Required Practical 7: Effect of pH on Amylase
This experiment shows you exactly how pH levels can make or break enzyme activity. You'll be testing how well the enzyme amylase breaks down starch at different pH values.
The method involves mixing starch solution, amylase enzyme, and different pH buffer solutions in test tubes. After combining them in a water bath at 35°C, you'll test drops of the mixture with iodine every 30 seconds. When starch is present, iodine turns blue-black, but when the amylase has broken it all down, the iodine stays orange.
You'll repeat this process using buffers at pH 6, 7, and 8 to see which pH allows amylase to work fastest. The main challenge is that colour changes can be gradual, making it tricky to pinpoint exactly when all the starch has been broken down.
Remember: Each enzyme has an optimal pH where it works best - this experiment helps you discover amylase's preferred conditions.