4.4 (a) To investigate the effect of temperature on amylase activity

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4.4 (a) To investigate the effect of temperature on amylase activity

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4.4 (a) To investigate the effect of temperature on amylase activity. Before you start get or make a copy of this Table of results. Step 1. Set up five water baths at different temperatures, e.g. 0°C, 20°C, 35°C, 55°C, 80°C. Step 2. - PowerPoint PPT Presentation

Transcript of 4.4 (a) To investigate the effect of temperature on amylase activity

Page 1: 4.4 (a) To investigate the effect of temperature on amylase activity

4.4 (a) To investigate the effect of temperature on amylase activity

Page 2: 4.4 (a) To investigate the effect of temperature on amylase activity

Before you start get or make a copy of this

Table of results

Temperature (°C)

Time taken for solution to turn colourless

Test for sugar

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Step 1

Set up five water baths at different temperatures, e.g. 0°C, 20°C, 35°C, 55°C, 80°C.

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Step 2

Into each of five boiling tubes put 5 ml starch solution and 3 drops iodine solution.

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Step 3

Into each of five more boiling tubes put 2 ml amylase solution.

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Step 4

Place a pair of boiling tubes into each water bath and leave for 5 minutes.

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Step 5

Pour the amylase into the tube of starch solution and gently shake. Repeat for each temperature.

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Step 6

Replace the tubes in the water bath and measure the time taken for the blue/black colour to disappear.

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Step 7

Test for sugar: add 1ml Benedict’s solution to each boiling tube and heat for 5 minutes.

Prepare as for steps 1 and 2

previously

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Step 8

A brick red colour indicates a reducing sugar is present.

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Step 9

Repeat the whole experiment with boiled amylase as a control.

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Expected result

The enzyme works best at 37OC.

The blue / black colour faded and Benedict’s resulted in a positive

test.

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Table of Results

Temperature (°C)

Time taken for solution to turn colourless

Test for sugar

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