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How does temperature affect the rate at which amylase works.

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How does temperature affect the rate at which amylase works Introduction For this piece of coursework, we have been asked to investigate the affect of amylase on starch. Amylase is an enzyme that helps speed up the digestion of starch. Starch is a carbohydrate; that is made up of a chain of glucose molecules. Variables In this experiment there are many variables, these are the things that you can change to vary the outcome. I have found that in order to change the outcome of this particular experiment, I could change the: * Temperature (of amylase) - input variable * Volume of starch - 5cm3 * Volume of amylase - 6 drops * Time - outcome/independent variable * Mixing - decide whether to mix or not As my input variable I have chosen to change the temperature. The outcome/independent variable is the amount of time needed for the amylase to digest all the starch. Prediction I think that the amylase will start to work faster on breaking down the starch when the temperature increases. ...read more.


5) If the iodine turns black, you have to repeat step 4 until the solution stays the same colour. 6) When it stays the same colour stop the stop watch. What ever the time is, that's how long it took the amylase to brake down the starch. 7) Repeat this experiment for other temperatures. Why use Starch? For this experiment I will be using starch solution. I will be using it because this is what is broken down by amylase in the human body. Why use iodine? I will be using iodine because when starch is added to it, it turns from being an orange colour to a dark blue/black colour. By using this I will know when there is no-longer any starch present because the colour of the iodine will not change. How is the method fair? This is a fair method because I am going to change the temperature of the water in the beaker. The amount of water in the beaker will always be the same. ...read more.


So that made the judging of the colour difficult because one person would say that the experiment was finished then another person would disagree. Then we could finish the experiment at one colour and on another finishing colour may be lighter or darker. Due to these inaccuracies, we had 4 results that didn't fit into the line of best fit. To improve the experiment I think we would need to be more accurate. To do this we would have a set shade of colour at which we'd finish the experiment and a set amount of drops of the iodine solution in the spotting tiles. Also we should have done higher temperatures because we didn't do a higher enough temperature. This experiment wasn't completely reliable. This is because the temperature of the solution was not consistent. The temperature would decrease after we had heated it to the correct temperature we needed. The way to put this right would be to use an electrically controlled water bath we stay at the same temperature. This way results would be more reliable and perhaps more of them would fit the graph. Also it wasn't reliable because the two trials we did the results were totally different. ...read more.

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  1. 'Investigating how temperature affects the rate action of the amylase enzyme on starch.'

    The colour will be brown when no starch is present (the colour of the iodine is blue/black) * I will finally note down the time it takes. This is will be the time taken for the reaction to be completed.


    Remember to wear safety goggles and keep well away from the flame. Also take care when handling hot items like beakers and tongs. And wear a lab coat during the whole of the experiment. Heat a water bath on top of the bunsen burner until 30 degrees.

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