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A Comparison into how temperature effects the rate of reaction of Bacterial amylase and Fungal amylase.
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| Submitted: Mon Sep 08 2003
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A Comparison into how temperature effects the rate of reaction of Bacterial amylase and Fungal amylase. 'Amylases hydrolyse glycosidic bonds in polysaccharides such as starch...to maltose.'p39 molecules and cells-Nelson advanced science. They are found in two forms - ? and ? amylase. Both work by hydrolysis - adding one molecule of water across the glycosidic link. Hypothesis My hypothesis is that bacterial amylase will be more resistant to denaturation at temperature exposure (above 40 c) than fungal amylase. Justification Enzymes, being proteins, are sensitive to environmental change. Temperature (and pH) can affect the activity of a molecule, as they can change the shape of the enzyme molecule. As temperature of molecules in solution increases, the more kinetic energy both enzyme and substrate molecules contain, therefore colliding more energetically and frequently, thus increasing rate of reaction. However, after the initial rise in the rate of the reaction, as temperature continues to increase, due to...
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