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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. ...read more.


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 a blue flame. 4) 5cm� of Amylase will be put in a test tube and the put in the water on the Bunsen with a thermometer in it. 5) When it is heat to 20�C, a pipette will be used to add a small a amount of amylase to the iodine on the spotting tile. 6) The stopwatch will be started when the amylase is added and stooped when the iodine turns a blue/black colour 7) The time will be recorded. 8) Another drop of iodine will be added to the spotting tile where 25�C is. ...read more.


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. ...read more.

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3 star(s)

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

Marked by teacher Luke Smithen 17/09/2013

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