Please note that none of our enzymes are to be considered as being of Food Grade Standard and are not fit for human consumption.  They are only suitable for use in education.

Enzymes are affected by pH in two ways. In the first instance, electrostatic charges on groups at the enzymes active sites are modified, and, secondly those charges are responsible for holding the molecular shape and active configuration may be disrupted. Both of the above factors have significant influence on the catalytic properties of the enzymes.

These effects are illustrated using the enzyme Amylase and Invertase.

• Suitable for A-level or tertiary level students.

Experiments included:

• Effect of pH on Invertase activity
• Effect of extremes of pH on stability of invertase
• Effect of extremes of pH on stability of Amylase

Kit contains:

• Sucrose
• Potassium Sodium Tartarate
• Sodium Hydroxide - 0.5M
• Amylase Working Solution
• Invertase 'Bioinvert'
• Hydrochloric Acid - 0.5M
• 3,5-Dinitrosalicylic Acid
• Starch
• 1% Iodine Solution
• Buffer concentrate - pH7
• Buffer concentrate pH6.5
• Buffer concentrate pH2.8
• Universal Indicator Papers

Sufficient materials included for 10 students/student groups.