Enzymes Lab Report Example | Topics and Well Written Essays - 1250 words

Enzymes - Lab Report utilisationFollowing addition of iodine to a solution of glucose, the only color observed was red or yellow (iodine color). Therefore, the faster the blue color is lost, the faster the enzyme amylase activity. The enzyme amylase passelt hydrolyze amylum if it is inactivated, so the amylum-iodine complex blue color will persist. The presence of glucose in the samples was tested using Benedicts reagent. When blue solution of Benedicts reagent is added to a glucose solution the color changes to green (at low concentrations of glucose) or reddish-orange (at higher concentrations of glucose). Starch cant react with Benedicts reagent, therefore the solution cadaver blue. The aim of the experiment was to look at how enzyme amylase activity is affected by pH, temperature and concentration of the enzyme. Introduction Enzymes argon proteins in nature they are catalysts for biological reactions. Like all catalysts, they speed up reactions by heavy the reactions activa tion energy without themselves being utilize up. Enzymes catalyze all biochemical reactions. They can be denatured in a variety of ways since they are proteins in nature, Therefore they run low optimally under mild conditions. At body temperature and at a neutral pH, most of them nourish optimum activity. Enzymes also are known to be very specific they act only on a specific substrate or one type of similar substrate molecules. This is because the enzyme agile localize is complementary to the polarity and shape of the substrate. Only one kind of substrate will fit into the active site. (Abu et al, 2005) Methods and Materials Preparation Water lavatoryrooms of constant, low and high temperature were used in the experiment. A large irrigate bath was set to 37C.For low temperature bath, a 250-mL beaker, was half filled with tap water, and some ice was added to the water to attain between 0 and 5C temperature. High temperature water bath was made by filling a 250-mL beaker to tw o-thirds full then heated to boil. The temperature of the bath was close to 100C. 1% starch solution was used for every experiment part. Iodine reagent for each experiment was also used. Commercial amylase solution, keen droppers and a white spot plate were also needed in the experiment. For starch testing, few drops of starch were transferred to one well of the spot plate. One iodine reagent drop was added. Iodine and Starch was reacted to form a deep blue-black complex. For glucose testing, 1% glucose solution of 3 ml was added in a test tube. 2 ml of Benedicts solution was added and heated in a boiling water bath for 3-4 minutes. The reaction formed a red-orange solid. Experiment 1 Effect of Enzyme Concentration Five test tubes were label as 1-5. 4 ml of 1 % starch was placed in every first 4 test tubes. 4 ml of amylase solution was placed in the fifth tube. All of the tubes were placed in water bath (37C) for 5 minutes. 5 clean droppers were obtained then labeled from 1 to 5. Separate dropper were used for each mixture to avoid contamination. Tube 1 was the control and it never had any enzyme. The tubes were momentarily take from the water bath and quickly 3 drops of the warmed amylase solution was added to tube 2, to tube 3, 6 drops of amylase was added and in tube 4, 10 drops of amylase was added. The tubes were mixed quickly by shaking gently then later vex immediately back into 37C water bath. The time at which the enzyme was added was