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

How temperature effects the hydrolysis of starch with amylase as it's enzyme.

Extracts from this document...


How temperature effects the hydrolysis of starch with amylase as it's enzyme. Biology AS course work on Enzymes: Aim: To investigate the effect of temperature change on the rate of hydrolysis of starch catalysed by amylase. Hypothesis: Temperature change (positive) will almost certainly have the effect of catalysing the starch which is being catalysed by the amylase solution, meaning it will speed up the entire reaction which is already being catalysed. Enzyme activity will be profusely affected whatever the temperature change is. Science Reasoning For Hypothesis: Proteins have biological catalysts (a substance which speeds up the reaction without becoming part of the product). They are called enzymes which when binding to the reactants of the reaction they're catalysing, cause the amount of activation energy to decrease, causing the reaction's speed to increase. A large activation energy amounts to a slower reaction because the substrate needs to surpass the initial activation energy, so a lower one will result in a faster reaction. An enzyme and a product are left at the end of a chemical reaction with a substrate and reactant. Interactions between enzymes and substrates are noticeably weak, so a large surface area is usually required, this is to increase the chances of reactions. ...read more.


causes denture of the enzymes - an irreversible damage ( at high C) which will stop them from working properly, if not then altogether. The optimum pH for enzymes is 7 any change to this and damage can also be done to enzymes, the charge will change so the hydrogen and amino acid bonds will disconnect. Method: 1.Switch on the colorimeter to warm up, 2.secondly to carry out serial dilutions to make starch solution with a range of concentrations: I'll take 12 boiling tubes, and in one tube measure 10cm3 of 0.5% starch solution, in test tube two 10 centimetres of the 0.5% starch solution and add 10cm3 water and mix. In tube 3 measure 10cm3 solution from tube 2 and mix with cm3 of water, in tube 4 measure 10cm3 of solution from tube 3 and mix with 10cm3 of water and so one. With tube 12 I'll discard 10cm3 of water, I should then have 10cm3 in each tube. 3.I'll make up twelve colorimeter tubes of dilute iodine. 4.I'll draw up 4cm3 in a 10cm3 to proceed with the enzyme reaction (using a pipette / syringe). ...read more.


Apparatus list: Equipment I'll be using in this experiments as follows: Graduated glass pipette or [secondary choice] syringe possibly: Because in my preliminary experiments the syringes were not accurate enough, which meant it was difficulty to measure the solution properly. Boiling tubes which sufficient enough to carry out experiment properly. Heated water bath: The temperature should stay at a regular level when using the water bath. Thermometers will be put in the boiling tube with the substrates and enzymes. This is a precaution to make sure the water bath is working adequately, the temperature must be regulated. An indention tile to place the starch solution on. A stop-clock will be needed to time the experiment. Colorimeter tubes are tubes that fit inside the colorimeter with some liquid inside them. Colorimeter: A colorimeter measures the light absorbed by a coloured/cloudy solution. This is known as absorbency and is shown in arbitrary units. The colorimeter measures the light that is transmitted through a solution. This is known as transmission and is expressed in a percentage form. A colorimeter works using light rays from a tungsten bulb. A filter is put between the sample and the light source. For this experiment I will be using a red filter, as my solution is blue. This filters out certain colour densities. ...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. Marked by a teacher

    How does the concentration of enzymes affect the breakdown of starch by a-amylase in ...

    4 star(s)

    There may therefore be a slightly larger number of starch molecules present in one area of the plate, and a slightly smaller number of starch molecules present in another area of the agar jelly. Depending on where the hole is bored in the agar jelly, some concentration solutions may have

  2. Marked by a teacher

    An investigation to examine the effects of temperature on membrane stability in beetroot, by ...

    3 star(s)

    membrane of part of the beetroot will be broken resulting is red pigment being lost. This acts as excess pigment, which we do not want to measure and therefore need to get rid of it. The best way of doing this is the rinse each piece of beetroot that I

  1. Trypsin. Hypothesis: - I hypothesize that as the temperature increases the rate of enzyme ...

    A denatured protein cannot combine with a substrate. I will keep the pH of the hydrogen peroxide constant by using the buffer solution. I will keep the pH of the solution constant because the enzyme works best at an optimum pH.

  2. A2 coursework- The effects of bile salts on digestion of fat

    Below are all the variables that should be kept constant and controlled to make this experiment fair. * Measuring methods: from my preliminary work I found the best way to measure solutions for this experiment was to use measuring cylinders and pipettes.

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

    I will Fit on a rubber bang and shake carefully for a few moments. * 8.) Following that I will Place the amylase/starch test tube into beaker (which has been maintained with the allocated temperature)

  2. How the concentration of amylase effects the digestion of the starch.

    The more enzymes present the more collision will occur, therefore the more chance of the substrates and the enzymes colliding with each other, which establishes an increase in the number of complexes formed with the enzymes and substrate molecules resulting in an increase of the breaking down going on at the same time.

  1. An investigation into the effect of pH on the starch hydrolysis of fungal and ...

    In the pilot experiment eight agar plates will be used with two different buffers, pH 4 and pH 8. Half of the plates are to have holes containing bacterial amylase and the other half fungal amylase. Some of the agar plates will be left for seven hours and then flooded

  2. Investigating the Rate of Reaction of the Enzyme Amylase on starch

    Using a 250cm3 volumetric flask for just making up 30cm3 of a solution would mean a lot of solution is wasted. Therefore the solution will just be made in the beaker in which the solid is weighed out. However, to ensure that the total volume of water added to the

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