Rubric Enzyme Report (40 points)
1. Introduction: (4 pts)
a. What are enzymes and what do they do?
b. What are the optimal conditions for an enzyme?
c. What factors affect enzyme activity and how?
d. How is the structure of an enzyme related to its function?
e. What is amylase? What reaction does it catalyze?
f. Research the amylase enzyme you used (organism) and the optimal conditions of
temperature, pH, or salt, it requires.
g. Explain why DNS is used and why it is important for determining enzyme activity.
h. Cite and reference your sources using APA style.
2. Experimental Design: (5 pts)
a. State your question, hypothesis (ensure that it is testable and falsifiable), and prediction.
b. Identify the independent variable.
c. Identify the dependent variable.
d. Identify the experimental group
e. Identify the control group.
3. Materials/Methods: (3 pts)
List all of the equipment and materials you will need for your experiment. BRIEFLY
describe your experimental procedure for setting up the maltose standard curve (Part II) and
for testing your hypothesis on amylase (Part III).
4. Data Analysis/Results:
a. List all the formulas you used for your calculations and a sample calculation in each case
(3 pts)
b. Prepare the following tables:
• Table 1 with maltose standard curve data. (3 pts)
• Table 2 with your experimental setup. Explain how your control tubes will be set up.
(2 pts)
• Table 3 with absorbance measurements of experimental tubes, calculated maltose
concentration, calculated amylase activity (mg/ml maltose/min) (4 pts)
c. Prepare the following graphs:
• Graph 1 of maltose standard curve: show line of best fit and equation of line if done
on excel. If done manually, insert an image of your graph indicating the line of best
fit. (3 pts)
• Graph 2 of enzyme activity versus independent variable (4 pts)
d. Summary of results: summarize your results based on your graphs (3 pts)
5. Conclusion/Discussion: (4 pts)
Based on your results, is your hypothesis supported? Restate your hypothesis and explain!
Discuss any other findings and explain them. Discuss errors, and reasons for data variability.
6. References: (2 pts)
List the sources you used at the end of your report, and include in-text citations in your report
(APA citation style)
ANSWER
Amylase Hypothesis
An enzyme is a type of protein found in a cell responsible for speeding up the rate of chemical reactions to support life.
The optimum conditions for an enzyme is a warm temperature of around 35 to 400C and an absolute pH.
An enzyme binds with the appropriate substrate only when the correct alignment and orientation to connect the molecules.
Amylase is a special enzyme that is involved in the digestion reactions of food.
Maximal activity of the enzyme amylase is at 7.0 pH, optimal temperature of 370C and 10% salinity.
Dinitro Salicylate is important in detecting reducing sugars under the action of hydrolase enzymes carbohydrates.
Kolusheva, T., & Marinova, A. (2007). A study of the optimal conditions for starch hydrolysis through thermostable α-amylase. Journal of the University of Chemical Technology and Metallurgy, 42(1), 93-96.
Presence of an enzyme speeds up a biochemical conversion of a substance.
enzyme
Substrate → Product
In this experiment, amylase is the enzyme while starch is the substrate.
Presence or absence of amylase
Presence or absence of glucose
Quantities of the solutions used, the time taken before testing and the temperature of the water
List all of the equipment and materials you will need for your experiment. BRIEFLY describe your experimental procedure for setting up the maltose standard curve (Part II) and for testing your hypothesis on amylase (Part III).
Materials.
Reagents and Apparatus
S-Starch | M-Maltose | G-Glucose | ||
Solubility | Cloudy | Clear | Clear | |
Colour with | Iodine | Blue-black | Clear Orange | Clear Orange |
Benedicts | Blue | Orange ppt | Orange ppt |
Tube | Contents | Results | |
Iodine Test | Benedict’s Test | ||
1 | 2.5 ml amylase solution and 2.5 ml start solution | Browny-orange | Bright orange ppt |
2 | 2.5 ml boiled amylase solution and 2.5 ml start solution | Blue-black | Clear blue |
3 | 2.5 ml amylase solution | Orange | Clear blue |
4 | 2.5 ml boiled amylase solution | Orange | Clear blue |
5 | 2.5 ml starch solution | Blue-black | Clear blue |
Based on your results, is your hypothesis supported? Restate your hypothesis and explain!
The hypothesis that presence of an enzyme speeds up a biochemical conversion of a substance is true
Discuss any other findings and explain them. Discuss errors, and reasons for data variability.
List the sources you used at the end of your report, and include in-text citations in your report (APA citation style)
Kolusheva, T., & Marinova, A. (2007). A study of the optimal conditions for starch hydrolysis through thermostable α-amylase. Journal of the University of Chemical Technology and Metallurgy, 42(1), 93-96.
Deb, P., Talukdar, S. A., Mohsina, K., Sarker, P. K., & Sayem, S. A. (2013). Production and partial characterization of extracellular amylase enzyme from Bacillus amyloliquefaciens P-001. SpringerPlus, 2(1), 154.
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