FACTORS AFFECTING THE ACTIVITY OF AMYLASE

Lab Details

In this lab we study the activity of enzymes, a very important group of proteins. They speed up nearly all the important biochemical reactions within a cell (which would otherwise take an exceedingly long amount of time) and thus are an indispensable part of life on earth. Specifically, we’re looking at how certain external factors (temperature, pH, etc.) can affect the activity rate of enzymes.

For this activity we’re using the catalytic enzyme amylase, which breaks down starch (a polysaccharide made up of amylose and amylopectin) into maltose (a disaccharide) and dextrin. Humans produce amylase in the salivary glands and pancreas to aid in the digestion of starchy foods, the most common carbohydrate we consume.

Lab Procedures & Teacher Resources
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ATTENTION!
This experiment was written or modified by participants of the TOPS program. It has been field tested and revised during the program, and an intensive effort has been made to minimize any possible hazards associated with the experiment. Nevertheless, it is impossible to foresee every problem that could conceivably arise. No laboratory activity should be undertaken by a teacher or student unless he/she has a full understanding of the chemical phenomena involved, adequate protective equipment, a willingness to observe all necessary safety precautions and a feeling of confidence and personal security in doing the activity. The contributors, editors, and sponsoring agencies accept no moral or legal responsibility for injuries that may result from laboratory activities based on this information.