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Sample Mystery Enzyme Report: The Effects of Temperature and pH on -Amylase Activity Title: 1) independent variables (cause) = 2) dependent variable (effect) = 3) purpose: to determine what? Introduction Introduce the QUESTION BEING ASKED and provide BACKGROUND information about the topic. Background information tells the reader WHAT IS ALREADY KNOWN about the topic (books, journals, websites) and the REASON you performed the experiment. 1. Start out broad: a) Describe how enzymes work b) Describe factors that affect enzyme activity (LIST HERE) c) Find, discuss and reference 2 articles/books that describe the properties of amylase from different species and how those properties affect its function. (Campbell, 2004). 2. Address the problem (What is the question you are trying to solve or answer?)

3. General method of investigation (How did you try to answer the question?)

4. Objective of study: (What is the purpose of the experiment?)

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Materials and Methods The purpose of this section is to describe all experimental procedures, including controls. Use the past tense (WERE ADDED OR WAS PERFORMED) to describe experimental procedures. Preparation of Maltose Standards (Experiment 2): Serial dilutions of maltose were generated as follows: BRIEFLY EXPLAIN HOW THIS WAS DONE. Effects of Temperature: BRIEFLY EXPLAIN HOW THIS WAS DONE. Effects of pH: BRIEFLY EXPLAIN HOW THIS WAS DONE. Determining Absorbancy: The absorbance for each tube was read at _____nm using a ______ (Company name). The spectrophotometer was zeroed or calibrated using a ______ tube containing _____. Data analysis: A standard curve of ______ versus _______ was plotted. A linear regression was performed to determine the _________ of the line (y = mx + b; INSERT YOUR EQUATION HERE). The average absorbance for each sample was calculated by ________. The linear equation was then used to determine the ______ of the unknown samples. Results (PUT THIS INFORMATION IN YOUR OWN WORDS!) The effects of _________ and _______ on _______ activity were studied using _______production as an indicator of enzymatic activity. A standard curve was generated in order to determine the relationship between _______ and _____ (Table 1 or Figure 1). As shown in Table 2, the optimal temperature for the a-amylase enzyme was ______C. As shown in Table 3, the optimal pH was shown to be _____. These results suggest that ______ and ________ affect the ability of a-amylase to convert ______ to ______. Table 1. Maltose Standards Absorbance 0 0.065 units (540nm) Maltose 0 0.4 (mg) 0.145 0.8 0.190 1.2 0.290 1.6 0.350 2

Figure 1. Standard curve of concentration versus absorbance (STANDARD CURVE GRAPH)

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Table 2. Maltose Production as a Function of Temperature Temperature 4°C 23°C 37°C 65°C 100°C A Maltose (mg) B Maltose (mg) C Maltose (mg) To calculate maltose (mg), use the average y-value (absorbance from table 3.2) Plug y-value into the following equation and solve for x: y =slope(x) + 0 Table 3. Maltose Production as a Function of pH pH pH5 pH6 pH7 pH8 pH9 A Maltose (mg) B Maltose (mg) C Maltose (mg) To calculate maltose (mg), use the average y-value (absorbance from table 3.4) Plug y-value into the following equation and solve for x: y =slope(x) + 0 Discussion This section should include a description of any patterns that emerged in the results or any relationship between factors (for example, concentration and temperature or pH) that appear to be meaningful. How did you determine the IDENTIFY OF ENZYMES A, B, and C? The concluding statement should be the take home message (WHAT DOES IT ALL MEAN) of the entire paper. Evaluate whether or not pH and temperature are useful factors for the identification of different -amylases (WHY OR WHY NOT?). Discuss possible sources of errors and provide an explanation for any results that may appear problematic. If the experiment was not totally successful, describe future experiments (WHAT COULD BE DONE DIFFERENTLY) that might be performed to make the experiment more successful.

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REFERENCES: PLACE REFERENCES IN ALPHABETICAL ORDER AT END OF PAPER IN CSE FORMAT! Article in an Encyclopedia Single volume: Author(s) [Last name and initials of first and middle]. Year. Title of the article or entry. In: Title of reference book. Edition. Place of publication [City (State)]: Publisher Name. p. pages. Article in an Encyclopedia Multiple volumes: Author(s) [Last name and initials of first and middle]. Year. Title of the article or entry. In: Title of reference book. Edition. Place of publication [City (State)]: Publisher Name. Volume number, p. page(s). Reference to Entry in AccessScience (library database): Author(s) [Last name and initials of first and middle] or [Anonymous]. Year [Last modified date at the bottom of the page]. Title of the article or entry. In: Database name; [cited date you viewed the page]. Available from: URL. Webpage with Author: Author(s) [Last name and initials of first and middle). Publication Date. Title of webpage [Internet]. Place of publication: Publisher; [date of the last update, if available; cited date you viewed the webpage]. Available from: URL. Webpage without Author: Title of webpage [Internet]. Publication Date. Place of publication: Publisher; [date of the last update, if available; cited date you viewed the webpage]. Available from: URL. Part of an Internet Publication, such as Merck Manual: Author(s) or Editor(s) [Last name and initials of first and middle). Publication Date. Title of publication [Internet]. Place of publication: Publisher; [cited date you viewed the web publication]. Section. Available from: URL.

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ENZYME MYSTERY LAB REPORT

The report should consist of the following sections: 1. Title page a) Title of paper b) Name of author, laboratory section & instructor 2. Introduction of topic (15 points) a) Describe how enzymes work and factors that affect enzyme function; provide at least one example b) Describe differences in -amylase between species (pig, bacteria, fungus) c) State the hypothesis or objective of the study 3. Materials and Methods (15 points) a) Describe materials, equipment and procedures utilized to perform experiment. b) Do not provide a GROCERY LIST of materials 4. Results (20 points) a) Results organized and presented as tables or graphs 1. Maltose standard curve table and graph 2. Temperature vs maltose production table and graph 3. pH vs maltose production table and graph b) Describe optimal temperature and pH for enzymes A, B, C 5. Conclusions (15 points) a) Interpret your results and describe any patterns or trends observed b) Correctly identify the unknown enzymes A, B, C (fungus, pig, bacteria) c) Explain any unusual findings or mistakes in the experimental procedure 6. Report Specifications (10 points) a) Title of experiment & your full name b) Typed (12 point font, 1.5 line spacing, 1" margins) c) Text written in 3rd person (do not use personal pronouns) d) Past tense in Methods section, present tense in remaining sections d) List of references used to obtain information, diagrams, or photos for the report (textbooks, magazines, websites, videos) in CSE format

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Enzyme Lab Report: Evaluation Form

Score Evaluation Criteria: Name Introduction (15 points) Comments

Did report clearly explain materials and methods used for the experiment? (15 points)

Did report clearly explain the results or findings? (10 points)

Were results presented in table AND graph format? (10 points)

Conclusions (15 points)

Report specifications (10 points): Title, rd References, 3 person, past tense in Methods, present tense in remaining sections

Additional comments:

Total Score:

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