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Even though he control (pure amylase diluted to 10-2) matched the pH 7 buffer by both hydroplaning the starch at 210 seconds, the optimal activity occurred with the amylase incubated at pH 4 which hydrolysis the starch at 60 seconds. Therefore, this particular amylase that was used throughout the experiment functioned best at acidic conditions. The enzyme evidently denatured at pH buffer 1 and 10 because the iodine continued to turn blue-black, which means that the enzyme could not carry out its function and starch was present.

On the other hand, the amylase incubated at pH buffer 14 showed a surprising result: the orange-yellow lour iodine turned into a clear substance. Ultimately, the experiment shows that the optimal pH level for the amylase enzyme was pH 4, and the time it took for the starch to be hydrolysis was 60 seconds. Evaluation Overall, the experiment yielded reliable results. In fact, duplicate trials showed identical results for every pH buffer, which shows the accuracy of the results.

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Although there is no definite trend between the time at which the enzyme completely hydrolysis the starch and the pH buffer, the experiment still shows that amylase works best at slightly acidic, or neutral, conditions. Basic conditions and both extreme pH levels are shown to denature the enzyme. Some aspects of the experiment may have yielded some inaccurate data. For example, the time interval at which the mixture of starch and enzyme solution were added to the well may not have been very accurate. Human error may have occurred at watching the stopwatch and adding the mixture.

In addition, the enzymes probably do not always exactly hydrology at second intervals, therefore the large time difference between each interval may have generalized the data too much. This, thus, may be responsible for the identical duplicate exults. In other words, if the time intervals were less wide, the reaction time may have been more specific, and therefore not as identical for each trial. In addition, only five pH buffers were used for this experiment. This may have generalized the results as well.

For example, slightly basic conditions could have allowed starch hydrolysis, or slightly acidic conditions may have allowed even more optimal enzymatic activity than pH buffer 4. Finally, the imprecise amount of stirring that applied to each well and each time interval may have yielded unreliable data. For example, because the solutions ere very sensitive during reactions, a harder stir at one well may have speeded up the reaction. Tabulated below are the aspects of the experiment that could have affected the accuracy of the results.

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