Amele

Edwige Kouassi

FINAL APPLIED LAB OUTLINE

Effect of pH And Temperature on Enzymes Reaction in Foods Containing Starch

I. ORGANISMS

A. ENZYME-Amylase (found in saliva)

B. SUBSTRATE-Hydrogen Peroxide

II. METHOD OF MEASUREMENTS

A. pH levels- pH test strips

B. TEMPERATURE- thermometer in degrees Celsius

C. TIME-minutes

III. CONTROLS IN THE EXPERIMENT

A. POSITIVE-potato

B. NEGATIVE-pH levels of solution

IV. SAMPLE SIZES

A. SOLUTION- 10 ML

B. ORGAINISM- ¼ TSP GRATED

V. DATA PRESENTATION

A. GRAPH- Line graph or bar graph depending on the outcome of the experiment.

B. Conclusions and Results