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

Effect that the temperature has on the rate at which the Amylase (enzyme) can breakdown its starch (substrate)

Extracts from this document...


Effect that the temperature has on the rate at which the Amylase (enzyme) can breakdown its starch (substrate) Aim The aim of this experiment is to find out the effect that the temperature has on the rate at which the Amylase (enzyme) can breakdown its starch (substrate). Hypothesis I predict that the higher the temperature the higher the rate at which the enzyme breaks down its substrate would increase until it reaches the optimum point it will then decrease. For amylase the optimum is approximately 40?C. I know this because there are 2 types of amylase which are both found in the human body, the human body is at 37?C so that is why 40?C is the optimum. As temperature gets higher enzyme activity increases. This is because the movement of enzyme molecules and substrate molecules increases. This causes more collisions between enzyme and substrate and result in the formation of more products. Once the reaction reaches its optimum temperature it is important to maintain it otherwise you can denature the enzyme, which will result in a rapid decrease in enzyme activity. ...read more.


Shake the solution then place it in the colorimeter and record the absorbance by pressing the T button 7. Repeat steps, 4, 5, and 6 for each of the 10 concentrations of starch 8. Record results in a table see below (actual results) Tube Concentration of starch (%) Absorbance Absorbance Average absorbance 1 0.5 - 2 0.25 - 3 0.125 - 4 0.0625 - 5 0.03125 - 6 0.015625 - 7 0.0078125 - 8 0.00390625 - 9 0.001953125 - 10 0.0009765630 - 9. Repeat this entire experiment twice and calculate the averages. 10. Use the results to plot a graph of % absorbance against concentration of starch. 11. This graph can then be used to calculate concentrations of solutions if the absorbance is known, by drawing a line from the absorbance to the line of best fit then a line down to the concentration axis. Method The independent variable is temperature, as this is the factor I will be investigating. The dependant variable is rate of reaction. ...read more.


4. Start the digestion by mixing the two solutions in the test tubes with the glass rod while simultaneously starting the stopwatch. 5. As soon as you've mixed the starch and amylase take 1cm of the mixture and put it in one of the iodine tubes and shake. 6. Set the colorimeter to zero using the dilute iodine solution. 7. Check the absorbance of the solution and record it in a table. Time (minutes) Absorbance % Starch concentration 0 - 2 - - 4 - - 8. Repeat step 5,6,7 every two minutes 9. After ten minutes repeat the whole experiment. 10. Find the % starch concentration by using the calibration graph. 11. Plot a graph of starch concentration (%) against time (min) record the initial rate of reaction as follows. Temperature (oC) Initial rate of reaction (g per 100cm per minute) 10 0.03 20 0.05 12. Do the whole experiment at the various temperatures between 10-80 degrees Carry out this entire procedure at the various temperatures 10,20,30,40,50,60,70,80 degrees Celsius Risk assessment 1. Must wear safety goggles when using high temperature. 2. Be careful whilst handling glass objects 3. Do not get chemicals on skin can wear rubber gloves. ...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

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

    How does the concentration of enzymes affect the breakdown of starch by a-amylase in ...

    4 star(s)

    Constants (including the ones mentioned before): The same graduated pipette will be used, to ensure the same measuring error is included on all volumes measured. If different pipettes were to be used, there may be a slightly different error of measurement on the pipette, which would give slightly different volumes of enzyme concentration solutions in each well.

  2. Marked by a teacher

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

    The colour would be noted and a colorimeter used to measure the index of concentration. The index of concentration would then be noted in a table for each sample. I planned to determine the range of temperatures to test, the volumes of starch and amylase solutions to use and the concentrations of these solutions after conducting a pilot study.

  1. Experiment to Investigate the Effect of Copper Ions on a Solution of Amylase and ...

    from blue black to an orange colour was recorded. 10. The experiment was repeated another 2 times however, different concentrations of CuSO4 solution were used. The concentrations and formation of these concentrations are shown in the table below. Concentrations of CuSO4 Used in Preliminary Experiment 1 CuSO4 Concentration (mol dm-3)

  2. The Effect of Substrate Concentration on the Rate of Reaction with Amylase

    Syringes are able to very accurately measure the volumes. Accuracy is important, as changes in volume could determine the reliability and accuracy of the results. Small beakers. These are not an important part of the experiment. They are needed to hold a small volume of the solution so they can be easily accessed during the experiment.

  1. 'Investigating how temperature affects the rate action of the amylase enzyme on starch.'

    However, I do not know what it would be like after 75�C, as 78�C or 80�C could prove to digest the starch much faster and so be the optimum temperature. Though in the more general view, in the correct section of my results it evidently proves that when increasing the

  2. How the concentration of amylase effects the digestion of the starch.

    This is because enzymes work best as a PH level of around '10' as the graph shows the highest point on the curve is between 7 and 14, which is just above neutral, meaning that the optimum PH level


    Respiration thus comes to a halt. So anaerobic respiration is simply classified as glycolysis that goes no further. The 6C glucose is converted to 3C pyruvate like normal using the small amount of NAD+ present. Regeneration of oxidised NAD from the production of ethanol is highly vital in order to keep glycolysis going.

  2. Theeffects of amylase concentration on the breakdown of starch

    Therefore an optimum temperature can be reached, whereby enough energy is provided to maximise the number of collisions, while having no effect on the shape of the enzyme. Therefore the temperature all used solutions will be kept constant throughout the experiment.

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