Temperature Effect - Essay Example

Effect of Temperature on Amylase Hydrolysis of both Fungial Aspergillus_Oryzae and Bacterial Bacillus_Lichenifornis at Different Time Periods Professor Student Name: February 23, 2015 Group Member: (2) Abstract A laboratory experiment was conducted. The enzyme experiment focused on amylase hydrolysis from fungial Aspergillus_Oryzae and amylase hydrolysis from Bacterial Bacillus_Lichenifornis using starch hydrolysis. The procedures centered on both fungal amylase and bacterial amylase on four different temperatures levels and different time periods. Amylase hydrolysis includes soluble maltose (sugar) procedures. The findings indicate the temperature affects the changing mean outputs of the amylase hydrolysis at different lengths of time because as time changes the number of enzyme collisions. The temperature input significantly affects the mean output of the amylase hydrolysis laboratory experiments because temperature affects the number_of enzyme collisions. Further, trend analysis indicates that as the temperature increases at zero time period, the mean output increases, graph 7 indicates the results of the fungial amylase hydrolysis. At other time periods, the temperature increase does not directly lead to the mean output increase. Enzyme study helps rehabilitate patients afflicted with enzyme-related problems, including muscle malfunctioning. (3) Introduction Section Introduction Wond and Batt (2003) espoused the first purpose of the experiment was to determine whether temperature significantly affected the amylase hydrolysis process of the fungial amylase enzyme. The second purpose of the experiment was to determine whether temperature significantly affected the amylase hydrolysis process of the bacteria amylase enzyme. Omemu et al. (2005) reiterated the Amylase enzyme is the major ingredient needed to catalyze the common starch compound into its expected elements. Amylase hydrolysis includes soluble maltose (sugar) procedures (Acton, 2013). Further, Carlsen et al. (1998) observed the soy sauce –generating Aspergillus_Oryzae Fungus produces the fungial amylase output. The group members can acquire the amylase in one of many forms, powder form. However, the liquid form can be used if the power form is not available. Supino (2012) explained the Hydrolysis can be defined as the effect of water on the chemical bonds’ cleavage. For example, hydrolysis is the breaking down of the carbohydrate compound into its sugar parts (molecules). Specifically, the experiment is likened to separating one compound into its different parts with the use of water. Hydro means water. Hydrolysis is a chemical reaction that occurs between the one ion of the compound reacts when water is introduced into the compound. Moreover, the amylase hydrolysis process focused on four different temperature conditions. The temperature levels are 0 degrees centigrade temperature, 39 degrees centigrade temperature level, 41 degrees centigrade temperature level, 54 degrees centigrade temperature level, 56 degrees centigrade temperature condition, 85 degrees centigrade temperature level. Further, a more detailed experiment at each temperature levels is implemented in order to extricate amylase hydrolysis variances, if any, at different time periods (Lim et al., 2003). The time periods are firmly set at five time periods. The time periods are 0 time period, 2 minutes time period, 4 minutes time period, 6 minutes time period, 8 minutes time period, and finally 10 minutes time period. Further, the procedures focused on determining the amylase hydrolysis outputs at 0 degrees centigrade temperature level was the same at the 40 degrees centigrade temperature level. The procedures were repeated to determining the amylase hydrolysis outputs at 40 degrees centigrade temperature level was the same at the 55 degrees centigrade temperature level. Similarly, determining the amylase hydrolysis outputs at 55 degrees centigrade temperature level was the same at the 85 degrees centigrade temperature level. Furthermore, the procedures centered on determining the amylase hydrolysis mean output at the prescribed 0 minutes time period for each temperature level. The procedure centered on determining the amylase hydrolysis mean output at the prescribed 2 minutes time period for each temperature level. The procedures centered on determining the amylase hydrolysis mean output at the higher 4 minutes time period for each temperature level. The procedures were repeated to determining the amylase hydrolysis mean output at the higher 6 minutes time period for each temperature level. The same procedures focused on seeking the amylase hydrolysis mean output at the next higher time period, 8 minutes. Lastly, the procedures centered on determining the amylase hydrolysis mean output at the highest time period for each temperature level, 10 minutes. Enzyme study is very important. Hartl (2011) espoused Garrod observed enzyme study can help cure certain human ailments. Enzyme catalysis allows certain required reactions to take place. Some individuals suffer from inborn metabolism errors. One of the metabolism errors is alkaptonuria. The disease is characterized by the lack of the enzyme that helps the human person function normally. The defect results to a blocking or prevention of the normal metabolism process. The disease is triggered by the lack of the enzyme assigned to opening the homogentisic acid’s phenyl ring. Garrod observed that the enzyme is produced in the human person’s liver. (4) Methods Section The methods included placing the utensils needed in their proper placed to ensure successful gathering of the different findings. The utensils were used in the breaking down of starch into another related substance, maltose. The group assembled the required test tube quantities into place. One of the group members labeled the test tubes in order to avoid generating erroneous findings brought about by the wrong identification of the detailed fungial or bacterial amylase steps. A thermometer was brought into the laboratory to take the required centigrade degrees. A stopwatch was also used to determine the time used for each laboratory procedure. The stopwatch was used to gather the findings at the six different time periods, 0 time period to 10 minutes time period. The group members first exposed the enzyme at lowest temperature, 0 degrees centigrade. Next, the group exposed the enzyme to the not so high temperature, 40 degrees and the 55 degrees centigrade. Lastly, the assigned group members exposed the enzyme to the highest possible temperature, 85 degrees centigrade. The enzymes can be classified as a complicated protein. All organisms implement the catalysis chemical process to produce the required enzyme. During the catalysis process, the affected molecules attaches to the enzyme. The attachment produces new molecule-based products. Enzymes work by decreasing the energy used during each chemical reaction. The catalytic process includes the accentuation of the substrate’s chemical bonding environment. During the entire process, the enzyme is not altered or disappears. Further, Supino (2012) espoused the hydrolysis procedure was repeated performed on different situations on both Aspergillus_Oryzae [Fungus] and Bacillus_Lichenifornis [Bacteria]. The procedures include taking the result from five different time periods. The time periods were set at 0 minute time period, 2 minutes time period, 4 minutes time period, 6 minutes time period, 8 minutes time period, and finally 10 minutes time period. Furthermore, the hydrolysis experiment of both compounds was done on four different temperature levels. The first level was done at 0 degree centigrade temperature level. Next, the second experiment on the same compound was performed at 40 degree centigrade temperature level. Consequently, the third experiment on the same compound was implemented at 55 degree centigrade temperature level. Finally, the fourth experiment on the similar compound was executed at the highest temperature level, 85 degrees centigrade. At each temperature level from 0 degrees centigrade to 85 degrees centigrade, the hydrolysis experiments were performed at different time levels. The first time level for each temperature level experiment was completed within zero minutes. After this is done, the same temperature level experiment was eagerly completed within an interval of 2 minutes. The experiments were stopped at 10 minutes level. (5) Findings/Result (Supino, 2012) I. Bacterial Amylase (Bacterial amylase, Bacillus_Lichenifornis, data chart u28) The different graphs, Graph 1 to graph 6, generate different significant findings. Graph 1, set at 0 minutes time period generated the 4.50 mean output at 0 degrees centigrade, 4.75 mean output at 40 degrees centigrade, 4.83 at 55 degrees centigrade, and the 5 mean output at 85 degrees centigrade. Graph 2, set at 2 minutes time period, does not indicate any trend since the 0 degrees Centigrade temperature generated the 2.50 mean output, 2.42 mean output appeared at 40 degrees centigrade generated similar 2.42 mean output occurred at the higher 55 degrees centigrade, and the 3.42mean output at 85 degrees centigrade. Graph 3, set at 4 minutes time period generated the 3.42 mean output at 0 degrees centigrade, 2.83 mean output appeared at 40 degrees centigrade generated similar 2.33 mean output at the higher 55 degrees centigrade, and the 3.92mean output at 85 degrees centigrade. Graph 4, set at 6 minutes time period produced the 3.42 mean output at 0 degrees centigrade, 2.83 mean output appeared at 40 degrees centigrade generated similar 2.33 mean output at the higher 55 degrees centigrade, and the 3.92mean output at 85 degrees centigrade. Graph 5, set at 8 minutes time period produced the 3.17 mean output at 0 degrees centigrade, 2.67 mean output appeared at 40 degrees centigrade generated similar 2.0 mean output at the much higher 55 degrees centigrade, and the 3.75 mean output at highest temperature, 85 degrees centigrade. Graph 6, set at 10 minutes time period produced the 3.25 mean output at 0 degrees centigrade, 2.5 mean output appeared at 40 degrees centigrade generated similar 2.0 mean output at the much higher 55 degrees centigrade, and the 4.0 mean output at highest temperature, 85 degrees centigrade. II. Fungal Bacterial Amylase (ref: fungal amylase, Apergillus_Oryzae, data chart u27) The different graphs, Graph 7 to graph 12, produced diverse significant findings. Graph 7, set at 2 minutes time period generated the 4.42 mean output at 0 degrees centigrade, 4.75 mean output at 40 degrees centigrade, 4.92 at 55 degrees centigrade, and the 5 mean output at 85 degrees centigrade. Graph 8, set at 2 minutes time period, does not indicate any trend since the 0 degrees Centigrade temperature generated the 3.50 mean output, 2.92 mean output at 40 degrees centigrade, 2.58 mean output occurred at the higher 55 degrees centigrade, 4.58 mean output at 85 degrees centigrade. Graph 9, set at 4 minutes time period, produced 3.50 mean output at 0 centigrade temperature, 2.75 mean output at 40 degrees centigrade, 2.83 mean output occurred at the higher 55 degrees centigrade, and 4.67 mean output at 85 degrees centigrade. Graph 10, set at 6 minutes time period, produced 3.50 mean output at 0 centigrade temperature, 2.83 mean output at 40 degrees centigrade, 2.67 mean output occurred at the higher 55 degrees centigrade, and 2.67 mean output at 85 degrees centigrade. Graph 11, set at 8 minutes time period, produced 3.42 mean output at 0 centigrade temperature, 2.33 mean output at 40 degrees centigrade, 2.25 mean output occurred at the higher 55 degrees centigrade, and 4.5 mean output at 85 degrees centigrade. Graph 12, set at 10 minutes time period, produced 3.42 mean output at 0 centigrade temperature, 2.42 mean output at 40 degrees centigrade, 2.25 mean output occurred at the higher 55 degrees centigrade, and 4.5 mean output at 85 degrees centigrade. Discussions The mean output of the amylase hydrolysis experiments on both Aspergillus_Oryzae [Fungus] and Bacillus_Lichenifornis [Bacteria] differ at different temperature levels. It is notable to observe that the graph 1 indicates the mean output increases as the temperature increase. The graph refers to the Bacterial enzyme amylase hydrolysis. However, this only occurs when the time element is pegged at zero time. As proof, graph 7 affirms that the experiment conducted on the fungi enzyme generates the same finding. Except for graph 7’s indicating theres is an increasing mean output trend when the temperature is increasing when the time is set at 0 minutes, all the other graphs indicate that the mean output of each amylase hydrolysis experiment does not continually increase when the temperature increases. In the same manner the concept only crops up when the time is held down to zero time period. Further, the findings affirm that researchers must take into consideration the effect the temperature factor in producing the expected mean amylase hydrolysis output. if the research expects to get a high mean output, the research must set the time period to zerol This is true in two scenarios. The first scenario is when the amylase hyrdolysis is applied to the fungial amylase type. The second obvious scenario occurs when the amylayse hydrolysis is applied ot bacteriall amylase. Evidently, the findings clearly prove temperature levels significantly affect both the Amylase Hydrolysis of both Fungial Aspergillus_Oryzae and Bacterial Bacillus_Lichenifornis at Different Time Periods. Furthermore, enzyme study has real world benefits. Enzymes help move humans successfully accomplish their daily activities. Daily activities include walking, eating, running, driving cars,and playing basketball. Enzymes help human muscles move the heavy human body from one place to another. With the malfunctioning of the related enzyme activities, the human person is paralyzed. Consequently, enzyme study can help medical specialists repair the body’s impaired enzyme activity. In patients afflicted with muscle coordination issues, an unfavorably abnormal reduction of the mitochondrial respiratory chain enzyme was observed (Ballantyne, 2009). Clearly, future researchers can replicate the same procedures to affirm or contradiction the current findings.experiments’ mean outputs and enhance current literature on helping cure patients afflicted with enzyme-based motion ailments. References: Acton, A. (2013). Amylases. Oxford: Scholarly Editions Press. Ballantyne, C. (2009). Clinical Lipidology. New York: Elsevier Press. Carlsen et al., (1998). a-Amylase Production in Recombinant Aspergillus Oryzae . Journal of Fermentation and Bioengineering , 86 (1), 49-56. Hartl, D. (2011). Essential of Genetics. New York: Jones & Bartlett Press. Lim et al., (2003). Hydrolysis of Start Particles Using Immobilize Barley a-amylase. Home Biological Engineering Journal , 13 (1), 53-62. Omemu et al ., (2005). African Journal of Biotechnology , 4, 19-25. Supino, P. (2012). Principles of Research Methodology. New York: Springer Press. Wond, D., Batt, S. (2003). Direct Screening of Libraries of Yeast Clones for a-Amylase Activity on Raw Starch Hydrolysis. Home, Protein and Peptide Letters , 10 (5), 459-468. Appendix III. Bacterial Amylase (Bacterial amylase, Bacillus_Lichenifornis, data chart u28) A) Zero Minutes Graph 1 Zero minutes B) 2 minutes Graph 2 2 minutes C) 4 minutes Graph 3 4 minutes D) 6 minutes Graph 4 6 minutes E) 8 minutes Graph 5 8 minutes F) Graph 6 10 minutes IV. Fungal Bacterial Amylase (ref: fungal amylase, Apergillus_Oryzae, data chart u27) Zero minutes Graph 7 Zero Minutes 2 minutes Graph 8 2 minutes 4 Minutes Graph 9 4 Minutes 6 Minutes Graph 10 6 Minutes 8 Minutes Graph 11 8 Minutes 10 Minutes Graph 12 10 Minutes Read More