The Effect of Temperature on % Transmittance

TemperaturEnzyme A Enzyme B
0 8 0
23 31 0
Chart Ti
50 37 0
100 3 0 40
35
The Effect of Temperature on % Transmittance 30
40 25
35
20
30
15
25
Axis Title

20 10
15 5
10 0
5 1 2
0
1 2 3 4 Column B

Axis Title

Enzyme A Enzyme B

Figure Legend: The Effect of Temperature on % Transmittance

Methods:
Enzyme A (Amylase) and B (Pepsin) were mixed with starch and was measured testing % light transmittance. Enzymes were in
Results:
Enzyme A broke down more starch than enzyme B. Enzyme A was most active at 50°C, while enzyme B was not active at all.

The Effect of Amylase on % Transmittance

PH 2 4 7 9 11
% Transmit 10% 37% 64% 51% 22%

The Effect of Amylase on % Transmittance

12

10

0
1 2 3 4 5

PH % Transmittance
 2

0
1 2 3 4 5

PH % Transmittance

Figure Lengned: The Effect of Amylase on % Transmittance

Methods:
5 different pHs were used to hydrolyze starch. Solutions of starch and amylase were added to the test tubes.
Results:
The % Transmittance increased with an increase in pH.
 Chart Title

2 3 4

Column B Column C

ansmittance. Enzymes were incubated at 0°C, 23°C, 50°C, and 100°C

yme B was not active at all.

e test tubes.