Amylase, Catalase and Invertase Enzyme Labs Essay

Amylase, Catalase and Invertase Enzyme Labs

IB Biology SL Y1
22 April 2014

Amylase, Catalase and Invertase Enzyme Labs

Catalase is responsible for converting hydrogen peroxide1, which is harmful within living
organisms, into water and oxygen molecules. This experiment investigates the effect of
hydrogen peroxide on boiled and raw materials such as potatoes, liver, yeast cells, etc.
If boiled materials were put into hydrogen peroxide, there would be no significant
enzymatic reaction because the boiling temperature would already denature catalase in
those materials, preventing any enzymes from functioning properly.

Sucrose is hydrolyzed into monosaccharide form of fructose and glucose by invertase that
catalyzes the hydrolysis1. Invertase can be obtained from yeast, which will be used in
this experiment. The yeast suspension solution will show positive result to Benedict’s
solution test that indicates the presence of sugar.

Amylase is an enzyme that breaks down starch into glucose through the process of
hydrolysis2. It initiates the breakdown of starch to glucose in seeds during germination.
To identify the presence of starch, iodine test will be used. If the result shows no color
change into deep purple, that indicates the absence of starch and implies the presence of
glucose that is broken down from starch. Boiled corn seeds would show least amount of
color change in agar plate (from dark purple into transparent) because the high
temperature would have already denatured amylase in seeds.

Aim of experiment
These three enzyme experiments aim to investigate each enzyme’s role in breaking
macromolecules into simple molecules of smaller units.

Data collection
Table 1.0 – Qualitative observation of catalase lab
Material/extract being tested Boiled extract’s reaction on H2O2 Raw extract’s reaction on H¬¬¬2O2


(No apparent reaction occurring) Solution quickly fluffed up with fine bubbles; the lower
section of solution that was not fluffed was relatively transparent.

Corn leaf Subtle reaction of tiny bubbles slowly rose; solution remained dominantly clear.
Ground meat Solution reacted and created fine, creamy bubbles while lower part remained clear.
Yeast Solution was dominantly clear with tiny bubbles rising rapidly from the bottom.
Potato Subtle reaction of tiny bubbles slowly rose; solution remained dominantly clear.

Table 2.0 – qualitative observation of invertase lab
Sucrose solution being tested Glucose strip test Benedict’s solution
Yeast suspension Light green spots of 100mg/L Light yellow orangish solution that is translucent and milky
Distilled water Light green shades of 100mg/L but are spread out in a smoother
manner Negative result: dark greenish brown color

Table 3.0 – qualitative observation of amylase lab
Types of corn seeds Reaction after applying iodine on agar plates

Soaked seeds Plates contained spots of transparent area where soaked corn seeds were
place. Overall, there were tiny dots and large patches of dark blackish purple color on
agar plate.

Boiled seeds No large patches of dark color, except similar tiny dots that were all over
the agar’s surface. There were transparent spots where seeds were placed.

Dry seeds Traces of dark blackish purple color surrounded the areas where corn seeds were
placed (transparent). Agar plate was filled with tiny black dots. Agar plate had the
darkest shade of color compared to the rest.

Catalase lab
The extracts that were experimented to investigate the enzymatic reaction of catalase on
hydrogen peroxide (H2O2) included liver, corn leaf, ground meat, yeast, and potato. All
the boiled extracts of these materials yielded no apparent enzymatic reaction when tested
with H2O2. This proves how temperature, which is one of the factors that can impact
enzymatic reaction, is responsible for chemical reactions not happening. Catalase in these
materials were boiled at 100℃, apparently it exceeded each of their optimal
temperature. Consequently, catalase within each material was denatured and not able to
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