How come when testing the effects of pH on amylase, did the optimum pH seem to be between 10 and 12?

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I did an ISA practical today (I have the paper tomorrow) and we tested the effects of pH on the enzyme amylase. We used pH buffers with some amylase in it, and added it to areas on agar with had starch in it. Then, after washing it in iodine (waiting for almost 24hours), we measured the area the amylase had cleared of starch. The results I got appear to suggest the optimum pH is between 10 and 12. Please help me by explaining what happened? :L

Posted Wed 25th April, 2012 @ 16:43 by polly

1 Answer

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OMG! I did that today! But I have absolutly NO idea either :(

Answered Wed 25th April, 2012 @ 17:39 by Ellie