Investigating The Optimal Temperature For ?ë To Catalyse The Hydrolysis Of Starch

1197 Words Aug 30th, 2015 null Page
The aim of this study was to investigate the optimal temperature for α-Amylase to catalyse the hydrolysis of starch. After the implementation of the experiment, it was established that the hypothesis, that the ability of α-Amylase to act upon large linear carbohydrate polymers in starch will prove most effective at 37°C (the optimum human body temperature), was supported by the observed data. The hypothesis was justified based on the observation that the overall average of average colour grades representing the presence of starch molecules in the test solution was the highest at 37°C as 7.2 units, proving that maximum level of maltose and glucose production by α-amylase occurred at this temperature. This was 7.77%, 17.77%, 4.44%, and 10% higher than the average colour grades recorded at 27°C, 47°C, 57°C, and 67°C respectively. In addition, the individual average colour grades of the test solutions heated at 37°C during a period of ten minutes were found to constantly range from 6.8 to 7.6 units with the difference between the lowest and the highest grades were only 0.8 units. In other words, this quantitative observation could be understood that dark-orange and yellow were the only two colours the test solutions indicated under the dyeing effect of iodine while being heated at 37°C. An explanation for such a correspondence between the hypothesis and the result lies in the possibility that the α-Amylase solution used in the experiment was obtained from human saliva.…

Related Documents