1. Set up 5 different test tubes on a rack for each trial. There will be three trials for each pH buffer used and for the control of distilled water.
2. Add 30 mL of distilled water to the amylase 2% solution and shake to mix well in order to create the enzyme.
3. Add 2 mL of the amylase 2% solution into the first test tube using the syringe, followed by 1 mL of the pH buffer of 2. Then, add 2 mL of the starch 2% solution into the test tube.
4. Begin timing the reaction immediately after and swirl the test tube to mix the solutions.
5. After the first fifteen seconds have passed, add 1 drop of the iodine solution into the test tube. If the solution turns black or blue, the starch has not been hydrolyzed.
6. After every fifteen-second period, add another drop of iodine to the test tube. …show more content…
When the solution remains an orange/brown color, the starch has been hydrolyzed. Thus, the time (in seconds) when the solution is orange/brown should be recorded.
8. Repeat the same procedure with the same pH buffer for two more
2. Add 30 mL of distilled water to the amylase 2% solution and shake to mix well in order to create the enzyme.
3. Add 2 mL of the amylase 2% solution into the first test tube using the syringe, followed by 1 mL of the pH buffer of 2. Then, add 2 mL of the starch 2% solution into the test tube.
4. Begin timing the reaction immediately after and swirl the test tube to mix the solutions.
5. After the first fifteen seconds have passed, add 1 drop of the iodine solution into the test tube. If the solution turns black or blue, the starch has not been hydrolyzed.
6. After every fifteen-second period, add another drop of iodine to the test tube. …show more content…
When the solution remains an orange/brown color, the starch has been hydrolyzed. Thus, the time (in seconds) when the solution is orange/brown should be recorded.
8. Repeat the same procedure with the same pH buffer for two more