File Download
There are no files associated with this item.
Links for fulltext
(May Require Subscription)
- Publisher Website: 10.1525/abt.2024.86.3.153
- Scopus: eid_2-s2.0-85186653731
- Find via
Supplementary
-
Citations:
- Scopus: 0
- Appears in Collections:
Article: Using Amylase Beads to Investigate Factors Affecting Enzyme Activity
Title | Using Amylase Beads to Investigate Factors Affecting Enzyme Activity |
---|---|
Authors | |
Keywords | amylase enzyme high school biology microscale procedural knowledge |
Issue Date | 1-Mar-2024 |
Publisher | University of California Press |
Citation | The American Biology Teacher, 2024, v. 86, n. 3, p. 153-160 How to Cite? |
Abstract | Existing laboratory protocols for investigating the effects of factors affecting enzyme activity often require extensive hands-on manipulations and time. This can result in students either not getting the desired results or being distracted from thinking about the scientific ideas underlying the experimental designs and procedures of these protocols. In this paper, we present a lesson plan that includes a simple microscale laboratory protocol that allows students to study the action of amylase on starch and to investigate the effects of various factors (i.e., temperature, pH, substrate concentration, enzyme concentration, and competitive reversible inhibitors) on enzyme activity using immobilized amylase beads. We also show how to engage students in thinking about procedural knowledge, such as repeating measurements, measurement range, and interval. These concepts are critical to designing valid and reliable scientific investigations. |
Persistent Identifier | http://hdl.handle.net/10722/348510 |
ISSN | 2023 Impact Factor: 0.3 2023 SCImago Journal Rankings: 0.225 |
DC Field | Value | Language |
---|---|---|
dc.contributor.author | Chan, Kennedy Kam Ho | - |
dc.contributor.author | Ho, Dickson Tik Shun | - |
dc.contributor.author | Lau, David Siu Pan | - |
dc.date.accessioned | 2024-10-10T00:31:12Z | - |
dc.date.available | 2024-10-10T00:31:12Z | - |
dc.date.issued | 2024-03-01 | - |
dc.identifier.citation | The American Biology Teacher, 2024, v. 86, n. 3, p. 153-160 | - |
dc.identifier.issn | 0002-7685 | - |
dc.identifier.uri | http://hdl.handle.net/10722/348510 | - |
dc.description.abstract | Existing laboratory protocols for investigating the effects of factors affecting enzyme activity often require extensive hands-on manipulations and time. This can result in students either not getting the desired results or being distracted from thinking about the scientific ideas underlying the experimental designs and procedures of these protocols. In this paper, we present a lesson plan that includes a simple microscale laboratory protocol that allows students to study the action of amylase on starch and to investigate the effects of various factors (i.e., temperature, pH, substrate concentration, enzyme concentration, and competitive reversible inhibitors) on enzyme activity using immobilized amylase beads. We also show how to engage students in thinking about procedural knowledge, such as repeating measurements, measurement range, and interval. These concepts are critical to designing valid and reliable scientific investigations. | - |
dc.language | eng | - |
dc.publisher | University of California Press | - |
dc.relation.ispartof | The American Biology Teacher | - |
dc.rights | This work is licensed under a Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International License. | - |
dc.subject | amylase | - |
dc.subject | enzyme | - |
dc.subject | high school biology | - |
dc.subject | microscale | - |
dc.subject | procedural knowledge | - |
dc.title | Using Amylase Beads to Investigate Factors Affecting Enzyme Activity | - |
dc.type | Article | - |
dc.identifier.doi | 10.1525/abt.2024.86.3.153 | - |
dc.identifier.scopus | eid_2-s2.0-85186653731 | - |
dc.identifier.volume | 86 | - |
dc.identifier.issue | 3 | - |
dc.identifier.spage | 153 | - |
dc.identifier.epage | 160 | - |
dc.identifier.eissn | 1938-4211 | - |
dc.identifier.issnl | 0002-7685 | - |