Practical Class Notes
Practical Class Notes
Prepared by: [Your Name]
I. Title/Date
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Title: |
Investigating the Effect of Temperature on Enzyme Activity |
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Date: |
December 9, 2050 |
II. Objective/Purpose
The purpose of this experiment is to investigate how different temperatures affect the activity of the enzyme amylase in breaking down starch.
III. Materials/Equipment
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Test tubes
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Thermometer
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Beaker
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Amylase solution
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Starch solution
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Water bath
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Pipettes
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Stopwatch
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Iodine solution
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Heat source
IV. Procedure
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Prepare a water bath at 10°C, 30°C, and 50°C using a beaker and thermometer.
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Add 5 mL of starch solution to each test tube.
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Add 5 mL of amylase solution to each test tube.
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Place the test tubes in the respective water baths and start the stopwatch.
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After 5 minutes, add a few drops of iodine solution to each test tube to check for starch presence.
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Record the time it takes for the iodine to no longer turn blue (indicating starch has been broken down).
V. Observations/Results
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At 10°C, the reaction was slow, and the iodine remained blue for over 10 minutes.
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At 30°C, the reaction was moderate, and the iodine turned colorless after 5 minutes.
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At 50°C, the reaction was the fastest, and the iodine turned colorless within 2 minutes.
VI. Analysis/Discussion
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The enzyme amylase worked best at 30°C, as seen by the quickest breakdown of starch.
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At 10°C, the activity was slower, likely due to the lower temperature reducing enzyme kinetic energy.
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At 50°C, the enzyme activity increased briefly but may have started to denature, reducing effectiveness.
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The optimum temperature for amylase activity appears to be around 30°C.
VII. Conclusion
The enzyme amylase is most effective at around 30°C for breaking down starch. Both very low and very high temperatures negatively affect its activity.
VIII. References
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Smith, J. (2050). Introduction to Biochemistry. Oxford University Press.
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Brown, T., & Taylor, L. (2050). Fundamentals of Enzyme Activity. Science Journal, 42(3), 56-67.
