amylase required practical

1. What is the role of amylase in digestion?

Amylase breaks down starch into simpler sugars

2. What indicator is used to test for the presence of starch?

Iodine solution.

3. What colour does iodine turn in the presence of starch?

Blue

4. What does it mean when the iodine stays orange in the practical?

It means that all the starch has been broken down, so the reaction is complete.

5. Why do you use a water bath in this practical?

To control the temperature of the reaction.

6. Why is it important to use a buffer solution in this practical?

To keep the pH constant so that you can test how pH affects enzyme activity.

7. How can you measure the time it takes for the starch to be broken down?

By regularly sampling the reaction mixture and testing with iodine solution until it no longer changes colour.

8. Why is it important to mix the starch and amylase solution quickly at the start of the reaction?

To ensure the reaction starts at the same time in all samples, making the experiment fair.

9. What safety precautions should be taken during this practical?

Wear safety goggles and handle hot equipment (like water baths) with care.

10. Why do you put the Amylase/Buffer and the Starch separately in the water bath for 5 minutes before mixing them?

To ensure they have come to temperature.

11. What is the Optimum pH for Amylase?

pH7

12. What is the Optimum pH for Amylase?

37°C (often appears as 40°C in experiments)