introduction:
This will be a 0.5-1.0 page single-spaced document that introduces the amylase enzyme and the purpose of your experiments. Important points to touch on would be what kind of enzyme amylase is, its importance to organisms, its catalysis, discovery, and its relevant applications in the medical world and/or industry.
This section is also to include a hypothesis, based on what you know about the type of amylase you are working with, and should be supported by previous studies on amylases (scientific journal articles). Close this section talking about what your purpose was for the experiments you did.
Remember to be specific! You are working with an amylase from porcine (pig) pancreatic tissue. This needs to be mentioned in your report, as amylase is a ubiquitous enzyme and the ideal environmental conditions will vary, depending on the organism it comes from. Keep this in mind when you develop your hypothesis.
Also:
· The portion about your experiments should be in the past tense.
· Use either passive voice or “we” when talking about your hypothesis, the experiments, etc.
· Avoid absolutes such as “prove”. Your data supports or your hypothesis or suggests something, but ultimately, it doesn’t prove it.
· Consider your audience. People, who read scientific literature will know basic things, like the definition of a catalyst. Keep your introduction focused on amylase.
TIP!: For good continuity, begin with broad definitions, then gradually become more specific.
AT LEAST 3 REFERENCES are required for this report. Acceptable references are:
1. Your textbook
2. Your lab manual
3. Scientific journal articles (Only articles that can be found under Pubmed are allowed)
All information obtained from above sources must be cited. Acceptable formats are a superscript, reference number in brackets (ex. [2]), or the 1st author et al. in parenthesis
Include your reference page with your intro as well. It will be a separate page titled “References” and will include all your references in a format such as this:
Papadopoulou, A.; Green, R. J.; Frazier, R. A. Interaction of flavonoids with bovine serum albumin: a fluorescence quenching study. J. Agric. Food Chem. 2005, 53 (1), 158– 163, DOI: 10.1021/jf048693g
Recommended Citation Help Site: https://cite.mickschroeder.com/
