Tracing the Breakdown of Starch|
Rashaud Pickering, Ashley Bagnis, Stephanie Alvarado, Elbany Angulo 3614098 Section U-14|
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Abstract
An examine was conducted to find out what the optimal temperature for amylase to break down stiffen was. An Iodine shield was used to find evidence of stiffen formation. Three drops of iodine were dropped into devil sets of spot surfaces. There were quatern-spot riddle tubes that contained human amylase and four test tubes that contained fungal amylase. These specimens were tout ensemble tested before being placed into their respective wish-wash or piss baths. Afterwards they were placed in four different water baths, for intervals of two minutes. There were five intervals swelled a total of ten minutes. After each interval, two drops were taken out of the test tubes and placed into the spot plate and results were recorded shortly after. For both the Human Amylase and Fungal Amylase the results yielded some similar outcomes. At zero degrees Celsius there was some stiffen present. The same applied for the test tubes in the forty degrees Celsius.
The test tubes in the sixty degrees Celsius no amylum formation was present. And at ninety five degrees Celsius, all of the starch was present. From these results it is concluded that the test tubes in the zero and forty degrees Celsius, the amylase enzymes were properly functioning in a slower rate. The amylase in the sixty degree Celsius water baths were functioning in their optimal conditions since there was no starch present. It is concluded that the amylases in the ninety five degrees Celsius were denatured since starch was present throughout the whole experiment.
Introduction
Enzymes are the biological catalysts that nonplus reactions in cells needed to keep a constant fork out of energy. In doing so, they lower the activation energy required...If you want to ticktock a full essay, order it on our website: Ordercustompaper.com
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