Amylase Laboratory Report: A Lab Report Of Amyylase

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Amylase Laboratory Report Introduction: Enzymes are a catalytic protein in a quaternary structure, that helps with the acceleration of molecules called substrates to achieve its desired chemical reaction. In this lab we used a specific enzyme called amylase. According to the lab manual, amylase is an enzyme found in one’s saliva or the pancreas to accelerate metabolism and cause a spontaneous reaction that helps with digestion of a substrate called starch. In order for any polymer such as starch to break down for energy, it must create a hydrolysis reaction which is the breakdown of molecules in a body of water. When that occurs, it can then be used for other processes and chemical reactions. The only issue with that occurring naturally is …show more content…
As the concentration increased, the amount of time it took to digest the starch decreased. However, there was one issue with the calculations. Even though our hypothesis stated as the concentration increased the time of digestion would decrease was correct, the 5 percent amylase was not digested as rapidly as we hypothesized and was different from the other groups data. It only jumped from 1 percent digesting 6 units to 5 percent only digesting 8 units. You would think that it would digest almost 5 times the amount due to the concentration increase 5-fold, but in fact it did not. What we thought might have contributed to that interesting calculation was that the person putting one drop into the IKI put to many drops of amylase starch solution, increasing the amount of starch in the depression therefore giving the impression that it was taking longer to digest the starch. The amount of died starch was throwing off the data and giving the impression it was taking longer to catalyze the …show more content…
Some groups were doing an increase in temp. to try to see at what temp the catalyst would denature, proteins denature after they reach the optima temp in the environment which can in turn affect the shape and structure of an enzyme. (Campbell bio, 11th edition, Pg. 158) Then others were given other types of inhibitors. Those inhibitors were sodium dodecyl sulfate, a form of detergent, an amylase inhibitor, a nutrition competitive inhibiter, and what we were using was EDTA, a chelating agent (an agent that binds Ca2 and Mg2 to each other within the center of metal or bacterial enzymes in order to keep the enzyme from carrying out its job. (Dictionary of Medicine , 7th

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