Logged out
Access All our Essays in an Instant
Swap your work for FREE access, or pay £4.99 for instant access
The Effects of Varying Starch Concentration on a Solution of Amylase: Measurement of Enzymatic Rate Changes Using IKI.
Member rating: No Rating | Words: | Submitted: Tue Jun 20 2006
Page Preview
On the left is an image preview of every page of this document, and below are the first 150 words with formatting removed:
ABSTRACT The Effects of Varying Starch Concentration on a Solution of Amylase: Measurement of Enzymatic Rate Changes Using IKI. Brooke Good Student, Functional Biology, Section 1003, Southwest Texas State University, San Marcos, TX 78666 The relationship between starch concentration and the enzymatic rate of amylase were investigated. Nine experimental assays were created all of which contained a solution of IKI, starch, saliva, and pH buffer. The nine assays were set up under four separate conditions containing a varying dilution of a 1 % starch concentration. The assays were then timed and their IKI absorbencies were noted. The assays containing the greatest percent starch concentration, 1%, had the highest enzymatic rate. As starch percentage was decreased enzymatic rate decreased. It was concluded that starch concentration has a direct effect on the enzymatic rate of amylase. The findings were consistent with experiments of the past of this nature performed by early scientist. INTRODUCTION Enzymes are perhaps one of the most important proteins of the human body. Enzymes such...
Get instant access
- Instant, unlimited access to our documents in full
- Swap your work for free access, or pay £4.99
- To see the full version of this document and 146,970 others
Receive email updates for this category
- Simply tell us your email address and receive a weekly Study Help Email for FREE
- Receive 3 FREE essay views with each email
- Get all the latest essays from Coursework.Info & discussion from TheStudentRoom.co.uk
