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An investigation into the effect of pH on the starch hydrolysis of fungal and bacterial amylase
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An investigation into the effect of pH on the starch hydrolysis of fungal and bacterial amylase. Hypothesis The optimum pH of fungal amylase is lower than the optimum pH of bacterial amylase. Variables In order to keep results reliable it will be important to ensure that there is only variable. This will be pH. This means that all other things must be kept constant. In order to achieve this certain precautions need to be taken. Temperature will be maintained by putting the agar plates in an incubator set at a constant of 20ºC; this will be checked with the use of a thermometer. This is important because an increase in temperature will increase kinetic energy therefore speeding up the rate of reaction. High temperatures could even denature the amylase. Low temperatures will decrease the rate of amylase activity because the substrate and enzyme molecules have less kinetic energy and move more...
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