How Does Temperature Affect the Action of Amylase on Starch?
Hypothesis: When the temperature is raised, the will amylase will break down the starch quicker according to the temperature.
Apparatus:
- Spotting Tile
- Bunsen Burner
- Beaker
- Test Tube
- Pipette
- Amylase
- Iodine
- Stopwatch
- Thermometer
- Measuring cylinder
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. Heat gives molecules more energy, and causes them to move around faster and crash into other molecules harder. The amylase molecules will crash into more starch molecules in a shorter space of time increasing the chance of more successful collisions. When the amylase is heated too much, it will stop the amylase molecules working because they will die. The optimum temperature for enzymes is about 37˚C because this is body temperature, and this will produce the best results.
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This is a well structured report. 1. The report is missing an introduction section 2. The data that has been collected should be included 3. The last section contains information that should be in the evaluation 4. A conclusion needs to therefore be included ***