Investigating How Quickly Amylase Breaks Down Starch With Varying Temperatures

In order to investigate how amylase rapidly degrades starch, I gathered the following equipment. Place 3 drops of iodine in each room of the previous tile. I boil the kettle and mix the water in the kettle with the water in the tap to bring water to the correct temperature. Pour water into the beaker. 5 ml of starch was placed in a test tube. Place the tube in a beaker. When the water in the beaker reaches the desired temperature, stop the watch.

Experiments involved establishing starch in the control group at various temperatures followed by placing the fungal amylase and bacterial amylase in a mixture of starch and placing the amylase and starch solution in water at various temperatures. After a certain time - different time is required to obtain reliable results - iodine is added to the wells on the spot plate and two drops of amylase - starch mixture from each temperature used to add iodine to the plate Is added. The mixture shows how much starch is hydrolyzed which is used to calculate the amount of enzyme activity of each mixture at different set temperatures and to extract the solution from the solution at different time points.

This experiment was designed to determine the optimal temperature of bacterial and fungal amylases by observing catabolic starch amylase mixtures. Amylase and starch were placed in amylase solution using various bath temperatures and activity at different temperatures was observed. After a period of time, the solution was removed, two drops of each solution mixture were mixed with iodine and iodine was placed in the spot plate, indicating that the amount of solution at various temperatures indicated that the starch had been hydrolyzed. Hydrolysis of each solution is used to calculate the amount of enzyme activity present at each temperature

In this experiment, we aimed to determine the optimum temperature of fungi and human amylase. Four sets of tubes, human, fungus, starch and human, starch and fungal amylase were used. Four water baths were also used at different temperatures of 0 °, 40 °, 60 ° and 95 °. Two drops of Celsius were added to the spot plate at their respective temperature and amylase at their two minute intervals. There were 2 drops of iodine in each place, visual observation using starch catalysis and iodine test was observed. Temperature and amylase effects on the ability to degrade starch into maltose were observed. In the presence of starch, the test changed from yellow to black. The results obtained show the optimal temperature and how each temperature affects amylase activity