A12 : Conditions for Enzymes to be Zippy
| Students | Sungwon Jung
|
| School | GEDSB - North Park Collegiate and Vocational School - Brantford |
| Level | Intermediate 9/10 - Grade 10 |
| Group | Group 3 - Health Sciences II |
| Abstract | The filamentous fungus, Aspergillus oryzae (also known as koji), contains an enzyme known as fungal alpha amylase. This enzyme catalyzes the conversion of starch to simple sugars and is used in commercial bakeries to improve bread flavour and quality. In this investigation, fungal alpha amylase will be studied to determine the temperatures and pH values at which optimal enzyme activity occurs. |