Comparing the denaturation rate of fungal and bacterial amylase.

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Comparing the denaturation rate of fungal and bacterial amylase.

Plan

Amylases are widespread enzymes which hydrolyse starch to

maltose. They are often found in two forms, ? amylase which

degrades starch molecules into fragments 10 glucose residues long

and ? amylase which breaks down these into

maltose made up of two glucose molecules. Both work by hydrolysis

adding one molecule of water across the glycosidic link.

Hypothesis

My hypothesis is that bacterial amylase will work more efficiently at

higher temperatures than fungal amylase.

Both bacteria and fungi use amylases in their basic method of

feeding.

Bacteria are prokaryotes which means they are very small and have

no true nucleus. They are unicellular but occur together in vast

numbers as large groups or entirely separate cells. Being found

almost everywhere in air, soil, water and in living things they are of

great ecological and economic importance. Many bacteria cause

decay and with fungi, facilitate the recycling of nutrients.

Bacteria can grow well in a wide variety of conditions and whilst

temperatures of 25-450C are most favourable there is a very wide