“Outline Final Applied Lab Project
Effect of pH and temperature on enzymes the reaction in foods containing starch.
1. Organisms
a) Enzyme:
Amylase (found in saliva)
b) Substrate:
Hydrogen Peroxide

2. Method
of measurements
a) pH
levels: pH test strips
b) Temperature:
Thermometer in degrees Celsius
c) Time:
3 Minute intervals

3. Controls
in the experiment
a) Positive:
Potato
b) Negative:
pH level of the solution

4. Sample
Sizes
a) Solutions:
10mL
b) Organisms:
teaspoon of grated potato

5. Hypothesis
The reaction will increase when the
pH levels increase in acidity and the reaction will decrease when the
temperature is increased passed the optimal point.

6. Data
Presentation
a) Graph,
line, or bar graph depending on outcome of experiment
b) Conclusion
and results.
Outline Final Applied Lab ProjectEffect of pH and temperature on enzymes
reaction in foods containing starch.1. Organismsa) Enzyme:
Amylase (found in saliva)b) Substrate:
Hydrogen Peroxide2. Method
of measurementsa) pH
levels: pH test stripsb) Temperature:
Thermometer in degrees Celsiusc) Time:
3 Minute intervals3. Controls
in the experimenta) Positive:
Potatob) Negative:
pH level of the solution4. Sample
Sizesa) Solutions:
10mLb) Organisms:
teaspoon of grated potato5. HypothesisThe reaction will increase when the
pH levels increase in acidity and the reaction will decrease when the
temperature is increased passed the optimal point.6. Data
Presentationa) Graph,
line, or bar graph depending on outcome of experimentb) Conclusion
and results.”