Amylase Activity in Germinating Barley Seeds - Amylase...

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Amylase Activity in Germinating Barley - BIO1022 2016Name: Catherine ButlerStudent ID: 27810488Lab session: TAMBench: 5Authcate: Chulani FernandoWord Count: 811
(1)Method: Begin by drying and recording the weight of ten three day Barley Seeds. Proceed to crush the seeds for a total of three minutes whilst gradually adding ten milliliters of the buffer solution. To attain the amylase extract, take the solution and filter it, recording its volume. In or-der to create a control to see whether any inorganic catalysts are present, a diluted amylase ex-tract must be made by constructing a five-fold dilution. To do this, combine five milliliters of amylase extract and twenty five milliliters of buffer solution and place in a hot water bath and boil for ten minutes and allow to cool. To determine the amylase activity in the barley, measure the rate of starch hydrolysis. To measure this, create a reaction mixture consisting of one milli-liter of starch and five milliliters of buffer solution. To test that starch is present within the mix-ture, take this reaction mixture and add to iodine, resulting in a black-blue colour change. Now combine one milliliter of diluted amylase extract with the starch and buffer reaction mixture, adding this solution drop-wise to iodine buffer at one minute time intervals. Record the time taken for the achromic point to be reached; meaning that the colour intensity will decrease until

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