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I’m currently working on a project related to enzyme activity and I need some insights on how pH levels might influence this. I’ve set up a basic experiment where I’m testing the activity of amylase in various pH conditions, but I’m having some trouble interpreting the results.
Experiment Details:
Enzyme Used: Amylase
Substrate: Starch solution
pH Levels Tested: 4, 5, 6, 7, 8
Method: I’ve used iodine staining to assess the amount of starch remaining after a set period.
Observations So Far:
At pH 6, the starch appears to be almost completely broken down.
At pH 4 and 8, there’s a noticeable amount of starch still present.
pH 5 and 7 show intermediate levels of starch breakdown.
I’m curious about a few things:
Why might amylase show optimal activity at pH 6?
What could be the reasons for the decreased activity at more acidic and more basic conditions?
Are there any specific enzymes that are known to have unusual pH profiles that I should be aware of?
Any insights or suggestions for further experiments would be greatly appreciated!
Biological species need a certain pH to work properly. It looks like it is about pH 6 in this case. Too acidic or alcaline disturb the reaction.
You confirmed the result.
Hi I’m newer but it’s very interesting your project about pH and amylase . Could you please sent me the description of your project in order my education‘s thecnics can make too. Thanks
