ENZYME KINETICS

CHEMICALS

1.) .5% Starch (must be soluble potato starch-litner)

MAKE FRESH

a. Weigh out starch (.5 grams per 100 mL)

Add enough cold water to make into a runny paste

b. Add to ~75 mL boiling water

c. Bring to boil for 2 minutes

d. Bring to volume with boiling water using a grad. Cylinder

e. Pour back into beaker and bring to boil again for 1 minute

2.) .05% a-amylase

MAKE FRESH

.05 grams a-amylase per 100 mL CaCl₂ solution

3.) Calcium Chloride Solution

2.92 grams NaCl (.05M) per liter

.56 grams CaCl₂ (.005M)

4.) I₂ Solution

(15 mg I₂ per 100 ml .1M KI)

.15 grams I₂ + 17 grams KI per liter

5.) Buffer Solutions (pH 4,5,7,8,9)

a. Make a solution of .2M H₃PO₄

14 mL 85% H₃PO₄ per liter

b. Titrate 500 mL .2M H₃PO₄ with 1M NaOH to desired pH (use pH

meter)

6.) Teas (Black abd Green)

1 teabag per 150 mL boiling water; boil for 2 minutes/steep

7.) Other Starches (eg. Arrowroot, Rice Corn)

follow directions as for potato starch

SUPPLIES

1.) 24 well tray with 7 large drop microburets labelled:

.05PPA SAMPLE

STARCH WATER

BUFFER CaCl2

2.) Styrofoam cup

3.) 1 oz cup

4.) Microstirrer

5.) Thermometer

6.) Rubberbands

7.) Thin stem pipets

8.) Wash Bottle

9.) Silica gel

10.) Filter SepCap

FROM KIT

Lab Top

24-well tray

1x12-well strips or

96-well flat bottom tray

PER ROOM

Clock

Ice

Hot Plate: with 600 mL water in beakers @ 70°C and 90°C