Module 9: Enzyme Analysis - Edubirdie

University:
Buffalo State University
Course:
CHE 111 | Fundamentals of Chemistry
Academic year:

2024
Views:

53

Pages:

2
Author:

Ethan V.

MODULE 9 ENZYME ANALYSIS Experimental Principle 1.Effect of enzyme concentration, substrate, and pH on amylase enzyme activity. The formation of a dark blue complex between starch and iodine. Starch after hydrolysis by amylase will successively form dextrin and oligosaccharide with each each level of iodine binding ability is different. Starch → Amylodextrin → Erythrodextrin → Acrodextrin → Maltose (Amil+I2) (dark blue) (red) (colorless) (colorless) 2. The effect of temperature on the activity of the amylase enzyme An increase in temperature before denaturation occurs can increase the reaction speed. However if The increase in temperature occurs when the denaturation process begins to occur, which will reduce the speed reaction. Because there are two opposing influences, an optimum point will occur, namely the most appropriate temperature for a reaction. In general, enzymes are found in animals has an optimum temperature between 40°C -50°C, while for plants it is between 50°C -60°C. Most enzymes are denatured at temperatures above 60°C. D. Tools and Materials Tool Material 1. Test tube 2. Measuring pipette 1ml, 5ml 3. Water thermometer 4. Stopwatch 5. Refrigerator 6. Tube rack 7. Basin 8. Beaker glass 9. Funnel 10. Tripod 11. Wire mesh 1. 1% starch solution 2. NaCl 1% 3. HCl 1N 4. NaOH 1N 5. Dilute iodine solution 6. Saliva 7. Ice water 8. distilled water E. Work Procedures 1. Prepare 5 test tubes, each filled with 3ml of 1% starch solution 2. In tube 1, add 1ml of 1% NaCl and 1 ml of saliva 3. In tubes 2 and 3, add 1 ml of 1N NaOH and 1 ml of saliva 4. In tube 4, add 1 ml of 1N HCl and 1 ml of saliva 5. In tube 5, add 1 ml of distilled water and 1 ml of saliva 6. Tubes 1, 2, 4, and 5 are incubated at 37°C for 10 minutes 7. Tube 3 is incubated in the refrigerator for 10 minutes 8. After all tubes have been incubated, add 3 drops of iodine and note the changes the color that occurs.

Related Documents

Module 9: Enzyme Analysis

Module 9: Enzyme Analysis - Page 1

Module 9: Enzyme Analysis - Page 2

Unlock Unlimited Access to All Study Materials!

Get free access by sharing your notes or level up to premium today

Full Library Access
Unlimited Learning Materials
Boost Your Grades

of 2

Recommended Documents

Nitritometry Titration Lecture Notes

Nitritometry Titration Lecture Notes

Buffalo State University CHE 111 | Fundamentals of Chemistry

Lecture Note

Schlesinger Urobilin Detection: Liver Health Assessment

Schlesinger Urobilin Detection: Liver Health Assessment

Buffalo State University CHE 111 | Fundamentals of Chemistry

Lab

Classification Reactions - Lecture Note

Classification Reactions - Lecture Note

Buffalo State University CHE 111 | Fundamentals of Chemistry

Lecture Note

Redox Titrationis Study Materials

Redox Titrationis Study Materials

Buffalo State University CHE 111 | Fundamentals of Chemistry

Lecture Note

TOP DOCUMENT

Antibiotics Lab: Chemical Reactions and Identification

Antibiotics Lab: Chemical Reactions and Identification

Buffalo State University CHE 111 | Fundamentals of Chemistry

Lab

Experiment III : Hydrolysis of Butter

Experiment III : Hydrolysis of Butter

Buffalo State University CHE 111 | Fundamentals of Chemistry

Study Guide

Experiment VII: Determination of Protein Contents by Spectrophotometry

Experiment VII: Determination of Protein Contents by Spectrophotometry

Buffalo State University CHE 111 | Fundamentals of Chemistry

Study Guide

Experiment IX: Determination of Lipase Enzyme Activity

Experiment IX: Determination of Lipase Enzyme Activity

Buffalo State University CHE 111 | Fundamentals of Chemistry

Study Guide

Experiment VIII: DNA Isolation And Identification

Experiment VIII: DNA Isolation And Identification

Buffalo State University CHE 111 | Fundamentals of Chemistry

Study Guide

Polyacrylamide Gel Electrophoresis (Sds-page Method)

Polyacrylamide Gel Electrophoresis (Sds-page Method)

Buffalo State University CHE 111 | Fundamentals of Chemistry

Lab

Practicum 2: Determination Of Acetosal Tablet Contents

Practicum 2: Determination Of Acetosal Tablet Contents

Buffalo State University CHE 111 | Fundamentals of Chemistry

Lab

Practicum 3: Quantitative Analysis Redox Method

Practicum 3: Quantitative Analysis Redox Method

Buffalo State University CHE 111 | Fundamentals of Chemistry

Lab

New Documents from this Course

Urine Chemical Examination

Urine Chemical Examination

Buffalo State University CHE 111 | Fundamentals of Chemistry

Lab

Theoretical Basis Carbohydrate

Theoretical Basis Carbohydrate

Buffalo State University CHE 111 | Fundamentals of Chemistry

Lecture Note

Experiment IV: Determination of Oil Quality

Experiment IV: Determination of Oil Quality

Buffalo State University CHE 111 | Fundamentals of Chemistry

Study Guide

Experiment III: Analysis Of Proteins

Experiment III: Analysis Of Proteins

Buffalo State University CHE 111 | Fundamentals of Chemistry

Study Guide

Experiment I: Carbohydrate Analysis

Experiment I: Carbohydrate Analysis

Buffalo State University CHE 111 | Fundamentals of Chemistry

Study Guide

Experiment V Chemical Hydrolysis of Starch

Experiment V Chemical Hydrolysis of Starch

Buffalo State University CHE 111 | Fundamentals of Chemistry

Study Guide

Theoretical Basis Lipid

Theoretical Basis Lipid

Buffalo State University CHE 111 | Fundamentals of Chemistry

Lecture Note

Determination of Mixture Contents

Determination of Mixture Contents

Buffalo State University CHE 111 | Fundamentals of Chemistry

Lecture Note

Enzyme Experiments

Enzyme Experiments

Buffalo State University CHE 111 | Fundamentals of Chemistry

Lecture Note

Digestion by Pancreasal Sap

Digestion by Pancreasal Sap

Buffalo State University CHE 111 | Fundamentals of Chemistry

Lecture Note

Enzime Digestion

Enzime Digestion

Buffalo State University CHE 111 | Fundamentals of Chemistry

Lecture Note

Non-Polar Amino Acid Group Contains S Group

Non-Polar Amino Acid Group Contains S Group

Buffalo State University CHE 111 | Fundamentals of Chemistry

Lecture Note