Name: Lim Connie ID: 29274710Practical 3 ReportTitle: amylase activity in Dormant, Germinating and Seedling stages of barley Method: Amylase extract was prepared from germinating barley. First, dried and weighed 10germinating barley seeds before crushing them. 10ml of buffer was added and continuouslycrushing and mixing for 3 minutes. Next, filtered the solution and measure the volume usingmeasuring cylinder. A five-fold dilution was made by adding 20ml buffer and 5ml amylaseextract to prepare a diluted amylase extract. A control was then done by adding 5ml ofdiluted amylase extract and was placed for ten minutes in the hot water bath. Hence, leave itfor cooling at room temperature. Next, to calculate activity of amylase in germinating barley. Measure the amount of starchhydrolysed per minute to reach achromic point and mass of barley germinants used (in unitof mg starch hydrolysed/min/g barley tissue). In this session, on the ceramic plates, one dropof iodine was added into 21 wells. By adding 5ml of buffer solution and 1ml of 0.5% starchsolution, a reaction mixture was prepared. Thus, add a drop of reaction mixture to a drop ofiodine in the well. Furthermore, amylase reaction mixture was prepared by adding 1mldiluted amylase extract to reaction mixture. Immediately start with well 0 via add a drop ofamylase reaction mixture to iodine. Add another drop of amylase reaction mixture toanother well at every 1 minute interval each. Repeat this until achromic point was reachedand record the time taken. Next, boiled control extract and repeat the experiment which isused to determine the influence of temperature on activity of amylase which hydrolysestarch. As at a higher temperature, it will cause hydrogen bonds holding enzyme amylase tobreak which will change the shape of enzyme and denatured.