How Does Temperature Affect the Action of Amylase on Starch?

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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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Variables:

  • Temperature - The changed will be changed during this experiment. I will be changing the temperature at 5˚C intervals starting at 20˚C.
  • Time – The time taken to break to break the starch down according to the temperature will be recorded.

Method:

  1. The spotting tile will have the different temperatures of the amylase written on.
  2. A small amount of iodine will be added to the spotting tile where 20˚C is.
  3. The beaker will be filled half way with water and put on the gauze with the Bunsen on ...

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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 ***