Enzyme Experiments :: Free Essays

Enzyme Experiments Central Experiment: The Action Of An Enzyme, e.g., amylase converting starch to reducing sugar. 1. Substrate: starch - use the same volume of the same starch solution each time 2. Enzyme: amylase - use the same volume of the same amylase solution each time 3. Only use starch and amylase solutions that test negative for reducing sugar with Benedict's Reagent 4. Four test tubes individually one third full of (a) starch solution, (b) amylase solution, (c) starch solution and (d) water 5. Warm all to 37Â °C in a heated water bath at 37Â °C 6. Mix (a) and (b) - the experiment. Mix (c) and (d) - the control 7. Use a buffer to maintain the pH at a constant suitable value: pH 8 8. Every minute test a small sample of each for starch using iodine 9. Control Results: always blue-black - starch always present, starch not broken down 10. Experiment Result: eventually a yellow-brown colour - starch is not present, it has been broken down 11. Now test the experiment solution for reducing sugar using Benedict's Reagent. Result: brick-red colour formed - reducing sugar is now present 12. Repeat the entire procedure many times to verify the results 13. Conclusion: amylase converts starch to reducing sugar. Only when amylase is present does starch disappear and reducing sugar appear Note: Fehlings can be used to test for reducing sugar. Experiment: To Determine the Effect of Enzyme Concentration on the Rate of Enzyme Action. Same as the central experiment, at different amylase concentrations, as far as 10. Make up different dilutions of the amylase solution by adding increasing amounts of water.