• Join over 1.2 million students every month
  • Accelerate your learning by 29%
  • Unlimited access from just £6.99 per month

How does temperature affect the rate at which amylase works.

Extracts from this document...


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.

The above preview is unformatted text

This student written piece of work is one of many that can be found in our AS and A Level Molecules & Cells section.

Found what you're looking for?

  • Start learning 29% faster today
  • 150,000+ documents available
  • Just £6.99 a month

Not the one? Search for your essay title...
  • Join over 1.2 million students every month
  • Accelerate your learning by 29%
  • Unlimited access from just £6.99 per month

See related essaysSee related essays

Related AS and A Level Molecules & Cells essays

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

    The optimum temperature (when looking at the results shows its 75�C) is a point that identifies where the enzyme works most rapidly. Obviously the enzyme essential, where the enzyme works most rapidly then the rate of reaction will be greater.

  2. Comparing the denaturation rate of fungal and bacterial amylase.

    The actual process of denaturisation is the irreversible destruction of the tertiary structure of the enzyme protein, changing its shape and eventually destroying its active sites. Active sites are the specific region on the protein molecule where the substrate binds to the enzyme and so their shape is vital to the whole process.

  1. The Effect of temperature on the denaturation rate of fungal amylase

    The enzyme provides an alternative route by holding substrate molecules in such a way that breaking bonds (catabolism) or making bonds (anabolism) requires less energy input. Enzymes are globular proteins with a precise three dimensional (tertiary) structure. Their tertiary structure produces an active site, which is a depression in the


    This is not surprising considering the importance of * tertiary structure (i.e. shape) in enzyme function and * noncovalent forces, e.g., ionic interactions and hydrogen bonds, in determining that shape. Examples: * the protease pepsin works best as a pH of 1-2 (found in the stomach)

  1. Comparing the denaturation rate of fungal and bacterial amylase.

    However, after the initial rise in the rate of the reaction, as the temperature continues increasing, due to enzymes being made up of protein they are adveresely affected by high temperatures often above 450C many enzymes are denatured. As the temperature rises the enzymes are progressively inactivated so they can no longer catalyse the reaction.

  2. We have been asked to investigate what affect temperature has on amylase.

    As a result of this limited interaction the rate is greatly reduced. The diagram below explains this: The diagram above shows the effect of amylase as the temperature differentiates. The grey box represents the starch and the 'C' shaped object represents the amylase.

  • Over 160,000 pieces
    of student written work
  • Annotated by
    experienced teachers
  • Ideas and feedback to
    improve your own work