effect of PH on amylase

• • Objective: To test how pH affects the enzyme amylase in breaking down starch.
  • Setup: Mix amylase with starch solution at various pH levels.
  • Procedure:
  • Use iodine to test for starch presence.
  • Check color change regularly; when iodine stops changing color, starch is fully broken down.
  • Results: Measure the time taken for starch breakdown at each pH to find the optimal pH for amylase.
  • Conclusion: pH impacts enzyme efficiency; amylase has an ideal pH where it works best.
• • Materials Needed: Amylase enzyme, starch solution, iodine solution, pH buffer solutions, test tubes, pipettes, stopwatch.
  • Control Variables: Temperature, concentration of amylase and starch, volume of each solution.
  • Key Observations:
  • Iodine turns blue-black in the presence of starch.
  • As amylase breaks down starch, iodine no longer changes color.
  • Data Analysis:
  • Record the time taken for each pH buffer.
  • Determine the optimal pH by identifying the fastest starch breakdown time.
• In Required Practical 5: Effect of pH on Amylase, you test how different pH levels affect the activity of the enzyme amylase in breaking down starch into glucose. The experiment involves mixing amylase with a starch solution and adding iodine to check for starch presence. You measure the time it takes for the iodine color to stop changing at various pH levels, which indicates starch breakdown. This practical highlights the optimal pH for amylase and how pH affects enzyme efficiency.