How Does Temperature Affect The Reaction Between Fungal And Bacterial Amylase

Abstract: Enzymes are part of human’s everyday lives and improve the quality of living. Enzymes decrease activation energy which pertains to how much energy is needed for chemical reactions to take place. Enzymes also known as catalysts is one of the main factors in producing energy in individual’s bodies. The experiment conducted was to test how different temperatures effected the catabolizing of fungal and bacterial amylase, as well as the optimal temperature needed for the enzyme to correlate with the bacteria and fungi. The enzyme’s break down within the starch was observed through different temperatures and time periods. The Starch was placed in both the fungal and bacterial amylase where they were then placed on spot plates. Through the iodine test, it was concluded whether the breakdown of starch occurred or not. The experiment
Meanwhile there was no breakdown of fungal amylase nor bacteria amylase at 0°C. Overall this experiment rejected the null hypothesis and failed to reject the alternative hypothesis due to the correlation between amylase activity and the starch. This is experiment displayed how efficiently temperature affected the shape of the enzyme, thus affecting the enzyme activity so It could function properly.

Methods: Aspergillus oryzae known as fungal amylase and Bacillus licheniform also known as bacterial amylase were the two enzymes that were used to examine the different temperatures in order to find the optimal temperature to break down the starch. During the preparation of the two spot plates with the temperatures of 0°C, 25°C, 55° and 85° and the minutes varying from zero to ten for the fungal and the bacterial amylase vertically, sixteen test tubes were labeled, four for the bacterial amylase another four for the fungal amylase and another eight with starch using B or F and the letter S. Then five mL of 1.5% starch