Results of the experiment for the fungal amylase activity were in support of previous research; similar to Serrano and Peralta’s (2015) study, optimum amylase activity was clearly indicated in the results. Denaturation was also clearly indicated with regards to fungal amylase.
According to the data gathered in our experiment, the optimum range for bacterial amylase activity appears to fall between 25° C and 55° C, with the lowest averages falling in the 55° C column in Table 2. The process of denaturation also appears to have begun around 85° C. However, these results were not supported by previous findings; Mishra and Behera’s (2008) study provided evidence for the optimum temperature of bacterial amylase occurring at 70° C, well above the …show more content…
The amylase and starch may not have been mixed together properly at each time mark, which led to varied enzymatic activity and inconclusive or atypical results. Slight water residue was observed in the test tubes prior to use in the experiment, and may have contributed to the overall lack of enzyme activity (i.e. water may have diluted the enzymes). The iodine solution added to the spot plates just before the amylase-starch solution was added may have also contributed to the inconclusive results as it may have oxidized too quickly and the bond it should have formed with starch was not …show more content…
al’s (2015) study, with a clearly indicated optimal temperature range around 70° C or higher. However, the process of denaturation likely would not have been indicated by results due to the use of bacteria as opposed to fungal high-fiber/protein biomasses that denatured around 95° C in George et al.’s (2015) study. Serrano and Peralta’s (2015) study provided evidence that the conditions of an organism’s natural environment influence its enzymatic activity. Thus, it is likely that bacteria would typically have higher rates of enzyme activity present at higher temperatures as compared with other living organisms. If precautions were taken and the experiment was replicated, it is likely that the results would further support George et al. (2015) and Serrano and Peralta’s (2015) findings.
Although, it must be noted that the entirety of the experiment should be replicated because there is a possibility that the results of fungal amylase activity are--in addition to bacterial amylase activity--skewed as well. While repeating the experiment might not change how the results of fungal amylase activity support previous findings, the replication process undertaken with precautions would further ensure the validity of the
According to the data gathered in our experiment, the optimum range for bacterial amylase activity appears to fall between 25° C and 55° C, with the lowest averages falling in the 55° C column in Table 2. The process of denaturation also appears to have begun around 85° C. However, these results were not supported by previous findings; Mishra and Behera’s (2008) study provided evidence for the optimum temperature of bacterial amylase occurring at 70° C, well above the …show more content…
The amylase and starch may not have been mixed together properly at each time mark, which led to varied enzymatic activity and inconclusive or atypical results. Slight water residue was observed in the test tubes prior to use in the experiment, and may have contributed to the overall lack of enzyme activity (i.e. water may have diluted the enzymes). The iodine solution added to the spot plates just before the amylase-starch solution was added may have also contributed to the inconclusive results as it may have oxidized too quickly and the bond it should have formed with starch was not …show more content…
al’s (2015) study, with a clearly indicated optimal temperature range around 70° C or higher. However, the process of denaturation likely would not have been indicated by results due to the use of bacteria as opposed to fungal high-fiber/protein biomasses that denatured around 95° C in George et al.’s (2015) study. Serrano and Peralta’s (2015) study provided evidence that the conditions of an organism’s natural environment influence its enzymatic activity. Thus, it is likely that bacteria would typically have higher rates of enzyme activity present at higher temperatures as compared with other living organisms. If precautions were taken and the experiment was replicated, it is likely that the results would further support George et al. (2015) and Serrano and Peralta’s (2015) findings.
Although, it must be noted that the entirety of the experiment should be replicated because there is a possibility that the results of fungal amylase activity are--in addition to bacterial amylase activity--skewed as well. While repeating the experiment might not change how the results of fungal amylase activity support previous findings, the replication process undertaken with precautions would further ensure the validity of the