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Breakdown of Starch by Salivary Amylase

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Introduction

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.

Middle

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.

Conclusion

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.

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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.

Planning:
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

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