Abstract
1. The three reagents (Folin's phenol reagent, fluorodinitrobenzene, and iodine) inactivate bacterial α-amylase slightly in an acid, but, remarkably in an alkaline solution.
2. Phenol reagent attacks the amylase protein with developing color, followed by a gradual loss of enzymic activity.
3. Iodine is consumed by the amylase increasing at higher pH values of solution and inactivates the amylase at greater rate than that of the reagent consumption.
4. Fluorodinitrobenzene seems to react in dual ways, one, changing pH-stability curve of the amylase without decreasing the enzymic activity and the other, inactivating the amylase activity itself.
