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The Effects of Varying Temperatures on the Fungal and Bacterial Enzymes Amylase.
By Vanessa Pineda
The analysis of the effect that temperatures will have on the bacterial and fungal enzymes Amylase was conduced to figure out if the differences in temperatures will affect the amount of starch broken down as the enzyme activity is higher and lower. According to Campbell, et all., Amylase is an enzyme that is found in the human body. Its purpose is to increase a rate in a reaction due to their structural protein status. Enzymes activity can be affected by several factors including but not limited to temperature, which is the focus of our experiment. This is because as the temperature rises or lowers, the rate of the reaction does the same due to the increase of the molecule's motion.
The temperature and enzyme activity have a direct relationship.
In humans physiological stress can produce an increase in the rate of reaction because more Amylase is released (Takai 1). The change in temperatures during this experiment will show how the substrate that is starch will react with the enzyme. The enzyme in this lab is Amylase, which is most commonly found in saliva and germinating seeds. Amylase catalyzes the breakdown of starch, which in this case was a polysaccharide of glucose. When heat is present, the reaction will happen quickly. This can lead to more interactions between the enzyme and its substrate (Morgan 109). But if the temperature gets higher than the optimum point, the enzymes will denature and they will no longer be able to bind to the starch substrate and catalyze the reactions. My hypothesis is that the Amylase activity will increase as the...