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An Experiment to show how different solutions react with agar jelly. Discussion.

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An Experiment to show how different solutions react with agar jelly. Discussion. I predict that the amylase that will be boiled will not digest the agar jelly well, as the enzymes will become denatured with the heat extreme. This causes it's 3D structural strength and shape will be lost. The enzymes active site shape is changed, causing the enzyme to become inactive. From my own knowledge I know that amylase is present in the mouth, the first stage of starch digestion. I believe the water solution will also not digest the starch jelly well as it hasn't any enzymes to digest the agar. From scientific knowledge we know that amylase works best/at an optimum rate in alkaline conditions, so the solution of amylase and alkaline solution should do the best. Extremes of pH can also cause denaturing of the enzymes. Depending on the pH of the acid and amylase solution, the result may be better than water, and boiled amylase, if not poor as well. We know when denaturing occurs, the shape of the active site is changed, so it cannot form enzyme substrate complexes, so becomes inactive. ...read more.


The denaturing refers to the 3D shape that is lost, as they are proteins. Denaturing the enzymes can cause them to become inactive. Not many of the results match what I expected to occur. Results Disc Diameter of clear zone (1)(mm) ""(2) (mm) ""(3) (mm) ""(4) (mm) ""(5) (mm) ""(6) (mm) ""(7) (mm) Average (mm) Amylase 30 30 26 25 26 35 33 29 "" & Acid 21 13 12 9 x x x 13.75 "" & Alkaline 28 30 28 26 23 35 25 27.8 Water 14 9 12 8 9 15 10 11 Boiled Amylase 17 10 21 14 9 22 x 15.5 (mm) Solution type From the graph we can see that from 1 being the best and 5 being the least good, how each solution faired digesting the agar jelly; 1.Amylase 2.Amylase in alkaline 3. Boiled amylase 4. Amylase in acid 5.water Explanation An explanation some of the unexpected results can be linked to the conditions under which the experiment took place. Bacteria are the main cause to the unexpected results. Bacteria in various ways, in the hole punching of the paper, landing of the paper from in the air, off the apparatus use, and off our one fingers may have contaminated the paper. ...read more.


Examples of the inappropriate conclusions made might be us being lead to believe that water is able to hydrolyse the starch bond in the agar jelly, or that the boiling of amylase/enzymes doesn't not effect their 3-D structure, making them become inactive. We know that both of these statements are wrong, so the results cannot be used as appropriate evidence about enzymes, and how they work. Another error that may have occurred has got to do with the paper circles. This is as we did not ensure that the amount of each solution on each piece of paper was equal. They we put in each solution and we taken out at around the same time. This may have led to some of the paper circles to become more saturated with solution, emphasizing the results created by them. This would have made the measuring of the clear zones inaccurate, as some clear zone may not be as big, or as small is the amount of the solution on it varied. On the whole I believe the bacteria was the factor, which affected the results the most. The problems with the paper circles could be made a lot more accurate, but the problem with the bacteria would be extremely hard to combat in a school laboratory. ...read more.

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