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Amylase Lab

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Hypothesis: After swabbing the starch auger with the source, a positive reaction will occur if amylase is present in the source. Hypothesis of Reaction of Sources Substance Number Substance Shape Reaction Hypothesis 1 Carrot Carrot Negative ( - ) 2 Saliva Smiley face Positive ( + ) 3 Radish Ball Negative ( - ) 4 Snow Pea Sun Negative ( - ) Independent Variables: amylase source Dependant Variable: quantity of starch digested by source DC Reaction of Sources Substance Number Substance Reaction Shape Reaction Blue Color Intensity 1 Carrot No shape visible Negative ( - ) 5 2 Saliva Clear smiley face Positive ( + ) 0 3 Radish Faint ball Positive ( + ) 3 4 Snow Pea No shape visible Negative ( - ) 5 Key: Blue Color Intensity of Shape 0 - no blue is present 1 - faint blue 2 - light blue 3 - medium blue 4 - blue 5 - dark blue Conclusion The hypothesis that was stated in the beginning was proven by the reaction of the sources to the starch auger. ...read more.


The main problem with the experiment was the crushing of the substance that was swabbed. The availability of the mortar and pistol was meek and so sufficient time for grinding the sources was not available to the experimenter. The substance was ground up for different periods of time and so the availability of the source within the water added to the mortar could have been smaller. This could have greatly affected the experiment because when the substance was swabbed onto the auger using a Q-Tip and collecting the source from a solution of water and source, there could have been different levels of source and water being swabbed onto the amylase. The concentration of the source, therefore, could have been greater or less, and so this could have caused a greater, smaller, faster, or slower reaction of the amylase in the substance on the starch in the auger. Another problem that was evident in the experiment was that the iodine that was used was not diluted enough to allow the digested starch show through the dark blue iodine. ...read more.


If there was a change in color of the auger of the snow pea or the carrot, then the change was not seen. The investigation could have been improved much greater if there was more time to let the source that was swabbed to stay on the auger before adding the iodine. This would have given more time for the amylase in the sources to break down the starch and a clearer result would have been found. The above first error could have been fixed by gathering more materials for the grinding of the sources, having more time to complete the experiment, and splitting the class into days to do the experiment so that materials were more readily available. The second problem could have been fixed by diluting the iodine solution so that the digesting of the starch could have been more visible. The third error could have been solved by taking a picture of the auger as soon as the iodine was added to the auger. This would have captured the initial reaction of the starch reaction to the iodine. ...read more.

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