Enzymes part2 - LAB EXERCISE: Enzymes II-Amylase...

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Introduction In the following exercise, you will investigate the influence of enzyme concentration, pH, and temperature on the activity of the enzyme amylase . Amylase is found in the saliva of many animals, including humans, that utilize starch as a source of food. Starch, the principal reserve carbohydrate stores of plants, is a polysaccharide composed of a large number of glucose monomers joined together. Amylase is responsible for the preliminary digestion of starch. In short, amylase breaks up the chains of glucose molecules in starch into maltose, a two-glucose-unit compound. Further digestion of this disaccharide requires other enzymes present in pancreatic and intestinal secretions. To help us follow the digestion of starch into maltose by salivary amylase, we will take advantage of the fact that starch, but not maltose, turns a dark purple color when treated with a solution of I 2 KI (this solution is normally yellow-amber in color). In the following experiments, the rate of disappearance of starch in different amylase concentrations allows a quantitative measurement of reaction rate. Recall that the rate of appearance of the product (in this case, maltose) would give the same information, but the starch test is simpler. EXERCISE 1. The Influence of Enzyme Concentration on the Rate of Starch Digestion Materials test-tube rack 2 1-mL calibrated pipettes 8 standard test tubes calibrated 5-mL pipette sharpie disposable pasteur pipettes several test plates pipette pump flask of distilled or DI water pH 6.8 buffer solution I 2 KI solution 5-mL graduated cylinder 1% starch solution 1% amylase solution Introduction In this experiment you will vary the concentration of the enzyme amylase to determine what effect the variation will have on the rate of the reaction. You will make serial dilutions of the amylase resulting in a range of enzyme concentrations. For serial dilutions, you will take an aliquot (sample) of the original enzyme and dilute it with an equal amount of water for a 1:1 dilution (50 % of the original concentration). You will then take an aliquot of the resulting 1:1 solution and add an equal amount of water for a 1:3 dilution of the original concentration. You will continue this series of dilutions until you have four different amylase concentrations. Question
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This note was uploaded on 04/04/2012 for the course BI, HEALTH 251 taught by Professor N/a during the Spring '12 term at MD University College.

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Enzymes part2 - LAB EXERCISE: Enzymes II-Amylase...

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