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Enzymes are affected a great deal by temperature.

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Introduction

Biology Introduction: In this coursework I am going to investigate the effect of temperature on the activity of amylase (an enzyme.) Enzymes are affected a great deal by temperature. Background: Thousands of chemical reactions take place in our cells. To keep us alive, we need these reactions to happen quickly. Theses chemical reactions are called 'ENZYMES'. Enzymes make reactions happen at a much faster rate. 'CATALYSTS' speed up chemical reactions. Enzymes work on substances called 'SUBSTRATES'. Reactions take place on a part of the surface of the enzymes called the 'ACTIVE SITE'. How a breaker-enzymes work? Substance Enzyme Substrate in Enzyme Products Active site. Released. There are three main types of enzymes; Protease, Lipase and Amylase. They are produced in four separates regions of the digestive system; salivary glands, stomach, pancreas and small intestines. The protease digest proteins, the lipase digest fats and the amylase digest carbohydrates to produce molecules, which can be absorbed. The three enzymes catalyse the breakdown of LARGE INSOLUBLE MOLECULES into SMALL INSOLUBLE MOLECULES, which then diffuse through the walls of the small intestines into the bloodstream. Protease Proteins small soluble amino acids Amylase Carbohydrates small soluble sugar Lipase Fats small soluble fatty acids and glycerol. ...read more.

Middle

Pg 3 Method: Step 1: Put water in a kettle and boil it fully. Step 2: Pour the hot water carefully into a beaker and measure with a thermometer the temperature you will need. If you would like a cooler temperature put ice in it to cool it down. Step 3: Pour some starch with a pipette into a test tube. Step 4: Add some iodine solution to the starch (two drops.) Step 5: Put the test tube in the water carefully at the temperature you are doing. Put the thermometer in the beaker of water. Step 6: Add the amylase in the starch and at the same time press start on the stopwatch. Step 7: Wait until the solution has gone colour less. Then press stop on the stopwatch. Step 8: Do steps 1-7 at least twice to get a fair test. Step 9: Do steps 1-8 at all these temperature: 30�C, 40�C, 50�C, 60�C and 65�C Fair Test: I will make this investigation a fair test, by having the same equipments; for example: if I have the temperature at 20�C I will try to not make it go up to even 22�C. ...read more.

Conclusion

This will show a fairer test on the rate of reaction with different types of enzymes and starch. A way I would carry out another methods would be: Step 1: Put water in a Thermostatically control water bath and get the correct temperature you are looking for. Step 2: Pour the hot water carefully into a beaker and double check that the reading on the thermometer is the same temperature in the water bath. Step 3: Pour some starch with a pipette into a test tube. Step 4: Add some iodine solution to the starch (two drops.) Step 5: Add some amylase into another test tube and the put both tubes in the water carefully. Step 6: Leave the test tubes in the water for about two minutes so they get use to the temperature Step 7: Add the amylase in the starch and at the same time press start on the stopwatch. Step 8: Wait until the solution has gone colour less. Then press stop on the stopwatch. Step 9: Draw out a results table and write your results down while doing the experiment. Step 10: Do steps 1-7 at least twice to get a fair test. Step 11: Do steps 1-8 at the temperature you will like to do. Pg 8 By Rahul Malde 10e ...read more.

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