Question

I need to write an introduction section and a discussion section for a scientific report. The experiment was based on bacterial amylase and fungal amylase. i need also sources 4 in total. help

Answer 1

INTRODUCTION

Amylases are important hydrolase enzymes which have been widely used since many decades. These enzymes randomly cleave internally glycosidic linkages in starch molecules to hydrolyse them and yeild dextrins and oligosaccharides. Among amylases alpha amylase is in maximum demand due to its wide range of application in the industrial front. With consumers growing increasingly aware of enviornmental issues , industries find enzymes as a good alternative over other chemical catalysts.

Fungal Amylase is an alpha amulase enzyme preparation produced by Aspergillus oryzae. It is available as a liquid or as a powder formulation. This rapid acting hydrolase is active throughout the acidic ph range , through the neutral ph range and well into the mildly alkaline range. It readily degrades a wide variety of starch- containing substrates. This product is not extremely heat resistant compared with enzymes from bacterial sources but exhibits adquate heat resistance for many industrial and most agricultural applications where its ph range is often complementary to alpha amylase from bacterial souces.

Bacterial Amylase is a water dispersible blend of the extracts of Bacillus subtilis,which includes high conentrations of alpha-amylase,beta -glucanase (gummase) , and hemicellulase along with moderate levels of protease. Alpha -amylase is produced by several bacteria , fungi and generally modified species of microbes. The most widely used source among the bacterial species is the Basillus spp.B.amyloliquefaciens and B.

USES

As a concentrated source of hydrolytic (degrading ) enzymes which can be used in a great variety of industrial and enzyme bearing animal feed supplements. Bacillus subtilis amylase is particularly useful in industrialand agriculturalprocessing applications becuse of its high degree of stability.

Fungalamylase is used in commercial stach modifiaction, cleaning compounds, textile processing, fermentation pre treatment, and animal feed supplements.It can supplement the deficiency of endogenous amylase of young animals. It can also increase the utilization of feed stuffs by hydrolyzing the starch contained infeed to generate dextrins and sugaors . in addition , this enzyme facilitates the contact between the digestive enzymes and chyme to improve nutrient absorption andutilization. Fungal amylase lowers feed conversion ratio and improves animal production performance and utilization of energy.

EXPERIMENT METHOD

The experiment should be performed once per groupusing fungal (Apergillus oryzae) and bacterial amylase .Starch catalysts will be monitored by using iodine test, which turns from yellow to blue black in the presence of starch.

EXPERIMENTAL SETUP

Place a paper under the spot plates and label the top side with temperature valus 0, 40,60,95  degree Celcius and side with the times 0,2,4,6,8,10 min. Obtain 4 test tubes and label each with a different temperature , enzyme source,either bacterial or  fungal and group number. Repeat previous step , but this time include the letter S, which stands for starch solutioninto each of the test tubes labelled S.

EFFECT OF TEMPERATURE IN AMYLASE ACTIVITY

Add 1ml of amylase into each of the test tubes that that do not contain starch, and place the 8 test tubes (4 containing starch and 4 containing amylase) into their respective temperatures, allowing all test tubes to equilibrate for 5 minutes. Add 2-3 drops of iodine to the first row of the spot plate corresponding to 0 minutes. After 5 minutes has passed and test tubes are equilibrated,transfer a few drops of starch solution from each temperature to the row where you added the iodine.Pour the starch solution into the tube containing amylase without taking it put of bath, and set the timer for two minutes.

Add 2-3 drops of Iodine to the second row, and after 2 minute has passes, transfer a few drops of starch amylase mixture from each tube to the two minutes row using the pipette correspondent to each temperature..After each additional two minute , add 2-3 drops of iodine and a few drops from starch amylase mixture. At the end of 10minutes , note the temperature and the time at which 100% hydrolysis occured. Repeat the procedure using the color coding scheme convert result into numerical values.