What are the different types of amylase experiments?
enzyme amylase is present in saliva, plant leaves and plant seeds. Its task is to divide the starches into usable energy. In humans and animals, the starches in food are distributed before leaving the mouth to facilitate digestion. In the leaves of the plants, amylase decomposes nutrients that have been converted into starch with photos from. Seeds often contain very high amounts of amylase because the seeds require so much energy during germination. Amylase experiments include exposure to the enzyme to different temperatures and seeding with seeds to find out which of them contain the highest amounts of amylase.
Although amylase works easily in the warm mouth of animals and humans, this function can be slowed by extreme heat or cold. To see how much heat or cold the enzyme can take, scientists can sprinkle a solution of amylase above starch foods and expose them to different temperatures. Food can be white rice, torn pieces of white bread, biscuits or even corn flour. Scientist generally divides Škrobové food between four different test tubes. A few drops of amylase solution are added to each tube.
The scientist then fills three beakers with half full water. Puts one beaker on the heat source and brings water to a boil. The second beaker goes to the refrigerator to be cooled for an hour or two. The third beaker filled with water is left at the room temperature, while the fourth beaker remains empty. When all the beakers are prepared, the scientist gently puts in each test tube and waits for up to 15 minutes.
When the time expires, the scientist drips a little iodine into each tube and waits for about three minutes. If the starch meal changes purple, it means that amylase did not cross the starches in the food, because iodine only changes violet starch. If food remains white, amylase has done its job. Most amylase experiments reveal colds and boiling water slows the function of amylase. If a scientist checks the purple food after another 20 minutes, he can turn back. This means that amylase begins to function again when it returns to medium temperature.
Some tests reveal how long seeds hold their amylase. These experiments with amylase require scientists to get Petri food starch and agar and some starch seeds such as corn cores. One quarter of the core should be extremely fresh, while another quarter should be freshly dried. The third quarter should be kept warm for one week to help them germinate, while the fourth and last quarter should be dried and at least a year old.
To perform the experiment, the scientist cuts into 10 seeds from each category in half and each type placed in his own Petri bowl. The seeds should be about 1 inch (2 cm) apart. The dishes should be limited overnight. The next morning the scientist removes the seeds from the Andes and the iodine will flood them.
After rinsing boards in cold water, the scientist can see which boards have changed to purple and whichThe boards are clear. The purple color indicates that amylase is inactive, while clear plates indicate that amylase is present and functioning. Fresh and partially germinating seeds often exhibit the highest amount of amylase, although some dried and older seeds may still contain a high quantity. To achieve viable results, it may be necessary to repeat the experiments of amylase.