• Join over 1.2 million students every month
  • Accelerate your learning by 29%
  • Unlimited access from just £6.99 per month

Breakdown of Starch by Salivary Amylase

Extracts from this document...


Biology Coursework Breakdown of Starch by Salivary Amylase Amylase is an enzyme present in saliva in mouth produced by Salivary glands. Amylase hydrolyses starch into disaccharide Maltose. There are factors, which determine its rate of reaction. The main factors, which determine the rate of reaction of Amylase, are: > Temperature > PH The Factor, which I will be investigating, will be the temperature. I will alter the temperatures and observe the time taken for Amylase to hydrolyse starch. The temperatures that will be chosen will range from low to quite temperatures (20�C-40�C). My prediction for the experiment will be that at 20�C, Enzymes will take longer to Hydrolyse starch. ...read more.


Enzyme Temperature (�C) Time Taken to hydrolyse Starch Amylase 20 11 mins Amylase 25 8 mins Amylase 30 6 mins Amylase 35 5 mins Amylase 40 5 mins Conclusion From the table I observe that as you increase the temperature (which is the only variable factor) the enzymes are breaking down starch much quicker until the temperature range upsurge into 35�C-40�C where the enzyme reaction is the fastest. This means the optimum temperature enzyme works best is 35�C-40�C which is the very near to body temperature. This is the temperature where this enzyme is very active and so they increase the rate of reaction and so breakdown of starch takes place quicker. ...read more.


because the temperature will get hotter. Enzymes are proteins and therefore will alter the shape of protein molecule. Enzymes are sensitive to high temperatures In an enzyme-controlled reaction, the substrate (substance which enzymes digest) fits into the enzyme like a key fits into a lock. The points called active sites are places where the digestion takes place. If the shape of the enzyme alters by heat the substrate no longer will be able to fit into the enzyme and so therefore reaction will stop. When enzyme loses their shape permanently, they are said to be denatured. If amylase denatures, it will no longer hydrolyse. This is why I have made the prediction that reaction will stop. ...read more.

The above preview is unformatted text

This student written piece of work is one of many that can be found in our AS and A Level Molecules & Cells section.

Found what you're looking for?

  • Start learning 29% faster today
  • 150,000+ documents available
  • Just £6.99 a month

Here's what a teacher thought of this essay

This report is the result of a student recording the results of a simulation software experiment and so does not include many of the key elements necessary for a good coursework investigation.

Since the report is just the recording of software simulation results there is no experimental planning. There is very little consideration of the key variables in the opening section. The prediction needs to include the relevant background science to explain it fully.
Carrying out:
The student recorded the results of a software simulation exercise. The table headings did not all include units. No repeats were carried out.
Conclusion and Evaluation:
The student explained simply what was shown in the evidence but did not explain it using the relevant background theory. No graph was included. There could be no real experimental evaluation since this was a simulation exercise.

Marked by teacher Stevie Fleming 29/05/2013

Not the one? Search for your essay title...
  • Join over 1.2 million students every month
  • Accelerate your learning by 29%
  • Unlimited access from just £6.99 per month

See related essaysSee related essays

Related AS and A Level Molecules & Cells essays

  1. Marked by a teacher

    Find out if enzymes work faster or slower at different temperatures.

    5 star(s)

    The graph assumes that 40oc is the enzyme's optimum temperature. Possible Errors. 1) It is hard to judge when you can see the cross by eyesight alone. 2) We only had 3 temperatures, more temperatures would have given a better idea of the optimum pH 3)

  2. Marked by a teacher

    effect of concentration of copper sulphate on the action of amylase to break down ...

    4 star(s)

    Also I will perform a Spearman's rank order correlation coefficient test, which is a statistic test after I have got all the results. To perform this test I will need a minimum of 10 pairs of value, with three repeats for each concentration of copper sulphate I have got 21

  1. Marked by a teacher

    How does the pH affect the activity of amylase

    3 star(s)

    Evaluation Firstly when looking at the results table anomalies could be shown at pH 4 and at pH6 as the error bars are longer than those at pH, the data may not be as highly accurate as the end points were often recorded to the nearest 30 seconds, so often

  2. Marked by a teacher

    Investigating the effect of temperature on the breakdown of starch by amylase.

    The contents of the two tubes would then be combined in a separate tube, and a timer started. Then, every minute, a sample of the mixture would be taken using a pipette, and placed on a ceramic tile. A drop of iodine would be added to each drop.

  1. Investigating the effect of temperature on the activity of free and immobilised enzymes.

    Repeating results more times helps to obtain an average which is closer to the true average. I have identified 2 anomalies for the immobilised beads experiment which are highlighted on my graphs. I concluded that these are anomalous results as they don't fit the Q10 theory which states that the rate of reaction doubles for every 10?C increase in temperature.

  2. An experiment to find of the isotonic point of root vegetables cells in contents ...

    * Leave all the McCartney bottles with the root vegetable cylinders for 24 hours, as this will make sure that each root vegetable has been left in the solution for the same amount of time. * The root vegetable cylinder should be taken from the same four original root vegetables,

  1. To find out how different concentrations of sucrose solution affect the incipient plasmolysis of ...

    4.15 -1.11 -5.56 -10.00 -14.46 Carrot Solution (Molar) 0.3 0.4 0.5 0.6 0.7 Before After Before After Before After Before After Before After Run 1 1.30 1.32 1.32 1.31 1.19 1.17 1.23 1.14 1.32 1.27 Run 2 1.25 1.29 1.15 1.18 1.26 1.23 1.23 1.13 1.23 1.19 Run 3 1.22 1.25 1.21 1.23 1.28 1.28 1.25 1.16 1.26

  2. The Effect Of Temperature On The Action Of Salivary Amylase

    One of these factors is temperature. Saliva has important functions: * Cleanses the mouth due to the bactericidal action of lysozyme and IgA (immunoglobulin A "one of the immune system's antibodies") plus the constant backward flow towards the esophagus * Creates a feeling of oral comfort by it's lubricating action * Dissolve food chemicals so that

  • Over 160,000 pieces
    of student written work
  • Annotated by
    experienced teachers
  • Ideas and feedback to
    improve your own work