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Introduction on diastase Bernard Omolafe Diastase is an enzyme that digests starch. It is most active at a normal pH (almost neutral), diastase comes from the Greek word diastases; A natural group of enzymes (Amylase and Amylase) that have the ability to break down starchy carbohydrates into simpler sugars acceptable to the yeast. Enzyme, having physiological, commercial, and historical significance, also called Amylase. Amylase, like other enzymes, works as a catalyst, i.e. it is unchanged by the reaction, but makes the reaction easier by reducing the energy required for it to happen. Set the water bath to 40¦ C Procedure Using a measuring cylinder measure 10ml of starch from the same solution each time Pour 10ml of starch into one test tube Pour 5ml of diastase into another test tube Put the test tubes into the water bath Put a thermometer into the starch solution Put 2 drops of iodine...

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