1.Explain the importance of standard reference
Standard reference is used for used to refer the equation that we obtained from the graph of standard references itself so that we are able to calculate the final concentration of starch for each temperature that we used in this experiment to determine the final products.
2.What is the function of iodine solution
Most commonly use for starch identification as it function to act as indicator to identify starch
3.What is Km ?
Km is the concentration of a substrate which allows an enzyme to achieve half of the Vmax. Apart from that, Km also can be defined as the total of substrate concentration which is required so that catalysis can occur effectively
4. Explain why starch turned blue when react with iodine?
When starch mixed with iodine in water, an intensed colored starcg/iodine complex is formed. Iodine stucks in the coils of beta amylose molecule of starch because amylose is a soluble starch. The starch forces the iodine atoms into a linear arrangement in the central groove of the amylose coil. There is some transfer of charge between the starch and the iodine. That changes the way electrons are confined, and so, changes spacing of the energy levels. The iodine/starch complex has energy level spacings that are just so for absorbing
5. What is Vmax?
Vmax is the maximum velocity of a reaction in which it occurs at high substrate concentration which the enzyme become saturated.
6.Provide the relationship between substrate concentration and enzyme reaction?
Substrate concentration effects the reaction of an enzyme. The higher the concentration of substrate, the lower the rate of enzyme reaction.
7. Conclude the effect of temperature on the production using amylase
Effect of temperature on the production using amylase are known by identifying the changes that occur to the temperature of amylase and starch. Melting point which is 0 degree Celsius and boiling point of 100 degree Celsius of water shows that enzyme activity is limited between the temperature of melting and boiling point. The higher the production depends on the temperature which is optimum for some concentration of starch.
Standard reference is used for used to refer the equation that we obtained from the graph of standard references itself so that we are able to calculate the final concentration of starch for each temperature that we used in this experiment to determine the final products.
2.What is the function of iodine solution
Most commonly use for starch identification as it function to act as indicator to identify starch
3.What is Km ?
Km is the concentration of a substrate which allows an enzyme to achieve half of the Vmax. Apart from that, Km also can be defined as the total of substrate concentration which is required so that catalysis can occur effectively
4. Explain why starch turned blue when react with iodine?
When starch mixed with iodine in water, an intensed colored starcg/iodine complex is formed. Iodine stucks in the coils of beta amylose molecule of starch because amylose is a soluble starch. The starch forces the iodine atoms into a linear arrangement in the central groove of the amylose coil. There is some transfer of charge between the starch and the iodine. That changes the way electrons are confined, and so, changes spacing of the energy levels. The iodine/starch complex has energy level spacings that are just so for absorbing
5. What is Vmax?
Vmax is the maximum velocity of a reaction in which it occurs at high substrate concentration which the enzyme become saturated.
6.Provide the relationship between substrate concentration and enzyme reaction?
Substrate concentration effects the reaction of an enzyme. The higher the concentration of substrate, the lower the rate of enzyme reaction.
7. Conclude the effect of temperature on the production using amylase
Effect of temperature on the production using amylase are known by identifying the changes that occur to the temperature of amylase and starch. Melting point which is 0 degree Celsius and boiling point of 100 degree Celsius of water shows that enzyme activity is limited between the temperature of melting and boiling point. The higher the production depends on the temperature which is optimum for some concentration of starch.