Effect+of+temperature+and+PH+on+enzyme+action

=__Effect of Temperature and PH on Enzyme Action__=

**Part A -Temperature**

 * Test tube || Contents || Treatment || Iodine Test || Conclusion ||
 * A2 || Starch and amylase || Ice || Dark Yellowish Brown;mostly dark blue || * Some starch are hydrolysed.
 * minimal Enzyme action occured ||
 * B2 || Starch and amylase || 37 || yellowish brown || * Starch completely hydrolysed
 * Enzyme action occured ||
 * C2 || Starch and Amylase || Boiling water || Dark Blue || * Starch not digested
 * no enzyme action occured ||
 * D2 || Starch and water || 37 || Dark Blue || * starch not digested
 * no enzyme action occured ||
 * 1) Starch digestion occured in A2 and B2. No enzyme action is supposed to happen in A2 because no enzymes are active at 0 degrees.However, A2 could have been contaminated and the iodine turned a hint of yellow but the solution is mostly dark blue. In B2, no presence of starch is detected because enzyme action has occured and hence, the yellowish brown colour of the solution.
 * 2) C2 and D2 gave a blue-black colour.
 * 3) For C2, the enzymes are denatured and inactive due to the high temperature of 100 degrees of the boiling water. Hence, no enzyme action occured and the starch is not hydrolysed. For D2, there is no amylase present to digest the starch and hence, the starch is present causing the iodine to remain dark blue.
 * 4) D1 (D2) serves as the control of the experiment. To show that starch is not digested by water.
 * 5) I will use the Benedict's solution test. Solution should turn from Blue to brick-red to show that there is a large amount of reducing sugar which shows that digestion of starch has occured
 * 6) Enzymes have an optimum temperature of 37 degrees where they are most active. Enzymes are inactive at extreme temperatures as they lose the ability to catalyse reaction (denatured). The higher the temperature, the higher the kinetic energy for reacting molecules, the more the substrate and enzyme molecules move, the faster the rate of formation of substrate-enzyme compounds.

**Part B -PH**
Dark Blue denatures enzymes ||
 * Test tube || Contents || Treatment || Iodine Test || Conclusion ||
 * W Starch,HCL and amylase 37 Remains Acidic solution
 * X || Starch,water and amylase || 37 || Turns brown || Starch are hydrolysed

Enzyme action occured ||
 * Y || Starch,NH4OH and amylase || 37 || Remains Dark Blue || Starch are not digested

Alkaline solution denatured enzyme ||
 * Z || Starch and larger proportion of water || 37 || Remains Dark Blue || starch are not hydrolysed because no enzyme action occured. ||
 * # X . The iodine test reveals that starch is not present anymore which means that they have been digested by enzymes.
 * W,Y,Z
 * W: Too acidic, denatured the enzymes. Y: too alkaline, denatured the enzyme. Z: no presence of enzymes, no hydrolysis of starch occured
 * 1) Amylases has an optimum PH of 7. In PH 4 or 9, the enzymes are completely denatured.A lower PH results in more Hydrogen concentration and changes the charges, enzymes and substrate will repel each other as they have the same charge and this lowers enzyme action.
 * 2) Extreme temperatures and PH denature enzymes. There is an optimum that enzymes will be the most active and enzyme action is fast. ||