Amylase Lab Report

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Recommended: Action of amylase on starch

Purpose: The purpose of this lab is to test an enzyme amylase from digestion system, which it has a big part in breaking down carbs into maltose, glucose and others. And our data by end of the lab could lead us to the specific conditions which are required for amylase in order to do its job perfectly.

Hypothesis:
Carbohydrates:
Starch + Amylase: amylase duty is to digest starch by catalyzing hydrolysis, which lead the starch to form into Maltose, which is around the same size as two joined glucose molecule, so base on this If we mix amylase by itself with starch it will be the most active reaction for breaking down of starch compare to our other compounds mix.

Peptide:
Pepsin help digesting proteins from the food we eat, and it's doing …show more content…

Starch + Amylase + HCL
Dark Purple
Yellow green
4. Starch + Boiled Amylase
Purple Blue
Brown
Table 1: Carbohydrates table, testing for Starch by Lugols (iodine) and Benedicts reagent

Peptides

Incubation Conditions
Appearance of Egg White after incubation
1. Protein + Pepsin @ 37℃
╳
2. Protein + Pepsin + Acid @ 37℃
✔
3. Protein + Pepsin + Acid @ 0℃
╳
4. Protein + Acid @ 37℃
╳
5. Protein + pepsin + NaOH @ 37℃
╳
Table2:Protein/Pepsin, testing for dissolveness of egg white with help of pepsin and others ╳= Not Dissolved, ✔= dissolve (partially as it was reported)

Lipids:

Incubation conditions
Initial pH (time 0)
Final pH (time @ 1 hour)
1. Cream + bile salts
10
8
2. Cream + Lipase
5
5
3. Cream + bile salts + lipase
5
5
Table 3: Lipids/Fat/lipase table, testing for change of pH by having cream and lipase and bile salt in different orders. …show more content…

But now we have the rest of the result isn't bad to understand why the other tubes end up with that color and what happened with their starch inside. Starch + Boiled Amylase, Once the amylase reach certain temperature it will cause it proteins in enzyme to denature which cause changing in shape and not having the ability to work properly. So adding starch and Boiled Amylase will also cause the starch to not be broken down properly which cause a brown color looking at final, than Starch + Amylase + HCl: Due to presence of HCl, it will unfold the amylase, which it disrupt the shape of its active site, in consequence the enzyme is not functional anymore, so adding HCl to amylase will interrupt the amylase in order of breaking down starch, which caused it a yellow green after boiling, and last but not least is Starch + DI H2O: Since adding H2O to starch won’t cause a change in starch so we expect Lugol’s iodine solution to turn purple/black indicating unhydrolyzed starch and it turned out to be blue at the end

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