Enzymes Essay

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Enzymes Amylase: | Tracing the Breakdown of Starch | Rashaud Pickering, Ashley Bagnis, Stephanie Alvarado, Elbany Angulo 3614098 Section U-14 | Signature___________________ Abstract An experiment was conducted to find out what the optimal temperature for amylase to break down starch was. An Iodine test was used to find evidence of starch formation. Three drops of iodine were dropped into two sets of spot plates. There were four test tubes that contained human amylase and four test tubes that contained fungal amylase. These specimens were all tested before being placed into their respective ice or water baths. Afterwards they were placed in four different water baths, for intervals of two minutes. There were five intervals giving a total of ten minutes. After each interval, two drops were taken out of the test tubes and placed into the spot plate and results were recorded shortly after. For both the Human Amylase and Fungal Amylase the results yielded somewhat similar outcomes. At zero degrees Celsius there was some starch present. The same applied for the test tubes in the forty degrees Celsius. The test tubes in the sixty degrees Celsius no starch formation was present. And at ninety five degrees Celsius, all of the starch was present. From these results it is concluded that the test tubes in the zero and forty degrees Celsius, the amylase enzymes were properly functioning in a slower rate. The amylase in the sixty degree Celsius water baths were functioning in their optimal conditions since there was no starch present. It is concluded that the amylases in the ninety five degrees Celsius were denatured since starch was present throughout the whole experiment. Introduction Enzymes are the biological catalysts that regulate reactions in cells

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