Three Unknown Enzymes

Of the thousands of enzymes known, there is a family of enzymes called proteases that catalyze a reaction of breaking down proteins. What do you think would happen if you added a protease to your sample of catalase before proceeding with your experiment?

Amylase experiment # 2 was done to see how the pH affected the efficacy of the enzyme. First we collected all of the materials that were necessary to make this experiment. We needed five clean test tubes, the following standard solutions, 1% Starch Solution pH 3,1% Starch Solution pH 5,1% Starch Solution pH 7,1% Starch Solution pH 9,1% Starch Solution pH 11

These results shown from this experiment led us to conclude that enzymes work best at certain pH rates. For this particular enzyme, pH 7 worked best. When compared to high levels of pH, the lower levels worked better. The wrong level of pH can denature enzymes; therefore finding the right level is essential. The independent variable was the amount of pH, and the dependent being the rate of oxygen. The results are reliable as they are reinforced by the fact that enzymes typically work best at neutral pH

Which of the foods that you tested contained amylase? Which did not? What experimental evidence supports your claim?

ith the myosin have been activated by the ATP, they will bind the action binding site.

enzymes that will be used during this lab to test the ability of amylase to break down starch ,a

Enzymes are a key aspect in our everyday life and are a key to sustaining life. They are biological catalysts that help speed up the rate of reactions. They do this by lowering the activation energy of chemical reactions (Biology Department, 2011).

The kinetic profile of tube 1 is represented by a horizontal line in graph 1. Tube 2 contained 0.01ml of enzyme and graph 2 represents the kinetic profile of tube 2. It shows that the absorbance of tube 2 increased over time at an exponential rate. The amount of enzyme added to tube 3 was 0.1ml. The absorbance of this tube increased at a steady rate over time. Graph 3 represents tube 3 and its enzyme kinetic profile is indicated by the positive linear line. About 0.5ml of enzyme was added to tube 4 and graph 4 represents its kinetic profile. The absorbance increased over time, but at the end it began to plateau. Comparing the kinetic profiles of 4 tubes, the appropriate enzyme concentration needed for the assay was determined to be

In Table one the solution remained brown since there is no starch present in the mixture in tube 1A.The solution turned blue black due to presence of starch in the solution in tube 2A.The solution remained brown since there is no starch present in the mixture in tube 3A.The solution turned blue black due to presence of undigested starch in the solution. Boiling amylase denatures the enzyme hence it cannot digest amylase in tube 4A.The solution remained brown since there is no starch present in the mixture. All is digested in tube 5A.In tube 6A the solution turned blue black due to presence of undigested starch in the solution. The extremely low temperatures inhibit the action of the enzyme amylase. There was no presence of maltose in tube

In testing the differences that pH and temperature place on the enzyme, it will be possible to deduct the changes in enzymatic activity because of their surroundings. By using starch, a molecule that is hydrolyzed by amylase, it is possible to see the disappearance of substrate and creation of product with the addition of Lugol’s iodine (Fox 64). Adding the starch to the enzyme solution in the experiment allows for comparison between differing pH levels as well as the different temperatures that one might find amylase. It will be possible to determine what temperature and pH level are most effective for the enzyme to function at by running these comparisons.

Organisms cannot depend solely on spontaneous reactions for the production of materials because they occur slowly and are not responsive to the organism's needs (Martineau, Dean, et al, Laboratory Manual, 43). In order to speed up the reaction process, cells use enzymes as biological catalysts. Enzymes are able to speed up the reaction through lowering activation energy. Additionally, enzymes facilitate reactions without being consumed (manual,43). Each enzyme acts on a specific molecule or set of molecules referred to as the enzyme's substrate and the results of this reaction are called products (manual 43). As a result, enzymes promote a reaction so that substrates are converted into products on a faster pace (manual 43). Most enzymes are proteins whose structure is determined by its sequence of its amino acids. Enzymes are designed to function the best under physiological conditions of PH and temperature. Any change of these variables that change the conformation of the enzyme will destroy or enhance enzyme activity(manual, 43).

Amylase is an enzyme that is located in human saliva. It is solely accountable for breaking down starch as a way to start the breakdown of food and is one of the first steps of digestion. The time at which the enzyme starts the chemical reaction with starch is called the reaction rate. In order to study how amylase works against starch, this experiment consisted of two tests; each testing a different condition of amylase. The first test was to simply study the reaction between saliva and amylase and note the reaction rates. The second test was to see if increasing the pH would decrease the reaction rate or halt it all together. Saliva was collected, diluted, and tested for reactions between starch and amylase. Another sample of saliva was collected, diluted, and had its pH increased and tested for reaction rate. The findings after the experiment was conducted aligned with the original hypothesis. The change in pH did show a significant decrease in the reaction rate.

The objective of the lab was to examine the effects of environmental variables on the functions of an enzyme. To the point, an experiment was conducted to test the effect of pH on the function of the enzyme Amylase.

The Effects of Enzyme Concentration on the Activity of Amylase To investigate the effect of Amylase concentration on its activity. the relative activity of Amylase is found by noting the time taken for the starch substrate to be broken down, that is, when it is no longer gives a blue-black colour when tested with iodine solution. This time is referred to as the achromatic point. Equipment: v Amylase solution 0.1% v Starch Solution 1.0% v Distilled water v Iodine in potassium iodine solution v White tile and polythene pipette v Graduate pipettes or syringes v Test tubes in rack v Beaker (used as water bath) v Stopwatch, Thermometer v Eye Protection

Therefore, we hypothesized that pancreatic amylase has an optimum pH and temperature for activity. If so, what are the pH and temperature? In order to do this we tested the activity of this enzyme under various pH values and temperatures.