Effect of temperature on Enzyme 

Practical 1.4 effect of temperature on the action of an enzyme

Latest try 2 ml of 3% starch, 3 ml of 1% amylase picture  Amylase can be put in beaker (No TT)directly and using syringe instead of pipette to pour it into spotting tile

set up water bath to 40 and 80-90 Degree C one set in Ice, One set in Room Temperature

Traditional Method for preparing 100 mL of a 1% starch solution.

1. Place 100 mL of distilled or deionized water in a 250-mL beaker and bring to boiling on a hot plate.

2. Make a smooth paste with 1 g of soluble starch and a small volume (several milliliters or so) of distilled or deionized

water.

3. Once the water is boiling, carefully remove the beaker containing the boiling water from the hot plate. Pour the starch

paste into the boiling water and stir until all of the starch is dissolved. The resulting solution may be somewhat cloudy.

4. Allow the starch solution to cool to room temperature before use. Note: This is especially important if the starch solution

is to be used in a kinetics experiment where temperature is a factor.

Make a 2% amylase solution 2ml into 100ml of distilled water

All enzymes, as supplied, should be considered as 100% (unless otherwise specified) e.g. Cellulase supplied as 2g powder – 1g in 100mL gives a 1% working solution, or Pectinase supplied as 100mL - 1mL diluted to 100mL gives a 1% solution.