IV.

RESULTS & DISCUSSION

RESULTS

TESTS OBSERVATIONS RESULTS

A1. Separated in half; cloudy white in

upper part and indigo underneath

A. EFFECT OF TEMPERATURE A2.

B1. Magenta in color Positive

B. EFFECT OF pH B2. Mint green in color Positive

B3. Almost transparent with a shade of Positive

light blue

C1. All black

C2.
C. EFEFCT OF ENZYME CONCENTRATION

DISCUSSION

The researchers used salivary amylase in the first experiment to investigate how variations in
this enzyme’s concentration influence the rate of reaction with starch. Salivary amylase is a digestive
enzyme contained in saliva that breaks off maltose molecules and degrades starch. This enzymatic
response allows water molecules to be absorbed. During the experiment, there was no reaction in the
starch solution. On the other hand, the one that contains saliva, changed in color (yellow) after boiling.
DISCUSSION

When testing the effect of temperature on enzyme activity, the results showed positive result.
The temperature 37 degree Celsius made the enzyme activity decreased. Because of the influence of
temperature on covalent and hydrogen bonds, this enzyme's versatility could be affected. Chemical
bonds form the shape of protein and the function of protein is linked to its shape and thus activity will
decrease or impact the enzyme that catalyzes a reaction (Reece, et al 2010). The level of enzyme activity
is high when the temperature is high because substrates interact more often with active sites on the
enzyme as the molecules move rapidly (Reece, et al 2010).

pH also plays a role in enzyme activity. At pH 10, the activity was very low and at pH 4 there was
no activity. This is probably because pH affects ionic and hydrogen bonds that are essential for enzyme
form and therefore activity of the enzyme (Reece, et al 2010).

Next, testing the effect of enzyme concentration on the enzyme activity showed some
correlation between concentration of the enzyme and its activity. This is likely because pH affects ionic
and hydrogen bonds which are important to enzyme shape and therefore enzyme activity (Reece, et al
2010).