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 activityEffect of extremes of pH on stability of invertaseEffect of extremes of pH on stability of AmylaseKit contains:SucrosePotassium Sodium TartarateSodium Hydroxide - 0.5MAmylase Working SolutionInvertase 'Bioinvert'Hydrochloric Acid - 0.5M3 5-Dinitrosalicylic AcidStarch1% Iodine SolutionBuffer concentrate - pH7Buffer concentrate pH6.5Buffer concentrate pH2.8Universal Indicator PapersSufficient materials included for 10 students/student groups.