• 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)

    This is due to the fact that if I wanted to make the starch agar jelly slightly acidic, the introduction of a pH buffer would have needed to be taken into account. Upon adding a buffer, however, the complexity of the investigation will be increased.

  2. Marked by a teacher

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

    3 star(s)

    This enables the vesicles of betalains to pass through (diffuse) out of the cell, from a high concentration to a lower concentration, into the surrounding medium (distilled water). The extra kinetic energy that is gained from the increasing heat energy, will also allow the pigment to move more and therefore more should diffuse into the surrounding environment of the cell.

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

    From looking at my graph I have plotted to show the pH change for different concentrations of bile salt reacting with fat and lipase in 30 minutes, it can be seen that as the reaction proceeds then the rate of reaction decreases and this is evident as shown that the

  2. Investigating the effect of temperature On the action of Amylase on Starch.

    Between 30 C to 40 C the gradient of the points is very steep. You can see by looking at where the points are situated on the graph that most of the Starch was broken down at 40 C. Also that this was the optimum temperature for the Amylase.

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

    Each enzyme has an optimum pH, though many work best at neutral or slightly alkaline conditions. An inappropriate pH can change the active site drastically so that the substrate can no longer bind. This means the reaction will not take place. Therefore a change in pH (whether higher or lower)

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

    * 100ml Measuring Cylinder: This piece of apparatus will be used to measure the 5ml of starch. I will ensure that each measurement will be at eye level to ensure a fair test throughout.

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

    Each enzyme has an optimal pH range that help maintain its normal configuration in an environment which it operates. Pepsins is a proteolytic enzyme found in the stomach and functions at pH 2. At pH 2 the tertiary structure of pepsin is not altered and will catalyse the reaction.

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

    The first is from the formation of the enzyme-substrate complex. After this stage the enzyme-product complex forms, which also requires energy but less so than the enzyme-substrate complex. Finally the enzyme and products move away, and the enzyme can then be used again to convert a starch molecule to maltose.

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