Amylase Biology Lab Report

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The Effect of Change in Temperature Conditions on Enzymes Bacillus licheniformis Amylase and Aspergillus oryzae Amylase Over Time

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Roxanna Flores
PID: 5199946
Lab Section U26
Group Members: Roudabyna Taleb Abstract This laboratory was performed in order to be able to determine the effect of temperature over time on bacterial amylase Bacillus licheniformis and fungal amylase Aspergillus oryzae. Bacterial amylase was introduced into four singular test tubes at different temperatures. A starch solution was added to each to be able to observe the behavior of the enzyme. This same procedure was reiterated with the fungal amylase. Samples were obtained and placed in spaces on a clean spot plate where each
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These amylases are to be tried at various temperatures fluctuating from 0° C to 80° C noted between 2 minute intervals until time extents to 10 minutes. This experiment will help define optimal temperatures of the bacterial amylase and the fungal amylase. It is predicted that at temperature of 55° C bacterial amylase will have its optimal temperature considering that bacteria number increases in warmer places. Furthermore, when the temperature is at 40° C, fungal amylase will have its optimal temperature considering that fungi thrive in cooler places. Additional matters to be attended in the following laboratory experiment are the denaturation of enzymes at a certain temperatures and enzyme activity as temperatures increase or decrease in relation to the optimal …show more content…
Considering there was no temperature in trials between these two temperatures, it was determined that the optimal temperature for bacterial amylase ranges between 40° C and 55° C. Furthermore, Table 1.1 demonstrates no apparent enzyme function at 80° C, considering there was no color shade change as determined by the color shade values. Table 1.2 illustrates results that are alike for fungal amylase. Similar to bacterial amylase, the highest enzyme activity appeared to be at 55° C, considering the color shade value at that specific temperature was the lowest. Furthermore, unlike the bacterial amylase, the color values in table 1.2 demonstrate that the enzyme was functioning slightly at 80° C because there was a slight color

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