Describe amylase enzymatic rate at each data point examined & any trends seen with reference to Tables &/or Figures.

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I. Introduction
State the goal of the experiments for this lab report [to understand the impact of different pH & temp on amylase enzymatic rate].
Describe the following with citations to supporting reference(s):
– importance of protein’s structure on function (in particular, importance of non-covalent bonds on secondary & tertiary structure of protein) & importance of enzyme’s active site on its ability to bind substrate & catalyze a chemical reaction
o relationship between charge present on charged amino acids at different pH & impact on structure of enzyme’s active site
o relationship between kinetic energy present at different temps & impact on substrate’s ability to bind enzyme (recall protein purification performed at ice-cold temperatures whereas excessive temperature denatures protein)
– amylase enzyme
o pH & temp under which human pancreatic amylase functions
State your hypothesis. In other words, describe what you expect amylase enzymatic rate will be at the different pH & temperatures examined.
II. Experimental Approach
The procedure for this lab has been described in detail in the lab manual. [Insert citation number here]. In short, ___ [provide brief descriiption of experiment].
III. Results
Table 1: [add descriiptive label: Amylase Enzymatic Rate at 0, 20, 35, 60 degrees C]
Figure 1: [add descriiptive label]
Clearly plot every data point obtained using axes w/labels & gradations
(mg starch digested/min vs. degrees C)
Table 2: [add descriiptive label: Amylase Enzymatic Rate at pH 3, 5, 7 and 10]
Figure 2: [add descriiptive label]
Clearly plot every data point obtained using axes w/labels & gradations (mg starch digested/min vs. pH)
IV. Discussion
Describe amylase enzymatic rate at each data point examined & any trends seen with reference to Tables &/or Figures.
As shown in Figure __, [describe enzymatic rate obtained at each variable measured].
Explain results (enzymatic rate at different pH & temp) based on scientific facts known
– optimal pH & temp
– impact of sub-optimal pH on charge of charged amino acids of amylase & its structure
– impact of sub-optimal lower temp on kinetic energy of collisions between substrate & enzyme as well as rate of catalyzed chemical reaction
– impact of sub-optimal higher temp on kinetic energy of enzyme’s non-covalent bonds & amylase structure
State whether the results support your hypothesis.
V. Conclusion
State optimal pH & temp at which breakdown of starch by amylase is maximized. Also describe a useful application of this result [use of amylase to break down starch in real-world industrial applications (e.g., use of amylase in detergent, beer brewing)].
VI. References
Cite the lab manual & procedure used in proper format.
Rohrer, William and Zanes, Everett. Bio111- Lab 7, Enzymatic Activity Handout. Union County College.
Cranford, NJ.
Cite any textbook or other references used in support of your factual statements in
proper format.

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