Temperatures Effect on Starch Hydrolysis by the Amylase Enzyme.docx

The fourth tube went into an incubator at 50 degrees

Info icon This preview shows pages 2–3. Sign up to view the full content.

View Full Document Right Arrow Icon
into a warm water bath at 37 degrees C. The fourth tube went into an incubator at 50 degrees C, the fifth into an incubator at 70 degrees C, and the final tube into boiling water. The tubes were allowed to sit for five minutes then 1 ml of 1 % starch solution was added and incubated for another five minutes. 1 ml of Benedict’s test solution was added, swirled and then incubated for another five minutes. The colour changes were recorded in table 1. Results The colour changes of the tubes are presented in Table 1, along with the degrees of hydrolysis assigned to each colour. The degree of hydrolysis increases between 37 degrees C and 70 degrees C, peaking at 0 degrees C and 70 degrees C with 10 degrees of hydrolysis. The rate of hydrolysis compared to the temperatures of the solutions is presented in Figure 1. The tube that was held in Austin’s hand which measured at 37 degrees C, has the lowest rate of hydrolysis, and a three degree difference for the water bath of the same temperature. Discussion Our Alternative hypothesis was that if the temperature was changed, it would have no effect of the hydrolysis of starch by the amylase enzyme. The colour changes of the different
Image of page 2

Info icon This preview has intentionally blurred sections. Sign up to view the full version.

View Full Document Right Arrow Icon
Image of page 3
This is the end of the preview. Sign up to access the rest of the document.

{[ snackBarMessage ]}

What students are saying

  • Left Quote Icon

    As a current student on this bumpy collegiate pathway, I stumbled upon Course Hero, where I can find study resources for nearly all my courses, get online help from tutors 24/7, and even share my old projects, papers, and lecture notes with other students.

    Student Picture

    Kiran Temple University Fox School of Business ‘17, Course Hero Intern

  • Left Quote Icon

    I cannot even describe how much Course Hero helped me this summer. It’s truly become something I can always rely on and help me. In the end, I was not only able to survive summer classes, but I was able to thrive thanks to Course Hero.

    Student Picture

    Dana University of Pennsylvania ‘17, Course Hero Intern

  • Left Quote Icon

    The ability to access any university’s resources through Course Hero proved invaluable in my case. I was behind on Tulane coursework and actually used UCLA’s materials to help me move forward and get everything together on time.

    Student Picture

    Jill Tulane University ‘16, Course Hero Intern