Diluted amylase extract by adding 5ml of the amylase

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diluted amylase extract by adding 5ml of the amylase extract into a measuring cylinder containing 20ml of buffer. The total volume should be 25ml after this is done. Remember to mix well. Finally, make a control extract by adding 4ml of diluted amylase extract to a test tube and place it in boiling water for 10mins. After the 10mins is up, take the test tube and leave it to cool at room temperature. Part 2 Determination of amylase activity in germinating barley by measuring the rate of starch hydrolysis Method Place one drop of iodine into each of the 21 labelled wells on the ceramic test place. Make sure each drop contains the same amount of liquid. Add 5ml of buffer and 1ml of 0.5% starch solution to a test tube and mix well. This solution is now your reaction. Add a single drop of this reaction mixture to a drop of the iodine labelled as T on the test plate. You should see it turn into a blue-black colour. This indicates the presence of starch in the reaction mixture. Remix the diluted
amylase extract and then add 1ml of diluted amylase extract to the reaction mixture in the test tube. Remember to mix the mixture well. Starting with well number 0, at 1minute intervals add a drop of amylase reaction mixture to sequential wells until the achromic is reached. A boiled control was used because when the solution is boiled, the proteins are denatured thus making an achromic point impossible to be reached. This is why the boiled test tube becomes the control. To calculate the activity in the germinating barley you will need to follow the following steps: Calculate the amount of starch added to the reaction tube. Calculate the average amount of starch hydrolysed per min to reach the achromic

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