“-” represents a clear/yellow solution, “+” represents a light blue solution, and “++” represents a dark blue solution. 1. 1% glucose - observation: negative. Starch not present 2. 1% starch - observation: ++. Starch present 3. 1% starch + amylase #1 (body temperature). Observation: negative. Starch not present 4. 1% starch + amylase #2 (body temperature). Observation: negative. Starch not present. 5. 1% starch + amylase #1 (high temp). Observation: +. Starch present 6. 1% starch + amylase #2 (high temp). Observation: +. Starch present 7. 1% starch + amylase #1 (acidic pH). Observation: +. Starch present 8. 1% starch + amylase #2 ( acidic pH). Observation - . Starch not present dh MY LASE ACTIVITY (POSTLAB) EXPERIMENT EIGHT 1. Which sampl e is the positive control and which sample is the negative control? Explain. 2. After incubating amples labeled-amylase #1 at 35-40°C, was the amylase active or inactive in the s and "amylase W2"? Explain how you determined if they were active or inactive. 3. After incubating at 100°C, was the amylase and "amylase #2"? Explain how you determined if they were active or inactive. active or inactive in the samples labelled "amylase #1 . pare the amylase activity of your samples after incubating at body temperature (test tubes 3/4) and temperatures (test tubes 5/6). Based on your results, what can you conclude regarding the 4. Com at higher effect of temperature on the activity of the enzyme? Does this match what was discussed in lecture? 5. After incubating at an acidic pH, was the amylase active or inactive in the samples labelled "amylase "amylase #2"? Explain how you determined if they were active or inactive. Compare the amylase activity of your samples after incubating at neutral pH (test tubes 3/4) and at acidic pH (test tubes 7/8). Based on your results, what can you conclude regarding the effect of pH on the activity of the enzyme? Does this match what we discussed in lecture? EXPERIMENT EIGHT 1. Which sample is the positive control and which sample is the negative control? Explain. 2. After incubating at 35 and -40°C, was the amylase active or inactive in the samples labelled "amylase #1 . -amylase #27 Explain how you determined if they were active or inactive. 3 After incubating at 100°C, was the amylase active or inactive in the samples labelled "amylase #1 and "amylase #2"? Explain how you determined if they were active or inactive. Compare the amylase activity of your samples after incubating at body temperature (test tubes 3/4) and at higher temperatures (test tubes 5/6). Based on your results, what can you conclude regarding the effect of temperature on the activity of the enzyme? Does this match what was discussed in lecture? 4. 5. After incubating at an acidic pH, was the amylase active or inactive in the samples labelled "amylase #1" and "amylase #2"? Explain how you determined if they were active or inactive. Compare the amylase activity of your samples after incubating at neutral pH (test tubes 3/4) and at acidic pH (test tubes 7/8). Based on your results, what can you conclude regarding the effect of pH on the activity of the enzyme? Does this match what we discussed in lecture? 64 dh MY LASE ACTIVITY (POSTLAB) EXPERIMENT EIGHT 1. Which sampl e is the positive control and which sample is the negative control? Explain. 2. After incubating amples labeled-amylase #1 at 35-40°C, was the amylase active or inactive in the s and "amylase W2"? Explain how you determined if they were active or inactive. 3. After incubating at 100°C, was the amylase and "amylase #2"? Explain how you determined if they were active or inactive. active or inactive in the samples labelled "amylase #1 . pare the amylase activity of your samples after incubating at body temperature (test tubes 3/4) and temperatures (test tubes 5/6). Based on your results, what can you conclude regarding the 4. Com at higher effect of temperature on the activity of the enzyme? Does this match what was discussed in lecture? 5. After incubating at an acidic pH, was the amylase active or inactive in the samples labelled "amylase "amylase #2"? Explain how you determined if they were active or inactive. Compare the amylase activity of your samples after incubating at neutral pH (test tubes 3/4) and at acidic pH (test tubes 7/8). Based on your results, what can you conclude regarding the effect of pH on the activity of the enzyme? Does this match what we discussed in lecture? EXPERIMENT EIGHT 1. Which sample is the positive control and which sample is the negative control? Explain. 2. After incubating at 35 and -40°C, was the amylase active or inactive in the samples labelled "amylase #1 . -amylase #27 Explain how you determined if they were active or inactive. 3 After incubating at 100°C, was the amylase active or inactive in the samples labelled "amylase #1 and "amylase #2"? Explain how you determined if they were active or inactive. Compare the amylase activity of your samples after incubating at body temperature (test tubes 3/4) and at higher temperatures (test tubes 5/6). Based on your results, what can you conclude regarding the effect of temperature on the activity of the enzyme? Does this match what was discussed in lecture? 4. 5. After incubating at an acidic pH, was the amylase active or inactive in the samples labelled "amylase #1" and "amylase #2"? Explain how you determined if they were active or inactive. Compare the amylase activity of your samples after incubating at neutral pH (test tubes 3/4) and at acidic pH (test tubes 7/8). Based on your results, what can you conclude regarding the effect of pH on the activity of the enzyme? Does this match what we discussed in lecture? 64
1. 1% glucose - observation: negative. Positive control is what it is. The response to amylase degradation can be seen in a positive control. 1% starch - observation: ++. There is a negative control of the present. since it responds negatively to amylase degradation. 2. With amylase #1 and amylase #2 at 35- 40oC there is no starch present. The amylase molecule is cut into sugar, maltose, maltotriose, and some other sugars. The solution did not respond to the test. hence both amylase #1 and amylase #2 are active. 3. After incubating the reaction mixture at 100oC both solutions (Test tube 5 and Test tube 6) show a positive test for starch. This can be attributed to the denaturation of the amylase enzyme. Since the amylase is denatured, it will not degrade the starch. The reaction shows that the starch is positive. The slightly blue color is not the same as the dark blue. There are two reasons that this can be due to. Not all of the enzymes are denatured. Only a few of the active enzymes are still active. Secondly, since the solution is at high-temperature hydrolysis of starch molecule might have taken place. 4. Based on the results of test tube 3/4 and test tube 5/6 we can conclude that with an increase in temperature the enzyme activity is decreasing. 5. In test tube 7 starch was not degraded. hence we can conclude that amylase #1 is inactive at acidic pH. In the test tube number 8 starch was degraded hence enzyme amylase #2 is active in acidic pH. 6. Based on a comparative study of test tube 3/4 and 7/8 we conclude that amylase #1 is active at body temperature and inactive at acidic pH. amylase #2 is active in body temperature as well as in acidic pH
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