Scientific Report
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Abstract
The experiment was performed to analyze the outcomes of temperature on the ability of fungal and bacterial amylase to breakdown starch to maltose. Therefore, the study will reveal the optimal temperature for amylase activity. The initial steps include preparing the materials and tools used during the experiment. A timetable for comparing temperature and function was generated. Test tubes and plates were properly labeled. Iodine was needed for every spot plate so that the fungal amylase, bacterial amylase, fungal amylase and the starch solution can be added to the iodine in a time and temperature dependent fashion. Observing ...
