each solution 10 drops of iodine solution.
    5. Observe for change color in each solution and evaluate which ph level breakdown the starch efficiently.
    (eHow, s.f.)

    Table 1: Results after iodine solution

    Page 2 of 3
    Test Ph level Color

    #1    
    #2    
    #3    
    #4    
    #5    

    References

    Dictionary.com. (s.f.). Dictionary.com. Retrieved 19 Septiember 2016, from Dictionary.com:


    http://www.dictionary.com/browse/ph?s=t
    eHow. (s.f.). eHow. Retrieved 19 Septiember 2016, from eHow: http://www.ehowenespanol.com/disenar-
    experimento-probar-ph-afecta-reacciones-enzimas-como_173433/

    Page 3 of 3

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