GENERAL BIOLOGY LAB 1 (BSC1010L)

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Figure 3. Starch digestion by amylase Figure 4. Starch molecule. Starch formed by the interlinking of multiple glucose units connected by alpha-1,4 and alpha-1,6 linkages ________________________________________________________________________ TASK 1 - Effect of Temperature on Amylase Activity The objective of this exercise is to determine the optimal temperatures for fungal (Aspergillus oryzae) and human amylases. In addition, you will examine the effect of temperature on the ability of amylase to break down starch to maltose. You will monitor starch catalysis visually using the Iodine test, which turns from yellow to blue-black in the presence of starch (for further details see Exercise 4). Questions: Before beginning the experiment, predict what you expect to occur for each of the four temperature treatments. Record your predictions in Table 1. 1. Briefly in your own words describe how enzymes function. 2. What factors could affect the proper function of an enzyme 3. Differentiate between dehydration synthesis and hydrolysis reactions. 4
4. Differentiate between catabolism and anabolism. 5. What criteria will you use to determine that starch has been catabolized 6. Based on what you know about enzymes, formulate hypotheses (Scientific, H o and H a) for what you expect to occur at the different temperatures over time between fungal and human amylase activity. Write the hypotheses in the space provided and explain your reasoning for each. Scientific: Ho: Ha: 7. Based on what you know about enzymes, formulate hypotheses (Scientific, Ho and Ha) for what you expect to occur at the different temperatures over time using human amylase activity. Write the hypotheses in the space provided and explain your reasoning for each. Scientific: Ho: Ha: 5
Page 1 and 2: Exercise 4: Enzymes _______________
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GENERAL BIOLOGY LAB 1 (BSC1010L)

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