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Summary
In the investigation that was conducted, maize fruit (Amylase) was subject to
multiple saltine solutes with different salt (NaCl) concentrations and then were
placed in starch based agar in order to determine if the salt concentration of the
different maize grains, had any effect over the enzymatic activity that happens
between Amylase and Starch.
Introduction
Enzymes are proteins that exist in most if not all multicellular organisms, which
allow metabolic chemical reactions, (Such as digestion, absorption, assimilation,
etc.) to happen; in other words, they are the catalysts for most of the chemical
processes that occur in organisms; by degrading or synthetizing substances with
the aim of transforming them into usable energy by the organism. However this is
not the only instance in which Enzymes are present. Fermentation, (such as the
one in processes to manufacture beer, wine, yogurt, etc.)
enzymatic activity.1
Starch (C6H10O5) is an organic compound, a large carbohydrate; it is the most
common carbohydrate in human diet as it is found in potatoes, wheat, maize,
tapioca, etc. When digested, it breaks down into the glucose molecules that
compose it and the organism utilizes it for energy usage or for storage in the form
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It is worth noting that given that Amylase is an enzyme, it is also a protein, and thus
it can be denatured (Loss of quaternary, tertiary and secondary structure) by
different causes, temperature, pH, application of a strong acid or base, application
to a concentrated inorganic salt, among others.
Objective
To understand and assess the effect of salt concentration in enzyme activity.
Research Question
What is the effect of different salt concentrations on enzymatic activity?
Hypothesis
The higher the salt concentration, the less the enzymatic activity will occur, due to
the salt altering the osmotic balance of the medium.
Variables
Independent Variable:
Salt concentration (%)
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Temperature
Light
Variety of maize
The species of maize that was used for the investigation was dent corn (Zea
mays var. indentata)
Materials
Table 1: General and Glass Materials
Weighing scale
1 Hot Plate
Cronometer
1 Thermometer
Scalpel
12 Petri Dishes
Tweezers
Masking Tape
Glass Mixer
Millimetred Grid
White Paper
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50 gr of NaCl
550 ml of Water
100 ml of Iodine Solution
Starch based agar 15.8gr
Experimental Procedure
1. The 6 glass beakers were labeled with the masking tape, with the labels:
Control, 0%, 5%, 10%, 15%, 20%.
2. All the beakers were filled with water and the corresponding amount of
NaCl, (Control is 0% as well) e.g. 10% was be 90mL water and 10 gr salt,
15% was 85mL water and 15 gr salt, and so on.
3. The beakers labeled 0%, 5%, 10%, 15%, and 20% were heated in the hot
plate order to speed up the process of NaCl dissolving.
4. When NaCl was totally dissolved the beakers were removed from the hot
plate.
5. With the scalpel, 24 maize seeds were removed from the cob.
6. 4 maize seeds were placed in each of the 6 glass beakers for 4 hours in
order for the saline solution to be absorbed by the maize seeds (Diffusion).
7. The water on the control beaker was brought to a boiling point in order to
denature the amylase in the kernels.
8. The water of all the beakers was disposed.
9. Each of the maize seeds was cut in half longitudinadly using the scalpel and
the tweezers.
10. Using the masking tape; 2 petri dishes were labeled per categorie e.g 2
dishes for control, 2 for 0%, 2 for 5% and so on.
11. Taking the corresponding half maze seeds, 4 halves were placed on each
petri dish with the cut part in contact with the agar.
12. All the petri dishes were covered by the lid, and stored in a pitch dark shelf
at room temperature(23C+/-1C)
13. After 48 hours the petri dishes were removed from the shelf.
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Salt
concentration
(%)
Seed 2
Seed 3
Seed 4
Seed 5
Seed 6
Seed 7
Seed 8
0 (boilt)
0.5
1.5
1.5
0.5
0 (Raw)
4.5
5.5
4.5
3.5
3.5
3.5
4.5
10
3.5
2.5
2.5
15
1.5
1.5
1.5
1.5
20
0.5
0.5
0.5
0.5
Qualitative Observations
When observed after 48 hours; the dishes with the lower salt concentrations
(0%, 5%) showed a white margin in the agar around the maize.
Results Uncertainty
In the experimentation phase when obtaining data for the area, only half
squares from the grid were counted (0.5 cm 2) so the uncertainty in
calculations were of +/- 0.25 cm2
Data Processing
To analyse the data that was obtained from the experiment a correlation test was
performed, given that both variables were quantitative which allowed for obtaining
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0 (Boilt)
0.875
0 (Raw)
4.875
3.9375
10
2.5625
15
1.75
20
0.25
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Linear ()
Linear ()
2
1
0
0
10
15
20
25
r = -0.9961
Discussion of results
Starting by observing the raw data; it is easy to identify a trend; in which the
amount of salt concentration does exhibit an inverse proportion with the enzymatic
activity.
Further on when submitted to the correlation graph test, and after using the
standard deviation as the y error bars; we can observe graphically the relation
stated previously stated by examining the line of best fit as well; given than when
the error bars are taken into account; the line passes through all the data points.
Also, to show the relation quantitatively; we can take into account the r-value which
describes a very strong negative correlation between both variables. (-0.9961)
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Improvements
Control the temperature so that it
was
Temperature
fluctuated
could
as
Time
References
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1. Rsc.org,. 'Chemistry For Biologists: Enzymes'. N.p., 2015. Web. 15 Sept. 2015.
2. Users.rcn.com,. 'Carbohydrates'. N.p., 2015. Web. 15 Sept. 2015.
3. Bank, RCSB. 'RCSB PDB-101'. Rcsb.org. N.p., 2015. Web. 15 Sept. 2015.
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