BIOL120 Lab Assignment Spectrophotometry and Activity of α-Amylase - Lab Report-1
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Date
Apr 30, 2024
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Group #
6
BIOL 120
B
Name: Jerusha Nelson
Date: 02/29/24
Laboratory Assignment
Introduction to Spectrophotometry
Activity of
α
-Amylase - Laboratory Report
Enzymes are proteins that control all of the chemical reactions that occur within the cells and
constitute the largest and most highly specialized class of protein molecules. Enzymes, like all
catalysts, speed up reactions without being used up themselves. They do this by lowering the
activation energy of a reaction. Enzymes control all of the chemical reactions that occur within the
cells. As enzymes are proteins, they can be denatured in a variety of ways, so they are most active
under mild conditions. Most enzymes have optimum activity at a neutral pH and at body
temperature. One especially important property of enzymes is their specificity. Any one enzyme will
only catalyze a single class of chemical reactions. Some enzymes act on one substrate only; other
enzymes act on a family of related molecules. Although enzymes participate in the reaction that
they catalyze, they emerge unchanged at the end of the reaction and are not used up. Thus, a few
enzyme molecules can go a long way.
In this lab you will study some basics about the
α
-amylase
[1,4-
α
-D-Glucan-glucanohydrolase] enzyme activity.
α
amylase, which is found in saliva and in secretions from
the pancreas, hydrolyzes starch to the disaccharide
maltose - a reducing sugar made of two chemically
bonded glucose molecules.
Starch
(aka
amylose
) per say,
is a polymer made of glucose molecules connected
Figure 1
together in a
long chain via covalent bonds (Figure 1). Many
organisms produced it to store energy for later
use.
To be able to use the energy though, the starch polymer must be broken down into its simpler
glucose units by the organisms. In animals, this hydrolysis reaction is catalyzed by the enzyme
amylase
. As
amylase
converts starch to
glucose dimers
(maltose), and
trimmers
(called
maltotriose
);
these are then converted by other enzymes to glucose which can then be used for cellular
respiration, etc.
To measure your
α
-amylase activity, you will monitor the disappearance of starch which is the
amylase’s substrate. The action of
α
-amylase on
starch
can be followed with the
I
2
KI
(potassium
iodine). You remember that the
I
2
KI
reagent stains
starch
in a
purple
or rather in a
blue-
black
color.
However, it does not stain
maltose
or
maltotriose
1
. When all of the
starch
has been hydrolyzed, the
solution may become
yellowish
-
brown
to some
clear
shades depending on the
I
2
KI
quantity used in
staining. As hydrolysis is taking place and some of the
starch
has been hydrolyzed but some has not,
the resulting solution will show intermediate shades of
brownish
-
gray
which can be registered with a
spectrophotometer
and the entire process is the basis of a
spectrophotometric
or a
colorimetric
assay
for
α
-amylase activity.
Please note
that a
positive test
result for
starch
means that the enzyme has
not broken down all of the
starch
molecules in the sample yet and
starch
is present in the sample(s),
while a
negative test
result for
starch
means that the enzyme has broken down all of the
starch
molecules in the sample to
maltose
and
maltotriose
sugars.
1
Maltose
and
maltotriose
- the two- and three glucose molecules linked with
α
-1,4 glycosidic bonds are most commonly produced by
α
-amylase on starch.
Page
2
of
8
You will be quantifying the effectiveness of
α
-amylase using a
spectrophotometer
– an equipment
which measures the amount of light that passes through a solution at a given wavelength of light.
We will set the
spectrophotometer
at
560 nm
that is the light wavelength at which
I
2
from
I
2
KI,
trapped in starch molecules, absorbs the most light, so cut the light
transmittance
the most as well.
Transmittance
(
T
) is defined as the fraction of incident light, which is transmitted, i.e., passes
through, a sample in the test tube or cuvette.
Thus,
T = I/I
o
, where
I
o
is the intensity of light which strikes the sample, and
I
is the intensity of
light after passing through the sample.
Transmittance
is usually expressed as a
percentage
:
%T = (I/I
o
) x 100
Absorbance
(A), or
optical density
(OD), is the quantity of light absorbed by a solution and is a
logarithmic function of
Transmittance
(T) and is expressed as:
A = log
10
(1/T) = log
10
(I
o
/I)
and has
no units. Thus,
100% transmittance
equal
0
absorbance
, as
A = log
10
(1/T) = log
10
(I
o
/I) = log
10
1.0 = 0
At 50%
transmittance
, the absorbance, A = log
10
(1/0.5) = 0.30, and so on.
Spectrophotometer has two scales, one calibrated from
0
to
100%
Transmittance
and the other
ranging from
∞
to
0
Absorbance
. However, the highest calibrated unit of
absorbance
is
2.0
. As the
concentration of a solution increases, the amount of light that is able to get through the solution
declines (more light is absorbed by the solution at its higher concentration). Spectral data are
usually plotted as
absorbance
(Y-axis) vs.
wavelength
or
concentration
(X-axis).
PART 1. Building a standard curve to measure starch concentration.
To determine how much starch is digested in the presence of
α
-amylase, you have to build a
standard curve
. To build a
standard curve
, multiple samples with known properties are measured
and graphed, which then allows the same properties to be determined for unknown samples by
interpolation on the graph. This is done by making solutions of various concentrations of the
enzyme substrate
or the
product of the enzyme reaction
. In this case you will make solutions of
several
starch
concentrations. From the
absorbance
values for each of these solutions, you should
be able to build a
standard curve
.
1. Turn the spectrophotometer on.
Wear gloves.
2. Prepare
0.01% starch stock solution
by adding 5 mL of the 0.1% starch to 45 mL of the
pH 7
buffer
in an Erlenmeyer flask.
Swirl well the stock solution before using it further!
3. Prepare the solutions in the labeled test tubes as follows:
Tube #1
Blank
or
Negative Control
(Label the tube as “B” or “C”): Add 10 mL of the
pH 7 buffer
to the test tube.
Tube #2
0.01% starch
: Add
10 mL
from the
0.01% starch stock
to the test tube. Tube #3
0.008% starch
: Add
8 mL
from the
0.01% starch stock
to
2 mL
buffer in the test tube Tube #4
0.006% starch
: Add
6 mL
from the
0.01% starch stock
to
4 mL
buffer in the test tube Tube #5
0.004% starch
: Add
4 mL
from the
0.01% starch stock
to
6 mL
buffer in the test tube Tube #6
0.002% starc
h: Add
2 mL
from the
0.01% starch stock
to
8 mL
buffer in a test tube
4. Dilute the
I
2
KI
by adding
precisely 5 drops
of it into 10 mL of water in a test tube labeled
"
Iodine
". Mix it well by inverting the tube 6-8 times or by using vortex mixer for a few
seconds.
BIOL-120 Laboratory Assignment Spectrophotometry and Activity of
α
-Amylase - Laboratory Report
Page
3
of
8
5. When the spectrophotometer has been set up and has been warming up for at least 10 minutes,
use a 3 mL disposable Pasteur pipette to add
8
drops of the
diluted
I
2
KI
from the test tube labeled
"
Iodine
" to the “
blank
” test tube #1 containing 10 mL of pH 7 buffer.
Mix it well
by vertexing or
inverting the tube 6-8 times and then transfer 5 mL of the mixture into a slim test tube which you
will be using for measuring absorption in the spectrophotometer
.
This is your “
blank”
because this
sample does not contain any starch.
6. Place the
blank
slim test tube into your spectrophotometer sample holder and “zero” the reading
by adjusting the meter needle to read 100%
transmittance
and 0.00
absorbance
. Zeroing your
spectrophotometer will set "full scale" of the instrument for measurements
2
.
7. Using the 3 mL disposable Pasteur pipette add
8
drops of the diluted
I
2
KI
(from the test tube
labeled "
Iodine
") to each prepared sample in test tubes ## 2 through 6. Mix them all well.
8. Wear gloves. Measure the amount of light absorbed by samples in test tubes ## 2 through 6.
Do
NOT forget
to wipe off the outside walls of each tube with paper towel to remove moisture,
finger smudges, etc. Start measurements from the lowest concentration of starch (test tube # 6)
up to the highest concentration of starch (test tube #2)
.
Pay attention to detail!
3
Record your
values in the Table below.
Concentration of Starch
Absorbance, A
560
Take 1
Absorbance, A
560
Take 2
Blank (Tube #1,
Negative Control)
0
0
0.002 % (Tube #6)
0.18
0.17
0.004 % (Tube # 5)
0.37
0.39
0.006 % (Tube # 4)
0.47
0.45
0.008 % (Tube # 3)
0.55
0.57
0.01 % (Tube # 2)
0.75
0.75
9. Generate Standard Curve on the following page by plotting the
absorbance
(
A
560)
on the Y-axis
versus
concentration of starch
(%) on the X-axis.
2
Taking several measurements at the same wavelength over a brief period of time would not require re-zeroing or re
setting "full scale" of your spectrophotometer. However, if readings are taken over an extended period of time your
spec may “drift” and the recalibration with the
BLANK
will be necessary.
3
Attention-to-detail means carrying out the task-in-hand thoroughly and with accuracy. There are two sources of
technical errors
in measurements: (1) limitations in the sensitivity of the instruments used and (2) imperfections in the
techniques used to make the measurement. These errors can be divided into two classes: (a) systematic (e.g., incorrect
methods of measurement, or inappropriate use of materials, etc.) and (b) random or accidental errors like
inconsistencies of starting and pausing the stopwatch. Plus, also, there are
human errors
spanning from simple
reading/writing mistakes to the operational and subjective errors steaming from investigator’s perceptions of the
proceedings.
BIOL-120 Laboratory Assignment Spectrophotometry and Activity of
α
-Amylase - Laboratory Report
Page
4
of
8
Standard Curve for Concentration of Starch vs Absorbance
n
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120
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a)
b)
c)
d)
e)
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Raw potato
Cooked liver
1
Raw liver
10
Students conducted an experiment to check the rate of enzyme action on different types of food. The table
shows the results of an experiment in which students placed hydrogen peroxide on several food samples and
recorded the relative amount of fizz that each produced. The fizz was produced by oxygen bubbles released by
the action of the enzyme catalase, which is found in almost every living cell.
The students conducted a second experiment, using the raw chicken liver from the previous experiment. They
modified the chicken liver and used: one whole piece, one piece cut into two, a piece that they pulverized in a blender.
ALl the Livers were the same mass. The liver was placed in test tubes and hydrogen peroxide was then added to each.
Here are the results:
Chicken Liver and Enzyme Action
Liver Condition Rate of fizzing
whole
9
two pieces
11
pulverized
14
Based on the students'…
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Topic: Enzyme (Prelab)
Define optimum pH and temperature of an enzyme
How do changes in pH and temperature affect the native conformation of an enzyme?
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The line does not cross the X-axis when the Y-variable is equal to zero
1점
because *
Why does this line not
start exactly at (0,0)?
Rate
of
Reaction
Enzyme Concentration
the low concentration of enzyme is still enough to catalyze some reaction
some small amount of product can be formed even without the enzyme present
some small amount of product can be formed even without any product
the pH was changed
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Biomolecules
Reference : https://youtu.be/QB02OJ4zg68
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BIOMOLECULES
- Please answer the questions properly.
- Multiple choice
1. Enzymes have known attributes and functions.
Which of the following is NOT its common attribute or
function?
A. enzymes are specific
B. enzymes may be used many times for a specific
reaction
C. enzymes provide activation energy for reactions
D. enzyme activity can be regulated
2. Evaluate the following statements and identify the
best that can describe how a lysozyme works.?
A. It cuts the bond in a polysaccharide, by holding six
sugars
in a row in its active site, and adding a water
molecule, causing hydrolysis.
B. It is responsible for the cleaving of amino acid
chains via the ping-pong mechanism.
C. It cleaves the phosphodiester bond in nucleic acids,
via hydrolysis.
D. It hydrolyzes bonds in lipids, causing a split in a
fatty acid chain.
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Item22
Item 22
The region of an enzyme into which the substrate fits is a
Multiple Choice
one-size-fits-all active site.
highly specific active site.
highly specific antibody.
one-size-fits-all antibody.
23
Item 23
Which enzyme class splits a chemical bond in the absence of water?
Multiple Choice
Ligase
Oxidoreductase
Lyase
Hydrolase
Dehydrogenase
24
Item 24
Extremely high temperatures break intramolecular interactions and _________ an enzyme, resulting in a loss of its function.
Fill in the blank
Item25
Item 25
Enzymes that remove phosphate groups from their substrates are called __________.
Fill in the blank
Item26
Item 26
The optimal pH range for the stomach enzyme pepsin is
Multiple Choice
2–4.
6–8.
7.3–7.4.
10–12.
12.0–13.5.
Item27
Item 27
Allosteric inhibitors are also called noncompetitive…
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BIOMOLECULES
Please answer the questions properly.
- Multiple choice
1. Which of the following choices is correct about the
active site of an enzyme?
A. contains amino acids without sidechains
B. remains rigid and does not change shape
C. is found at the center of globular enzymes
D. none of the above choices is correct
2. The induced fit model describes one method
where an enzyme's active site can accept some
specific substrate. Which of the following explains
the "induced fit" model regarding enzyme-substrate
binding?
A. upon binding to the enzyme, the substrate already
fits perfectly into the active site
B. upon binding to the enzyme, the substrate changes
its own shape so that it fits perfectly
C. upon binding to the enzyme, the substrate changes
the shape of the enzyme so that it fits perfectly
D. all of these are examples of induced fit
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