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How Does Temperature Affect the Action of Amylase on Starch?

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Introduction

How Does Temperature Affect the Action of Amylase on Starch? Hypothesis: Temperature affects the rate of enzyme activity in the breakdown of starch and amylase will break down the starch quicker as the temperature rises. Apparatus: * Spotting Tile * 6 Water Bath * 6 Test Tubes * Pipette * Amylase Solution * Iodine Solution * Stopwatch * Measuring cylinder * Starch * Thermometer * Syringe Prediction: The amylase will break down the starch quicker according to how high the temperature is. This is because heat speeds up the rate of reaction According to the active site theory, enzymes have an active site, which is shaped so that only a molecule, known as the substrate, with the correct shape can link into the enzyme. Once the enzyme and the substrate are linked, the enzyme can increase the probability of a chemical reaction occurring. A 'complex' that is form makes it easier for the molecule to break down. ...read more.

Middle

4) The test tubes will then be put into water baths of the different temperatures (20�C, 30�C, 40�C, 50�C and 60�C, 70�C). 5) The 2cm� of iodine will be measure using the pipette and put on the spotting tile in the hollows. 6) The amylase solution will be taken out of the 20�C water bath and checked with the thermometer to see if the temperature is at 20�C. 7) 2cm� of the amylase solution will be measure and added to a beaker. 8) 10cm� of starch will be added to the amylase solution using the measuring cylinder. 9) The amylase and starch solution will be drawn in the syringe. 10) The amylase starch solution will be added 1cm� at a time to the iodine hollows starting at the 0. 11) The stopwatch will be started when the amylase starch mixture is added to the hollow with 0 over. 12) Another 1cm� will be added to the 15 hollow after 15 seconds. ...read more.

Conclusion

the water that was supposed to be at 30�C was at 35�C). I don't know why this happened. To make the temperatures correct I ran the test tubes with amylase in under the tap until the temperature was correct. My results weren't entirely what I expected because 40�C wasn't the optimum temperature like I was expecting it to be. This was an anomalous result. I think if I did more results and averaged it out it might have worked out with the shortest time. Also I expected the enzymes to denature at 60�C but it never, the amylase was quicker to break down the starch. At 70�C the amylase broke down the starch slower. To get the enzyme to denature I should have done a higher temperature. I think that overall I worked as accurately as I possible could. If I were to do the experiment again, I would use higher temperature so that the enzymes could denature, and I check the temperature of the waterbath was accurate instead of trusting on the dial. By Siobhan Mitchell 10A/PK ...read more.

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