Water is required for many metabolic reactions, such as the hydrolysis of starch.
The enzyme that catalyses this reaction, amylase, is commonly used in the food industry. It is produced in large-scale bacterial cultures.
A group of students investigated the amylase activity of five bacterial species.
The bacterial species were treated using the following method:
1. Prepare three nutrient agar plates containing 1% potato starch.
2. Soak five paper discs with cultures of five bacterial species, A to E.
3. Allow excess liquid to drain from the paper discs and then place onto an agar plate.
4. Repeat steps 1–3 for the other two agar plates.
5. Incubate the agar plates at 25 °C for 3 days.
6. After 3 days, flood the agar plates with reagent X.
7. Measure the diameter of any clear zones around the paper discs using a ruler.
Fig. 36.2 shows an agar plate at the end of the investigation.