Discussion and Bottomline.
Enzymes
By: Ian Alseth, Hannah Dale,
Isabel Shumye, HayderAlmarzoog
Background (Enzymes)
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Enzymes are proteins that act as catalysts in biochemical reactions.
Substrates attach to the active site of an enzyme, which lowers the
activation energy required to react.
Enzymes also help with:
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Breathing.
Building muscle.
Nerve function.
Ridding our bodies of toxins
Background (Amylase)
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Amylase is a specific enzyme that helps to
break down starch into sugars.
Found in the saliva of some mammals,
including humans.
Amylase was first described in the early
1800s and is considered one of the first
enzymes in history to be scientifically
investigated
There are three main classes of amylase
enzymes; Alpha-, beta- and
gamma-amylase, and each act on different
parts of the carbohydrate molecule
Hypothesis
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If we are testing for the optimal conditions in
amylase, then the optimal conditions will be
most similar to the human body.
Materials
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Starch
Enzyme (amylase)
Lugol’s Iodine
Micropipet (2-20 ug)
Micropipet tips
Test tubes
pH testers (4, 5, 6, 6.8, 7, 8, 9,
11)
Waterbaths (0, 30, 40, 60, 80), (°
C)
Sharpie
Phone (photos)
Tray
Tube rack
Methods (Optimal Concentration/pH)
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Amylase and starch were gathered to find the optimal concentration for Lugol’s
Iodine test.
The micropipette was used to measure out starch and enzyme. The optimal
ratio eventually found was 20:1 (40ug enzyme & 2ug starch).
Once the optimal concentration was achieved, 40ug of enzyme was put in 7 test
tubes each while being supported by a test tube rack.
Each test tube was assigned to a pH test (labelled accordingly with a Sharpie).
Then, each pH tester were put in using a dropper in all test tubes immediately
after another to avoid “defective” results.
After the pH was incorporated, 2 ug of starch was added to each test tube.
Lastly, Lugol’s Iodine were put in each test tube with a dropper to indicate
excess starch.
Results were recorded by taking photos and writing down observations.
Methods (Optimal Temperature)
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Enzyme and starch were gathered again to figure out the optimal temperature.
The same ratio of amylase to starch were used to conduct this experiment
(80ug enzyme and 4ug starch).
Each test tube contained only amylase at this time, and were labelled with a
Sharpie according to each temperature and put in their assigned water baths
for about 15-20 minutes.
After each test tube was removed from their water bath, they were all put in
one test tube rack and starch was put into each test tube using a micropipette.
Again, Lugol’s Iodine was mixed into the mixture to signal for leftover starch.
Once more, results were recorded by reporting observations and taking
pictures.
Results
Optimal temperature was 30 c
Optimal pH was 6.8
Ratio of starch to amylase
20:1
40ug enzyme & 2ug starch
Discussion
(add if hypothesis was supported, mistakes to avoid, etc)
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Conclusion
All of our hypothesis were supported, with the reason being the optimal
temperature of the amylase was 30 degrees Celsius which corresponds with
the temperature of a human with the optimal body temperature of 37 degrees
Celsius. As well with the pH level, (….)
Bottomline
Cited sources
Amylase, Ololade Akinfemiwa; Thiruvengadam Muniraj, (07/31/21)- https://www.ncbi.nlm.nih.gov/books/NBK557738/
Enzymes, Last reviewed by a Cleveland Clinic medical professional on 05/12/2021,
https://my.clevelandclinic.org/health/articles/21532-enzymes
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