Starch Hydrolysis by Amylase

4 7 9
0.0745 0.6146 0.2637

0 Room T 100
0.0503 0.6146 0.0166

- ExplainPHwhy enzyme activity depend on the pH.Temperature Within the enzyme

0.7
molecule, positively and negatively charged amino acids will attract. ThisOptical ph
0.7
0.6 contributes to the folding of the enzyme molecule, its shape, and the shape
0.6
0.5 of the active site. Changing the pH will affect the charges on the amino acid
0.5
0.4
molecules.
0.4

0.3 0.3

0.2 0.2

0.1 0.1

0
0 0 20 40 60 80 100 120
3 4 5 6 7 8 9 10

- Discuss why do you choose this optimal temperature and pH. It is

the point at which it provides maximum activity of the enzyme the enzyme
can work best.
- Acetate pH buffer solution
Sodium Acetate (mw: 82.03 g/mol)
Acetic Acid (mw: 60.05 g/mol)
1. Prepare 800 mL of distilled water in a suitable container.
2. Add 5.772 g of Sodium Acetate to the solution.
3. Add 1.778 g of Acetic Acid to the solution.
4. Adjust solution to desired pH using 10N HCl (typically pH ≈
5.0).
5. Add distilled water until the volume is 1 L.