Effects of Temperature on Enzyme Amylase

Effects of Temperature on Enzyme AmylaseIntroductionEnzymatic reactions are very paramount in the body and in nature to a fault as they ensure that any reactions including biologic processes are hastened in order to happen upon the results within the shor screen time possible. In the body, at that place are many enzymes and enzyme amylase is matchless of the most significant as it aids in degradation of labyrinthine carbohydrates into glucose molecules which are absorbable. Apart from natural salivary amylase, there are overly industrial amylases which catalyze processes at different ecological environment alter from the body environments. However, whether natural or synthetical amylase, their catalysis is affected by temperatures and they only yield maximally at optimal temperature. The following state will discuss effects of different range of temperatures on synthetic reactions.AimsThe aims of this practical(a) were to investigate the effects of temperature on reaction of enzyme amylase. In addition, the practical investigated the possibility of industrial enzyme amylase to function at racyer temperatures.MaterialsThe materials and apparatus utilise included Spotting tile, water bath, test tube, starch resoluteness amylase, iodine, and test tube rack.ProcedureTwo drops of iodine into each well sit test tube. 2ml starch placed over water bath that was passel at three different temperatures 40, 60, 80 degrees was allowed to remain there for 5 minutes. First tube contained 2ml of starch, second tube 4ml of amylase, and then they were mixed together. Finally, was introduced into few drops of the mixture into the well already containing iodineResultsThe results obtained indicated that industrial amylase functioned well at 40 degree Celsius. Starch was degraded into glucose hence the showise of tincture of iodine changed to blue-black when the test tube containing amylase at 40 degree Celsius. However, the color of iodine remained embrown afte r introduction of amylase enzymes heated at 60 and 80 degree respectively.DiscussionAmylase whether natural or industrial is proteins in nature. They are responsible for the breakdown of carbohydrates into its smallest units called glucose. However, temperature has a very significant subprogram in the reactions involving these enzymes . Lower temperatures muster out the reaction of enzymes while higher temperatures in a higher place optimal temperatures destroy the enzymes by denaturing them hence reducing their reactions and eventually lead it into a halt .In this practical, the industrial amylase was found to function rectify at 40 degree which is optimal. This therefore did not denature the enzymes nor did this temperature deactivate them. The reactions here were constant and rapid. The enzyme amylase was able to work on starch solution in the well whereby it reduced the starch into glucose. Eventually, the color of resulting iodine remained brown. This indicated that there was no starch present in the solution. Iodine is the reagent that is commonly employ to test the presence of starch in a food sample. forepart of starch is portrayed by the change of Iodine color from brown to blue-blackConsequently, the amylase heated at 60 and introduced in other swell containing starch did not catalyze any reaction. This is because the high temperatures had already alter the enzymes and completely destroying them. This led to changes in the color of iodine from brown to blue-black since the solutions contained starch. On the other hand, the reaction at 80 degree too did not show signify degradation of starch by enzyme amylase. Therefore, the color of iodine changed to blue-black from brown as it was evident in anterior reaction at 60 degree. This therefore confirmed the denaturation of enzymes by high temperatures hence acted as a confirmatory test. Industrial amylase can exsert higher temperature hence optimal temperature was beyond the 37 degree which is the upper limit optimal temperature in the human body where natural amylase if found . final resultIn conclusion, the practical found that enzyme amylase is capable of degrading starch at optimal temperature. Enzymes are very important in many Biological reactions which are important in the production of important and helpful products. knowledge about the optimal requirements is paramount in enzymatic reactions since its only at necessary environment that an enzyme is able to catalyze a reaction.