Temperature and pH for Porcine Pancreatic Amylase Descriptive Essay by Nicky

Temperature and pH for Porcine Pancreatic Amylase
A review of an experiment on the effects of temperature and pH on porcine pancreatic amylase.
# 149014 | 1,104 words | 3 sources | APA | 2011 | US
Published on Nov 20, 2011 in Biology (Molecular and Cell) , Chemistry (General)


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Description:

The paper presents a two part experiment where the writer aims to determine the optimum pH levels and temperature in which amylase operates. The writer identifies three hypotheses on what conditions provide for the most efficient conversion of the substrate (starch) into the product of the reaction (sugars) by the enzyme (amylase). The writer outlines the methods used and the results obtained, and also provides a discussion on which hypotheses proved to be correct. The writer includes color graphs.

Outline:
Introduction
Methods
Results
Discussion

From the Paper:

"To perform the experiment, iodine solution was placed in a series of tiles containing individual wells. For the temperature portion of the investigation (conducted first), eight test tubes were placed in four temperature controlled water baths ranging from water and crushed ice (2 C) to near boiling (98 ). The other baths were kept at room temperature (23 C) and an intermediary between this and boiling (75 C). Test tubes were left in the baths for ten minutes, until their temperatures at equalized. Starting with the coldest bath, the amylase mixture was poured into the starch solution and briefly stirred. Leaving the test tube in the bath, a single drop was removed every ten seconds using a plastic pipette and placed into a well containing the iodine solution. When the color remained orange, the reaction had been completed, and the time (i.e. length of reaction) was noted. This same process was repeated with the other three sets of test tubes at the other temperatures, washing and replacing the iodine trays when needed.
"To test for pH efficiency, different concentrations of the buffer solution were created at pH 3,5, 7, and 9. These were added one at a time to four separate test tubes of starch solution, and then the amylase solution was introduced. Again, drops of the combined solutions were transferred to wells on the iodine tray, and when the iodine solution remained orange the reaction was considered complete and the time noted."

Sample of Sources Used:

  • Allsands. (2007). "Amylase Enzyme: The Effects Of Temperature." Accessed 11 May 2009. http://www.allsands.com/science/amylaseenzymeh_wpp_gn.htm
  • Nuffiled. (2009). "Investigating the effect of pH on amylase activity." Accessed 11 May 2009. http://www.practicalbiology.org/areas/intermediate/bio-molecules/factors-affecting-enzyme-activity/investigating-the-effect-of-ph-on-amylase-activity,51,EXP.html
  • Worthington. (2009). "Introduction to enzymes." Accessed 11 May 2009. http://www.worthington-biochem.com/introbiochem/lifeProcesses.html

Cite this Descriptive Essay:

APA Format

Temperature and pH for Porcine Pancreatic Amylase (2011, November 20) Retrieved November 19, 2019, from https://www.academon.com/descriptive-essay/temperature-and-ph-for-porcine-pancreatic-amylase-149014/

MLA Format

"Temperature and pH for Porcine Pancreatic Amylase" 20 November 2011. Web. 19 November. 2019. <https://www.academon.com/descriptive-essay/temperature-and-ph-for-porcine-pancreatic-amylase-149014/>

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