According to the results of this experiment, bacterial and fungal amylase have different optimal temperatures, which suggests that they function in different environments. Bacterial amylase, Bacillus Licheniformis, has an optimal temperature of
55ºC, while fungal amylase, Aspergillus Oryzae, has an optimal temperature between 25ºC and 55ºC, leaning more towards 55ºC.
As we can tell from the results, temperature does have an effect on enzyme activity. As predicted, amylase activity increased until it reached its optimum temperature, where it was at its peak in terms of how effective it was in breaking down starch. At relatively high temperatures (in comparison to the optimal temperatures of the bacterial and fungal amylases), the enzyme denatured and was unable to hydrolyze the starch present in the solution. The enzyme’s denaturation led to the loss of its …show more content…
The color-coding scheme in Figure 1.1 allowed for the conversion of qualitative date into quantitative data. As seen in
Figure 1.2 and Figure 1.3, at the temperature of 85ºC, both bacterial and fungal amylase was unable to break down the starch, resulting in a black color throughout the ten minutes. The denaturation was not reversed since the conditions (85ºC) were constant, so there was no case where the protein was placed back into optimal conditions. As noted in Table 1.3, the results of the bacterial amylase iodine test were brightest (in this case orange was the brightest) in 55ºC conditions. This means that most of the starch was broken down by bacterial amylase at 55ºC, since that is when the enzyme’s activity peaked. We would have to assume that Bacillus Licheniformis exists in an environment with temperatures around 55ºC. In Table 1.4, the result of the fungal amylase iodine test were brightest in 55ºC conditions, but still managed to reach the “orange”, or level 3 state of hydrolysis by the tenth minute at 25ºC. This may mean that fungal amylase
Figure 1.3:
Spot plate
55ºC, while fungal amylase, Aspergillus Oryzae, has an optimal temperature between 25ºC and 55ºC, leaning more towards 55ºC.
As we can tell from the results, temperature does have an effect on enzyme activity. As predicted, amylase activity increased until it reached its optimum temperature, where it was at its peak in terms of how effective it was in breaking down starch. At relatively high temperatures (in comparison to the optimal temperatures of the bacterial and fungal amylases), the enzyme denatured and was unable to hydrolyze the starch present in the solution. The enzyme’s denaturation led to the loss of its …show more content…
The color-coding scheme in Figure 1.1 allowed for the conversion of qualitative date into quantitative data. As seen in
Figure 1.2 and Figure 1.3, at the temperature of 85ºC, both bacterial and fungal amylase was unable to break down the starch, resulting in a black color throughout the ten minutes. The denaturation was not reversed since the conditions (85ºC) were constant, so there was no case where the protein was placed back into optimal conditions. As noted in Table 1.3, the results of the bacterial amylase iodine test were brightest (in this case orange was the brightest) in 55ºC conditions. This means that most of the starch was broken down by bacterial amylase at 55ºC, since that is when the enzyme’s activity peaked. We would have to assume that Bacillus Licheniformis exists in an environment with temperatures around 55ºC. In Table 1.4, the result of the fungal amylase iodine test were brightest in 55ºC conditions, but still managed to reach the “orange”, or level 3 state of hydrolysis by the tenth minute at 25ºC. This may mean that fungal amylase
Figure 1.3:
Spot plate