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I.

Hydrolases
A. Amylase
The activity of amylase was observed in the test tube containing roots from germinated corn
seeds. In presence of iodine, starch will exhibit dark color due to intercalation of Iodine anions,
as observed in the test tube containing control treatment (no roots). As seen in Table 1 however,
Iodine retained its yellow color in the test tube with roots. Amylase in the root catalyzes the
breakdown of starch into maltose, a molecule that does not undergo intercalation with Iodine,
thus retaining both the white color of starch and yellow color of Iodine Solution.
Table 1. Starch breakdown catalysis of Amylase contained in fresh young Zea mays roots.

Test Tube Color of Solution


Control Dark Blue Solution
With Roots Yellow Solution

B. Sucrase
Sucrase in the root facilitates breakdown of sucrose into reducing sugar. As seen in Table 2, the
mixture in test tube containing sucrose, roots, and benedict’s solution appeared brick red in
color, indicating the reduced form of Copper ions in benedict’s solution due to presence of
reducing sugars fructose and glucose. On the other hand, the control test tube which does not
contain roots retained the blue color of benedict’s solution as no reducing agent was present to
change the color of copper ions into red via reduction.
Table 2. Sucrose breakdown catalysis of Sucrase contained in fresh young Zea mays roots.

Test Tube Color of Solution


Control Blue
With Roots Brick red

II. Oxidoreductases
A. Dehydrogenases
Upon reduction, or addition of H+, methylene blue exhibits a lighter shade of blue compared to
what it looks like prior to reduction. Enzymatic activity of dehydrogenases releases H+ from their
substrates (e.g. H+ from the breakdown of alcohol molecules in the roots facilitated by Alcohol
dehydrogenases) into the immediate vicinity of methylene blue molecules. This was the case, as
observed in the lighter color of the solution in the test tube with roots. In contrary, methylene
blue molecules in the test tube without roots had no means to be exposed to H+, rendering
reduction impossible. As a result, the solution stayed dark. The difference in shade between
solutions in each of the two test tubes were recorded in Table 3.
Table 3. Ennzymatic activity of Dehydrogenases in fresh young Vigna radiata roots.

Test Tube Color of Solution


Control Darker Blue
With Roots Relatively Lighter Blue

B. Catalase
In this setup, effervescence marked the activity of catalases. Presence of catalase, as seen in the
Table 4 causes effervescence in the tube containing fresh potato strips as peroxide was broken
down into water and gaseous oxygen. Catalase was also present in boiled potato strips. Catalysis
of peroxide breakdown however, did not manifest as exposure to 100oC denatured catalase, thus
no gas evolution was observed.
Table 4.Effect of temperature in the Peroxide degrading activity of Catalase contained in Solanum tuberosum tuber.

Test Tube Effervescence


Fresh Potato Strips Present
Boiled Potato Strips Absent

Conclusion:
Enzymes are catalytic proteins that facilitate reactions of a syatem by increasing its rate of
reaction. The activity of the enzymes were present in the setups where fresh samples were
placed. The resulting data shows that the presence of these enzymes in the fresh plant sample
parts, namely the roots, help the plants in their take up and breakdown of different nutrients and
organic compounds needed for the plants well being.

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